German Potato Pancakes made with shredded gold potatoes, onion, eggs, and a few pantry staples. Pan-fried until golden and crisp.
I remember the first time I made German Potato Pancakes because I had no business trying to cook anything that involved grating raw potatoes by hand. I was standing in my tiny apartment kitchen, armed with a box grater and a bag of Yukon Golds that were, at best, a few days from sprouting legs.
I didn’t grow up with these. My family didn’t do anything particularly “German,” but a friend of mine once brought them to a potluck—crispy little things, served with sour cream and some kind of applesauce situation. I remember thinking, wait, this is a thing? Why haven’t I been eating these forever? So I googled a recipe, shredded my knuckles on that grater, and made a mess of the first batch.
But the second batch? Burned a little on one side, uneven in size, and still somehow perfect. Crispy outside, soft in the middle, just enough salt. I stood at the stove and ate three before I even grabbed a plate. And then I made them again two days later. You probably will too.
Why You’ll Love This German Potato Pancakes Recipe?
They’re humble. Just potatoes, eggs, onion, a little flour—things you probably already have on hand. And yet, when you fry them up in a little oil and the edges go all crispy and golden? They feel… special. Like food with a story, even if you’re just making them on a Tuesday night in mismatched pajamas.
Plus, they’re flexible. Serve them savory or sweet. Make them small like fritters or big like diner hashbrowns. Eat them straight out of the pan with your fingers (guilty) or make a whole meal out of them with eggs or grilled sausage. They’re comfort food, but with a little flair. A little crackle.
Also? They’re just fun to make. Even the messy parts. Even when you get impatient and flip one too early and it falls apart (we’ve all been there). There’s something about standing over the stove and watching these weird little piles of shredded potato turn into something beautiful that makes you feel like you know what you’re doing—even if your sink looks like a potato bomb went off.
Ingredient Notes:
I’ve tweaked this recipe more times than I can count, depending on what I had—or didn’t have—on hand. Here’s the baseline, with a few side notes for the real ones who know that “optional” really means “yeah, if you remember.”
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6 gold potatoes, shredded – Yukon Golds are my go-to. No need to peel unless the skins are gnarly. If you use russets, squeeze out that extra water or your pancakes will be floppy and sad.
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2 large eggs – The glue. I once tried to skip them in a wild act of rebellion and ended up with hash. Which was still good, but… not pancakes.
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2 tablespoons flour – Just enough to bind. You can use gluten-free flour if needed. Or matzo meal if you’re feeling fancy.
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½ teaspoon salt + ¼ teaspoon black pepper – Start here, then taste later. I like mine just a little salty, especially if I’m eating them plain.
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½ cup finely chopped onion – Sweetens as it cooks. Totally optional, but it makes the whole kitchen smell like something’s happening in there.
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¼ teaspoon baking powder – This is the one people forget. It gives them just a little puff. Not essential, but nice if you have it.
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¼ cup vegetable oil for frying – You need enough to shallow-fry. Don’t be stingy. The crispy edges are why we’re here.
How To Make German Potato Pancakes?
Step 1: Shred and squeeze
Shred those potatoes—box grater, food processor, whatever you’ve got. Then—and this is important—squeeze them dry. I use a clean dish towel and get as much liquid out as I can. If you skip this, your batter will be soggy and the pancakes will steam instead of crisp. And then you’ll be sad. I’ve been there.
Step 2: Mix it up (hands encouraged)
In a big bowl, combine your shredded potatoes, eggs, flour, salt, pepper, onion, and baking powder. I usually mix it by hand because it feels right, and also because it’s oddly satisfying to squish it all together.
Step 3: Heat and fry
Heat your oil in a large skillet over medium-high. Test it with a little batter—if it sizzles, it’s ready. Scoop about ¼ cup of the mixture, flatten it slightly, and gently lay it in the pan. Don’t overcrowd. Flip once the bottom is golden and crisp—about 2–3 minutes per side.
Step 4: Drain and devour
Transfer the finished pancakes to a paper towel-lined plate. Let them sit for a second to drain, then sprinkle with a pinch of salt while they’re hot. Serve immediately… or eat one at the stove while pretending you’re “just testing.”
Storage Options:
If you have leftovers, they’ll keep in the fridge for a few days in an airtight container. Reheat in a skillet—not the microwave, unless you want a limp, sad pancake. Or do what I do and eat one cold the next morning with hot coffee and no regrets.
Want To Save This Recipe?
They freeze well too. Just cool them first, then stack them with parchment between each pancake, and freeze. Reheat in a hot oven or skillet straight from frozen. They crisp right back up like they never left.
Variations and Substitutions:
Let’s be real: once you’ve made these a few times, you’ll start getting ideas. Some of them will be weird. Some will be genius. Roll with it.
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Add cheese – Parmesan or shredded cheddar. Just trust me.
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Mix in herbs – Chives, dill, parsley… fresh is best.
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Go spicy – A little cayenne or hot sauce in the batter wakes them right up.
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Swap the potato – Sweet potatoes or even zucchini (if you salt and drain them first) totally work.
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Top like a taco – Salsa, sour cream, avocado… it’s chaos, but good chaos.
What to Serve with German Potato Pancakes?
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Sour cream and applesauce – The German classic. I was skeptical. I am now a believer.
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Fried egg – Put it right on top and let the yolk run down the sides. You’re welcome.
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Grilled bratwurst – Go full Oktoberfest. Beer optional but recommended.
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Leftover stew or chili – Like an edible spoon. It’s not traditional, but it works.
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Honey or jam – Sweet, salty, crispy magic.
Frequently Asked Questions:
Do I have to squeeze out the potatoes?
Yes. Not doing it is how you end up with mush.
Can I bake them instead?
You can, but they won’t get that same crispiness. Still tasty, just different.
Why do mine fall apart?
Could be too much moisture or not enough egg/flour. Try a little more binding next time—or fry a tester pancake first and adjust.
So there you go—crispy, humble, golden little German Potato Pancakes that are way more than the sum of their parts. No frills, no fuss, just good food that reminds you that simple things can still feel kind of special.
Let me know if you make them—and if you go rogue with toppings, I need to hear about it. Life’s too short for boring pancakes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
German Potato Pancakes
Ingredients
- 6 medium gold potatoes shredded
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup finely chopped onion
- ¼ teaspoon baking powder
- ¼ cup vegetable oil for frying
Instructions
Prepare the Potato Mixture
- Begin by thoroughly washing and shredding the gold potatoes using a box grater or food processor. If excess moisture is present, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. Place the shredded potatoes into a large mixing bowl.
Combine Ingredients
- To the bowl of shredded potatoes, add the eggs, flour, black pepper, salt, chopped onion, and baking powder. Using clean hands or a sturdy spoon, mix the ingredients until well combined and the mixture holds together slightly when pressed.
Heat the Oil
- In a large skillet, preferably cast iron or heavy-bottomed, heat the vegetable oil over medium-high heat until shimmering.
Form and Fry the Pancakes
- Using approximately ¼ cup of mixture per pancake, form small, flat rounds. Carefully place each pancake into the hot oil and gently flatten with a spatula. Cook for 2 to 3 minutes per side or until both sides are golden brown and crisp. Avoid overcrowding the pan to maintain even cooking.
Drain and Serve
- Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot. These may be accompanied by sour cream, applesauce, or any preferred topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
