This is my granddad’s favorite recipe ever, and I completely understand why. The house smells absolutely amazing whenever I make these crispy German potato pancakes, and the sound of them sizzling in the pan brings back so many childhood memories.
My granddad used to make these every Sunday morning when I was little, standing at the stove with his sleeves rolled up, flipping each pancake with the patience of someone who’d perfected the technique over decades. The kitchen would fill with the most incredible aroma of crispy potatoes and onions.
Now I make them for my own family, and they’ve become just as obsessed as granddad was. There’s something magical about the way simple potatoes transform into these golden, crispy pancakes that are creamy on the inside and perfectly crunchy on the outside.
Why You’ll Love This Recipe
These aren’t your typical breakfast pancakes. They’re savory, crispy, and incredibly satisfying in a way that makes them perfect for any meal of the day.
The texture is absolutely perfect when you get it right. Crispy and golden on the outside, with a tender, fluffy interior that melts in your mouth.
They’re surprisingly filling too. Just a couple of these pancakes with some applesauce or sour cream makes a complete and satisfying meal.
The ingredients are so simple you probably have everything you need right now. Just potatoes, an onion, eggs, and a few pantry staples create something truly special.
Perfect for using up those potatoes that have been sitting in your pantry a little too long. This recipe transforms humble ingredients into something that feels special and homemade.
Recipe Tips for Success
Squeeze out every drop of liquid you can from the grated potatoes and onions. This is the secret to getting them crispy instead of soggy.
Use russet potatoes for the best texture. They have the right starch content to hold together while still getting crispy.
Don’t make the pancakes too thick. You want them thin enough to cook through completely but thick enough to hold together.
Keep the oil at the right temperature. If it’s too hot, they’ll burn on the outside before cooking through. If it’s too cool, they’ll be greasy.
Work in small batches and don’t overcrowd the pan. Each pancake needs space to get properly crispy.
What You’ll Need
4 large russet potatoes, peeled and grated
1 small onion, grated
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Applesauce or sour cream (for serving)
Fresh chives, chopped (optional garnish)
Step by Step Instructions
1. Prepare the potatoes and onion
Grate the peeled potatoes and onion using the large holes of a box grater. Work quickly so the potatoes don’t turn brown.
2. Remove excess moisture
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
3. Mix the batter
In a large bowl, combine the squeezed potatoes and onion, beaten eggs, flour, salt, and pepper. Mix until everything is well combined.
4. Heat the oil
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small piece of potato mixture sizzles immediately.
5. Form and fry the pancakes
Scoop about 1/4 cup of the potato mixture into the hot oil, flattening it with a spatula to form a pancake. Fry until golden brown and crispy, about 3-4 minutes per side.
6. Drain and serve
Remove the pancakes from the skillet and drain on paper towels. Repeat with the remaining mixture, adding more oil as needed. Serve hot with applesauce or sour cream.
Variations to Try
Add some grated apple to the mixture for a slightly sweet twist that pairs beautifully with the onions.
Try mixing in some fresh herbs like dill or parsley for extra flavor.
Make them extra savory by adding some crumbled bacon or chopped scallions to the batter.
For a spicier version, add a pinch of cayenne pepper or some finely chopped jalapeños.
Make mini versions for appetizers by using just 2 tablespoons of mixture per pancake.
Serving Suggestions
The classic pairing is with applesauce and sour cream, and there’s a reason this combination has lasted for generations.
Try them with smoked salmon and a dollop of crème fraîche for a fancy brunch presentation.
They’re delicious alongside scrambled eggs and bacon for a hearty breakfast.
Serve them as a side dish with roast pork or sausages for an authentic German meal.
For a lighter option, top them with a simple salad of mixed greens and vinaigrette.
Storage and Freezing
These are definitely best eaten fresh and hot from the pan, but leftover pancakes can be stored in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet in a 400°F oven for about 5 minutes to restore some crispiness.
You can freeze cooked pancakes for up to 1 month. Reheat them straight from frozen in the oven until heated through and crispy.
The raw batter doesn’t keep well, so plan to cook all the pancakes right after mixing.
Make Substitutions
Can I use a different type of potato?
Russets work best because of their starch content, but Yukon potatoes can work too. Avoid waxy potatoes like red potatoes.
What if I don’t have a box grater?
A food processor with a grating disk works great and saves time. Just pulse briefly so you don’t over-process.
Can I make these gluten-free?
Replace the all-purpose flour with cornstarch or potato starch. You might need slightly less liquid-absorbing power.
Is there a dairy-free option?
The pancakes themselves are naturally dairy-free. Just choose dairy-free toppings like coconut yogurt instead of sour cream.
Can I bake these instead of frying?
You can try baking them at 425°F on a greased baking sheet, but they won’t get as crispy as the fried version.
Frequently Asked Questions
Why are my pancakes falling apart?
Make sure you’re squeezing out enough liquid from the potatoes and that your oil is hot enough. The flour helps bind everything together.
How do I keep them warm while cooking batches?
Place finished pancakes on a baking sheet in a 200°F oven to keep them warm and crispy while you finish the rest.
Can I grate the potatoes ahead of time?
It’s better to grate them just before cooking to prevent browning and maintain the best texture.
What’s the best oil for frying?
Vegetable oil or canola oil work well because they have neutral flavors and high smoke points.
How thick should the pancakes be?
About 1/2 inch thick is perfect. Thicker and they won’t cook through, thinner and they might fall apart.
Why do my pancakes turn out greasy?
The oil might not be hot enough, or you might be using too much oil. The pancakes should sizzle immediately when they hit the oil.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4 | Calories: 150 per serving
