German Potato Pancakes, also known as Kartoffelpuffer, are a beloved comfort food in German cuisine—crispy on the outside, tender on the inside, and incredibly flavorful. Whether you’re serving them up for a hearty breakfast or a savory afternoon treat, these potato pancakes are a rustic delight that never disappoints.
Made with simple pantry ingredients and zero eggs, this German potato pancakes no eggs version is perfect for those looking for a traditional taste with a twist. If you’re craving something cozy, crunchy, and deeply satisfying, this recipe is a must-try. Let’s explore what makes these potato pancakes German through and through—and why you’ll want to make them again and again.
Why You’ll Love This Recipe
- Crispy Perfection: Golden-brown edges and a soft, starchy interior deliver the ultimate texture contrast.
- Egg-Free Version Available: Great for those with egg allergies or dietary restrictions.
- Quick and Easy: Minimal prep, and they cook up in minutes.
- Versatile Meal Option: Enjoy them as a breakfast, lunch side, or snack anytime.
Ingredients List
- 4 large Russet potatoes, peeled
- 1 small yellow onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- 2 tablespoons vegetable oil (for frying)
Optional Toppings:
- Applesauce
- Sour cream
- Chives or green onions
Step-by-Step Instructions
1. Prep the Potatoes and Onion
Grate the peeled potatoes and onion using the coarse side of a box grater. Immediately transfer to a clean kitchen towel and squeeze out as much moisture as possible. This is key to crispy German potato pancakes.
2. Combine the Batter
In a large bowl, mix the drained potato-onion mixture with flour, salt, black pepper, and baking powder. Stir until fully combined. This mixture will serve as the base for your traditional German potato pancakes.
3. Heat the Oil
In a large nonstick or cast-iron skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Wait until the oil is shimmering before adding the batter.
4. Fry the Pancakes
Scoop about ¼ cup of the mixture per pancake and flatten slightly in the pan. Fry 2–3 pancakes at a time to avoid overcrowding. Cook for 3–4 minutes on each side, or until golden brown and crispy.
5. Drain and Serve
Transfer to a paper towel–lined plate to drain excess oil. Serve your crispy German potato pancakes hot, with applesauce or sour cream on the side.
Expert Tips Section
Top 3 Tips
- Drain Well: Removing moisture is crucial for crispiness—don’t skip the towel-squeezing step.
- Use High-Starch Potatoes: Russets work best for texture and binding.
- Serve Immediately: German potato pancakes are best served fresh and hot for maximum crunch.
Common Mistakes to Avoid
- Not removing enough water: Too much liquid leads to soggy pancakes.
- Overcrowding the pan: This reduces heat and results in uneven browning.
- Using the wrong oil: Use a high-smoke-point oil like vegetable or sunflower oil for frying.
Storage & Reheating Instructions
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes or until crisp again. Avoid microwaving to maintain the crispy texture.
Nutritional Info per Serving
- Calories: 220
- Protein: 3g
- Fat: 9g
- Carbohydrates: 32g
- Sugar: 2g
- Fiber: 3g
- Sodium: 380mg
Serving Suggestions & Variations
Pair your German potato pancakes with a side of applesauce for a sweet touch or a dollop of sour cream for savory depth. You can also serve them with a cucumber salad or even top with sautéed mushrooms for a hearty twist. For those avoiding eggs, this German potato pancakes no eggs recipe delivers full flavor without compromise.
For a savory breakfast spread, serve these German Potato Pancakes alongside Cheesy Parmesan Mozzarella Bites for an irresistible pairing of crispy and cheesy flavors.
Conclusion
If you’re looking for a savory, crispy, and comforting dish that’s easy to make and deeply satisfying, these German potato pancakes are for you. Whether you enjoy them as breakfast, a side, or a snack, their authentic flavor and crispy texture make them a household favorite. Give this recipe a try, share your results, and don’t forget to leave a comment below—we’d love to hear how your potato pancakes turned out!
FAQs
Can I make German potato pancakes without eggs?
Absolutely! This recipe is designed to work beautifully without eggs while still holding together and crisping up nicely.
What’s the best potato to use?
Russet potatoes are ideal due to their high starch content and texture.
How do I keep them crispy?
Serve immediately and avoid stacking. Reheat in the oven to restore crispiness.
Can I freeze them?
Yes. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a hot oven for best results.
German Potato Pancakes
Ingredients
- – 4 large Russet potatoes peeled
- – 1 small yellow onion
- – 2 tbsp all-purpose flour
- – 1 tsp salt
- – ¼ tsp black pepper
- – ½ tsp baking powder
- – 2 tbsp vegetable oil for frying
Instructions
- Grate potatoes and onion, then squeeze out excess moisture using a clean towel.
- In a bowl, mix grated potato-onion mixture with flour, salt, pepper, and baking powder.
- Heat oil in a skillet over medium-high heat.
- Scoop ¼ cup batter per pancake and flatten in the skillet.
- Fry for 3–4 minutes per side until golden and crisp.
- Drain on paper towels and serve warm with desired toppings.
Notes
Best served fresh. To reheat, bake in a 375°F oven for 10 minutes. Egg-free version suitable for most dietary preferences. ## Serving Suggestions & Variations:
Serve with applesauce, sour cream, or smoked salmon. For extra crispiness, double-fry them briefly before serving. ## Expert Tips:
– Drain potatoes thoroughly.
– Don’t overcrowd the pan.
– Use high-starch potatoes like Russets. ## FAQs:
– Can I make them ahead? Yes—store and reheat in the oven.
– What if I don’t have baking powder? You can omit, but they may be slightly denser.
– Can I shred the potatoes in a food processor? Yes, use a coarse shredding blade. ## Conclusion:
Try this authentic German potato pancake recipe today and let us know how you enjoyed it in the comments below!
