German potato pancakes, known as Kartoffelpuffer, are a timeless comfort food that brings warmth and familiarity to the table. Crisp and golden on the outside with a soft, savory center, they’re a staple across Germany—from family kitchens to festive markets—served hot and aromatic straight from the pan. Whether you’re feeding guests or treating yourself, these pancakes deliver satisfying flavor with minimal fuss.
The charm of Kartoffelpuffer lies in their simplicity. Freshly shredded potatoes create the signature texture, while eggs provide just enough binding to hold everything together. A modest amount of flour adds structure without weighing the pancakes down, and finely chopped onion deepens the savory profile. Seasoning stays uncomplicated with salt and pepper, and a small pinch of baking powder helps keep the interior light. Neutral vegetable oil does the rest, ensuring a crisp finish.
Preparation is straightforward and forgiving. Mix the shredded potatoes with eggs, flour, onion, baking powder, salt, and pepper until evenly combined. Heat oil in a skillet over medium-high heat, spoon portions into the pan, and gently flatten into rounds. As they cook, the edges turn crunchy and the surface becomes a rich golden color. Flip once, cook until crisp on both sides, then transfer briefly to paper towels to remove excess oil.
Serve Kartoffelpuffer immediately for the best texture. Applesauce offers a classic sweet contrast, while sour cream provides a cool, tangy balance. They’re equally satisfying alongside a fresh salad or roasted vegetables—or enjoyed on their own as a snack. Affordable, filling, and deeply comforting, these potato pancakes show how a handful of good ingredients and a hot skillet can create something truly memorable.