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German Potato Pancakes


"These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup."
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45 m servings 283 cals
Original recipe yields 6 servings


  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

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Read all reviews 561
  1. 760 Ratings

Most helpful positive review

This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granula...

Most helpful critical review

this was a basis to go by.. and ill give it that. but otherwise, this is tasteless and bland.. will look elsewhere for something like this. but not here. this might be good in a country where ta...

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Most positive
Least positive

This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granula...

These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in my food processor and emptying it into a bowl of cold water after each potato. I had read that whe...

These are a delicious sidedish for dinner or breakfast. For those who are complaining about their potatoes being a greenish-gray color, there is a simple solution. The easiest thing to do is as ...

This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating potato pancakes every Christmas morning. This recipe is easy and sooooo good, impresses my husband eve...

I used my blender to grate the potatoes in 1/2 c. of milk. This will keep the potatoes from turning dark or black. Then add extra flour to thicken. Mine turned out just fine.

A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I've only had potato pancakes once before from a deli; they definitely didn't compare to this recipe. I ...

Made as is. No problem with oxidation because we soaked them in water and then pressed the water out. Delicious, thanks!

I squeezed out extra water from shredded potatoes by using a cheesecloth. Also doubled flour and salt plus added 1/4 C finely chopped fresh parsley. Be sure not to let the potato mixture sit too...

My mother had made potato pancakes like these when I was little. I made them for my fiance and he said they were the best he had ever tasted; better than any restaurant and even better than his...