German Potato Pancakes Recipe -
German Potato Pancakes Recipe
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German Potato Pancakes
See how to make real German-style potato pancakes. See more
  • READY IN 45 mins

German Potato Pancakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    6 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2006

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 granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don't fret about the is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don't spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.

Most Helpful Critical Review
Aug 08, 2011

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 taste means absolutely nothing, and this might be germany, but this was not good! im german too. lol. pretty bad.

Jan 25, 2004

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 when making homemade french fries to put them in cold, even ice water and then dry them before frying. I then took a handful at a time and squeezed them in the collander and added them to the egg mixture. This worked great. There was no change in color, or if there was it was limited. Once dinner was over I quickly put the leftovers in plastic baggies and put them in the freezer, hopefully this will keep them from oxidizing. Thanks so much for this great recipe!!!

Aug 14, 2007

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 you scrape them imediately put them in cold water so they aren't exposed to the air. They'll stay a beautiful white. Just be sure to drain them really good before frying. A plus side to soaking them first is that they are much crisper when you fry them up. Not only do they look better but they taste better too!

Sep 02, 2003

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 every time! I do have a little trick that cuts down on the moisture from the potatoes - if you peel and boil the whole potatoes the night before (boil for only a few minutes). Then, cover and refrigerate the potatoes until morning. This will make shredding so much easier on the arms if you are doing it manually and it also cuts down on the moisture!

Dec 28, 2003

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.

Jul 22, 2003

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 them as-written, and ate them with sour cream and homemade applesauce. Two descriptions came to mind: delightful, and finger-lickin' good! I will definitely make these again, and soon. This recipe is great for breakfast. For a dinner side, I'd try adding a little garlic powder and parsley. Awesome, Wendy! Thanks for sharing!

Jan 25, 2004

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


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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