Buttery German Potato Pancakes Recipe – Authentic Comfort Food Side Dish
This Buttery German Potato Pancakes Recipe is a classic dish that’s crispy, golden, and full of flavor. Made with freshly grated potatoes, onions, eggs, and butter, these pancakes are pan-fried to perfection. They’re delicious served with sour cream, applesauce, or alongside hearty meats. Whether you’re cooking for a cozy family dinner or celebrating Oktoberfest, these potato pancakes bring authentic German comfort to your table.
Equipment
- Box grater (or food processor)
- Mixing bowls
- Cast-iron skillet or frying pan
- Spatula
- Paper towels (for draining)
Ingredients
- 2 lbs potatoes (Yukon Gold or Russet)
- 1 medium onion, finely grated
- 2 large eggs
- ¼ cup all-purpose flour (or gluten-free flour)
- ½ tsp salt
- ¼ tsp black pepper
- 4 tbsp butter (or oil for frying)
- Optional: garlic, chives, smoked paprika for flavor
- Serving options: applesauce, sour cream, or smoked salmon
Instructions
- Grate Potatoes: Peel and grate potatoes. Place in a clean towel and squeeze out excess moisture.
- Mix Batter: In a bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Mix until cohesive.
- Heat Pan: Melt butter or heat oil in a skillet over medium-high heat.
- Form Pancakes: Scoop batter into pan, flatten gently with spatula.
- Fry Until Golden: Cook 3–4 minutes per side until crispy and golden brown.
- Drain: Place pancakes on paper towels to absorb excess oil.
- Serve Hot: Pair with applesauce, sour cream, or festive toppings.
- Expert Tip: Use a cast-iron skillet for maximum crispness and even cooking.
Notes
- Variations: Add Gruyère cheese, chili flakes, or rosemary for festive twists.
- Storage: Refrigerate in airtight container for 2–3 days. Freeze for up to 1 month.
- Reheating: Use oven or air fryer to restore crispness. Avoid microwaving.
- Healthier Options: Bake instead of fry, use olive oil, or add spinach/zucchini for fiber.
- Pairings: Best with German beer, cider, or sparkling water.