Pro Tips for the Crispiest Kartoffelpuffer

Squeeze Out Moisture – Use a clean towel or cheesecloth to remove excess liquid from shredded potatoes.

Use Starchy Potatoes – Russet or Yukon Gold work best.

Cook in Small Batches – Avoid overcrowding the skillet.

Keep Warm – Place cooked pancakes in a 200°F (93°C) oven until serving.

Serving Suggestions

Savory Pairings:

Bratwurst and sauerkraut

Sour cream and chives

Smoked salmon and dill

Sweet Pairings:

Applesauce

Cranberry sauce and maple syrup

Powdered sugar

Why This Recipe Stands Out

With their golden, crispy exterior and soft interior, these pancakes are the perfect comfort food, sure to impress with authentic taste and crunch.

Variations

Cheesy Potato Pancakes

Add ½ cup grated cheese (cheddar, Gouda, or Parmesan).

Herb-Infused Pancakes

Mix in 2 tablespoons fresh herbs (parsley, dill, or chives).

Spicy Potato Pancakes

Add ½ teaspoon paprika or a pinch of cayenne.

Gluten-Free Pancakes

Use gluten-free flour or cornstarch instead of all-purpose flour.

Veggie-Packed Pancakes

Add ½ cup grated zucchini or carrots.

Sweet Potato Pancakes

Replace half the potatoes with sweet potatoes.

Vegan Pancakes

Substitute eggs with 2 tablespoons flaxseed meal mixed with 6 tablespoons water (let thicken 5 minutes).

How to Store German Potato Pancakes

Refrigerating:

Cool to room temperature.

Store in an airtight container with parchment between layers.

Refrigerate up to 3–4 days.

Freezing:

Cool completely.

Flash-freeze in a single layer for 1–2 hours.

Transfer to freezer-safe bags or containers.

Freeze up to 2–3 months.

Reheating:

Oven/Toaster Oven: 375°F (190°C) for 5–10 minutes (10–15 if frozen).

Skillet: Cook 2–3 minutes per side with a little oil or butter.

Air Fryer: 375°F (190°C) for 3–5 minutes (5–7 if frozen).

Tips for Best Results

Reheat in the oven, skillet, or air fryer for best crispiness.

Avoid overcrowding when reheating.

Enjoy fresh out of the skillet whenever possible.