Kartoffelpuffer – German Potato Pancakes Recipe

I LOVE these! There are a little bit of work, but well worth it.  Try them with some sugar sprinkled on top or applesauce (my personal favorite). Yum!

Difficulty: normal.
Preparation Time: over 1 hour
Portions: 4.


  • 2 pounds potatoes, peeled and quartered
  • 1 large onion, quartered
  • 1/2 cup milk
  • 1/2 – 1 cup flour (if potatoes are dry, use less, wet, use more)
  • 2 tsp. salt
  • 2 eggs
  • vegetable oil or butter, or a mixture of both (for frying)


  1. Either grate the potatoes and onion, or use a food processor (with coarse grating ability).  Squeeze and drain out some of the juices. Allow the starch to settle to the bottom, them pour out the water.  Reserve for later.
  2. Add milk, then stir in flour, salt, and eggs.  Add starch back into the batter.  Mix well.
  3. In a large, heavy skillet heat 1/2 inch of oil, or oil and butter, until hot.  Drop potato batter (1/4 cup per pancake) into the skillet and fry until golden brown and crisp on both sides.
  4. To keep pancakes crisp, pat with paper towel to remove excess oil, and spread out over a cookie sheet in the oven, heated only to warm.  However, serving immediately is the best way to ensure they are at their peak.
Nutrition Facts
Per Serving
Makes 4 Servings
Amount Per Serving
Calories 604 Cal. from Fat 255
% Daily Value *
Total Fat 28.9g 44%
Saturated Fat 2.7g 14%
Monounsat. Fat 17.5g
Polyunsat. Fat 8.0g
Trans Fat 0.1g
Cholesterol 3mg 1%
Sodium 1227mg 51%
Potassium 1358mg 39%
Total Carbohydrate 76.5g 25%
Dietary Fiber 6.4g 26%
Protein 12g 24%
Vitamin C 40%
Vitamin E 24%
Vitamin K 30%
Vitamin B6 38%
Niacin 25%
Folate 32%
Calcium 8%
Iron 22%
Manganese 38%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3 comments on “Kartoffelpuffer – German Potato Pancakes Recipe

  1. Kartoffelpuffer
    “…Squeeze and drain out some of the juices. Reserve for later.”
    And what do I use it for “later”?

  2. Thanks for catching that, Clyde! I am editing the recipe. Actually, the liquid should be set aside to let the starch settle to the bottom. Then the water should be poured out and the starch reintroduced into the batter.

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