German Potato Pancakes

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These German potato pancakes are comfort food at its finest. Slightly savory but incredibly delicious, these pancakes satisfy even the pickiest eater. They are that good.

Close up of four pancakes with syrup poured on themPin

Years ago, my German grandmother’s handwritten recipe book went missing. No one in the family knows what happened to it.

This recipe was in it. I have tried over the years to duplicate it but it always was off a little bit. Until now.

I can’t begin to tell you how delighted we all were when I finally figured it out. I also figured out how to make her apple pancakes.

I’m so smart, aren’t I!?

These pancakes are satisfying, soft, flavorful and with just a hint of maple syrup, you have a treat for a breakfast meal.

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How to make German potato pancakes


Get a food processor or grater, mixing bowl, two spatulas – one rubber and one metal and cast iron skillet.

Step one

Gather the ingredients – potatoes, egg, flour and salt.

Potatoes, onion, flour and salt on a grey tablePin

Step two

Wash and peel two potatoes. (I wasn’t sure how many potatoes I needed, but two were enough because they are large.)

Step three

Cut the potato so they fit in the food processor and process on high for 2 minutes until the potatoes are pulverized.

A food processor filled with processed potatoes with salt in the backgroundPin

Although I didn’t measure the potatoes but I’d say that it was 2 1/2 to 3 cups.

Step four

Transfer the potatoes to a mixing bowl, add flour, salt and an egg and mix together with a rubber spatula.

The flour, potatoes, eggs and salt in a glass bowl with a sauté pan in the backgroundPin

Red versus green

You’ve probably grated or processed potatoes before, so you will have noticed that the potato oxidizes, which means it turns a little reddish in color.

Now, the funny thing is, when you cook the potato pancakes, they turn greenish.  I have no idea why!

Step five

Heat a sauté pan on medium. Once it heats up add olive oil and once that shimmers, take a ladle like one you use for gravy and ladle the pancake batter into the pan. I only cook four pancakes at a time.

Step six

Cook for 3 minutes on each side.

Step seven

As you remove them from the pan to a plate, add a little butter between the pancakes.

Continue until all the batter is gone.

This recipe makes 16 potato pancakes.

Here they all are stacked on a plate.

A white plate with four stacks of pancakes. There is another plate, syrup and butter in the backgroundPin

Now just for fun, I’m going to stack eight of these beauties on a plate together.

A white plate filled with pancakes with another plate, syrup and butter in the backgroundPin

I pour on maple syrup.

Maple syrup poured on a stack of four pancakes with a plate filled, butter, syrup and a potato in the backgroundPin

Let me cut into the pancakes.

A fork with cut pancakes on it with a plate filled with them and maple syrup in the backgroundPin

I can’t talk anymore, I have to eat now.

But before I do, I hope you enjoyed this German potato pancake recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A fork with cut pancakes on it with a plate filled with them and maple syrup in the background - squarePin

German Potato Pancakes

These potato pancakes are so delicious and easy to make!  They are comfort food for me.
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: Breakfast
Keyword: latke, potato pancakes
Prep Time: 5 minutes
Cook Time: 24 minutes
Servings: 16 Pancakes
Calories: 120kcal


  • 2 large Russet potatoes
  • 1 large egg
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/16 teaspoon black pepper
  • 2 tablespoons olive oil or more as needed


What to Do

  • Wash and peel potatoes. Add them to a food processor and process for at least 2 minutes.
    2 large Russet potatoes
  • Scrape potatoes in a mixing bowl and add egg, flour and salt.  Use a rubber spatula and stir until combined.
    1 large egg, 1/2 cup flour, 1/2 teaspoon salt, 1/16 teaspoon black pepper
  • Heat sauté pan on medium heat. Add oil and heat it up.
    2 tablespoons olive oil
  • Use the ladle and scoop a dollop of batter in the pan.  I do four at a time.
  • Cook for 3 minutes on each side, until they are browned.
  • Keep adding batter until all the batter is used up.
  • Plate four pancakes. Butter each one, or if you want diary free, omit it.
  • Pour maple syrup on pancakes.
  • Eat
  • Smile
  • Enjoy
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Calories and nutritional do not include the maple syrup you will put on the pancakes!

Helpful tips

  • I believe that the best potatoes to use are Russets.
  • My grandmother used to finely grate the potatoes, so I follow that tradition and the recipe is written this way. But, instead of using a grater, I use a food processor.
  • There are many ways to consume these pancakes. You can add maple syrup as I do, dollop on sour cream, applesauce, stewed tomatoes, creamed corn, cheddar cheese, to name a few.
  • You can use mashed potatoes, but I’m not sure of the quantities of the other ingredients though I think it’s fairly the same as if you used grated potatoes.
  • If you have any leftovers, you can store them in the refrigerator in an airtight container. We usually store them in a gallon bag.
  • The beauty of potato pancakes is you can make a big batch, place them in an airtight container, and place them in the freezer. You can freeze them for up to three months. Thaw them, place them on a baking sheet, and then heat them in the oven at 325 degrees Fahrenheit for 10 minutes.


Serving: 4Pancakes | Calories: 120kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 119mg | Vitamin A: 15IU | Vitamin C: 1.5mg | Calcium: 5mg | Iron: 0.5mg
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  1. I love family meals that are about recipes of loved ones. My Dad had compiled all of the family recipes for years, so were lucky we don’t have to recreate them. One of our recipes is for potato pancakes too… ours didn’t have any starch in it, but it makes me want to give this a try to see how it affects the texture! They look so good!

    1. Thank you Michele! That’s fun with no starch, I’ll have to check your site to see the difference! Thank you for the comment!

    1. Deanna, I can imagine sour cream would be delish! I can’t remember if my family ate it like that. I’m feeling yes.

  2. Recreating those “treasured” recipes can be a challenge. I have tried several times with a few from my mom, and failed miserably. When you do have “success” it is such a great feeling. I love potato pancakes, and it certainly looks like your Nana knew what she was doing.