German Potato Pancakes


Using starchy potatoes is essential for making German potato pancakes. Russet, Idaho and Yukon Gold potatoes all work. There is no flour in these potato pancakes so they're gluten-free. The natural starch from the potatoes binds the mixture together. The potato pancakes should be served straight from the pan or oven (you can skip the oven part if you don't mind standing at the stove while everyone else is eating).

Active Time:
35 mins
Total Time:
55 mins


  • 2 pounds russet potatoes

  • 1 medium yellow onion, roughly chopped

  • 2 large eggs, lightly beaten

  • ¾ teaspoon salt

  • ¼ teaspoon ground pepper

  • 4 tablespoons canola oil or other neutral oil, divided

  • Applesauce for serving


  1. Scrub potatoes well and remove any eyes and blemishes. Cut the potatoes into wedges that will fit through the food chute of a food processor. Attach the shredding disk to the food processor. Pass the potato wedges through the food chute to shred. You should have about 5 loosely packed cups. Remove the shredding disk and insert the blade. Pulse the potatoes until very finely chopped but not quite a smooth puree, 4 to 5 times.

  2. Line a fine-mesh strainer with a clean dish towel and place over a large bowl. Scrape the potatoes into the colander and set aside to drain.

  3. Meanwhile, pulse onion in the food processor until finely chopped.

  4. Press down on the potatoes a couple of times to exude remaining liquid, then pick up the corners of the towel and twist to squeeze out as much liquid as possible over the colander and into the bowl. Let the potato liquid stand for a few minutes until the white potato starch settles at the bottom. Carefully pour off the liquid, retaining the starch in the bowl. Add the potatoes to the starch, using a silicone spatula to scrape them off the towel. Add the onion, eggs, salt and pepper. Stir well to combine.

  5. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.

  6. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot enough to sizzle a shred of grated potato. Mound 4 pancakes in the hot oil, using a heaping ¼ cup potato mixture each. Gently flatten the mounds to make 3-inch pancakes. Cook, flipping once halfway, until golden brown, 2 to 3 minutes per side. (Reduce heat, if necessary, to prevent burning.) Transfer to the prepared baking sheet.

  7. Repeat to make 2 more batches of pancakes, using an additional 1 tablespoon oil to make each batch. Stir the potato mixture well before scooping out more pancakes.

  8. Bake the potato pancakes until sizzling, about 10 minutes. Serve with applesauce, if desired.

    German Potato Pancakes
    Eric Wolfinger

Nutrition Facts (per serving)

350 Calories
17g Fat
44g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 350
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 8g 16%
Total Fat 17g 22%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Vitamin A 139IU 3%
Vitamin C 15mg 17%
Vitamin D 21IU 5%
Vitamin E 3mg 18%
Folate 49mcg 12%
Vitamin K 15mcg 13%
Sodium 484mg 21%
Calcium 51mg 4%
Iron 3mg 17%
Magnesium 58mg 14%
Potassium 1022mg 22%
Zinc 1mg 9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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