German Potato Pancakes

These German potato pancakes made with shredded potatoes and onion are a nice change from regular pancakes. Perfect served with Bratwurst sausage and cranberry sauce, topped with maple syrup or a dollop of sour cream.

Pair with smoked salmon and sour cream for a fancy brunch.

To make these gluten-free, swap out the flour for potato starch.

You can add a pinch of smoked paprika or cayenne pepper for a touch of heat if you like.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispness.

 

Yields 18 pancakes

Ingredients for German Potato Pancakes

• 2 Large eggs
• 2 tablespoons All-purpose flour
• ¼ teaspoon Baking powder
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 6 Medium russet potatoes, peeled and shredded
• ½ cup Finely chopped onion
• ¼ cup Vegetable oil, or as needed for frying

Steps to Preparing German Potato Pancakes

1. Gather all ingredients. Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in shredded potatoes and onion.

2. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil, working in batches. Flatten slightly by pressing with a spatula.

3. Cook until golden brown and crisp, about 3 minutes per side.

4. Transfer to a paper towel-lined plate to drain. You can cover them very loosely with aluminum foil to hold in heat without steaming them.

5. Repeat with remaining potato mixture. Serve warm.