German Potato Pancakes

Step 3: Heat the Pan

1. Use a non-stick skillet or a cast-iron pan for the best results.
2. Add vegetable oil or clarified butter to cover the bottom of the pan generously.
3. Heat over medium-high heat until the oil shimmers but is not smoking.

Step 4: Fry the Pancakes

1. Scoop about 2–3 tablespoons of batter per pancake and flatten gently in the pan.
2. Fry for 3–5 minutes on each side, until golden brown and crispy.
3. Avoid overcrowding the pan; this ensures each pancake fries evenly.
4. Transfer cooked pancakes to a paper towel-lined plate to remove excess oil.

Step 5: Serve and Enjoy

German Potato Pancakes are versatile:

• Savory: Top with sour cream, smoked salmon, or fresh herbs.
• Sweet: Serve with applesauce, cinnamon sugar, or a drizzle of honey.

Tip: Keep pancakes warm in a low oven (about 100°C / 210°F) if making large batches.

Tips for Perfect German Potato Pancakes

1. Use starchy potatoes: They produce a fluffier interior and crispier exterior.
2. Drain well: Removing moisture is key to crispiness.
3. Do not overcrowd the pan: Pancakes need space to cook evenly.
4. Maintain medium heat: Too high burns them; too low makes them soggy.
5. Serve immediately: Potato pancakes are best enjoyed fresh and crispy.

Final Thoughts

German Potato Pancakes are deceptively simple but delightfully satisfying. With a crispy exterior and tender, flavorful interior, they’re a perfect addition to breakfast, lunch, or dinner. Once you master the technique, you can experiment with toppings and variations, making this classic German dish a family favorite.

If you want, I can also make a version with step-by-step pictures showing how the batter looks, how to fry them, and the final golden pancakes—it makes it much easier to follow!

Do you want me to do that?