German Potato Pancakes

German Potato Pancakes

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"These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup."

Ingredients

45 m servings 283 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
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Reviews

485
  1. 663 Ratings

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This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granula...

These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in my food processor and emptying it into a bowl of cold water after each potato. I had read that whe...

These are a delicious sidedish for dinner or breakfast. For those who are complaining about their potatoes being a greenish-gray color, there is a simple solution. The easiest thing to do is as ...

This is an awesome recipe! My Father-in-Law is from Austria, so my husband grew up eating potato pancakes every Christmas morning. This recipe is easy and sooooo good, impresses my husband eve...

I used my blender to grate the potatoes in 1/2 c. of milk. This will keep the potatoes from turning dark or black. Then add extra flour to thicken. Mine turned out just fine.

A true Irish lass, I love potatoes. I am always looking for new ways to cook them. I've only had potato pancakes once before from a deli; they definitely didn't compare to this recipe. I ...

Made as is. No problem with oxidation because we soaked them in water and then pressed the water out. Delicious, thanks!

I squeezed out extra water from shredded potatoes by using a cheesecloth. Also doubled flour and salt plus added 1/4 C finely chopped fresh parsley. Be sure not to let the potato mixture sit too...

My mother had made potato pancakes like these when I was little. I made them for my fiance and he said they were the best he had ever tasted; better than any restaurant and even better than his...