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German Kartoffelpuffer Potato Pancake Recipe

This mixture can be made the day before it’s needed – just refrigerate until use. Then get frying and enjoy some deliciously hearty pancakes, this recipe recommends serving with apple sauce and sour cream.

Serves 4-6 Total Time 40 mins


Get the ingredients here.

  • 800g russet potatoes, peeled and grated 
  • 1 medium onion, diced
  • 1 large egg, beaten  
  • 5 tbsp plain flour
  • 1/2 tsp ground nutmeg (optional) 
  • 1 tsp salt 
  • 125ml ghee or vegetable oil

To serve:

  • apple sauce 
  • sour cream


  1. Place the grated potato into a muslin cloth and squeeze out any excess water.
  2. Tip the potato into a bowl and mix with the onion, egg, flour, nutmeg (if using) and salt, then season with black pepper to taste. 
  3. In a large frying pan, heat the ghee or vegetable oil over a medium heat for 4–5 mins. It’s hot enough when a small piece of potato sizzles and bubbles in the pan.
  4. Using a wooden spoon, put a heaped spoonful of potato mixture into the pan, flattening it with the back of the spoon to about 1cm thick.
  5. Repeat with the rest of the mixture (be sure to leave some space between each pancake  in the pan, so cook in batches if you need to).
  6. Fry for 3–5 mins on each side until golden, then set aside on some kitchen paper.
  7. Serve hot with a dollop of apple sauce and sour cream.

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