Crispy German Vegan Potato Pancakes (Kartoffelpuffer)

These golden, crispy-on-the-outside and tender-on-the-inside German vegan potato pancakes—also known as Kartoffelpuffer—are made with just 3 simple ingredients and ready in only 30 minutes. Perfect for a hearty breakfast, quick lunch, or satisfying dinner, they’re a crowd-pleasing comfort food that you’ll want on repeat.

A Quick Dive into Potato Pancake Origins

Potato pancakes have deep roots in many cultures. You’ll find variations across Europe—from placki in Poland to draniki in Russia, and boxty in Ireland. In Germany, they’re lovingly called Kartoffelpuffer or Reibekuchen. Simple, satisfying, and born out of necessity, these pancakes showcase the humble potato in the best way possible.

What Makes German Potato Pancakes Special?

Unlike chunkier latkes, Kartoffelpuffer are made with finely grated potatoes for a smoother texture and crispier finish. Traditionally made with eggs, our vegan version swaps them out without sacrificing taste or texture.

Why You’ll Love This Recipe

• Just 3 pantry-friendly ingredients

• Naturally vegan, dairy-free, and egg-free

• Quick—ready in 30 minutes

• Can be made gluten-free

• Delicious for breakfast, lunch, dinner, or as a side

• Pairs with sweet or savory toppings

Ingredients

• 5 medium Yukon Gold or Russet potatoes (about 600g / 1.3 lb)

• 1 small yellow onion

• ¼ cup (40g) all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• Oil for frying (see notes)

• Chopped chives, to serve

• Maille Dijon Originale Mustard or dip of choice

Step-by-Step Instructions

1. Peel & Grate the Potatoes
Use a box grater or food processor to grate peeled potatoes. Remove any blemishes or eyes.

2. Squeeze Out Moisture
Place grated potatoes in a clean dish towel, twist tightly, and squeeze out as much liquid as possible. This step is key to getting that perfect crisp!

3. Grate the Onion
Finely grate the onion or use onion powder if you prefer.

4. Mix the Batter
Combine squeezed potatoes, onion, flour, salt, and pepper in a bowl. Mix well.

5. Shape the Pancakes
Scoop a heaping tablespoon of the mixture and form into flat patties. Lightly dust with flour if desired.

6. Fry Until Golden
Heat oil in a skillet over medium heat. Cook pancakes in batches for about 4–5 minutes per side, or until golden and crispy. Keep warm in the oven while you finish frying the rest.

7. Serve & Enjoy
Top with chives and serve with mustard, vegan sour cream, applesauce, or your favorite dip!

Tips for Success

• Use starchy potatoes like Russets or Yukon Gold for best texture.

• Squeeze out the potato liquid really well—this makes all the difference.

• Chill the batter briefly if it’s too wet to shape.

• Serve fresh for maximum crispiness.

• Leftovers keep up to 4 days in the fridge. Reheat in a pan for best results.

• Freeze cooked pancakes on a tray before transferring to a container. Reheat from frozen.

Serving Suggestions

These pancakes are versatile! Serve them as:

• A savory snack with mustard or ketchup

• A side dish with vegan soups like borscht or minestrone

• A main with salad or wraps

• A sweet treat with apple sauce

Variations

• Use chickpea or rice flour for a gluten-free version

• Add shredded veggies like carrots or zucchini for extra nutrition

• Mix in fresh garlic or herbs like dill or parsley

• Try different dips: tahini, avocado sauce, or vegan mayo

Ready to Get Cooking?

With crispy edges, soft centers, and loads of flavor, these vegan German potato pancakes are pure comfort in every bite. Whether it’s your first time trying Kartoffelpuffer or you’re a longtime fan, this version is a must-make!