Berlin-Style Potato Pancakes with Applesauce and Sour Cream
Golden-browned potato pancakes served with sweet applesauce and tangy sour cream, a beloved comfort dish from Berlin. This german-inspired comfort food ready in about 35 minutes layers large (about 500g) Russet potatoes, small (about 100g) Yellow onion, All-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large (about 500g) Russet potatoes
- 1 small (about 100g) Yellow onion
- 3 tbsp All-purpose flour
- 1 large Egg
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup (60ml) Vegetable oil
- 1 cup Applesauce
- 1/2 cup Sour cream
Instructions
- Step 1: Peel and grate 2 large russet potatoes and 1 small yellow onion into a large mixing bowl. Using a clean kitchen towel, squeeze out excess moisture from the grated mixture.
- Step 2: Add 3 tbsp all-purpose flour, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper to the grated potatoes and onion. Mix well to combine into a thick batter.
- Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Spoon 1/4 cup portions of the batter into the skillet and flatten gently into 3-inch pancakes.
- Step 4: Fry the pancakes for 4-5 minutes on each side until golden brown and crisp. Add more oil as needed between batches.
- Step 5: Drain pancakes on paper towels and serve hot with 1 cup applesauce and 1/2 cup sour cream alongside for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Berlin-Style Potato Pancakes with Applesauce and Sour Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Berlin-Style Potato Pancakes with Applesauce and Sour Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Berlin-Style Potato Pancakes with Applesauce and Sour Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Berlin-Style Potato Pancakes with Applesauce and Sour Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Berlin-Style Potato Pancakes with Applesauce and Sour Cream?
German comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
