Gluten Free Kartoffelpuffer (Austrian Potato Pancakes)

There’s something magical about a stack of golden, crispy Gluten Free Kartoffelpuffer, classic potato pancake from Austria. Tender and soft on the inside with perfectly crisp edges, they’re surprisingly easy to make at home. Serve them warm with applesauce, sour cream, or a simple salad for brunch or a light meal that everyone will love.

Recipe Ingredient Notes

Potatoes: Starchy potatoes like Russet work best in my Gluten Free Kartoffelpuffer recipe. Their low moisture and high starch content are what create those golden, crispy edges and a soft, tender center.

Gluten Free Flour: A small amount of gluten free flour helps bind the grated potato mixture and absorb excess moisture, so the gluten free potato pancakes hold together while frying. I’ve tested this recipe with King Arthur Measure for Measure, Bob’s Red Mill 1:1, and my own gluten free all purpose blend - each one works beautifully.

Egg: The egg helps bind the potato mixture together, giving the pancakes structure so they hold their shape while frying.

Onion: I love using sweet onions when it comes to savory recipes. 

How to make Gluten Free Kartoffelpuffer

Making these potato pancakes couldn’t be easier. No fancy tools needed - just a large skillet for frying, plus a box grater, a peeler, two mixing bowls (small & large), and a clean dish towel. You will also need a few pieces of paper towels to drain the cooked gluten free kartofellpuffer after cooking them.

1. Step 1: Start by lining a large bowl with a clean dish towel. This will help you easily squeeze out excess moisture of the grated potatoes and onion.
2. Step 1: Wash and peel the potatoes, removing any bruises and eyes along the way. If peeling potatoes takes you a minute (same here), place them in a bowl of cold water to keep them from turning brown.

3. Step 3: To grate the peeled potatoes, use a box grater or cheese grater with large holes.
4. Step 4: Place the grated potatoes in the prepared bowl with the dish towel.

5. Step 5: Peel and grate the onion. You can also finely dice it, but grating works especially well here.

6. Step 6: Add the grated onions to the grated potatoes.
7. Step 7: Bring the corners of the dish towel together to form a bundle, then twist and squeeze it tightly over the sink, pressing out as much excess liquid as you can.
8. Step 8: Once you’ve squeezed out as much liquid as possible, unwrap the mixture and place it into a clean bowl.

9. Step 9: Crack the egg into a small bowl and whisk it with a fork until smooth and fully beaten.

10. Step 10: Add the whisked egg, gluten free flour, kosher salt and ground pepper to the grated potato and onion mixture.

11. Step 11: Mix the ingredients for kartoffelpuffer together until everything is evenly combined. You can use a spoon aor a spatula for this.

12. Step 12: Next, heat up 1-2 tablespoons of oil in a large skillet. The oil should be hot enough that the gluten free potato pancakes sizzle when they hit the pan. This helps them get golden and crispy.
13. Step 13: Using two spoons, portion the potato mixture into the hot skillet. Gently flatten each mound into a pancake.

14. Step 14: Cook the gluten free potato pancakes at a low temperature for 3 - 4 minutes until they are golden brown. Flip them over and continue cooking until fully cooked through. The key is to cook them at a lower temperature to ensure they are fully cooked and not burned on the outside.

15. Step 15: Transfer the cooked gluten free kartoffelpuffer to a paper-towel-lined plate or sheet tray. Allow them to drain while you cook the remaining potatoes.
16. Step 16: If you like, place them in a preheated oven at 200F while you cook the remaining pancakes. This keeps them warm and crisp without overcooking or drying out.

How to serve Gluten Free Kartoffelpuffer

Serve your gluten free kartoffelpuffer warm and crispy. The classic pairing is applesauce, or go savory with a dollop of sour cream or crème fraîche. They’re also delicious alongside a fried or scrambled egg or smoked salmon for a hearty breakfast or brunch.

Storing leftovers and reheating

Potato pancakes are best eaten fresh, but if you have leftovers, let them cool completely and store in an airtight container in the fridge for 1–2 days. To reheat, warm them in a lightly oiled skillet over medium heat to bring back their crispiness, or pop them in a 350°F (175°C) oven for 10–15 minutes. You can also reheat them in an air fryer at 350F for 2-3 minutes.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.