Name: German Potato Pancakes (Reibekuchen)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: German
Ingredients: 1 lb russet potatoes (peeled and grated); 1 small yellow onion (grated); 1 large egg; 3 tbsp all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; Vegetable oil (for frying)

There’s something magical about biting into a crispy, golden potato pancake fresh from the skillet. The outside is perfectly crisp, while the inside stays soft, fluffy, and full of rich potato flavor. German potato pancakes, known as Reibekuchen, are a beloved dish in Germany, served at Christmas markets, street food stalls, and cozy family dinners.

These pancakes are incredibly versatile—you can enjoy them as a snack, side dish, or even a full meal. They’re traditionally served with applesauce for a sweet contrast, but if you’re a fan of savory flavors, you can top them with sour cream, smoked salmon, or fresh herbs.

One of the best things about Reibekuchen is that they’re made with just a few simple ingredients—potatoes, onions, flour, eggs, and seasoning. The key to achieving the perfect texture lies in properly draining the potatoes and using the right cooking technique to get that irresistible crispiness.

Whether you’re trying German cuisine for the first time or looking to recreate a nostalgic dish from your travels, this easy recipe will give you the most authentic, delicious Reibekuchen. They’re quick to make, require minimal ingredients, and taste amazing no matter how you serve them. Let’s dive in!

Why You’ll Love This Recipe

There are so many reasons to love Reibekuchen, but let’s break down the top ones:

Crispy and Golden: The double-frying method ensures a crispy exterior while keeping the inside soft and tender.
Simple Ingredients: You only need potatoes, onions, flour, egg, and oil—ingredients you probably already have in your kitchen.
Quick and Easy: The entire process, from preparation to frying, takes under 30 minutes.
Customizable: You can make them sweet or savory by choosing different toppings.
Perfect for Any Occasion: Serve them for breakfast, brunch, as a side dish, or even as a snack.

If you’re someone who loves hash browns, latkes, or crispy potato dishes in general, you’ll absolutely love these German potato pancakes. They deliver that perfect mix of comfort, crispiness, and rich potato flavor.

Health Benefits of German Potato Pancakes

While German potato pancakes are known for their delicious crunch and flavor, they also have some nutritional benefits. Here’s why you can enjoy them guilt-free:

Rich in Potassium and Fiber: Potatoes are packed with potassium, which helps regulate blood pressure, and fiber, which supports digestive health.
Protein Boost: The egg in the batter adds a small protein boost, making these pancakes more filling.
Energy-Packed: The complex carbohydrates in potatoes provide long-lasting energy, making this dish a great option for a hearty breakfast.
Vitamin C and B6: Potatoes contain Vitamin C, which supports the immune system, and Vitamin B6, which helps with brain function.
Healthy Cooking Options Available: If you prefer, you can bake these pancakes instead of frying them to reduce oil content.

While these are typically pan-fried for that perfect crispiness, you can always experiment with lighter cooking methods if you’re looking for a healthier alternative.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: Makes about 8-10 pancakes
Calories per serving: Approximately 200 kcal
Protein: 4g
Carbohydrates: 25g
Fat: 10g

These values may vary slightly depending on the oil used and the toppings added.

Ingredients List

To make authentic German potato pancakes, you’ll need:

1 lb russet potatoes (peeled and grated)
1 small yellow onion (grated)
1 large egg
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil (for frying)

Optional Additions:

Garlic powder or paprika (for extra flavor)
Grated cheese (for a cheesy version)
Fresh parsley or chives (for garnish)

Step-By-Step Cooking Instructions

Prepare the Potatoes and Onion
- Peel the russet potatoes and grate them using a box grater or food processor.
- Grate the onion and mix it with the potatoes in a large bowl.
Drain the Excess Moisture
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
Mix the Batter
- In a bowl, combine the potatoes, onion, flour, egg, salt, and pepper.
- Stir until the mixture is evenly combined but don’t overmix.
Heat the Oil
- Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat.
Fry the Pancakes
- Scoop 2 tablespoons of the mixture into the pan for each pancake, flattening them slightly.
- Cook for 3-4 minutes per side or until golden brown and crispy.
Double-Fry for Extra Crispiness
- Once all pancakes are fried, quickly re-fry them for 30-60 seconds per side for the best crunch.
Drain and Serve
- Transfer to a paper towel-lined plate and serve immediately with your favorite toppings.

How to Serve

Reibekuchen can be served in multiple ways:

Traditional Sweet Style: With applesauce or sprinkled with powdered sugar.
Savory Version: With sour cream, smoked salmon, or fresh chives.
With a Side Salad: A light cucumber or arugula salad pairs beautifully.
As a Sandwich: Serve between two slices of rye bread with a dollop of sour cream.

Pairing Suggestions

If you want a full meal experience, try pairing these pancakes with:

A warm soup: Potato pancakes taste great with a creamy mushroom soup or lentil soup.
Grilled or roasted meats: Serve alongside chicken, beef, or turkey sausage for a hearty meal.
Herbal tea or fresh juice: A warm herbal tea or a fresh apple or orange juice complements the dish.

Storage, Freezing & Reheating Instructions

Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked pancakes by placing them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
Reheating: Reheat in an oven at 375°F (190°C) for 10 minutes or in a skillet over medium heat.

Common Mistakes to Avoid

Not Draining the Potatoes Well Enough: Excess moisture leads to soggy pancakes.
Overcrowding the Pan: Fry in small batches to ensure even cooking.
Using Low Heat: This can result in greasy pancakes. Keep the oil hot enough for crispiness.

Pro Tips

Use a food processor for quick and even grating.
Mix in shredded cheese for a richer flavor.
Experiment with seasonings like smoked paprika or garlic powder for extra taste.

Regional Variations of Potato Pancakes

While German potato pancakes, or Reibekuchen, are incredibly popular, variations of this dish exist worldwide, each with its own twist. In Switzerland, Rösti is a close cousin, made with coarsely grated potatoes and cooked as a larger, thicker cake. Poland has Placki Ziemniaczane, often served with sour cream or mushroom sauce. In Jewish cuisine, latkes are a Hanukkah favorite, sometimes incorporating ingredients like matzo meal or baking powder for extra fluffiness. Even in the U.S., hash browns share similarities with Reibekuchen but are typically cooked in loose shreds rather than formed into pancakes. These variations highlight how potatoes are a universal comfort food, taking on different forms based on regional traditions and flavors.

How to Make German Potato Pancakes Ahead of Time

If you’re planning to serve Reibekuchen for a party or a family breakfast, preparing them in advance can save time. One option is to grate and drain the potatoes a few hours before cooking, keeping them in a bowl of cold water to prevent browning. When ready to cook, drain and pat dry, then mix with the other ingredients. Another method is to partially fry the pancakes, cooking them until lightly golden but not fully crisp. Let them cool, then store them in the fridge. Right before serving, reheat in a pan or oven for a fresh, crispy finish. This approach ensures your pancakes remain delicious and don’t become soggy before serving.

How to Make Crispy Potato Pancakes Without Frying

If you want crispy potato pancakes without deep frying, baking or air frying are great alternatives. For the baked version, preheat the oven to 425°F (220°C) and lightly oil a baking sheet. Arrange the pancakes in a single layer, spray with oil, and bake for 15-20 minutes, flipping halfway through. If using an air fryer, set it to 375°F (190°C) and cook the pancakes for 10-12 minutes, flipping once for even crispiness. Both methods reduce oil content while still creating a deliciously crunchy texture, making them a healthier take on the classic Reibekuchen.

Kid-Friendly Potato Pancake Variations

Potato pancakes are naturally appealing to kids because of their crispy texture and mild flavor, but you can make them even more fun with creative variations. Try adding shredded cheese to the batter for a gooey, melty center, or mix in finely grated carrots or zucchini for extra nutrients. If your child prefers milder flavors, reduce the onion or swap it for a bit of grated apple for a naturally sweet twist. Another fun idea is to shape the pancakes into small rounds or fun designs using a cookie cutter. Serve with a variety of dips, such as ketchup, ranch, or yogurt sauce, to make them more interactive and kid-approved.

Frequently Asked Questions (FAQs)

Can I make these gluten-free?
Yes! Just substitute all-purpose flour with cornstarch or almond flour.

What type of potatoes are best?
Russet potatoes work best because they have high starch content, making the pancakes crispier.

Conclusion & Call to Action

These German potato pancakes (Reibekuchen) are a must-try for any potato lover. They’re crispy, easy to make, and endlessly customizable. Try this recipe at home and let me know how it turns out! If you loved it, share your results and tag me on social media—I’d love to see your creations.