German Potato Pancakes Recipe (Reibekuchen) – Crispy, Easy, and Authentic

There’s something timeless about a hot, crispy german potato pancake, especially one with deep roots in tradition. Reibekuchen, or German Potato pancakes, are exactly that—comforting, golden bites that are equal parts crispy and tender, and always incredibly satisfying. Whether you’ve stumbled upon them at a bustling Christmas market in Cologne or tried a homemade version at your Oma’s kitchen table, these pancakes deliver serious nostalgic vibes.

This recipe takes you back to the heart of Germany, where these humble yet iconic pancakes are served hot off the skillet and paired with everything from tart applesauce to creamy yogurt sauces. Made from nothing more than grated potatoes, onion, egg, flour, and a bit of seasoning, these golden discs are deceptively simple. And the best part? You probably have all the ingredients in your kitchen already.

But what really sets them apart is the technique—grating and draining the potatoes just right, double-frying for that next-level crispiness, and pairing them with just the right toppings. These are the kinds of recipes that turn basic ingredients into something really special. And once you master them, you’ll come back to them again and again—whether it’s a cozy breakfast, a snacky lunch, or a last-minute dinner with a fried egg on top.

I first made Reibekuchen on a chilly December evening after watching a holiday documentary that showed a bustling market in Düsseldorf. The vendor was flipping stacks of these golden pancakes onto little paper trays while steam curled up from the sizzling griddle. I was hooked. A quick search, a few pantry staples, and twenty minutes later, I was eating my very own homemade version—and they were everything I’d hoped for.

Why You’ll Love This Recipe

This recipe checks all the boxes for flavor, texture, and versatility. If you’re looking for something cozy, crispy, and super easy to whip up, here’s why you’ll want to make these German potato pancakes on repeat:

They’re Easy and Accessible: No fancy ingredients or complicated steps here. Everything you need is likely already in your pantry or fridge.

Crispy Outside, Soft Inside: The texture is the real star. These pancakes crisp up beautifully on the outside while staying fluffy and tender in the center.

Great for Any Meal: Breakfast with applesauce? Lunch with sour cream and herbs? Dinner with a salad or even topped with a poached egg? These pancakes fit into any meal like a charm.

Customizable: Keep them traditional or dress them up with fresh herbs, savory toppings, or a little heat. There’s plenty of room to make them your own.

Family-Friendly: Kids love them, adults can’t stop eating them, and they’re easy enough to get everyone involved in the prep. Plus, you can make a big batch and reheat leftovers later.

Health Benefits

While fried food doesn’t usually scream healthy, these potato pancakes do have some redeeming qualities—especially when made at home with wholesome ingredients and served with nutrient-rich toppings.

Rich in Potassium: Potatoes are a great source of potassium, which supports healthy blood pressure and muscle function.

Fiber and Vitamins: When you leave a bit of the potato skin on (totally optional), you get added fiber and B vitamins, which support energy and digestion.

Balanced When Served Smart: Pairing these with a protein-rich topping like Greek yogurt or a poached egg creates a balanced meal with complex carbs, healthy fat, and protein.

Homemade Advantage: Making them yourself means controlling the oil, portion size, and ingredients—no preservatives or hidden additives like store-bought frozen varieties.

Vegetarian-Friendly: This base recipe is naturally vegetarian, making it perfect for Meatless Mondays or accommodating various dietary needs.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories per serving: 220
Protein: 5g
Carbs: 28g
Fat: 10g
Fiber: 3g

Ingredients List

To make authentic German Potato pancakes, you’ll need just a few pantry staples:

• 1 lb russet potatoes, peeled and grated – The starchy texture helps the pancakes hold together and get extra crispy.
• 1 small yellow onion, grated – Adds a savory depth of flavor and moisture.
• Pinch of salt – Enhances all the natural flavors.
• Pinch of black pepper – Optional, but recommended for a savory twist.
• 3 tablespoons all-purpose flour – Helps bind the pancake mixture.
• 1 large egg – Acts as a binder to hold the grated potato and onion together.
• Vegetable oil – For frying. Use a neutral oil like canola or sunflower for best results.

Optional toppings include applesauce, sour cream, Greek yogurt, chive sauce, or a sprinkle of fresh herbs.

Step-By-Step Cooking Instructions

Making German Potato pancakes is all about technique. Here’s how to get those crispy edges and soft centers every single time:

1. Grate the Potatoes and Onion
Start by peeling your potatoes and onion. Using a box grater or food processor, grate both into a large mixing bowl. If using a box grater, use the medium or coarse side for the best texture.

2. Drain the Mixture Thoroughly
This step is crucial for achieving crispy pancakes. Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth and wring out as much liquid as possible. Removing excess moisture helps the pancakes fry up instead of steam.

3. Mix the Batter
Transfer the drained mixture back to a bowl. Add salt, pepper, flour, and the egg. Use clean hands or a sturdy spoon to mix everything together until a cohesive batter forms. It should be thick but not dry.

4. Preheat the Oil
Pour enough vegetable oil into a large skillet to cover the bottom (about ¼ inch deep). Heat the oil over medium to medium-high heat until it shimmers—this usually takes 2–3 minutes.

5. Fry the Pancakes – First Round
Scoop about 2 tablespoons of the mixture per pancake into the skillet. Flatten each slightly with a spatula. Don’t overcrowd the pan—work in batches if needed. Fry for about 3–4 minutes per side, or until golden brown and crispy.

6. Drain and Rest
Remove the pancakes from the skillet and let them drain on a paper towel-lined plate. This removes excess oil and keeps them crisp.

7. Optional – Fry Again for Crispier Edges
For that extra crunch (highly recommended), return the pancakes to the hot skillet and fry each for an additional 30–60 seconds per side. This second fry crisps up the edges beautifully without overcooking the centers.

8. Serve Immediately
These pancakes are best served hot and fresh from the skillet. Add your favorite toppings and enjoy.

How to Serve

German Potato pancakes are incredibly versatile. Here are a few of our favorite ways to serve them:

• With Applesauce: A classic sweet pairing. The tartness of the apples balances the rich, savory pancake.
• Topped with Sour Cream or Greek Yogurt: Perfect for a savory version. Add chopped chives or scallions for extra flavor.
• With a Fried or Poached Egg: Turn it into a hearty breakfast or light dinner.
• Sprinkled with Brown Sugar or Cinnamon: For a sweet twist, great for brunch or dessert.

Pairing Suggestions

Looking for the perfect sides or drinks to complement your potato pancakes? Here are some tasty ideas:

• Side Salad: A light arugula or cucumber salad with lemon vinaigrette helps cut through the richness.
• Soup Pairing: Try with a bowl of tomato soup or vegetable broth for a comforting lunch.
• Beverage Options: Serve with sparkling water, hot tea, or a light homemade lemonade.

Storage, Freezing & Reheating Instructions

Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freezing
Let pancakes cool completely, then place on a baking sheet to freeze individually. Once solid, transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating
To maintain crispiness, reheat in a skillet over medium heat for 2–3 minutes per side or in the oven at 375°F for 10–12 minutes. Avoid the microwave—it softens the edges and takes away the crunch.

Common Mistakes to Avoid

Not Draining the Potatoes
Too much moisture in the batter will lead to soggy pancakes. Always wring out the liquid thoroughly.

Overcrowding the Pan
Frying too many at once lowers the oil temperature and leads to uneven cooking.

Skipping the Second Fry
That quick second fry makes all the difference for a crispy finish—don’t skip it.

Using the Wrong Potato
Russet potatoes are best due to their high starch content. Waxy potatoes won’t give the same texture.

Letting the Batter Sit Too Long
Grated potatoes can oxidize and turn gray. Prepare the batter just before frying.

Pro Tips

1. Use a food processor for faster prep if you’re making a large batch.
2. Grate the onion directly into the potatoes to mix evenly and save a bowl.
3. Add a pinch of baking powder for fluffier interiors.
4. Make mini versions for appetizers or party platters.
5. Try seasoning the batter with a little paprika, garlic powder, or chopped herbs for extra flavor.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Yes! You can prepare the batter up to 2 hours in advance—just keep it covered and chilled. For best results, fry them just before serving.

What’s the best oil for frying?
Use a neutral oil with a high smoke point, like canola, sunflower, or vegetable oil.

Can I bake them instead of frying?
Yes, though they won’t be quite as crispy. Place them on a greased baking sheet and bake at 400°F for 20–25 minutes, flipping halfway.

Can I make them gluten-free?
Absolutely. Substitute the flour with a gluten-free blend or even cornstarch.

Do I need to peel the potatoes?
Peeling is traditional, but leaving the skins on can add fiber and texture. Just scrub them well first.

Why are my pancakes falling apart?
Make sure you’re using enough egg and flour to bind the batter. Also, press the batter together firmly when forming the pancakes.

What if I don’t have yellow onion?
You can use white onion or even a small shallot for a slightly sweeter flavor.

How do I prevent them from turning gray?
Grate and cook immediately, or keep the grated potatoes submerged in cold water (then drain well) to slow oxidation.

Can I add cheese to the batter?
Yes! Shredded cheese adds a savory depth—try a sharp cheddar or gouda.

What toppings work for kids?
Kids love them with a drizzle of honey, a dusting of cinnamon sugar, or simply plain with ketchup.

Conclusion & Call to Action

German potato pancakes, or Reibekuchen, are a celebration of simplicity done right. With crispy edges, soft centers, and all the comforting flavor of homemade goodness, they bring a little taste of German tradition to your table. Whether you serve them sweet with applesauce or savory with herbs and sour cream, these pancakes are guaranteed to hit the spot.

Now it’s your turn! I’d love to hear how your Reibekuchen turn out. Snap a photo, share it on social media, or leave a comment with your favorite topping combo. These little pancakes have been a hit in my home, and I hope they’ll become a favorite in yours too. Happy cooking!

Print