German Potato Pancakes

Introduction

If there’s one comfort food that can bring warmth to a chilly day and instantly transport you to a rustic farmhouse kitchen in the heart of Germany, it’s the beloved German Potato Pancakes, or Reibekuchen as they’re traditionally known. Golden brown, crispy on the outside, and delightfully tender on the inside, these savory pancakes are a staple of German home cooking and street food alike. Whether enjoyed at Christmas markets with a side of applesauce or served fresh off the skillet at home, this dish is a timeless favorite for all ages.

Originating in rural Germany, potato pancakes were once a humble peasant food, made with basic pantry ingredients like potatoes, onions, and flour. Over time, they’ve evolved into a crowd-pleaser served throughout central Europe with many regional and personal variations. Each crispy patty is a warm hug in food form, and the aroma alone will bring everyone to the kitchen with eager anticipation.

What sets this German Potato Pancakes recipe apart is the perfect balance between a crispy exterior and fluffy interior, thanks to the right blend of grated potatoes, onion, and just the right amount of binder. Whether you’re looking to impress guests with an authentic German treat or simply craving something cozy and delicious, this recipe will quickly become a favorite in your kitchen.

Ingredients

For the Potato Pancakes:

2 pounds (900g) russet potatoes, peeled
1 medium yellow onion (about 5 oz/140g), peeled
2 large eggs
1/4 cup (30g) all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, for extra flavor)
1/4 teaspoon ground nutmeg (optional)

For Frying:

Vegetable oil or sunflower oil, for frying (about 1/2 cup or more as needed)

Optional Toppings & Serving Suggestions:

Applesauce
Sour cream or crème fraîche
Chopped chives or parsley
Gravlax or smoked salmon

Instructions

Prepare your workstation: Place a clean kitchen towel or cheesecloth in a large mixing bowl. This will be used to squeeze out excess liquid from the potatoes and onion.
Grate the potatoes: Using a box grater or food processor with a shredding disk, coarsely grate the peeled russet potatoes. Add them directly onto the kitchen towel.
Grate the onion: Grate the onion using the same method and place it on top of the grated potatoes.
Squeeze out excess moisture: Gather the edges of the towel and twist it tightly to squeeze out as much liquid as possible. Removing excess moisture is key to crispy pancakes. Discard (or reserve) the liquid.
Optional tip: Let the squeezed liquid sit for a few minutes—starch will settle at the bottom. You can drain off the water and add back the starch for extra crispiness.
Transfer to a bowl: Place the dried potato-onion mixture in a large mixing bowl.
Add binder and seasonings: Beat the eggs and stir them into the bowl. Add flour, salt, pepper, and optional garlic powder and nutmeg. Mix until well combined.
Heat the oil: In a large skillet or frying pan, heat about 1/4 inch (6mm) of oil over medium-high heat. The oil should shimmer but not smoke.
Shape the pancakes: Use about 1/4 cup (60ml) of the mixture per pancake. Flatten the batter into a disc shape and carefully place into the hot oil.
Fry until golden: Fry each pancake for 2–4 minutes per side, until golden and crispy. Flip carefully with a spatula.
Drain and keep warm: Transfer each cooked pancake to a plate lined with paper towels to absorb excess oil. Keep warm in a 200°F (95°C) oven if making a large batch.
Repeat: Continue frying in batches, adding more oil as needed and ensuring it comes back to temperature between batches.
Serve immediately: Potato pancakes are best served hot and crispy. Offer with applesauce, sour cream, or your favorite toppings.

Recipe Information

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 2–3 pancakes per person
Yield: Approximately 12 potato pancakes
Difficulty: Easy

Tips & Variations

Tips for Success:

Use starchy potatoes: Russets or Yukon Golds work best for achieving a crispy exterior and creamy interior.
Drain well: The drier your potato-onion mix, the crispier your pancakes will be. Don’t skip the squeezing step!
Don’t overcrowd the pan: Give each pancake room to cook evenly and crisp up properly.
Season generously: Potatoes need seasoning—don’t be shy with salt and pepper. Feel free to add paprika, onion powder, or herbs.
Serve hot: These are meant to be eaten fresh from the pan. Keep batches warm in a low oven while cooking.

Variations:

Cheesy Potato Pancakes: Add 1/2 cup (60g) shredded Gruyère or cheddar cheese to the mix for an indulgent twist.
Sweet Potato Version: Swap half of the regular potatoes for grated sweet potato for a touch of sweetness.
Herb Infused: Add fresh parsley, thyme, or chives into the mix for extra flavor and color.
Gluten-Free Option: Replace flour with cornstarch or a 1:1 gluten-free flour blend.

Storage Instructions:

Refrigerating: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Lay cooked pancakes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months.

Reheating Instructions:

Oven: Reheat at 375°F (190°C) for 10–12 minutes until crisp.
Skillet: Reheat with a small amount of oil over medium heat, 2–3 minutes per side.
Air Fryer: Heat at 350°F (175°C) for 5–6 minutes, flipping halfway.

Make Ahead Tips:

Grate the potatoes and onions and store (separately or together) in cold water for up to 4 hours before assembling. Be sure to drain and squeeze dry before mixing.
You can also prepare the batter up to 1 hour in advance and keep refrigerated, but note that the potatoes may darken slightly.

Nutritional Information

Per serving (based on 3 pancakes):

Calories: 250
Protein: 6g
Carbohydrates: 28g
Fat: 14g
Fiber: 3g

Note: Nutritional values are approximate and may vary depending on precise ingredients and portion sizes.

Conclusion

Whether you’re nostalgic for traditional German flavors or simply in search of a cozy, crowd-pleasing dish, these German Potato Pancakes are the answer. Crisp, golden, and deeply satisfying, they’re perfect as an appetizer, side dish, or a light meal with a dollop of sour cream or a side of applesauce. They also pair beautifully with soups, sausages, or smoked fish for a hearty and authentic German feast.

Ready to bring this comforting classic into your kitchen? Give this recipe a try and let us know how it turned out! Did you add your own twist? Have a favorite topping idea? We’d love to hear all about your potato pancake adventures—leave us a comment, rate the recipe, and don’t forget to share with friends and family!