Crispy on the outside and tender on the inside, Reibekuchen (German Potato Pancakes) are a classic comfort food that’s perfect for any meal of the day. Whether served as a snack, appetizer, or side dish, these pancakes are easy to make, full of flavor, and will have everyone coming back for more.
Why You’ll Love This Recipe
- Crispy and tender – The perfect balance of a golden crispy exterior and soft, fluffy interior.
- Simple ingredients – Made with just a few pantry staples, this recipe is a quick and easy way to enjoy a hearty, comforting dish.
- Versatile – Serve these pancakes with savory toppings like applesauce or sour cream, or pair them with other sides for a full meal.
- Perfect for any time of day – Enjoy these potato pancakes for breakfast, lunch, dinner, or as a snack.
- Authentic German flavor – Bring a taste of Germany to your kitchen with this traditional recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes
- Yellow onion
- Salt
- Black pepper (optional, for savory pancakes)
- All-purpose flour
- Large egg
- Vegetable oil (for frying)
Directions
Prepare the Potatoes and Onion:
- Wash and peel the potatoes.
- Grate the potatoes – Use the large grating side of a box grater to grate the potatoes into a bowl.
- Grate the onion – Grate the onion into the same bowl as the potatoes.
Remove Excess Moisture:
- Drain excess liquid – If there is any liquid pooling in the potato mixture, drain off as much as possible to ensure crispy pancakes.
Mix the Batter:
- Add a pinch of salt, black pepper (if using), flour, and the egg to the potato-onion mixture.
- Mix thoroughly – Use your hands to combine everything into a thick batter.
Fry the Pancakes:
- Heat the oil – In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat.
- For each pancake, scoop 2 tablespoons of batter into the hot oil, flattening slightly with the back of a spoon or spatula.
- Fry the pancakes – Cook for 3-4 minutes per side, until the pancakes are deeply golden brown and crispy on both sides.
- Drain excess oil – Transfer the pancakes to a paper towel-lined plate to remove any excess oil.
Serve:
- Serve immediately – Serve the potato pancakes hot and crispy.
- Top with toppings – Pair with applesauce, sour cream, or any other toppings you prefer.
Servings and Timing
- Servings: 8 pancakes
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 150 kcal per pancake
Variations
- Add herbs – For extra flavor, mix in finely chopped fresh herbs like parsley or chives.
- Cheese option – Grate some cheese, like cheddar or Parmesan, into the batter for a cheesy twist.
- Sweet option – Try adding a bit of sugar or cinnamon for a sweeter variation that pairs perfectly with applesauce.
- Baked version – For a healthier option, bake the pancakes at 400°F (200°C) for 20 minutes, flipping halfway through.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 2 days.
- Freezing: These pancakes freeze well. Place a piece of parchment paper between layers and freeze for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the oven at 375°F (190°C) for 10 minutes until crispy.
FAQs
Can I use other types of potatoes?
While russet potatoes are ideal due to their starch content, you can also use Yukon Golds for a creamier texture.
Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
How do I get the pancakes extra crispy?
Make sure to drain as much liquid as possible from the potatoes before mixing the batter, and be sure to fry in hot oil to get that golden, crispy exterior.
What can I serve with Reibekuchen?
Serve with applesauce, sour cream, or even a simple green salad. You can also pair them with meats like sausages or schnitzel for a more filling meal.
Can I make these pancakes ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours before frying, or you can fry them in advance and reheat them.
What oil is best for frying?
Vegetable oil, canola oil, or sunflower oil work well for frying. Make sure the oil is hot enough to crisp the pancakes.
Can I bake these pancakes instead of frying?
Yes, bake the pancakes at 400°F (200°C) for about 20 minutes, flipping halfway through to get them crispy on both sides.
How do I know when the pancakes are done?
The pancakes should be golden brown and crispy on both sides. The inside should feel soft but not soggy.
Can I use a non-stick pan for frying?
Yes, a non-stick pan works well, but make sure to still use enough oil to achieve a crispy crust.
How do I make Reibekuchen extra flavorful?
Adding a small amount of garlic, onion powder, or paprika to the batter can boost the flavor and add a savory twist to these potato pancakes.
Conclusion
German Potato Pancakes (Reibekuchen) are the perfect combination of crispy and tender, offering a satisfying bite with every piece. This easy-to-make recipe is perfect for any time of the day, whether you’re craving a savory snack, a side dish, or a comforting meal. Serve with your favorite toppings or pair with a hearty meal, and enjoy a taste of traditional German cuisine in your own kitchen!
Print
German Potato Pancakes
Reibekuchen (German Potato Pancakes) are a crispy, golden delight with a soft, fluffy interior. Perfect for breakfast, lunch, dinner, or as a snack, these pancakes are a beloved traditional dish, often served with savory toppings like applesauce or sour cream.
- Total Time: 30 minutes
- Yield: 8 pancakes
Ingredients
For the Pancakes:
- Russet potatoes
- Yellow onion
- Salt
- Black pepper (optional, for savory pancakes)
- All-purpose flour
- Large egg
- Vegetable oil (for frying)
Instructions
Prepare the Potatoes and Onion:
- Wash and Peel the Potatoes: Peel the russet potatoes.
- Grate the Potatoes: Use the large grating side of a box grater to grate the potatoes into a bowl.
- Grate the Onion: Grate the yellow onion into the same bowl with the potatoes.
Remove Excess Moisture:
- Drain Excess Liquid: Drain off the liquid that accumulates in the potato mixture to ensure crispy pancakes.
Make the Batter:
- Mix the Ingredients: Add salt, black pepper (optional), flour, and egg to the potato-onion mixture.
- Combine: Use your hands to mix everything together into a thick batter.
Fry the Pancakes:
- Heat the Oil: In a large skillet, heat vegetable oil over medium heat.
- Form the Pancakes: Scoop 2 tablespoons of batter and shape it into a pancake, flattening it slightly with the back of a spoon.
- Fry the Pancakes: Fry for 3-4 minutes per side until the pancakes are golden brown and crispy on both sides.
- Drain Excess Oil: Remove the pancakes from the oil and place them on a paper towel-lined plate.
Serve:
- Serve Immediately: Serve the potato pancakes hot and crispy, topped with applesauce, sour cream, or any toppings of your choice.
Notes
- Herbs: Add chopped parsley or chives for extra flavor.
- Cheese Option: Grate some cheddar or Parmesan into the batter for a cheesy twist.
- Sweet Option: Add a bit of sugar or cinnamon for a sweeter variation that pairs beautifully with applesauce.
- Baked Version: For a healthier option, bake the pancakes at 400°F (200°C) for 20 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Cuisine: German
- Diet: Vegetarian
