German Potato Pancakes (Reibekuchen) Recipe

German Potato Pancakes, also known as Reibekuchen or Puffer, are crispy, golden-brown delights made from grated potatoes, onions, and flour. These savory pancakes are perfect for breakfast, lunch, or dinner and can be served with a variety of toppings, from applesauce to sour cream. They are a traditional German dish that’s simple to prepare, incredibly satisfying, and full of flavor.

Why You’ll Love This Recipe

German Potato Pancakes are crispy on the outside and soft on the inside, making each bite irresistible. The grated potatoes provide a hearty base, while the onions add a savory depth of flavor. The pancakes are easy to make, with just a few ingredients, and they’re perfect for any meal of the day. Whether you serve them with a dollop of sour cream or a spoonful of applesauce, these pancakes offer a delightful combination of flavors that will keep everyone coming back for more.

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 small onion, finely grated
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying (such as canola or sunflower oil)

Optional toppings:

• Applesauce
• Sour cream
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Potatoes and Onion:

• Peel and grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to ensure your pancakes become crispy and not soggy.
• Grate the onion and place it with the potatoes.

2. Mix the Batter:

• In a large bowl, combine the grated potatoes, grated onion, beaten egg, flour, baking powder, salt, and pepper. Stir everything together until well combined. The mixture should hold together when formed into a patty, but if it’s too loose, you can add a little more flour.

3. Fry the Pancakes:

• Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. To test if the oil is hot enough, drop a small spoonful of the potato mixture into the oil. If it sizzles right away, the oil is ready.
• Using a spoon, scoop about 2-3 tablespoons of the potato mixture and form it into a small patty. Carefully place it into the hot oil. Repeat with the remaining mixture, but do not overcrowd the pan—cook the pancakes in batches if necessary.
• Fry the pancakes for 3-4 minutes per side, or until they are golden brown and crispy. Flip them carefully using a spatula to avoid breaking them.

4. Drain and Serve:

• Once the pancakes are done, transfer them to a paper towel-lined plate to drain excess oil.
• Serve immediately while they’re hot and crispy, with a dollop of sour cream, applesauce, or fresh parsley for garnish.

5. Enjoy:

• These German Potato Pancakes are best enjoyed fresh and hot, straight from the pan. Pair them with your favorite toppings and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes (depending on batch size)
• Total Time: 40 minutes

Variations

• Add cheese: For a cheesy twist, mix in some grated cheese like cheddar or Swiss into the potato mixture.
• Add herbs: For extra flavor, stir in some fresh herbs like thyme, chives, or parsley into the batter.
• Make them spicy: Add a pinch of cayenne pepper or chopped jalapeños to the mixture for a little heat.

Storage/Reheating

• Storage: Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the pancakes in a skillet over medium heat with a little oil to crisp them up again. You can also reheat them in the oven at 375°F (190°C) for about 10 minutes.

FAQs

Can I make these pancakes ahead of time?

While these pancakes are best served fresh, you can make the mixture ahead of time and store it in the fridge for up to 1 day before frying. You can also make the pancakes and refrigerate or freeze them, then reheat them as needed.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a different flavor profile. Sweet potato pancakes will be slightly sweeter and can be paired with savory toppings or a touch of cinnamon for a twist.

Can I use a non-stick pan for frying?

Yes, a non-stick pan can be used, but make sure to use enough oil to ensure the pancakes get crispy. Non-stick pans are great for preventing sticking, but they might not give you the same crispy exterior as a regular skillet.

Can I freeze these potato pancakes?

Yes, you can freeze the cooked pancakes. Place them on a baking sheet in a single layer and freeze until solid. Then transfer them to an airtight container or freezer bag. To reheat, bake them in the oven at 375°F (190°C) for about 10-15 minutes or until heated through.

Conclusion

German Potato Pancakes (Reibekuchen) are a comforting, crispy treat that’s perfect for breakfast, lunch, or dinner. The crispy exterior and soft, flavorful interior make them irresistible, and they pair wonderfully with a variety of toppings. Whether you enjoy them with sour cream, applesauce, or fresh herbs, these pancakes are sure to become a favorite in your recipe rotation. Simple, flavorful, and satisfying, these German Potato Pancakes are a delicious addition to any meal!

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