German Potato Pancakes: A Crispy, Flavorful Classic

German Potato Pancakes, or Reibekuchen, are a deliciously crispy, savory treat that has been cherished in German cuisine for centuries. Perfectly golden on the outside, soft and tender on the inside, these pancakes are made from simple ingredients like potatoes, onions, and eggs, and are often served with a dollop of applesauce or sour cream. Whether you’re serving them as a side dish, snack, or main course, German Potato Pancakes are versatile and incredibly satisfying.

What makes these pancakes stand out is the crispy texture that forms during frying. The key to achieving this is in how the potatoes are prepared and the right amount of seasoning. I tried adding a touch of nutmeg for extra flavor, and it made the pancakes even more special. Simple yet hearty, these potato pancakes are perfect for a cozy meal any time of the year.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Potatoes
The star of the dish, potatoes provide the bulk of the pancake. Choose starchy potatoes like Russets, as they create the ideal texture, being both firm and starchy, perfect for frying.

Onion
Onions add a savory depth to the pancakes. They bring a mild sweetness and a bit of sharpness, which balances the starchy flavor of the potatoes beautifully. You can use yellow or white onions depending on your preference.

Eggs
Eggs bind the ingredients together, ensuring the pancake holds its shape. They also contribute moisture and richness to the batter, giving the pancakes a smooth, tender texture.

Flour
Flour helps to hold everything together. It gives the pancakes the right structure, preventing them from falling apart when frying. You can use all-purpose flour or a gluten-free flour substitute if you prefer.

Baking powder
A small amount of baking powder gives the pancakes a lightness, making them slightly puffed up as they fry, adding to their crispiness.

Salt
A little salt is needed to enhance the flavors of the potatoes and onions. It brings everything together and adds depth to the overall taste of the pancakes.

Pepper
A pinch of black pepper adds a subtle kick and balances the flavors.

Oil
For frying, oil is essential. Use a neutral oil like vegetable oil or sunflower oil that has a high smoke point, allowing the pancakes to crisp up beautifully without burning.

Applesauce or Sour Cream (optional)
Though optional, applesauce or sour cream are traditional accompaniments. Applesauce adds a sweet contrast to the savory pancakes, while sour cream provides a creamy, tangy note that complements the crispy texture.

Directions

1. Prepare the Potatoes: Peel the potatoes and grate them using a box grater or food processor. Once grated, place them in a clean kitchen towel and squeeze out excess moisture. This is a crucial step to ensure the pancakes fry up crisp.
2. Mix the Ingredients: In a large mixing bowl, combine the grated potatoes with the onion, eggs, flour, baking powder, salt, and pepper. Stir everything together until well combined. The mixture should hold together without being too wet.
3. Heat the Oil: Heat a large skillet over medium-high heat and add about 2–3 tablespoons of oil. Let the oil heat up until it’s shimmering but not smoking.
4. Fry the Pancakes: Spoon about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten them slightly with a spatula to form round, even patties. Fry the pancakes for 3–4 minutes on each side, or until they are golden brown and crispy.
5. Drain Excess Oil: Once the pancakes are crispy and golden, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Serve: Serve the pancakes hot with a side of applesauce or sour cream, if desired. These pancakes are best enjoyed immediately while they’re still crispy.

Servings and Timing

This recipe yields approximately 6–8 pancakes, depending on the size. The preparation time is about 15–20 minutes, while cooking takes an additional 15–20 minutes. The total time for making this dish is approximately 35–40 minutes.

Equipment Needed

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Variations and Customizations

German Potato Pancakes are versatile, and you can easily adjust the recipe to suit your tastes or dietary needs.

Add-ins for Flavor

If you want to change up the flavor, consider adding a handful of chopped herbs, such as parsley or chives, to the batter. They will give the pancakes a fresh, green taste that complements the potatoes. Some people also like to add a dash of garlic powder or onion powder for extra flavor.

Dairy-Free Option

For a dairy-free version, simply swap the sour cream with a plant-based option like almond sour cream or vegan yogurt. You can also use a dairy-free butter substitute if needed.

Gluten-Free Variation

If you prefer a gluten-free option, simply replace the flour with a gluten-free flour blend. Rice flour or cornstarch also works well as a substitute to achieve that crispy texture.

Sweet Twist

Although savory potato pancakes are the traditional way to serve them, you could make a sweet version by adding a small amount of cinnamon and sugar to the batter. Serve them with a dusting of powdered sugar or a drizzle of maple syrup for a breakfast treat.

Nutrition and Dietary Info

Nutrient	Amount per serving (1 pancake)
Calories	180 kcal
Protein	3 g
Carbohydrates	25 g
Fat	8 g
Saturated Fat	1 g
Fiber	2 g
Sugar	1 g
Sodium	180 mg

Expert Tips & Customizations

Drain the Potatoes Well

One of the secrets to crispy potato pancakes is to remove as much moisture as possible from the grated potatoes. After grating, wrap them in a kitchen towel and squeeze out any excess liquid.

Use a Non-Stick Skillet

Using a non-stick skillet will help the pancakes cook evenly and prevent them from sticking to the pan. You can also use a cast-iron skillet for a crispy, evenly cooked crust.

Keep Pancakes Warm

If you’re making a large batch, keep the cooked pancakes warm by placing them in a single layer on a baking sheet in a 200°F (90°C) oven. This will help maintain their crispiness until you’re ready to serve.

Adjust for Crispiness

If you prefer your pancakes extra crispy, press them down lightly with a spatula as they cook. This will help create a thinner, crispier pancake.

FAQs

Can I make these potato pancakes ahead of time?

Yes, you can prepare the batter ahead of time and refrigerate it for a few hours. However, the pancakes are best served fresh and crispy.

What type of potatoes should I use?

Starchy potatoes like Russets work best for this recipe as they have the right texture for frying.

Can I make these pancakes gluten-free?

Yes, simply substitute the flour with a gluten-free flour blend or cornstarch.

How do I keep the pancakes crispy?

To keep the pancakes crispy, avoid overcrowding the skillet, and ensure the oil is hot before adding the batter. You can also drain excess oil on paper towels after cooking.

What’s the best way to serve German potato pancakes?

Traditionally, German potato pancakes are served with applesauce or sour cream for dipping.

Can I freeze German potato pancakes?

Yes, you can freeze the pancakes. Place them on a baking sheet in a single layer and freeze until firm. Once frozen, store them in a freezer-safe container for up to 2 months.

Can I use other types of onions?

Yes, yellow, white, or even red onions can be used depending on your taste preference. Red onions will add a bit of sweetness.

How do I avoid the pancakes falling apart?

Make sure to drain the potatoes well and don’t overmix the batter. The pancakes should hold together once the ingredients are combined.

Can I add cheese to these pancakes?

Yes, adding shredded cheese to the batter can add a delicious, savory flavor. Cheddar or Swiss cheese works well.

What’s the difference between German potato pancakes and latkes?

Both are similar, but latkes are typically made with more matzo meal and are commonly served during Hanukkah, while Reibekuchen is a more traditional German dish often enjoyed year-round.

Conclusion

German Potato Pancakes are a comforting and versatile dish that everyone will enjoy. Whether served as a side dish, snack, or main course, their crispy exterior and tender interior make them irresistible. With a few simple ingredients and easy instructions, you can recreate this classic dish in your kitchen. Customize them to suit your taste, and serve them with a variety of toppings for a delicious, hearty meal.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!