German Potato Pancakes (Reibekuchen) Recipe

Crispy at the edges, tender in the middle, and totally irresistible, German Potato Pancakes (Reibekuchen) are one of those classic comfort foods that feel like a warm hug from Grandma’s kitchen. Whether you grew up enjoying these at bustling Christmas markets or are just discovering their golden perfection, nothing compares to the flavor and crunch you get from frying up freshly grated potatoes and onions in a bit of oil. With a few pantry basics, you’ll have a batch ready to serve piping hot with your favorite sweet or savory toppings. Bring a little bit of Germany into your home with this recipe for German Potato Pancakes (Reibekuchen) that promises to please everyone at the table.

Ingredients You’ll Need

The beauty of German Potato Pancakes (Reibekuchen) lies in their simplicity—you only need a handful of ingredients, but every one plays an essential role in texture, taste, and that iconic golden color. Choose the best you can find, and your pancakes will really shine!

• Potatoes: Starchy varieties, like Russet or Yukon Gold, fry up crisp and flavorful for the perfect pancake base.
• Onion: Adds just the right bite and a note of sweetness; you can grate or finely chop, depending on your texture preference.
• Salt: Even a small pinch is crucial to bring out the potato’s natural flavor—don’t skip it!
• Pepper: Totally optional, but it gives your German Potato Pancakes (Reibekuchen) a subtle savory kick.
• Flour: Just enough to bind the mixture and help your pancakes hold together during frying.
• Egg: Acts as the glue that keeps everything cohesive, resulting in pancakes that are soft, not crumbly.
• Oil for frying: Go for a neutral oil with a high smoke point to help achieve that ideal golden crunch.

How to Make German Potato Pancakes (Reibekuchen)

Step 1: Prep Your Veggies

Start by giving your potatoes a good wash and peeling them, as well as your onion. The fresher your produce, the better the flavor in every mouthful. Don’t be shy about choosing firm, blemish-free potatoes, and a small yellow or white onion for just the right pop of flavor.

Step 2: Grate the Potatoes and Onion

Take out your trusty box grater, using the side you’d normally use for cheese, and grate the potatoes into a mixing bowl. Do the same for the onion—if grating is tricky, a super-fine mince with a sharp knife will work beautifully. The finer the onion, the more evenly it melds into each pancake.

Step 3: Remove Excess Water

Potatoes hold a surprising amount of water, so give the grated mixture a light squeeze over the sink or a separate bowl. You don’t need to bone-dry them, but removing some liquid ensures your German Potato Pancakes (Reibekuchen) fry up crisp, not soggy!

Step 4: Mix the Batter

Now add a pinch of salt, a dash of pepper if you want your pancakes savory, the flour, and the egg right into the bowl. This is the fun part! Mix everything together until you have a cohesive batter—it’s absolutely fine to use your (clean) hands for the best, most even mix.

Step 5: Heat Up the Oil

Add about two tablespoons of oil to a large skillet and bring it up to medium-high heat. You want the oil shimmering and ready, but not smoking. A hot pan means your pancakes get that gorgeous golden crust so iconic in German Potato Pancakes (Reibekuchen).

Step 6: Form and Fry the Pancakes

Drop about two tablespoons of batter per pancake into the pan, spreading each one thinly so they cook quickly and get extra crisp around the edges. Don’t overcrowd—fry in batches as needed. Cook for three to four minutes per side, flipping once, until each pancake is beautifully golden and crisp.

Step 7: Drain and Keep Warm

As the pancakes finish frying, transfer them to a plate lined with paper towels to blot excess oil. If you’re making a big batch, keep them warm in a low oven while working through the rest of the batter, adding more oil to the pan as needed.

How to Serve German Potato Pancakes (Reibekuchen)

Garnishes

Classic garnishes make all the difference; a dusting of powdered sugar or a dollop of applesauce is the sweet way to go, while sour cream, Greek yogurt, or herbed quark bring savory, creamy contrasts that highlight the warm crunch of the pancakes.

Side Dishes

Pair your German Potato Pancakes (Reibekuchen) with a crisp green salad, tangy sauerkraut, or brined pickles to cut through the richness. For a more hearty meal, serve alongside some bratwurst or roast meats for a proper German feast.

Creative Ways to Present

Try stacking the pancakes in teetering towers, nestling them into miniature sliders, or topping with smoked salmon and a sprinkle of chives for a fancy (but outrageously delicious) appetizer. Don’t be afraid to mix and match sweet and savory toppings for your own signature twist on German Potato Pancakes (Reibekuchen)!

Make Ahead and Storage

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To keep their texture, let them cool completely before sealing them up.

Freezing

For longer storage, lay the cooled pancakes flat on a baking sheet to freeze individually, then transfer to a freezer bag or container. They’ll keep their quality for up to three months—just separate layers with parchment paper to prevent sticking.

Reheating

To revive that irresistibly crisp crust, reheat German Potato Pancakes (Reibekuchen) in a hot skillet with a tiny bit of oil, or bake them in a 400°F oven for a few minutes per side. Microwaving is quick, but will soften the texture—go for the stove or oven if possible!

FAQs

Can I use other types of potatoes?

Absolutely! While starchy potatoes give the crispiest edges, waxy types like red or new potatoes create a softer, denser center. Feel free to experiment with what you have on hand.

What’s the best oil for frying?

Neutral oils like canola, sunflower, or vegetable oil are best, as they won’t overpower the mild flavor of the potatoes and can withstand high heat for perfect frying.

Can I make German Potato Pancakes (Reibekuchen) gluten-free?

Definitely! Swap the wheat flour for your favorite gluten-free all-purpose blend—just make sure it’s one designed for frying or pancakes for best results.

Should I peel the potatoes?

Peeling is traditional and gives a smoother texture, but if you love a more rustic, earthy flavor, scrub well and grate with the skin on—just know your pancakes will have a bit more bite.

Are these pancakes best eaten hot or cold?

While a fresh-off-the-pan German Potato Pancake (Reibekuchen) is hard to beat, leftovers can be enjoyed cold or at room temperature—just be prepared for the loss of that signature crispness!

Final Thoughts

If you’re looking for something that brings people together and tastes like pure, old-world comfort, give German Potato Pancakes (Reibekuchen) a try. From their shatteringly crisp crust to their tender, oniony centers, these pancakes never fail to delight. Don’t be surprised if they become a new family favorite—there’s just something magical about a humble potato done right.

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