German Potato Pancakes

# German Potato Pancakes

Golden and crispy on the outside, soft and fluffy on the inside—these German potato pancakes (Reibekuchen) are a true comfort food classic. Made with just a handful of simple ingredients, they bring the flavors of traditional German street food right to your kitchen.

Growing up, these crispy pancakes were a staple in our home, often served hot with a side of applesauce or a dollop of sour cream. They were a favorite for breakfast, lunch, or even a quick snack. The best part? They’re so easy to make, and with a little frying trick, you can get them extra crispy without making them greasy.

If you’ve ever strolled through a German Christmas market, you’ve probably seen these sizzling on giant griddles. Now, you can recreate that experience at home with just a few steps!

Ingredients You’ll Need

• Russet Potatoes – These are perfect for pancakes because they’re starchy and fry up beautifully.
• Onion – Adds a subtle sweetness and depth of flavor.
• All-Purpose Flour – Helps bind the mixture and gives the pancakes structure.
• Egg – Acts as a natural binder to hold everything together.
• Salt & Black Pepper – Simple seasonings that enhance the natural potato flavor.
• Vegetable Oil – A neutral oil is best for frying to get that golden, crispy finish.

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How to Make German Potato Pancakes

Prepare the Ingredients

Wash, peel, and grate the potatoes using the large holes of a box grater. Grate the onion and mix it with the potatoes in a large bowl.

Drain Excess Moisture

Using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the grated potatoes and onions. This step is key to achieving crispy pancakes.

Mix the Batter

Add the flour, egg, salt, and pepper to the drained potato mixture. Stir well until fully combined.

Heat the Oil

In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat until shimmering.

Fry the Pancakes

Scoop about 2 tablespoons of the batter into the hot oil, pressing down slightly with a spatula to form flat, round pancakes. Cook for 3-4 minutes per side until deep golden brown.

Double-Fry for Extra Crispiness

Once all the pancakes are fried once, re-fry them for 30-60 seconds per side to achieve the ultimate crunch.

Serve Immediately

Enjoy hot with your favorite toppings, such as applesauce, sour cream, or yogurt sauce.

The smell of sizzling potatoes and onions is pure nostalgia, and when they come out golden brown and crunchy, they’re impossible to resist!

Serving Ideas

These pancakes are delicious both sweet or savory:

• Traditional Sweet Style – Served with applesauce and a sprinkle of cinnamon or brown sugar.
• Savory & Hearty – Topped with sour cream, chives, and crispy bacon.
• German Street Food Style – With a dollop of tangy quark (German fresh cheese) or a yogurt-based sauce.
• Spicy Kick – Add a pinch of smoked paprika or cayenne for a bit of heat.

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Storage & Reheating

To store: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To freeze: Stack cooled pancakes with parchment paper between each one, then store them in a freezer-safe bag for up to 3 months.

To reheat: For best results, reheat them in a skillet over medium heat for a few minutes per side. You can also bake them at 375°F (190°C) for 10 minutes to restore their crispiness. Avoid microwaving, as it makes them soft.

Whether you’re making them for a cozy family dinner or a festive gathering, these authentic German potato pancakes are guaranteed to be a crowd-pleaser. They’re crispy, comforting, and full of rich, golden flavor—just like you’d find at a Christmas market in Germany!

Frequently Asked Questions

→ Why are my potato pancakes falling apart when frying?

The most common reason for pancakes falling apart is excess moisture in the potato mixture. After grating, be sure to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. The starch from the potatoes, along with the egg and flour, should help bind the pancakes together. Also, make sure the oil is hot enough (but not smoking) before adding the batter.

→ Can I make these potato pancakes ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it in the refrigerator, though it might discolor slightly (this won't affect the taste). For cooked pancakes, they're best enjoyed fresh, but you can reheat them in a 350°F oven for 5-10 minutes to crisp them up again. Avoid using the microwave as it will make them soggy.

→ What's the difference between German potato pancakes and latkes?

While very similar, traditional German potato pancakes (Kartoffelpuffer) typically use a finer grate on the potatoes and less flour than Jewish latkes. Latkes often include baking powder and might use matzo meal instead of flour. Both are delicious variations on potato pancakes with slightly different textures.

→ Can I make these pancakes gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend, rice flour, or potato starch in the same quantity. The primary binding agent is the egg and potato starch that naturally occurs in the grated potatoes, so the flour substitute works well.

→ What are traditional toppings for German potato pancakes?

In Germany, potato pancakes are commonly served with either sweet or savory toppings. Sweet versions often feature applesauce or a sprinkle of cinnamon sugar. Savory versions might be topped with sour cream, herb quark (a German dairy product similar to Greek yogurt), smoked salmon, or even served alongside a hearty goulash.