I still remember the first time I tried making German potato pancakes. It was a chilly weekend morning, and I was craving something crispy, warm, and nostalgic. Inspired by my grandmother’s tales of European street food, I gave it a try—and I was instantly hooked. The kitchen filled with the cozy aroma of frying potatoes, and that first bite? Pure comfort.
This German Potato Pancakes recipe is a dream for beginners: it’s easy to follow, requires just a handful of pantry staples, and offers amazing flexibility in flavor. Whether you’re new to cooking or simply short on time, these golden fritters deliver big on taste, crunch, and satisfaction—plus, they’re naturally vegetarian and can be tweaked for gluten-free diets too.

Why This Recipe is Special
- Rooted in authentic German tradition, especially around festive street markets.
- Uses raw potatoes for a rustic, fluffy texture with crispy edges.
- Incredibly customizable: sweet or savory toppings, simple or spiced-up versions.
- Great for breakfast, lunch, dinner, or a cozy snack.
- Reheats beautifully for next-day meals.
Ingredients and Preparation
Potatoes – The starchy base that becomes crispy on the outside and soft inside. Russet potatoes are ideal for their texture.
Onion – Adds savory depth and mild sweetness to balance the starch.
Egg – Binds the batter together, giving structure to the pancakes.
Flour – Helps absorb moisture and create a firmer, crisper texture.
Salt & Pepper – Enhance the natural flavors; pepper is optional depending on sweet or savory intent.
Vegetable Oil – A neutral oil ideal for frying with a high smoke point.
Substitutions and Flexibility:
- Use sweet potatoes for a richer, earthier version.
- Swap flour for gluten-free alternatives like rice or chickpea flour.
- Try scallions, garlic, or paprika in the batter for extra punch.
- Replace onions with leeks or shallots for a different aromatic profile.
Step-by-Step Instructions
Step 1: Peel and grate the raw potatoes using the large side of a box grater. Grate the onion into the same bowl. If the mixture becomes watery, drain off excess liquid using a clean dish towel or paper towels.
Step 2: Add a generous pinch of salt and pepper, the flour, and the egg. Mix everything with your hands or a spoon until the ingredients come together into a thick, sticky batter.
Step 3: Heat a large skillet over medium heat and add a few tablespoons of vegetable oil. Scoop about 2 tablespoons of the batter per pancake into the hot oil. Gently flatten with the back of a spoon or spatula.
Step 4: Fry each pancake for 3–4 minutes per side until they are golden brown and crispy. Remove and set on a paper towel-lined plate to drain.
Step 5: For extra crunch, once all the pancakes have been fried once, return them to the pan and fry again for about 1 minute per side. This double-fry method creates that unbeatable crispy texture.
Step 6: Serve hot with your choice of toppings—classic applesauce, sour cream, yogurt sauce, or even bacon bits.
Beginner Tips and Notes
- If the pancakes fall apart: The batter may be too wet. Add a little extra flour or squeeze more moisture out of the potatoes.
- If they brown too fast: Lower the heat. Medium is ideal to cook the inside through without burning the exterior.
- Efficient prep: Use a food processor for grating if you want to save time and effort.
- No box grater? Use a julienne peeler or finely dice the potatoes and pulse in a food processor.
Serving Suggestions
- Sweet Route: Applesauce, cinnamon sugar, or maple syrup.
- Savory Route: Sour cream, Greek yogurt with herbs, sautéed mushrooms, or crumbled feta.
- As a meal: Serve with a side salad or a bowl of warm soup.
- Leftover Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer for best texture.
Conclusion
There’s something deeply comforting about a crisp, golden potato pancake, especially when you’ve made it yourself. Whether you’re cooking for the first time or looking for a quick weeknight win, this easy sheet pan dinner alternative brings heritage and flavor right to your plate.
Give this lemon herb chicken recipe—just kidding, give this German potato pancake recipe—a try and let me know how it went. Did you go sweet or savory? Any fun twists you added? Drop a comment below and share your tasty adventure.
FAQ About German Potato Pancakes
Can I make German potato pancakes ahead of time?
Yes, you can make them in advance and reheat in a skillet or air fryer to bring back their crispiness. Avoid microwaving, as it softens the texture.
What kind of potatoes are best for reibekuchen?
Starchy potatoes like russet or Yukon Gold work best because they yield a crispy edge and fluffy center.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend or potato starch for a naturally gluten-free option.
More Relevant Recipes
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German Potato Pancakes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These German Potato Pancakes, also known as reibekuchen, are a traditional comfort food made from simple pantry staples. With golden edges and a tender center, they’re a perfect quick and satisfying dish for any time of day.
Ingredients
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt, plus more to taste
- Pinch of black pepper (optional, for savory version)
- 3 tablespoons all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Grate the vegetables: Wash, peel, and grate the potatoes using the large side of a box grater. Grate the onion directly into the same bowl. If there’s any excess liquid pooling at the bottom, drain it off using a clean kitchen towel or paper towel.
- Make the batter: Add salt, pepper (if using), flour, and egg to the potato-onion mixture. Mix well with your hands or a spoon until the ingredients form a thick, sticky batter.
- Preheat the skillet: In a large skillet, heat 1–2 tablespoons of vegetable oil over medium heat. Once hot, spoon about 2 tablespoons of batter into the pan for each pancake and gently flatten them using the back of a spoon or spatula.
- Fry the pancakes: Cook each pancake for about 3–4 minutes per side, or until both sides are deeply golden brown and crispy. Adjust heat if they brown too quickly.
- Double fry for crunch: Once all pancakes are fried once, return them to the pan and cook for another 30–60 seconds per side to get an extra crisp exterior.
- Serve hot: Plate the pancakes while hot and crispy. Serve with traditional toppings like applesauce for a sweet version, or sour cream and chives for a savory twist.
Notes
- For a crispier result, squeeze the grated potatoes in a towel to remove as much moisture as possible.
- Add garlic, scallions, or herbs to the batter for flavor variation.
- Use sweet potatoes or leeks for a fun twist.
- Leftovers reheat well in a skillet or air fryer.
- Serve as a side, snack, or main meal depending on the occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Snack
- Method: Pan-Fried
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg