I made these crispy German potato pancakes one rainy afternoon when the power flickered and we decided to cook by candlelight. It wasn’t planned, my husband brought home a sack of Russets and said, “You used to make those pancakes your mom loved. Remember?” I did. But it had been years.
My mother never wrote recipes down, so it was mostly from memory and a touch of instinct. The kitchen smelled just like it did in her old farmhouse, onion mingling with hot oil, the sizzle in the pan, and that unmistakable scent of browned edges on grated potato.
That afternoon, my youngest granddaughter sat by the counter watching closely, asking questions between bites of apple slices. She said they were the best things she’d ever eaten. I think that’s when I decided to start writing down the recipes that meant something to me.
Recipes that belong to long-forgotten Sunday breakfasts, late-night suppers, and quiet rainy days. These potato pancakes aren’t fancy, but they’re honest. Comforting. The kind of thing that makes people gather around the stove and wait with forks in hand.
Short Description
Crispy German Potato Pancakes, or Reibekuchen, are golden-brown, pan-fried delights made with grated potatoes, onion, and a few pantry staples. Perfectly crisp on the outside and tender inside, they’re a nostalgic and satisfying side or snack.
Key Ingredients
- 4 medium Russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons vegetable oil (for frying)
- Optional toppings: Applesauce, sour cream, bratwurst, or cranberry sauce
Tools Needed
- Box grater or food processor with grating attachment
- Cheesecloth or clean kitchen towel (for squeezing moisture)
- Mixing bowl
- Large skillet or non-stick frying pan
- Slotted spatula
- Paper towels
- Measuring spoons
Cooking Instructions
Step 1: Grate and Drain the Potatoes and Onion
Grate the peeled potatoes and onion using a box grater or food processor. Transfer the mixture to a cheesecloth or clean dish towel and squeeze out as much liquid as possible. This step is essential—too much moisture leads to soggy pancakes.
Step 2: Mix the Batter
In a large bowl, combine the drained potato and onion with eggs, flour, salt, and black pepper. Mix until everything is evenly coated. The batter should be thick, not watery—add a pinch more flour if needed.
Step 3: Heat the Oil
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. The oil should shimmer but not smoke.
Step 4: Form and Fry the Pancakes
Spoon about 2 tablespoons of the mixture into the hot oil per pancake. Flatten gently with the back of the spoon to form a disk. Fry for 3–4 minutes per side, or until both sides are golden brown and crisp.
Step 5: Drain and Serve
Transfer finished pancakes to a paper towel-lined plate to remove excess oil. Serve hot, paired with applesauce, sour cream, bratwurst, or even a spoonful of tangy cranberry sauce.
Why You’ll Love This Recipe
Crispy Texture: Every bite is a golden crunch with a soft center.
Budget-Friendly: Made with humble pantry staples that stretch a long way.
Family Favorite: Loved by kids and adults alike—great for breakfast, brunch, or a snack.
Customizable: Add herbs, switch up the toppings, or turn it into a full meal with sausage.
Naturally Gluten-Friendly: Easy to adapt with gluten-free flour.
Mistakes to Avoid & Solutions
Skipping the Squeeze: Not removing moisture leads to limp pancakes.
Solution: Use a kitchen towel and squeeze until dry like wrung laundry.
Using the wrong potatoes: Waxy varieties don’t crisp well.
Solution: Always choose Russets or another starchy variety.
Pan too hot or too cold: Too hot burns them; too cold makes them greasy.
Solution: Medium heat is ideal. Test with a small spoonful first.
Overcrowding the pan: They steam instead of crisp.
Solution: Work in small batches with space between pancakes.
Batter too wet or too dry: This affects texture and cook time.
Solution: Adjust with more flour or egg as needed. It should hold together but not drip.
Serving and Pairing Suggestions
Classic Pairings: Applesauce or sour cream on the side bring balance to the savory flavors.
As a Side Dish: Serve with roasted meats, bratwurst, or schnitzel.
For Brunch: Pair with poached eggs and a light green salad.
Entertaining: Mini versions make fantastic cocktail party bites with smoked salmon.
Family-Style: Serve piled high on a platter with a variety of dips and sausages.
Storage and Reheating Tips
Storage:
Let pancakes cool completely before storing.
Refrigerate in an airtight container for up to 3 days.
For longer storage, freeze with parchment between layers (up to 2 months).
Reheating:
Oven: Preheat to 375°F and bake for 8–10 minutes until crispy again.
Skillet: Reheat in a dry skillet over medium heat until warmed through.
Air Fryer: 350°F for 3–4 minutes gives them new life.
Avoid microwave: It makes them soft and chewy.
FAQs
1. Can I make the batter ahead of time?
No, the potatoes will oxidize and turn gray. Prep everything else, but grate the potatoes last minute.
2. What’s the best way to shred potatoes?
A box grater gives you rustic texture, but a food processor is faster if making a big batch.
3. Can I bake these instead of frying?
You can, but they won’t be as crisp. Brush both sides with oil and bake at 400°F for about 20 minutes, flipping halfway.
4. Are these gluten-free?
Swap the all-purpose flour with a gluten-free blend or potato starch. The texture will be slightly different but still delicious.
5. What if the pancakes fall apart?
They may need more flour or egg. Make sure the pan is hot enough so the bottom sets quickly.
Tips & Tricks
Let the batter rest for 5 minutes before frying—it helps bind everything.
Use a cast-iron skillet for even browning and superior crispiness.
Add a sprinkle of caraway seeds or fresh chives for extra flavor.
Keep finished pancakes warm in a 200°F oven while you finish the batch.
For extra-crisp results, fry in a mix of oil and a teaspoon of butter.
Recipe Variations
Herbed Pancakes: Add 2 tablespoons chopped parsley or dill to the batter. Gives a fresh, aromatic boost.
Cheesy Twist: Stir in 1/4 cup grated Parmesan or Swiss cheese before frying for rich depth.
Spicy Kick: Add 1/2 teaspoon smoked paprika or a dash of cayenne for heat.
Sweet Version: Omit onion and pepper. Add 1 tablespoon sugar and a pinch of cinnamon, then serve with applesauce or yogurt.
Vegan Option: Replace eggs with 2 tablespoons ground flaxseed mixed with 5 tablespoons water (let sit 5 minutes to gel).
Final Thoughts
These potato pancakes feel familiar yet special—crispy, warm, and full of character. I’ve made them for casual breakfasts, shared them at potlucks, and even served them on special occasions with little more than a sprig of dill.
What I enjoy most is how they spark conversation. Someone always says, “My grandma used to make these,” or “We had something like this in our town.” That shared memory is worth more than any fancy plating. So, whether you’re passing them around the table or standing at the stove with a spatula in hand—these pancakes carry stories. And I hope they’ll become part of yours too.
Crispy German Potato Pancakes Recipe
Print ThisIngredients
- 4 medium Russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons vegetable oil (for frying)
- Optional toppings: Applesauce, sour cream, bratwurst, or cranberry sauce
Instructions
Step 1: Grate and Drain
Grate peeled potatoes and onion using a box grater or food processor. Squeeze out excess liquid using a cheesecloth or clean towel.
Step 2: Make the Batter
In a large bowl, mix the grated mixture with eggs, flour, salt, and pepper until thick and well combined.
Step 3: Heat the Oil
Heat 2 tablespoons of vegetable oil in a skillet over medium heat until shimmering.
Step 4: Fry the Pancakes
Drop 2 tablespoons of batter per pancake into the pan. Flatten slightly and fry 3–4 minutes per side until golden and crisp.
Step 5: Drain and Serve
Drain on paper towels. Serve hot with applesauce, sour cream, bratwurst, or cranberry sauce.
