Go Back
If you're on the hunt for a dish that embodies comfort, tradition, and versatility, look no further than German potato pancakes, affectionately known as "Reibekuchen" or "Kartoffelpuffer." This beloved dish has its roots deeply embedded in German cuisine, where it has been enjoyed for generations. Often found at festive gatherings, Christmas markets, and family dinners, these pancakes are more than just a meal; they are a celebration of culture and culinary heritage.

Authentic German Potato Pancakes

Try these delightful German Potato Pancakes, a perfect blend of crispy and tender! Made from fresh grated potatoes and onions, mixed with eggs and just the right seasonings, they’re fried to golden perfection. Serve them hot with a dollop of sour cream and applesauce for a delicious treat that impresses every time. Ready in just 35 minutes, these pancakes make an excellent side dish or a tasty snack. Enjoy a taste of Germany right at home!
Print Recipe Pin Recipe

Ingredients
  

4 medium potatoes (about 2 pounds), peeled

1 medium onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon baking powder

Optional: 1 teaspoon garlic powder

Vegetable oil (for frying)

Sour cream and applesauce (for serving)

Instructions
 

Prepare the Potatoes: Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and twist to squeeze out as much excess moisture as possible. This helps achieve crispy pancakes.

    Combine Ingredients: In a large mixing bowl, combine the squeezed potato shreds with the grated onion. Add the eggs, flour, salt, black pepper, baking powder, and garlic powder (if using). Mix until everything is well incorporated.

      Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. The oil should sizzle when a small amount of the batter is dropped in.

        Fry the Pancakes: Once the oil is hot, drop heaping tablespoons of the potato mixture into the skillet, flattening them slightly with the back of the spoon. Fry until golden brown and crispy on one side, about 4-5 minutes.

          Flip and Cook: Carefully flip the pancakes and continue to fry for another 4-5 minutes until the other side is golden brown. Adjust the heat as necessary to prevent burning.

            Drain and Serve: Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining batter.

              Garnish and Enjoy: Serve hot with a dollop of sour cream and applesauce on the side.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4 (Makes about 12 pancakes)