German Potato Pancakes Recipe

Name: German Potato Pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 large eggs; 2 tablespoons all-purpose flour; 0.25 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon pepper; 6 medium potatoes, peeled and shredded; 0.5 cup finely chopped onion; 0.25 cup vegetable oil

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

2 large eggs
2 tablespoons all-purpose flour
teaspoon baking powder
teaspoon salt
teaspoon pepper
6 medium russet potatoes, peeled and shredded
cup finely chopped onion
cup vegetable oil, or as needed for frying

Directions

Step 1: Gather all ingredients and set them out on your counter for easy access.
Step 2: In a large bowl, beat together the eggs, flour, baking powder, salt, and pepper until smooth and well-combined.
Step 3: Stir in the shredded potatoes and finely chopped onion into the egg mixture, ensuring everything is evenly mixed.
Step 4: Heat the vegetable oil in a large skillet over medium heat. Youll want enough oil to cover the bottom of the pan, but not submerge the mixture completely.
Step 5: Using a spoon, drop heaping tablespoonfuls of the potato mixture into the hot oil, working in batches. Flatten each mound slightly with a spatula to help them cook evenly.
Step 6: Cook the patties for about 3 minutes on each side, or until they turn golden brown and crispy. Adjust the heat if necessary to avoid burning.
Step 7: Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. You can loosely cover them with aluminum foil to keep them warm without making them soggy.
Step 8: Repeat with the remaining potato mixture, making sure to add more oil to the skillet as needed between batches.
Step 9: Serve the potato patties warm, either as a snack or alongside your favorite dishes.

Cooks Notes

Pair with smoked salmon and sour cream for an extra-special brunch treat.
For a gluten-free version, swap out the all-purpose flour for potato starch.
If you prefer a bit of heat, add a pinch of smoked paprika or cayenne pepper to the mixture.
Leftovers can be stored in an airtight in the fridge for up to 3 days. Reheat them in a skillet or oven to maintain their crispiness.

Nutrition Facts (per serving)

Calories: 283
Total Fat: 11g (14% Daily Value)
Saturated Fat: 2g (10% Daily Value)
Cholesterol: 62mg (21% Daily Value)
Sodium: 246mg (11% Daily Value)
Total Carbohydrate: 41g (15% Daily Value)
Dietary Fiber: 5g (18% Daily Value)
Total Sugars: 2g
Protein: 7g (14% Daily Value)
Vitamin C: 43mg (48% Daily Value)
Calcium: 47mg (4% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 943mg (20% Daily Value)

German Potato Pancakes Recipe

Recipe by SWIZZLESTICKS

History of German Potato Pancakes

German Potato Pancakes, known as "Reibekuchen" or "Puffer" in Germany, have been a staple in the countrys cuisine for centuries. The dish is believed to have originated in rural Germany, where potatoes, a cheap and abundant crop, became a central part of the diet. The earliest forms of potato pancakes were likely made with simple ingredients, often served as a side dish during harvest festivals or family gatherings. Over time, regional variations emerged, with some areas adding onions, herbs, or even apple sauce as accompaniments. The dish is still enjoyed across Germany today, particularly during the colder months, as a comfort food that warms the soul.

Regional Variations

Throughout Germany, potato pancakes can differ slightly depending on the region. In the Rhineland, they are often paired with apple sauce, offering a delightful sweet contrast to the crispy, savory pancake. In contrast, in the southern regions, such as Bavaria, potato pancakes may be served with savory accompaniments like sausages or sauerkraut. In some areas, they are enjoyed as a street food, often sold at markets and festivals, served hot with toppings like smoked salmon or sour cream. Regardless of the region, the crispy texture and comforting flavor remain universal.

What Sets Them Apart

Although potato pancakes are found in many cultures around the world, the German version stands out due to its simplicity and texture. Unlike latkes, which are traditionally made during Hanukkah and include matzo meal or flour as a binding agent, German potato pancakes often rely solely on grated potatoes and a small amount of flour to achieve a light, crisp finish. The addition of onions is a characteristic feature that gives these pancakes a savory depth of flavor, distinguishing them from other varieties that may focus more on sweetness.

Where Are They Served?

German potato pancakes are enjoyed across the country, from family dinners to festive events. They are particularly popular during Christmas markets, where they are sold as street food, fresh off the griddle and served with a variety of condiments. In addition, they are commonly featured as part of a traditional German meal alongside meats, such as pork or sausages, and sauerkraut. On holidays like New Years Eve or during Lent, these pancakes are a beloved dish, either as a standalone meal or as an accompaniment to soup.

Fun Facts

In some regions of Germany, potato pancakes are known as "Reibekuchen," a name that refers to the process of grating the potatoes ("reiben" means to grate in German).
The tradition of serving potato pancakes with apple sauce is particularly strong in the Rhineland region, where the sweet and savory combination is a local favorite.
In Poland, a similar dish called "Placki ziemniaczane" is made with grated potatoes and is often served with sour cream or mushroom sauce.
Potato pancakes are not only a delicious dish but also a reminder of the humble history of the potato, which was once considered a poor mans food but is now a global culinary staple.

FAQ about German Potato Pancakes Recipe

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To restore crispness, reheat them in a skillet or oven. You can also freeze them for up to 3 months, but for the best texture, reheat them directly from frozen in a hot skillet.

Yes, you can prepare the potato pancake mixture ahead of time and store it in the refrigerator for a few hours before frying. However, it's best to fry them just before serving to maintain their crispness. If you prefer, you can also prepare them entirely and then reheat them later.

Potatoes oxidize when exposed to air, which can cause them to brown. To prevent this, you can soak the shredded potatoes in ice water immediately after grating them. After soaking, drain and squeeze out the excess moisture before mixing with the other ingredients.

Yes, you can use various types of potatoes, such as Russet, Yukon Gold, or Red potatoes. Each type will slightly alter the texture and flavor, but they will all work well. Some people like to mix different potato varieties for a more complex flavor.

To make gluten-free potato pancakes, simply substitute the all-purpose flour with potato starch or another gluten-free flour alternative like rice flour or chickpea flour. The recipe will still work well, with a slightly different texture.

Potato pancakes are delicious when served with a variety of toppings. Common options include applesauce, sour cream, or chives. They can also be paired with smoked salmon or a side of crispy bacon for a savory twist.

For extra crispy potato pancakes, make sure to squeeze out as much moisture as possible from the shredded potatoes before mixing them. Also, use enough oil in the skillet and avoid overcrowding the pan to ensure each pancake crisps up evenly.

Absolutely! You can experiment with adding grated garlic, herbs like parsley or thyme, or even cheese to the potato mixture for extra flavor. Some people also like to incorporate bacon bits or sautéed onions into the mix for added savory taste.

Yes, you can freeze potato pancakes. After frying and allowing them to cool, place them in an airtight container or freezer bag, separating layers with parchment paper. Reheat them in a skillet or oven for the best results.

If your potato pancakes are falling apart, it might be due to too much moisture in the potatoes or not enough flour. Be sure to drain and squeeze out the potatoes well, and adjust the flour amount if the mixture seems too wet. Also, frying at the right temperature (medium heat) is important for them to hold together.

Comments

SUEMAMA

10/06/2025 01:52:54 PM

These were great!!! I solved the oxidation problem by shredding the potatoes one at a time in my food processor and emptying it into a bowl of cold water after each potato. I had read that when making homemade french fries to put them in cold, even ice water and then dry them before frying. I then took a handful at a time and squeezed them in the collander and added them to the egg mixture. This worked great. There was no change in color, or if there was it was limited. Once dinner was over I quickly put the leftovers in plastic baggies and put them in the freezer, hopefully this will keep them from oxidizing. Thanks so much for this great recipe!!!

MARGIE402

03/31/2006 06:59:16 PM

This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side. We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don't fret about the discoloration...it is a part of the pancake and never noticed after fried up. When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don't spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.

CleverBoba1817

07/31/2022 01:40:57 PM

Sorry, but you left out a very important step - the grated potato needs to have all/most of the water squeezed out of it. Best done using muslin or good clean cotton teatowel. Put the mixture in the middle, pick up the corners and keep turning the underhanging ball until no more water drips out. Also, add some garlic for a bit of extra zing.

carolf

12/16/2022 10:56:25 PM

This is an easy recipe for a fast meal...The only change is I used 8 small Yukon gold, sprinkle of paprika, 1 tsp of salt, and added some bacon bits to the mixture...They were yummy!...I did take the advice of soaking the shreds in ice water until ready to mix.

MPE001

04/13/2020 12:03:15 AM

Very good. I soaked the shredded potatoes in ice water for about 1 hr. Drain them very well and pat dry with towels before mixing.

Valarie Bedell Bell

01/07/2019 08:34:29 PM

Very easy to make. Used my grater attachment on my kitchen aid, very fast to prep. Held grated potatoes in ice water then squeezed dry with paper towels. Used gluten free flour. They came out crispy & delicious! Added garlic & onion powder & salt. Served with apple sauce yum! Will make again

Norma Cutbill

12/17/2017 01:56:45 AM

I make these all the time. Grate the potatoes into a strainer. Add a good dollop of sour cream and press. the sour cream stops the oxidation.

Mary Ann Spangler Sisco

01/31/2021 01:20:12 AM

My son picked these for a school project. We shredded the potatoes by hand on a box grater and put the potatoes in ice water to keep from oxidizing and got some of the starch out. We also grated the onion on the box grater to get them the same size and consistency as the potatoes for cooking. We drained the potatoes in a colander and dried them well then followed the recipe. I added a bit more salt and pepper, but otherwise the same. These turned out delicious- I am a huge fan of potato pancakes and these were crispy, had fabulous flavor and my son was over the moon. Served with applesauce, sour cream and chives. YUM! Will definitely be put in the family rotation.

Windsleigher

02/12/2019 07:53:58 PM

This is an easy and delicious recipe. I used a food processor to finely shred the potatoes, one by one. As each potato was finished shredding, I immediately dropped them into a salad spinner filled with very cold water. When all the shredded potatoes were in the water I drained them, rinsed them twice more with fresh cold water, then spun them twice, squeezed handfuls of the potatoes draining as much of the remaining moisture, and dropped them into the egg and flour mixture. Following the remaining directions, I hand formed small pancakes, frying them 3 minutes in medium hot vegetable oil, which resulted in good crisp browning, and fluffy delicious pancakes with a hint of onion. Applesauce is a great accompaniment! Enjoy!

Charlie

01/26/2019 03:45:48 AM

Reading some of the negative reviews, I feel that it's helpful to share what makes this recipe great and what can go wrong. There are no bad potatoes only bad potato preparation. Using 6 medium potatoes is not a standard measurement so some of this is just going to come down to experience with the ingredients. If your potatoes are a little wet add more flour, I added 1 & 1/2 tablespoons more, with just a pinch of baking soda extra. Seasonings are really individual and these pancakes are often served with sausages or other foods so I don't feel that this is any fault at all in the recipe. Some side dishes are ment to be served like this to balance out other heavly seasoned foods. If you are making potato pancakes the star of the show then season them! For myself I added garlic salt, parsley and peprika. when frying this I liberally added butter and bacon fat ( cause a I had some on hand) and it turned out great. I served it with sour cream and ketchup but it can be sweet or savory. One other note is that leaving the peel on adds to the flavor and I mix my potatoes up. I like having russet, red and Yukon gold all together and this recipe benefits from the slightly varied tastes of the different potatoes mingled together.

Ed Hogg

03/10/2019 05:22:26 PM

Followed the recipe, except halved it as I cooked for one. As good as any potato pancakes as I have had. I did sift the flour and beat egg separately before adding to the dry ingredients. Used box grater to shread the potatoes and a mandolin to cut the onions quickly. I noted some asked about the potatoes turning brown. My suggestion is to have all ingredients prepped before peeling the potatoes, including having the egg mixture ready to receive the potatoes and onions. I highly recommend using cheesecloth to squeeze water from the potatoes. Enjoy, I did!

PlushMelon4752

09/23/2025 03:58:40 AM

Great

Dale

09/01/2025 12:49:05 AM

Great recipe! Will make it again!

Catherine

08/24/2025 08:28:42 AM

A must try 💯

Kathy

08/05/2025 01:50:13 AM

Just like my Nana made in the fifties

TealFish4478

04/24/2025 02:15:27 PM

I also added a bit of garlic, chopped up fine.

Ruth Rodriguez

03/14/2025 12:00:08 AM

YUM YUM YUM! 😋

SturdySage7373

02/06/2025 10:14:06 PM

No changes except I use applesauce instead of sour cream.

pmv9125

01/05/2025 08:07:43 PM

Great recipe! One thing I do is squeeze the water out of the potatoes before I add them to the egg mixture.

JovialRye8801

12/31/2024 06:11:36 PM

Just like my mom made them and I make them today. We are from Germany.

Cook Time: 35 minutes

German Potato Pancakes Recipe

Ingredients

Directions

Cooks Notes

Nutrition Facts (per serving)

History of German Potato Pancakes

Regional Variations

What Sets Them Apart

Where Are They Served?

Fun Facts

FAQ about German Potato Pancakes Recipe