If you’re craving a comforting, golden, crispy dish that’s bursting with flavor, this buttery German potato pancakes recipe is your answer.
They are known as Kartoffelpuffer or Reibekuchen in Germany, these savory pancakes are a beloved classic, perfect for breakfast, brunch, or a cozy dinner side.
Made with simple ingredients like potatoes, onions, and a touch of butter, they’re crispy on the outside, tender on the inside, and oh-so-satisfying.
Why You’ll Love This Buttery German Potato Pancakes Recipe
Crispy and Delicious: The edges are buttery and crunchy, with a golden crust that makes every bite really tasty.
Easy Ingredients: Made with simple things you probably already have—potatoes, onions, and eggs.
Lots of Ways to Eat: You can have it as a main meal, a side dish, or a snack. Add your favorite toppings to change the flavor.
Taste of Germany: Enjoy a classic German dish that feels warm and comforting.
Fast and Easy: It takes less than 30 minutes to make, perfect for busy nights when you want something quick.
Ingredients
4 large russet potatoes (about 2 lbs), peeled
1 medium yellow onion
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg (optional, for authentic flavor)
4 tbsp unsalted butter (for frying)
2 tbsp vegetable oil (for extra crispiness)
Optional toppings: sour cream, applesauce, chopped chives, or smoked salmon
Instructions
Grate the Potatoes and Onion:
Use a box grater or food processor to grate the potatoes and onion. Put them in a clean towel and squeeze out as much water as you can to help make the pancakes crispy.
Mix the Batter:
In a big bowl, mix the grated potatoes and onion with eggs, flour, salt, pepper, and a little nutmeg if you want. Stir everything together well.
Heat the Pan:
Put 1 tablespoon butter and 1 tablespoon oil in a large pan. Heat over medium-high heat. The butter gives flavor, and the oil stops it from burning.
Make and Fry the Pancakes:
Take about 1/4 cup of the potato mix, press it into a flat round shape about 3–4 inches wide, and put it in the hot pan. Cook 3–4 pancakes at once.
Fry each side for 3–4 minutes until they are golden brown and crispy. Add more butter and oil if the pan gets dry.
Drain and Eat:
Put the cooked pancakes on a plate lined with paper towels to soak up extra oil. Serve them hot with your favorite toppings.
Tips for Perfect German Potato Pancakes
Remove Extra Water: Press or squeeze the potatoes well to get rid of as much liquid as possible. This helps make the pancakes nice and crispy.
Use Russet Potatoes: Russet potatoes have a lot of starch, which gives the pancakes a great, fluffy texture.
Keep the Pan Hot: Cook the pancakes on medium-high heat. This makes the outside golden and crunchy without making them soggy.
Don’t Crowd the Pan: Cook only a few pancakes at a time so they cook evenly and get crispy on all sides.
Add Good Seasoning: Adding a little nutmeg or extra salt gives the pancakes a richer, more traditional flavor.
Variations and Substitutions
Gluten-Free: Use gluten-free flour or cornstarch instead of regular flour. This makes the recipe safe for people who can’t eat gluten.
Vegan Option: If you don’t want to use eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for a few minutes until it gets thick like eggs, then use it in the recipe.
Add Vegetables: Grate some zucchini or carrots and stir them into the batter. This makes the pancakes colorful and healthier with extra vitamins.
Add Fresh Herbs: Chop fresh parsley, dill, or chives and add them to the batter. These herbs give the pancakes a fresh and tasty flavor.
Make It Spicy: If you like spicy food, sprinkle in a little cayenne pepper or paprika. It adds a nice warm kick to the pancakes.
Serving Suggestions
Classic Style: Serve the pancakes with applesauce and sour cream. The sweet applesauce and creamy sour cream make a tasty mix.
Breakfast Twist: Put a fried egg for a filling breakfast.
Fancy Appetizer: Add smoked salmon, a little crème fraîche (a creamy sauce), and fresh dill. This makes a fancy and delicious starter.
Sweet Option: Sprinkle powdered sugar on top and add lingonberry jam. This makes a sweet and fruity treat.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the potato mixture up to 4 hours in advance and store in the fridge.
Stir well before frying to redistribute moisture.
Storing
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven at 350°F for 5-7 minutes to restore crispiness.
Freezing
Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag.
Store for up to 3 months. Reheat from frozen in a 400°F oven for 10-12 minutes.
FAQs
Q. Why are my potato pancakes soggy?
Soggy pancakes are usually due to excess moisture in the potatoes. Make sure to squeeze out as much liquid as possible using a kitchen towel or cheesecloth.
Q. Can I use a different type of potato?
Yes, but russet potatoes are best for their high starch content. Yukon Gold can work but may yield a slightly less crispy result.
Q. Can I bake German potato pancakes?
Yes! Place formed pancakes on a parchment-lined baking sheet, brush with oil, and bake at 425°F for 20-25 minutes, flipping halfway.
Q. What’s the difference between Kartoffelpuffer and Reibekuchen?
They’re the same dish! Kartoffelpuffer is the term used in southern Germany, while Reibekuchen is more common in the Rhineland.
Q. Can I make these without eggs?
Yes, use a flax egg (2 tbsp flaxseed meal + 6 tbsp water) or a starch-based binder like cornstarch for a vegan version.
Conclusion
In conclusion, this buttery German potato pancakes recipe is your ticket to crispy, golden, and authentic Kartoffelpuffer that will delight your taste buds.
Whether you’re serving them as a cozy family meal or an impressive appetizer, these pancakes are sure to impress with their versatility and rich flavor.
With easy tips, variations, and make-ahead options, you can master this German classic in no time. Try it today and bring a taste of Germany to your kitchen!
Read More:- Pumpkin Spice Pancakes Recipe
Buttery German Potato Pancakes Recipe
Ingredients
- 4 large russet potatoes peeled
- 1 medium yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg optional
- 4 tbsp unsalted butter
- 2 tbsp vegetable oil
- Optional toppings: sour cream applesauce, chives, smoked salmon
Instructions
- Grate the potatoes and onion using a grater. Then place them in a clean kitchen towel and squeeze out as much water as you can. This helps make the pancakes crispy.
- In a large bowl, mix the grated potatoes and onion with eggs, flour, salt, pepper, and a little nutmeg (if using). Stir until everything is well combined.
- Put 1 tablespoon of butter and 1 tablespoon of oil in a pan. Heat it over medium-high heat. The butter adds flavor, and the oil keeps it from burning.
- Scoop about 1/4 cup of the potato mix and press it into a flat round shape (like a small patty). Place it in the hot pan and cook for 3–4 minutes on each side, until golden brown and crispy. Cook a few at a time.
- Place the cooked pancakes on a paper towel to soak up extra oil. Serve them hot with your favorite toppings like sour cream, applesauce, or herbs.
