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German Potato Pancakes: Reibekuchen Recipe (Kartoffelpuffer)
By: Eran Fulson / Last Updated: September 23, 2025
Golden, crispy, and perfectly simple. German potato pancakes, known as Reibekuchen or Kartoffelpuffer, are one of Germany’s most beloved comfort foods. You’ll find them at Christmas markets, street fairs, and family kitchens all over the country. Jump to the recipe, or see my serving suggestions and tips for getting the best out of these little delicious patties.
A Dish with History
Potatoes arrived in Germany in the late 1500s but only became widely eaten in the 1700s, thanks to King Frederick the Great of Prussia, who promoted them to prevent food shortages. From there, Germans turned them into countless dishes, and crispy fried potato pancakes quickly became a staple.
The name Reibekuchen literally means “grated cakes.” Grating potatoes and frying them was both practical and filling, and the dish spread across Germany with regional twists. Today, they’re just as popular at weekly markets as they are during the Christmas season.
So good you'll have them all year round.By Any Other Name
Depending on where you are in Germany, you’ll hear different names:
- Reibekuchen - Standard German term, used widely.
- Kartoffelpuffer - Common in southern and eastern regions.
- Rievkooche - Rhineland dialect, especially in Cologne and Düsseldorf.
- Reiberdatschi - Bavarian/Swabian version, from the word datschen (“to press or flatten”).
- Grumbeerpannekuche - Palatinate dialect, meaning “ground berry pancakes.”
No matter the name, the dish is the same: crispy, savory, and comforting.
Christmas Markets & Street Food
One of the most iconic places to enjoy Reibekuchen is at a German Christmas market. Vendors fry them on large griddles, serving them hot with a generous spoonful of applesauce. The savory-sweet pairing is classic and part of the festive experience.
But they’re not just for Advent. Reibekuchen are common at fairs and weekly markets throughout the year.
Regional Twists on German Potato Pancakes
- North Rhine-Westphalia: Served with applesauce.
- Bavaria: Paired with quark or sour cream, sometimes sausages.
- Rhineland: Sprinkled with sugar for a sweet-savory balance.
- Saxony: Topped with smoked salmon or herring and horseradish cream.
- Franconia: Served with lingonberry jam.
- Hesse: Enjoyed with fresh grüne Soße (herb sauce).
Whether sweet or savory, each version shows just how versatile this dish can be.
My favorite condiment: applesauce.Substitutions
- Flour instead of potato starch: works, but the results are denser.
- Gluten-free: stick with potato starch for crisp texture.
- Onion-free: skip or swap for scallions for a lighter flavor.
Tips for Perfect Potato Pancakes
- Use starchy potatoes. They fry up crispier.
- Squeeze out excess liquid from the grated potatoes and onion. Too much moisture makes soggy pancakes.
- Fry in small batches so the oil stays hot.
- Keep finished pancakes in a 200°F (95°C) oven on a wire rack to stay crisp while you cook the next batch. Don't stack them or they'll lose their crispiness.
Storage
- Fridge: Store in a sealed container for up to 2 days. Reheat in a skillet or oven to re-crisp.
- Freezer: Not recommended. The texture suffers.
Ready to make these German Potato Pancakes?
German Potato Pancakes: Reibekuchen Recipe (Kartoffelpuffer)
German Potato Pancakes: Learn how to make the crispy, golden reibekuchen recipe, a traditional dish perfect with applesauce, sour cream, or smoked salmon.
Prep Time:
20 minutes
Cook Time:
20 minutes (frying in batches)
Total Time:
40 minutes
Servings:
Makes 4 servings (about 8–10 pancakes, depending upon size)
Ingredients:
- 1½ lb (680 g) of starchy potatoes
- 1 medium onion
- 2 large eggs
- 2–3 tbsp (20–30 g) of potato starch
- ½ tsp salt
- freshly ground black pepper
- 2 to 3 tbsp each of butter and neutral oil for frying (sunflower or canola oil), more if needed
Instructions:
- Preheat the oven to 200°F (95°C) and place two baking sheets with wire racks into the oven.
- Use the fine side of a box grater or a food processor to grate the raw potatoes and onions. Place the grated mixture into a clean kitchen towel and squeeze out as much excess liquid as possible.
- In a large bowl, combine the well-drained potatoes and onions with the eggs, flour, salt, and pepper. Use a wooden spoon or your hands to mix the ingredients. The batter should be slightly sticky, but not overly wet.
- Melt the butter in a heavy-bottomed or non-stick skillet and add the oil over medium-high heat. Test the heat by dropping a small piece of batter into it; it should sizzle immediately.
- Spoon 2–3 tablespoons of the potato mixture into the hot oil in the skillet, forming a small mound. Use the back of the spoon to gently flatten it into a pancake about 3 inches in diameter. Repeat this process, ensuring there’s enough space between each pancake for even frying. Depending upon the size of the skillet, you can do 3 to 4 pancakes at a time.
- Fry each side for about 3–4 minutes, or until the edges are crispy and golden brown. Adjust the burner to a medium heat as needed to prevent burning. Add more butter and/oil as needed.
- Transfer the pancakes to a plate lined with paper towels to absorb excess oil, and then onto the wire rack in the preheated oven.
- Repeat with remaining potato mixture until all is used. Serve potato pancakes immediately.
Notes/Hints:
- The best potatoes to use are Russet or Yukon Gold potatoes
- You can omit the grated onion if you wish.
- If the potato mixture is too liquid, add some more of the starch binder, such as potato starch or all-purpose flour.
- Use a mixture of butter and oil for frying. Adding oil to the butter, helps keeps the butter from burning.
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Unless otherwise noted recipe, images and content © German at Heart & Just like Oma
www.justlikeoma.com / www.germanatheart.com
Recipe Update: July 7, 2025
Eran Fulson
Traveler • Writer • Explorer of Historic Streets & Hidden Gems
Eran is a first-generation Canadian with German roots now living in Wales. For over 15 years, he’s traveled across North America and Europe, road-tripping through cities, coastlines, and mountain landscapes. He combines his multicultural background with a keen attention to detail to bring Germany to life for curious travelers. Eran’s writing is rooted in firsthand experience helping you uncover Germany's hidden gems, local traditions, and meaningful cultural experiences beyond the typical tourist trail.
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