Recipes
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German Potato Pancakes (Reibekuchen)

A crispy, golden pancake made from freshly grated potatoes, onion, and herbs.

Ingredients

  • 3–4 potatoes
  • ½ onion
  • 1 egg (optional for binding)
  • 2–3 tbsp flour (or oat flour)
  • Salt & pepper
  • Oil for frying
  • Optional: parsley, chives, applesauce for serving

Method

  1. 1

    1

  2. 2

    2

  3. 3

    3

  4. 4

    4

Swaps & variations

  • Vegan: omit egg, add 1 tbsp flaxseed or cornstarch
  • Gluten-free: use oat or rice flour
  • Savory boost: add grated zucchini or carrot

Storing & freezing

Best eaten fresh. Refrigerate cooked pancakes 2 days; re-crisp in pan. Freezing not recommended.

Grow it yourself

  • Plant in early spring.,Hill soil around stems for increased yield.,Water deeply but infrequently. Potatoes
  • Plant sets; keep soil loose. Onion
  • Parsley: moist, rich soil.,Chives: hardy perennial; thrives with minimal care. Parsley or Chives (optional)
  • Straw mulch protects potatoes from pests and greening.
  • Onions deter carrot flies and beetles.
  • Marigolds protect root zones.
  • New potatoes: harvest when flowering.,Mature potatoes: harvest when foliage dies back. Potatoes
  • Tops fall over naturally when ready. Onion
  • Pick fresh as needed. Herbs

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