Potato Pancakes(Reibekuchen)
Crispy, golden potato pancakes with a savory onion flavor, perfect for breakfast or brunch, served with applesauce or sour cream for a delightful treat.
Ingredients
Instructions
- Peel and slice the potatoes.
- Put eggs in a blender.
- Add potato slices, onion, and salt to the blender.
- Blend for a few seconds; then add the flour.
- Blend well until the mixture is combined.
- Heat oil in a frying pan until hot.
- Pour about 1/4 cup of the potato mixture into the pan for each pancake.
- Fry until brown on each side.
- Serve hot with applesauce or sour cream.
Tips & Substitutions
For extra flavor, consider adding garlic powder or herbs like chives to the potato mixture. If you prefer a gluten-free option, substitute the flour with a gluten-free flour blend or almond flour. Make sure to squeeze out excess moisture from the potatoes for crispier pancakes. If you have leftover pancakes, they can be reheated in the oven for a few minutes at 350°F to retain their crispiness.
Serving Suggestions
Serve the potato pancakes hot, topped with a dollop of sour cream or applesauce for a delightful contrast. They make a great side dish for breakfast alongside eggs or bacon, or as a savory snack. For a complete meal, pair them with a fresh salad or roasted vegetables like Swedish Potato Wedges for a delicious combination.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes, or until heated through and crispy. You can also use a skillet on medium heat for a few minutes on each side for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Pancakes(Reibekuchen) contains roughly 368 calories, with 6g protein, 58g carbohydrates, and 13g fat. It is an excellent source of potassium (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1842mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
It's best to use the potato pancake batter immediately after blending for optimal texture and crispiness. However, if you must prepare it in advance, store it in the refrigerator for no more than a few hours to prevent browning and excess moisture.
What type of potatoes are best for potato pancakes?
Starchy potatoes like Russets are ideal for potato pancakes as they yield a fluffy interior and crisp exterior. Waxy potatoes, like red or new potatoes, may result in a denser pancake, so stick to starchy varieties for the best results.
Can I freeze potato pancakes?
Yes, you can freeze potato pancakes! Allow them to cool completely, then layer them between sheets of parchment paper in an airtight container. They can be frozen for up to 2 months. Reheat from frozen in the oven or skillet until hot and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).