Potato Pancake Recipe

Potato pancakes are crispy on the outside, tender on the inside, and packed with savory potato goodness. They make a comforting meal that’s both versatile and satisfying. Perfect for breakfast, brunch, or even as a side dish at dinner.

This recipe uses simple ingredients, allowing the natural flavor of potatoes to shine through. With minimal effort, you’ll achieve golden, crispy pancakes that are loved by both kids and adults. They’re easy to customize with herbs, spices, or toppings of your choice.

Whether served with sour cream, applesauce, or fresh herbs, potato pancakes are timeless comfort food. They bring warmth and flavor to any table, making them a dish worth preparing again and again.

Ingredients List

– 4 medium russet potatoes, peeled and grated
– 1 small onion, grated
– 2 large eggs, beaten
– ¼ cup all-purpose flour
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon garlic powder (optional)
– 2 tablespoons chopped parsley (optional)
– Vegetable oil, for frying
– Toppings: sour cream, applesauce, or chives

Step-by-Step Instructions

Step 1: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This ensures crispiness.

Step 2: Grate the onion and combine it with the potatoes in a large mixing bowl. Stir in the beaten eggs, flour, salt, pepper, and optional seasonings like garlic powder or parsley. Mix well until everything is evenly combined.

Step 3: Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom. Once hot, drop spoonfuls of the potato mixture into the skillet and flatten them slightly with a spatula.

Step 4: Fry each pancake for about 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

Step 5: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven while you finish the rest.

Step 6: Serve hot with classic toppings like sour cream and applesauce, or experiment with savory garnishes such as smoked salmon, cheese, or fresh herbs.

Cook Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Servings

Serves 4

Nutritional Information (approx. per serving)

Calories: 260
Carbs: 28g
Protein: 6g
Fat: 14g

Storage Instructions

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat to restore crispiness, or use an oven at 350°F for 10 minutes. Avoid microwaving, as it will make them soggy.
Freeze cooked pancakes by placing them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven until hot and crispy.

Pairings/Suggestions

Potato pancakes pair wonderfully with traditional toppings like applesauce and sour cream. They’re also excellent served alongside roasted meats, sausages, or grilled fish. For breakfast, enjoy them with fried eggs and bacon. For brunch, pair with smoked salmon and dill cream cheese. They can also be served as an appetizer with dips like ranch or garlic aioli.

Seasonal Relevance

Potato pancakes are especially popular during cooler months, offering warmth and comfort. They’re also a traditional dish served during Hanukkah, known as latkes. Beyond the holidays, they make a great year-round recipe for brunches, family gatherings, or potlucks. Their versatility allows them to fit into almost any season, whether served with fresh summer herbs or hearty winter stews.

Health Benefits

Potatoes are a good source of potassium, vitamin C, and dietary fiber, which support heart health and digestion. Using minimal oil or pan-frying with heart-healthy oils like olive oil can make potato pancakes a healthier option. Adding onions provides antioxidants and anti-inflammatory benefits. You can also increase nutrition by mixing in shredded zucchini, carrots, or sweet potatoes for added vitamins and color. Moderation is key since frying adds calories, but when paired with lean proteins or fresh vegetables, they can be part of a balanced diet.

Pros and Cons

Pros	Cons
Crispy, golden, and delicious	Requires frying in oil
Simple ingredients, pantry-friendly	Can be high in calories if eaten in excess
Versatile with toppings and add-ins	Needs careful draining to stay crispy
Great for holidays and gatherings	Best eaten fresh, not ideal for long storage

Conclusion

This potato pancake recipe delivers the perfect balance of crispy edges and soft, tender centers. With just a few simple ingredients, you can create a dish that feels both comforting and versatile. Whether served traditionally with applesauce and sour cream or elevated with gourmet toppings, they’re a guaranteed crowd-pleaser.

Quick enough for a weeknight meal yet special enough for holidays and brunches, potato pancakes deserve a spot in your recipe rotation. Once you make them, they’ll quickly become a go-to favorite for any occasion.

FAQs

Q1: Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work wonderfully and add natural sweetness. You may need to adjust cooking times slightly, as sweet potatoes cook faster.

Q2: How do I keep potato pancakes from getting soggy?
Make sure to squeeze out as much liquid as possible from the grated potatoes. Cooking them in hot oil and avoiding overcrowding also ensures crispiness.

Q3: Can I bake potato pancakes instead of frying them?
Yes, you can bake them at 400°F for 20–25 minutes, flipping halfway through. They won’t be as crispy as fried but still tasty and healthier.

Q4: What potatoes are best for potato pancakes?
Russet potatoes are ideal because of their high starch content, which helps bind and crisp the pancakes. Yukon Golds also work well for a creamier texture.

Q5: Can I prepare the mixture ahead of time?
It’s best to cook immediately after mixing to avoid discoloration and excess liquid release. If needed, grate potatoes ahead and keep them submerged in water, then drain well before mixing.