Why You’ll Love Potato Pancakes Recipe
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The crispy golden exterior and tender potato-onion interior deliver a delicious contrast in texture.
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It uses humble pantry ingredients — potatoes, onion, eggs, flour — making it accessible and budget-friendly.
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The recipe is versatile: you can serve the pancakes with savory or sweet accompaniments like sour cream, cottage cheese, or applesauce.
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It’s a great recipe for leftovers: you can reheat them or even freeze extras for future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups peeled and grated russet potatoes (about 4 potatoes)
1 cup grated onion (from 1 large onion)
2 large eggs, beaten
4 to 5 tablespoons all-purpose flour
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
Vegetable oil, for frying
For serving (optional):
Cottage cheese
Sour cream
Applesauce
Directions
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Grate the potatoes and onion. If you have a food processor, its grating attachment will make this easier. Grating them together helps slow the browning of the potatoes.
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Place the grated potatoes and onions in a clean kitchen towel or nut milk bag and wring out as much liquid as possible over the sink. For extra dryness, open the towel and wring a second time.
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In a large bowl, combine the beaten eggs, 4 tablespoons of flour, salt, and pepper. Add the drained potato-onion mixture and stir until well combined. If the mixture is too loose, add the remaining flour 1 teaspoon at a time until thickened.
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Prepare a cooling rack set over a rimmed baking sheet for draining the cooked pancakes.
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In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shimmering. Add ¼-cup scoops of the potato mixture, flattening them gently into patties. Cook until golden brown, about 3 minutes per side. Transfer to the cooling rack and repeat with remaining mixture.
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Serve warm with your choice of toppings such as cottage cheese, sour cream, or applesauce.
Servings and timing
Makes: 10 potato pancakes (about 5 servings)
Prep time: 20 minutes
Cook time: 20 minutes
Variations
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Add herbs: Mix in chopped chives, parsley, or dill for a fresh twist.
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Spice it up: Add a pinch of cayenne or smoked paprika to the batter for extra flavor.
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Cheesy version: Stir in grated cheese like cheddar or Parmesan for a richer pancake.
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Sweet version: Omit the onion and pepper, and serve with cinnamon sugar and applesauce.
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Vegan option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and plant-based flour substitute.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 375°F until warmed through and crisp again, about 10 minutes.
For freezing, place the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat directly from frozen in the oven.
FAQs
What kind of potatoes should I use?
Russet potatoes are best due to their high starch content, which helps the pancakes crisp up and hold together.
Can I use a different kind of potato, like Yukon Gold?
Yes, but Yukon Golds are more moist and may require more flour and thorough draining.
Do I need to squeeze out the liquid from grated potatoes and onions?
Yes, this is essential for crispy pancakes. Excess moisture leads to soggy results.
Can I make the batter ahead of time?
It’s not recommended as the potatoes may oxidize and release more liquid, making the mixture watery and dark.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil are best due to their high smoke points.
Can I skip the onion?
Yes, but onion adds great flavor and helps differentiate the pancakes from hash browns.
Are these the same as hash browns?
No, hash browns typically contain just potatoes and seasoning. Potato pancakes are more structured with egg and flour.
Can I make them gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend. The texture might vary slightly.
Can I reheat leftover pancakes and keep them crispy?
Yes, reheat them in the oven to retain their crispiness. Avoid microwaving, which softens them.
How should I store leftover pancakes?
Cool them completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Conclusion
These potato pancakes are a classic, satisfying dish that never goes out of style. Made with simple ingredients and minimal prep, they deliver big on flavor and texture. Whether served with savory toppings like sour cream or something sweet like applesauce, they’re sure to please any palate. Make them fresh, save them for later — either way, they’ll be a hit at your table.
Potato Pancakes
- Total Time: 40 mins
- Yield: 10-12 pancakes
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these classic potato pancakes (also known as latkes) are simple, savory, and perfect as a side dish or appetizer.
Ingredients
- 2 lbs russet potatoes, peeled
- 1 medium yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for frying
- Sour cream or applesauce, for serving (optional)
Instructions
- Grate the potatoes and onion using a box grater or food processor.
- Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
- Place the mixture in a large bowl and add eggs, flour, salt, and pepper. Stir to combine.
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Working in batches, scoop about 1/4 cup of the mixture into the skillet and flatten gently with a spatula.
- Fry for 3-4 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain.
- Serve warm with sour cream or applesauce, if desired.
Notes
- Be sure to squeeze out as much moisture as possible for crispier pancakes.
- Keep finished pancakes warm in a low oven while frying the rest.
- Use a neutral oil with a high smoke point like canola or vegetable oil.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
