If you’ve ever craved something both crispy and comforting, this Potato Pancakes Recipe is here to delight your taste buds and warm your heart. Imagine golden, crunchy edges giving way to a tender, flavorful center loaded with the humble goodness of grated potatoes and onion. Whether you serve these as a breakfast treat, a snack, or a side dish, their simple ingredients come together to create something truly memorable and utterly satisfying. Each bite offers a perfect blend of texture and savory notes that will have you reaching for more, time and time again.
Ingredients You’ll Need
Getting started with this Potato Pancakes Recipe is wonderfully straightforward, thanks to a handful of simple, everyday ingredients. Each one plays a key role in creating those perfect crispy edges and soft interiors that make these pancakes so irresistible.
- 2 pounds russet potatoes (peeled): These starchy potatoes give the pancakes their classic fluffy yet crispy texture.
- 1 small onion: Adds a subtle sweetness and enhances the overall flavor profile.
- 2 large eggs: Act as the binding agent, holding all the ingredients together beautifully.
- 1/4 cup all-purpose flour: Helps maintain structure without weighing down the pancakes.
- 1 teaspoon salt: Brings out the natural flavors of the potatoes and onion.
- 1/2 teaspoon black pepper: Adds just the right amount of spice to keep things interesting.
- 1/2 teaspoon garlic powder (optional): Offers a gentle, savory depth if you love a bit of garlic.
- Vegetable oil for frying: Essential for achieving that golden, crispy crust everyone loves.
- Sour cream or applesauce for serving: Classic condiments that complement the savory pancakes perfectly.
How to Make Potato Pancakes Recipe
Step 1: Grate and Drain
Start by grating the peeled russet potatoes and onion using a box grater or food processor. The trick here is to squeeze out as much moisture as possible using a clean kitchen towel. This step is crucial because it ensures your pancakes will crisp up nicely rather than becoming soggy.
Step 2: Mix the Batter
Once the mixture is dry, transfer it to a large bowl and add the eggs, flour, salt, black pepper, and garlic powder if you’re using it. Mix everything well until the batter holds together. You’ll want a consistency that’s easy to scoop but holds firm when shaped into pancakes.
Step 3: Heat and Fry
Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully scoop about 1/4 cup of batter into the pan and flatten it to form a pancake shape. Fry each side for 2 to 3 minutes until golden brown and irresistibly crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
Step 4: Repeat and Serve
Keep repeating the frying process with the remaining batter, adding more oil to the pan as needed. A great tip is to keep the finished pancakes warm in a 200°F oven while you cook the rest. Once all are crispy and cooked through, serve them hot with your choice of sour cream or applesauce for that classic flavor combo.
How to Serve Potato Pancakes Recipe
Garnishes
Elevate your Potato Pancakes Recipe with simple garnishes like a dollop of tangy sour cream, a spoonful of sweet applesauce, or even some fresh herbs like chives or parsley. These little touches brighten up the dish and add extra layers of flavor and color.
Side Dishes
These potato pancakes pair wonderfully with a variety of side dishes. Think smoked salmon, a crisp green salad, or even a warm bowl of borscht. Their savory, crispy nature makes them a versatile accompaniment that complements many meals beautifully.
Creative Ways to Present
If you want to impress at brunch or a family gathering, try stacking your potato pancakes with layers of smoked salmon and cream cheese or top them with avocado slices and a poached egg. For a snack, serve mini versions with a colorful array of dips. The presentation possibilities make this Potato Pancakes Recipe a crowd-pleaser in every setting.
Make Ahead and Storage
Storing Leftovers
Leftover potato pancakes are just as delightful when stored correctly. Place them in an airtight container and refrigerate for up to three days. Their texture holds up well and they reheat nicely with a little attention.
Freezing
If you want to enjoy these pancakes anytime, freezing is a nifty option. Let the cooked pancakes cool completely, then arrange them in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag or container. They will keep well for up to a month.
Reheating
To revive your potato pancakes, skip the microwave if you want to preserve that crispiness. Instead, reheat them in a skillet over medium heat for a few minutes on each side or pop them in a 375°F oven until warm and crispy again. This keeps the flavors fresh and the texture spot-on.
FAQs
Can I use a different type of potato for this Potato Pancakes Recipe?
While russet potatoes are ideal for their starch content and texture, you can experiment with Yukon Gold potatoes for a creamier result. Just keep in mind that the crispiness might vary slightly.
Do I have to add onions?
Onions add a subtle sweetness and depth, but if you’re not a fan or need to skip them, you can omit or replace them with green onions or chives for a milder flavor.
What oil is best for frying potato pancakes?
Vegetable oil is recommended because it has a high smoke point and neutral flavor. You can also use canola or sunflower oil with great results.
How do I prevent my potato pancakes from becoming soggy?
The key is removing excess moisture from the grated potatoes and onions before mixing. Also, don’t overcrowd the pan during frying to keep the oil at the right temperature for crispiness.
Can I make these potato pancakes gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or use potato starch to keep the texture just right.
Final Thoughts
This Potato Pancakes Recipe has truly earned its place as a beloved comfort food with good reason. The way simple ingredients transform into a golden, crispy, and tender dish is pure cooking magic. Whether you’re sharing them with family for breakfast or serving them alongside dinner, these pancakes bring joy with each bite. So go ahead, grab your grater and pan, and make this classic recipe your own—it’s a delicious experience you’ll want to enjoy again and again.
Print
Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these classic Potato Pancakes are a comforting favorite made with grated potatoes, onion, and a few simple seasonings. Perfect as a side dish, breakfast, or snack, they’re golden, savory, and satisfying every time.
Ingredients
Main Ingredients
- 2 pounds russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil for frying
- Sour cream or applesauce for serving
Instructions
- Grate Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel and squeeze out as much moisture as possible to ensure the pancakes turn out crispy.
- Mix Batter: Transfer the dried potato and onion mixture to a large bowl. Add the eggs, flour, salt, pepper, and garlic powder (if using). Mix everything well until the batter holds together properly.
- Heat Oil in Skillet: Heat 2–3 tablespoons of vegetable oil in a large skillet over medium-high heat, ensuring the pan is hot enough for frying but not smoking.
- Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and flatten it into a pancake shape. Fry each pancake for 2–3 minutes per side until golden brown and crispy on the outside.
- Drain Excess Oil: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat frying with the remaining batter, adding more oil as needed to maintain the frying temperature.
- Serve Warm: Serve the potato pancakes hot, accompanied by sour cream or applesauce for a classic pairing. Keep finished pancakes warm in a 200°F oven if cooking in batches.
Notes
- Work quickly after grating the potatoes to prevent them from browning.
- Keep cooked pancakes warm in a 200°F oven while frying the rest to maintain their crispiness.
- For best texture, you can make these ahead and reheat in a skillet or oven before serving.
