Potato Pancakes

Why You’ll Love This Recipe

I absolutely love making Potato Pancakes because they’re crispy on the outside, soft on the inside, and packed with savory flavor. They’re a comforting, versatile dish that can be enjoyed as a breakfast, side dish, or even a main course. The best part is that they’re made with simple ingredients like potatoes, onions, and a touch of seasoning, making them easy to whip up anytime. Whether you like them with a dollop of sour cream, applesauce, or as a side to eggs or sausages, these golden brown potato pancakes are always a hit!

Ingredients

• 4 medium potatoes, peeled and grated

• 1 small onion, finely grated or chopped

• 2 large eggs

• 1/4 cup all-purpose flour (or more if needed)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional)

• 1 tablespoon fresh parsley, chopped (optional)

• Vegetable oil for frying (or butter for extra flavor)

For Serving:

• Sour cream

• Applesauce

• Fresh herbs (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Potato Mixture:

1. Grate the Potatoes: Peel and grate the potatoes using a coarse grater or a food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step helps ensure your pancakes are crispy and not soggy.

2. Mix the Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder (if using). Stir until well combined. The mixture should be thick enough to hold its shape. If it feels too loose, add a bit more flour until you reach the right consistency.

3. Optional: If you like, add fresh chopped parsley for a pop of color and flavor.

Cook the Pancakes:

4. Heat the Oil: Heat about 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. You want the oil to be hot but not smoking. If using butter, melt 1 tablespoon in the pan.

5. Fry the Pancakes: Scoop about 2 tablespoons of the potato mixture and carefully drop it into the hot oil, pressing it down with the back of the spoon to form a pancake shape. You can cook 3-4 pancakes at a time, depending on the size of your pan.

6. Cook Until Golden Brown: Fry the pancakes for 3-4 minutes per side, or until they are golden brown and crispy. Flip carefully using a spatula to ensure they don’t break apart.

7. Drain: Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.

Serve:

8. Serve Warm: Serve the potato pancakes hot with a dollop of sour cream, applesauce, or fresh herbs for garnish. Enjoy!

Servings and Timing

This recipe makes about 10-12 medium-sized potato pancakes, depending on the size. The prep time is about 15 minutes, and the cooking time is about 20-25 minutes, so you’ll have these crispy, delicious pancakes ready in under 40 minutes.

Variations

If I want to switch things up, I sometimes add a little shredded cheese (like cheddar or Parmesan) to the potato mixture for an extra burst of flavor. For a spicier version, you can add a pinch of cayenne pepper or finely chopped jalapeños to the mixture. You can also try adding finely grated carrots for a colorful twist or experiment with different herbs, such as thyme or dill.

Storage/Reheating

Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I usually place them in a single layer on a baking sheet and reheat in the oven at 350°F (175°C) for 5-7 minutes until hot and crispy again. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.

FAQs

Can I make these pancakes ahead of time?

Yes! You can make the pancakes ahead of time and store them in the fridge for a day or two. Reheat them in a hot skillet or the oven before serving to get that crispy texture back.

Can I make these pancakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend or even potato flour to keep the recipe naturally gluten-free. You may need to adjust the amount of flour based on the texture of the batter.

Can I freeze potato pancakes?

Yes, you can freeze potato pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet. Freeze for about 1 hour before transferring them to a freezer bag or airtight container. To reheat, bake from frozen at 375°F (190°C) for 10-15 minutes or until crispy and heated through.

Can I make these pancakes without eggs?

Yes! If you prefer an egg-free version, you can use a flax egg or chia egg (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water, let sit for 5 minutes). The texture may be slightly different, but they’ll still hold together well.

How can I make them crispier?

To make your pancakes extra crispy, make sure to squeeze out as much moisture from the grated potatoes as possible before mixing the ingredients. You can also increase the amount of oil used in the frying pan and cook the pancakes on medium-high heat.

Conclusion

Potato Pancakes are a classic comfort food that’s easy to make and absolutely delicious. With their crispy golden exterior and tender, savory interior, these pancakes are sure to be a hit at your next breakfast, brunch, or dinner. Whether you enjoy them with a dollop of sour cream, a bit of applesauce, or just on their own, they’re the perfect balance of flavor and texture. Quick to prepare and even easier to devour, these potato pancakes will become a family favorite in no time!

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