Why You’ll Love This Recipe
Classic potato pancakes are a comforting, old-fashioned dish that never goes out of style. Crispy on the outside and tender on the inside, they are made with simple ingredients and deliver incredible flavor with very little effort. This recipe focuses on achieving the perfect balance of texture and taste, creating pancakes that are golden and crunchy without being greasy. I have tested this method several times to ensure consistent results, and it works beautifully whether you are making them for breakfast, a side dish, or a light dinner. These potato pancakes are versatile, affordable, and satisfying, making them a staple recipe worth mastering. They pair well with both savory and slightly sweet toppings, which makes them suitable for a variety of meals and occasions. If you are looking for a reliable, traditional potato pancake recipe, this version delivers exactly what you expect.
Print
Classic Potato Pancakes Recipe – Crispy, Golden, and Timeless
- Total Time: 30 minutes
- Yield: 10–12 pancakes
- Diet: Vegetarian
Description
Classic potato pancakes that are crispy on the outside and tender on the inside, made with grated potatoes and onion—perfect as a savory side or appetizer.
Ingredients
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Optional for serving: sour cream or applesauce
Instructions
- Grate potatoes and onion using a box grater or food processor.
- Place grated mixture in a clean towel and squeeze out excess liquid.
- Transfer to a bowl and mix with eggs, flour, salt, and pepper.
- Heat about 1/4 inch of oil in a skillet over medium-high heat.
- Scoop spoonfuls of batter into the hot oil and flatten slightly.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Squeeze potatoes very well to ensure crisp pancakes.
- Keep cooked pancakes warm in a low oven if cooking in batches.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Russet potatoes are ideal for potato pancakes because of their high starch content, which helps create a crisp exterior.
Onion adds savory depth and enhances the overall flavor of the pancakes.
Eggs act as a binder, holding the mixture together during cooking.
All-purpose flour provides structure and helps the pancakes maintain their shape.
Salt enhances the natural flavor of the potatoes and balances the dish.
Black pepper adds mild warmth and seasoning.
Vegetable oil is used for frying and ensures even browning and crisp edges.
Optional sour cream or applesauce can be served as a topping for added contrast.
Directions
Begin by peeling the potatoes and grating them using a box grater or food processor. Grate the onion as well and place both into a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. This step is essential for achieving crispy pancakes.
Transfer the drained potato and onion mixture to a mixing bowl. Add the eggs, flour, salt, and black pepper, then mix until everything is evenly combined.
Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, spoon portions of the mixture into the pan and gently flatten them into pancake shapes.
Cook the pancakes until the bottoms are golden brown and crisp, then flip and cook the other side until equally golden. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
Serve hot with sour cream, applesauce, or your preferred topping.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 4 people. Preparation time is approximately 20 minutes, and cooking time is about 20 minutes.
Storage/reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to three days. Reheat in a skillet or oven to restore crispness. Microwaving is not recommended, as it softens the texture.
Variations and Customizations
Classic potato pancakes can be customized easily while keeping their traditional character. For extra flavor, add minced garlic, chopped chives, or parsley to the batter. These additions bring freshness without overpowering the potatoes.
If you prefer a slightly lighter texture, substitute part of the flour with cornstarch. I tested this variation, and it produced an even crispier exterior. You can also mix in grated carrot or zucchini, but be sure to squeeze out excess moisture thoroughly.
For a gluten-free option, replace the flour with a gluten-free all-purpose blend or potato starch. These variations allow flexibility while preserving the classic appeal of the dish.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein (g) | 7 |
| Carbs (g) | 38 |
| Fat (g) | 16 |
| Saturated Fat (g) | 2 |
| Fiber (g) | 4 |
| Sugar (g) | 3 |
| Sodium (mg) | 420 |
Expert Tips & Customizations
Remove excess moisture
Squeezing out the potatoes is key to crispy pancakes.
Hot oil matters
Ensure the oil is hot before frying to prevent sogginess.
Do not overcrowd
Cook in batches to maintain even browning.
Serve immediately
Potato pancakes are best enjoyed fresh and hot.
FAQs
Why are my potato pancakes soggy?
Excess moisture in the potatoes or oil that is not hot enough can cause sogginess.
Can I make potato pancakes ahead of time?
They are best fresh, but you can reheat them in the oven for decent results.
What potatoes work best?
Russet potatoes are preferred due to their high starch content.
Can I bake potato pancakes instead of frying?
Yes, but the texture will be less crisp compared to pan-frying.
Are potato pancakes the same as latkes?
They are very similar, with minor variations depending on tradition.
Can I freeze potato pancakes?
Yes, freeze cooked pancakes and reheat in the oven until crisp.
Conclusion
This classic potato pancakes recipe delivers crispy edges, tender centers, and dependable flavor using simple ingredients. Whether served as a side dish or the main event, it is a comforting, traditional recipe that belongs in every home cook’s collection.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!