Potato Pancakes


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Potato pancakes are an absolute favorite of mine! This recipe is made with shredded potatoes mixed with flour & eggs to create the perfectly crispy pancake! 

Whether you are from a Polish, Irish, or German heritage, you’ve likely had a version of this at some point!  It is a yummy change from standard mashed potatoes (although you CAN make mashed potato pancakes with leftovers), and goes with anything!

What Potatoes to Use

Potato pancakes are also called latkes, boxties, or draniki depending on what culture you draw from, but the basic recipe is the same: potatoes, onions, seasonings, and sour cream or applesauce!

Russet potatoes are perfect for this recipe because they are extra starchy which helps bind the other ingredients. They fry up really well without absorbing extra oil.

Making Sure They Stick Together

While this recipe is easy to prepare there are a few tricks to making them stick together perfectly when cooking!

  • Moisture You’ll want to remove as much moisture as possible from the potatoes. Once grated, I put them in a kitchen towel and squeeze them out as much as I can by twisting the towel.
  • Binder The real trick to perfect potato pancakes is the right amount of binder (flour, egg) to potatoes!
  • Heat Make sure the oil is hot enough, the pancakes should sizzle when dropped in. (Make sure it’s not too hot or the potatoes won’t cook through before the outside is crisp).
  • Size Be sure they are uniformly flat so they cook at the same rate and come out perfect every time!

Left image shows shredded potatoes in a towel, right image shows shredded potatoes, egg and dry ingredients in a glass bowl.

How to Make Perfect Potato Pancakes

Once your potatoes are prepped this easy recipe comes together quickly! Just combine, fry, and enjoy.

  1. Combine all ingredients together (see recipe below).
  2. Fry scoops of potato mixture, pressing into pancake shapes.
  3. Drain excess oil by placing on a paper towel.

Serve these pancakes for breakfast or as an easy side dish that everyone will love.

Left image shows three potato pancakes in a pan being cooked in oil. The right image shows four potato pancakes in a pan being cooked in oil, golden brown on one side. .

My Favorite Potato Pancake Toppings

Traditionally, potato pancakes are topped with applesauce or sour cream. But, what doesn’t go with potatoes? Think of them like hash browns, what would you put on hash browns?

Here is a list of my favorite toppings:

  • Sauce: ketchup, salsa, guacamole, nacho cheese sauce, or sour cream.
  • Toppings: black olives, jalapenos, bacon bits, or chives.

Potato Dishes You Can’t Resist

5 from 1 vote
Review Recipe

Potato Pancakes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 pancakes
Author Holly Nilsson
Course Side Dish
Cuisine German
Perfectly crispy potato pancakes that are great for breakfast or served as an easy side dish!

Ingredients

  • 4 russet potatoes peeled and grated
  • 1 sweet onion peeled, and grated
  • 2 large eggs
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil more may be needed
  • Applesauce optional
  • Sour cream optional

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Instructions

  1. In a colander add potatoes and onion. Wrap in a tea towel and squeeze as much liquid as you can out of the mixture.

  2. Add potatoes and onions to a large mixing bowl.
  3. In a small mixing bowl add eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
  4. Pour the egg mixture over the potatoes and stir to combine.
  5. Add oil to a 12-inch skillet and set over medium-high heat.
  6. When the oil is hot add four 1/4 cup sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture enters the oil is not hot enough.
  7. Gently press the potato mixture down to make a pancake.
  8. Cook for about 3-5 minutes per side or until deep golden brown.
  9. Continue cooking, adding more oil if needed.
  10. If desired, serve with applesauce or sour cream.

Recipe Notes

As batches of potato pancakes are cooking they can be kept warm in a 275°F oven.
Shredded hash browns can be used in place of potatoes, omit the salt from the recipe.
Nutrition Information
Amount per serving (6g) — Calories: 120, Fat: 5g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 210mg, Potassium: 342mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 2g, Protein: 3g, Vitamin A: 40%, Vitamin C: 5%, Calcium: 19%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword potato pancakes
Potato pancakes on a plate garnished with sour cream and chives.
Potato pancakes on a plate garnished with sour cream and chives.
Top photo -Close up of potato pancakes stacked on a plate and topped with sour cream, garnished with chives. Bottom photo - three potato pancakes in a pan being cooked in oil.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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