Potato Pancakes
Crisp-edged potato pancakes made with grated potatoes, onion, egg, and a little flour. Serve them hot with sour cream, applesauce, or a simple green salad.
Total
40 min
Servings
4 servings, about 12 small pancakes
Level
Easy
Potato pancakes are a simple, satisfying way to turn everyday potatoes into something crisp and golden. They are common in many Eastern European kitchens, where you might see them served with sour cream, applesauce, or alongside roasted meats.
The key is removing as much liquid as possible from the grated potatoes. Less moisture helps the pancakes hold together and brown well in the pan.
This recipe uses basic pantry ingredients and a shallow fry, which means you do not need a deep pot of oil. Work in batches, keep the heat steady, and serve them while the edges are still crackly.
01What you'll need
Ingredients
9 items · 4 servings, about 12 small pancakes
- 2 pounds russet potatoes, peeled
- 1 small yellow onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour, plus 1 tablespoon more if needed
- 1 teaspoon kosher salt, plus more for serving
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1/4 cup neutral oil, such as canola, vegetable, or sunflower oil, plus more as needed
- Sour cream, applesauce, or chopped chives, for serving
02How to make it
Step-by-step
1. Grate the potatoes and onion
Use the large holes of a box grater to grate the potatoes and onion into a large bowl. If you have a food processor with a grating disc, you can use that instead.
2. Squeeze out the liquid
Transfer the grated mixture to a clean kitchen towel or several layers of paper towels. Gather the towel around the potatoes and squeeze firmly over the sink. Keep squeezing until very little liquid comes out. This step helps the pancakes turn crisp instead of soggy.
3. Mix the batter
Put the squeezed potatoes and onion in a clean bowl. Add the eggs, flour, salt, pepper, and baking powder. Stir until the mixture is evenly coated. If it looks very wet or loose, stir in 1 more tablespoon of flour.
4. Heat the oil
Pour enough oil into a large skillet to thinly coat the bottom. Warm it over medium heat. To test it, drop in a tiny bit of potato mixture. It should sizzle right away, but not smoke.
5. Shape the pancakes
Scoop about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten each one gently with the back of a spoon so it is about 1/3 inch thick. Do not crowd the pan, or the pancakes will steam instead of brown.
6. Fry until golden
Cook for 3 to 4 minutes on the first side, until the edges look browned and the bottom is crisp. Flip carefully with a spatula and cook for 2 to 3 minutes more on the second side.
7. Drain and season
Move the cooked pancakes to a paper towel-lined plate or a wire rack set over a baking sheet. Sprinkle lightly with salt while they are hot. Repeat with the remaining mixture, adding more oil to the pan as needed.
8. Serve hot
Serve the potato pancakes right away with sour cream, applesauce, chives, or your favorite topping. If you are cooking several batches, keep the finished pancakes warm in a 250°F oven until ready to serve.
03From our kitchen
Cook's tips
- Make-ahead: You can grate and squeeze the potatoes up to 2 hours ahead. Keep the mixture covered in the refrigerator, then stir in the eggs, flour, and seasonings just before frying. Potatoes may darken a little, but they are still safe to cook.
- Storage: Refrigerate leftover potato pancakes in an airtight container for up to 3 days. Let them cool first so they do not trap too much steam.
- Reheating: For the crispest texture, reheat on a baking sheet in a 375°F oven or air fryer for 6 to 10 minutes. A microwave works, but the pancakes will be softer.
- Potato swap: Russet potatoes are the easiest choice because they are starchy and crisp well. Yukon Gold potatoes also work, but the pancakes will be a little creamier and less crisp.
- Flour swap: Use potato starch, cornstarch, or a gluten-free all-purpose blend in place of the flour if needed. Start with the same amount and add a little more only if the mixture seems wet.
- Oil temperature: If the pancakes brown too fast, lower the heat slightly. If they soak up oil and stay pale, raise the heat a little and wait for the oil to sizzle before adding the next batch.
Cook's note
For neater pancakes, stir the potato mixture before each batch. Liquid can collect at the bottom of the bowl, and a quick stir keeps the batter evenly mixed.
04Frequently asked
Questions & answers
Why are my potato pancakes falling apart?
They may have too much moisture or not enough binder. Squeeze the grated potatoes very well, then make sure the eggs and flour are mixed evenly through the batter. If the mixture still feels loose, add 1 tablespoon of flour or potato starch.
Can I make potato pancakes without onion?
Yes. Leave out the onion if you prefer a milder flavor. You can add 1/2 teaspoon onion powder instead, or skip it completely.
Can I bake potato pancakes instead of frying them?
Yes, though they will be less crisp. Brush a parchment-lined baking sheet with oil, add flattened scoops of the mixture, brush the tops with more oil, and bake at 425°F for about 20 to 25 minutes, flipping halfway through.
What should I serve with potato pancakes?
Classic toppings include sour cream and applesauce. They also go well with smoked salmon, a fried egg, roasted chicken, or a crisp green salad.
Can I freeze potato pancakes?
Yes. Freeze cooked and cooled pancakes in a single layer, then transfer them to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven until hot and crisp, about 12 to 15 minutes.
05Keep cooking
You might also like
Salads & sidesGerman Potato Salad
This warm German potato salad is tangy, savory, and lightly sweet, with tender potatoes, crisp bacon, and a mustard-vinegar dressing. It is a sturdy side dish for sausages, roast chicken, burgers, or a simple weeknight “
Salads & sidesQuinoa and Roasted Vegetable Salad
A hearty and healthy salad that’s perfect for lunch or a light dinner.
Salads & sidesGarlic Kale
This simple garlic kale is tender, bright, and ready in about 20 minutes. It is a useful side dish for weeknights, grain bowls, eggs, pasta, or roasted chicken.
Salads & sidesCrisp Fennel Salad with Orange and Lemon Dressing
This fresh fennel salad is crunchy, juicy, and bright, with sweet orange slices, salty Parmesan, and a simple lemon-olive oil dressing. It is a good side for fish, chicken, pasta, or any meal that needs something crisp.