Potato Pancakes Recipe
Potato Pancakes are delightfully crispy, golden patties that make breakfast or dinner extra special. Pair these Potato Pancakes with applesauce or Greek yogurt for a comforting, nostalgic meal.
Shredded russet potatoes, simple seasonings, and a quick pan-fry create crisp edges with soft, tender centers. Every bite is hearty, savory, and endlessly satisfying.
What You Need for Potato Pancakes
- Russet potatoes — the star, lending starch and structure for that classic crisp bite.
- Large eggs — bind the shredded potatoes together for perfect patties.
- White whole wheat flour — holds the mix while adding a slight nutty note.
- Kosher salt — balances the earthiness of the potatoes with essential seasoning.
- Onion powder — a gentle flavor boost that elevates each bite.
- Ground black pepper — a subtle kick for warmth and depth.
- Canola oil — ensures a golden, crunchy fry every time.
- Greek yogurt or sour cream — the creamy tang that perfectly complements the crisp pancakes.
- Applesauce — sweet contrast to the savory crunch, especially delightful for breakfast.
How to Make Potato Pancakes in a Snap
Begin by wringing the grated potatoes dry to guarantee maximum crispiness. Whisk eggs, flour, and spices into a cohesive batter, then fold in the shredded potatoes until evenly coated and thick.
Heat oil in a large skillet and test with a bit of batter — it should sizzle immediately. Scoop and flatten portions gently in the skillet, frying each side until beautifully golden brown. Keep finished pancakes warm in the oven while you cook the next batch.
Serve hot with dollops of Greek yogurt or sour cream and a side of applesauce for a traditional touch that never fails to impress.
Extra Tips & Tasty Twists for Potato Pancakes
For an even crispier finish, make sure to squeeze out every drop of moisture from the shredded potatoes. Try swapping the onion powder for finely grated fresh onion if you love bolder flavor.
Add shredded zucchini or carrots for a veggie-packed variation. A sprinkle of fresh herbs like chives or dill takes the flavor up a notch and brings fresh color to your plate.
Keeping Potato Pancakes Fresh & Crispy
Cool leftover pancakes completely before sealing them in an airtight container. They’ll stay tasty in the fridge for up to five days. To reheat, pop them in a 400°F oven for a few minutes to restore that irresistible crunch.
If freezing, lay them flat on a baking sheet to flash freeze before transferring to a freezer-safe bag. Reheat straight from frozen in a hot oven, and they’ll taste just as delicious as the day you made them.
Serve them up warm, golden, and crispy — these Potato Pancakes are comfort food at its very best!
Potato Pancakes Recipe
Ingredients
- 2 teaspoons kosher salt plus extra for sprinkling
- 1 teaspoon onion powder
- 3 tablespoons canola oil with more as needed
- 4 tablespoons white whole wheat flour
- ¼ teaspoon ground black pepper
- 4 cups peeled and grated russet potatoes approximately 4 medium or 3 large
- 2 large eggs
- Applesauce for serving
- Plain Greek yogurt or sour cream for serving
Instructions
- Preheat the oven to 300°F and position an oven-safe wire rack atop a large baking sheet. Arrange the grated potatoes on a clean kitchen towel and firmly wring out as much moisture as possible over the sink. In a sizable mixing bowl, beat the eggs lightly with a fork, then incorporate the flour, 2 teaspoons of salt, onion powder, and pepper, stirring until no dry flour remains visible and the mixture appears slightly lumpy. Fold in the grated potatoes, mixing gently until fully coated; if the mixture seems overly wet, add additional flour by the teaspoon until thick and cohesive. In a deep, large skillet, warm the oil over medium-high heat, ensuring the pan’s surface is coated evenly; add more oil if needed. When the oil is sufficiently hot—test by dropping in a small amount of batter to check for a sizzle—scoop ¼ cup portions of the potato mixture into the pan, flattening each gently with the back of the measuring cup. Cook the pancakes in batches, ensuring at least an inch of space between each; fry until richly golden on the first side, about 3 minutes. Flip carefully and continue cooking until golden and cooked through, roughly 2 minutes more. If the oil begins to smoke, lower the heat immediately. Transfer finished pancakes to the prepared wire rack, sprinkle lightly with salt, and keep warm in the oven while cooking remaining batches. Stir the batter between batches as needed. Serve the pancakes hot, accompanied by Greek yogurt or sour cream and a side of applesauce.
Notes
To Reheat: Warm in a 400°F oven for 5–10 minutes until heated through.
To Freeze: Arrange pancakes in a single layer on a baking sheet and flash freeze for 30 minutes. Transfer to a freezer-safe bag and store for up to two months. Reheat directly from frozen in a 400°F oven for 15–20 minutes.
