Potato pancake recipe made with 2 cups grated potatoes, 1 egg, 2 tbsp flour, ½ tsp salt, and pepper. Crispy outside, soft inside, and easy to cook.
Ingredients for Potato Pancake Recipe
Each ingredient plays a clear role, keeping flavor clean and texture just right.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Russet potatoes | 4 medium | High starch helps create crispy potato pancakes |
| Onion (grated) | 1 small | Adds flavor and moisture |
| Egg | 1 large | Binds the potato pancake mixture |
| All-purpose flour | 2 tablespoons | Helps hold the pancakes together |
| Salt | 1 teaspoon | Enhances natural potato flavor |
| Black pepper | ½ teaspoon | Adds mild heat |
| Oil (vegetable or canola) | As needed | For pan-frying until golden |
Using starchy potatoes and minimal flour ensures this potato pancake recipe stays light, crisp, and not doughy.
How to Make Potato Pancakes Recipe
Prepare the Potatoes
Peel and grate the potatoes using a coarse grater. Place them in a clean cloth and squeeze firmly to remove excess moisture. This step is key for crispy potato pancakes.
Mix the Batter
Transfer the drained potatoes to a bowl. Add grated onion, egg, flour, salt, and pepper. Mix gently until the ingredients are just combined. Avoid overmixing.
Heat the Pan
Heat oil in a skillet over medium heat. The oil should shimmer but not smoke.
Cook the Pancakes
Scoop small portions of the mixture into the pan and flatten slightly. Cook each side for 3–4 minutes until golden brown.
Drain and Serve
Remove and drain on paper towels before serving hot.
Tips for Potato Pancake Recipe
Remove Excess Moisture
Always squeeze grated potatoes thoroughly. Too much moisture is the main reason potato pancakes turn soggy.
Use the Right Potatoes
Starchy potatoes like Russet work best for a reliable potato pancake recipe and help create crisp edges.
Keep Oil Hot
The oil should be hot before adding the batter. Lukewarm oil causes the pancakes to absorb oil instead of frying properly.
Don’t Overcrowd the Pan
Fry in small batches so each pancake cooks evenly and stays golden.
Flip Only Once
Let the first side fully brown before turning. This helps the pancake hold together.
Drain Properly
Place cooked pancakes on paper towels to remove excess oil without losing crispness.
Storage and Reheating Guide
| Method | How to Store or Reheat | Result |
|---|---|---|
| Room Temperature | Keep cooked potato pancakes on a plate for up to 1 hour | Best texture for short serving time |
| Refrigerator | Store in an airtight container for up to 3 days | Pancakes stay fresh, slightly softer |
| Freezer | Freeze in a single layer, then transfer to a bag for 1 month | Good for make-ahead meals |
| Skillet Reheating | Reheat in a lightly oiled pan over medium heat | Restores crisp edges |
| Oven Reheating | Bake at 375°F (190°C) for 8–10 minutes | Even heating without sogginess |
| Microwave | Heat briefly on low power | Soft texture, least crispy |
Serving Suggestions Potato Pancake Recipe
Classic Toppings
Serve this potato pancake recipe hot with sour cream or applesauce for a traditional, well-balanced flavor.
Breakfast Pairing
Pair potato pancakes with fried or poached eggs for a hearty breakfast or brunch option.
Savory Upgrade
Top with smoked salmon, fresh herbs, or a dollop of crème fraîche for a more refined presentation.
Family-Style Meal
Serve alongside roasted vegetables or a simple green salad to turn potato pancakes into a complete meal.
Kids-Friendly Option
Offer ketchup or mild yogurt sauce on the side for younger eaters.
Holiday Serving
This potato pancake recipe works well for festive meals and gatherings, staying crisp and satisfying when served fresh.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | 26 g |
| Protein | 5 g |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 360 mg |
| Cholesterol | 55 mg |
FAQs for Potato Pancake Recipe
Q1: Can I make potato pancakes ahead of time?
Yes, you can cook them fully, cool, and refrigerate for up to 3 days. Reheat in a skillet or oven for crispiness.
Q2: What potatoes are best for potato pancakes?
Russet or Yukon Gold potatoes are ideal because their high starch content makes pancakes crispy.
Q3: How can I prevent soggy pancakes?
Drain excess water from grated potatoes and avoid overcrowding the pan during frying.
Q4: Can I make a gluten-free version?
Yes, replace all-purpose flour with a gluten-free flour or potato starch.
Q5: Are potato pancakes the same as latkes?
Latkes are a type of potato pancake, traditionally eaten during Hanukkah, often with onion for flavor.
