Classic Potato Pancakes
Potato pancakes are a crispy, savory treat made from grated potatoes, onions, and a few simple ingredients. Known in many cultures as latkes, these pancakes are perfect for breakfast, brunch, or as a side dish with sour cream or applesauce. With a crunchy exterior and tender interior, potato pancakes are comfort food at its finest.
This recipe is easy, quick, and results in pancakes that are golden brown, flavorful, and irresistible.
Why You’ll Love This Recipe
-
Crispy on the outside, soft on the inside
-
Quick and easy with pantry staples
-
Perfect for breakfast, brunch, or a side dish
-
Can be made vegetarian
-
Serve with sour cream, applesauce, or a sprinkle of herbs
Ingredients
-
4 medium potatoes (about 1 lb / 450 g), peeled and grated
-
1 small onion, grated
-
2 large eggs
-
3 tablespoons all-purpose flour
-
1 teaspoon salt
-
½ teaspoon black pepper
-
Vegetable oil for frying
-
Optional: chopped fresh parsley or chives for garnish
Equipment
-
Grater or food processor
-
Large mixing bowl
-
Frying pan
-
Spatula
-
Paper towels
Prep Time
-
Prep: 15 minutes
-
Cook: 15–20 minutes
-
Total time: ~35 minutes
Instructions
Step 1: Prepare the Potatoes
-
Peel and grate the potatoes using a grater or food processor.
-
Place grated potatoes in a clean kitchen towel or paper towels and squeeze out excess moisture. This ensures crispy pancakes.
Step 2: Mix Ingredients
-
In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until evenly combined.
-
Optional: Stir in chopped fresh herbs for extra flavor.
Step 3: Heat the Oil
-
Heat about ¼ inch (½ cm) of vegetable oil in a large frying pan over medium heat.
-
Test the oil by dropping a small amount of batter—if it sizzles immediately, the oil is ready.
Step 4: Fry the Pancakes
-
Scoop 2–3 tablespoons of batter per pancake and flatten slightly in the pan.
-
Fry for 3–4 minutes per side, or until golden brown and crispy.
-
Transfer pancakes to a plate lined with paper towels to drain excess oil.
Step 5: Serve
-
Serve hot with sour cream, applesauce, or a sprinkle of fresh herbs.
-
Perfect alongside smoked salmon, eggs, or a simple green salad for a complete meal.
Tips for Perfect Potato Pancakes
-
Remove excess moisture from the potatoes to ensure crispiness.
-
Do not overcrowd the pan—leave space for flipping.
-
Medium heat is key—too high burns them, too low makes them soggy.
-
Keep cooked pancakes warm in a low oven while finishing the batch.
-
Customize seasoning—add garlic powder, paprika, or grated cheese for a twist.
Variations
-
Sweet Potato Pancakes: Substitute sweet potatoes for a sweeter flavor.
-
Cheesy Potato Pancakes: Mix in ¼ cup grated cheese before frying.
-
Spicy: Add a pinch of cayenne or chili powder to the batter.
-
Vegan: Replace eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Storage
-
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
-
Reheat in a skillet or oven to maintain crispiness.
-
Can be frozen for up to 1 month; reheat directly from frozen.
A Comfort Food Classic
Potato pancakes are a timeless comfort food that’s easy to make and endlessly satisfying. Whether served for breakfast, brunch, or as a side dish, they offer the perfect combination of crispy texture and tender interior. Customize with your favorite seasonings or toppings, and enjoy a plateful of golden, flavorful pancakes any day of the week.
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~35 minutes
Servings: 4–6