These delicious crispy potato pancakes are golden and crunchy on the outside, while tender and fluffy inside. They’re made with simple pantry ingredients and are perfect for breakfast, brunch, or as a savory side dish.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
Makes: 8–10 pancakes
Cuisine: American/European-inspired
Difficulty: Easy
Ingredients
- 4 large russet potatoes, about 2 lb
- 1 small yellow onion
- 2 large eggs
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp chopped fresh parsley, optional
- ½ cup vegetable oil, for frying
- 1 tbsp butter, optional
For Serving
- Sour cream
- Applesauce
- Fresh parsley or chives
- Green onions
- A little extra salt
Instructions
1. Prepare the potatoes
Peel the potatoes and grate them using the large holes of a box grater.
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
This step is very important for getting crispy pancakes.
2. Grate the onion
Finely grate the onion.
Squeeze out a little of the excess onion liquid, then combine the onion with the potatoes.
3. Make the batter
Place the potato and onion mixture in a large bowl.
Add:
- Eggs
- Flour
- Baking powder
- Salt
- Black pepper
- Garlic powder
- Parsley, if using
Mix thoroughly until everything is evenly combined.
If the mixture looks very wet, add another tablespoon of flour.
4. Heat the pan
Heat a large skillet over medium-high heat.
Add enough vegetable oil to generously coat the bottom of the pan.
For extra flavor, you can add a small amount of butter to the oil.
The oil should be hot before adding the potato mixture.
5. Form the pancakes
Scoop about ¼ cup of potato mixture into the hot pan for each pancake.
Flatten each mound with the back of a spoon to form a pancake about ½ inch thick.
Don’t overcrowd the skillet. Cook in batches if necessary.
6. Fry until golden
Cook for approximately 3–5 minutes per side, or until the pancakes are deeply golden brown and crispy.
Adjust the heat if they brown too quickly.
7. Drain
Transfer the cooked pancakes to a plate lined with paper towels or a wire rack.
Sprinkle lightly with salt while they’re still hot.
Continue with the remaining potato mixture.
Tips for Extra-Crispy Potato Pancakes
Squeeze the potatoes well: Excess water is the biggest enemy of crispy pancakes.
Use russet potatoes: Their high starch content helps create a crisp exterior.
Don’t overcrowd the pan: Too many pancakes lower the oil temperature and can make them soggy.
Use enough oil: The bottom of the pancakes should have good contact with the hot oil.
Serve immediately: They’re crispiest straight from the skillet.
Serving Ideas
Classic
Serve hot with sour cream and applesauce.
Savory
Top with:
- Sour cream
- Chives
- Green onions
- Shredded cheese
- Crispy bacon
Breakfast
Serve alongside:
- Fried or scrambled eggs
- Sausage
- Fresh fruit
- Avocado
Approximate Nutrition
Per pancake, assuming 10 pancakes:
- Calories: 180
- Protein: 4 g
- Carbohydrates: 25 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 300 mg
Nutrition is approximate and depends on how much oil is absorbed during frying and the exact size of the pancakes.
Recipe Q&A
Why are my potato pancakes soggy?
Usually because the grated potatoes weren’t squeezed dry enough or the oil wasn’t hot enough.
Can I make these without flour?
Yes. You can replace the flour with 2–3 tablespoons of potato starch or cornstarch for a gluten-free version.
Can I use Yukon Gold potatoes?
Yes, although russet potatoes generally produce a crispier result.
Can I make them gluten-free?
Yes. Use certified gluten-free flour or potato/corn starch instead of regular flour.
Can I bake them instead of frying?
Yes. Place flattened pancakes on a greased baking sheet, brush lightly with oil, and bake at 425°F (220°C) for about 20–25 minutes, flipping halfway through.
They won’t be quite as crispy as traditionally fried pancakes.
Can I make them ahead of time?
Yes. Cook them, cool completely, and refrigerate for up to 3 days.
How do I reheat them?
Reheat in an oven or air fryer at 375°F (190°C) until hot and crisp. Avoid microwaving if you want to maintain the crispy texture.
Can I freeze potato pancakes?
Yes. Cool them completely, place parchment between the pancakes, and freeze for up to 2 months.
Can I add cheese?
Absolutely! Add about ½ cup shredded cheddar, mozzarella, or Parmesan to the mixture.
Can I add bacon?
Yes. Finely chopped cooked bacon makes an excellent savory addition.
What is the best dipping sauce?
Sour cream is the classic choice, while applesauce gives you a delicious sweet-and-savory combination.
Can I make mini potato pancakes?
Yes. Use 1–2 tablespoons of batter per pancake and cook for about 2–3 minutes per side. They’re great as party appetizers.
