POTATO PANCAKES

·January 30, 2022
·9 Comments

Golden, crisp-edged potato pancakes are the kind of food that feels special even when the ingredients are basic. Shredded potatoes and onion turn into thin little cakes with a crackly outside and a tender, steamy center. The smell alone—hot oil, onion, and potato—gets everyone wandering into the kitchen.

This is the recipe I pull out when I want something comforting but not heavy. It works for breakfast, lunch, dinner, or a “snack that accidentally becomes a meal.” Serve them hot and they disappear fast.

You don’t need fancy tools. You don’t need complicated steps. You just need to know a few small tricks that make the difference between pancakes that are pale and soggy… and pancakes that come out crisp, browned, and seriously satisfying.

YOU WILL LOVE THESE POTATO PANCAKES

CRISPY EDGES, TENDER MIDDLE: The outside gets beautifully browned while the inside stays soft and potato-y.

SIMPLE INGREDIENTS: Potatoes, onion, a couple pantry staples. That’s it.

FAST COOKING: Once the mixture is ready, each batch fries in minutes.

MAKE-AHEAD FRIENDLY: You can prep the mixture, reheat leftovers, and even freeze extras.

SERVE THEM YOUR WAY: Go classic with sour cream and applesauce, or make them savory with herbs, cheese, or a little spice.

WHAT ARE POTATO PANCAKES?

Potato pancakes are shredded potatoes mixed with onion and a simple binder (usually egg and flour), then pan-fried until crisp and golden. You’ll also hear them called latkes in many kitchens, especially around the holidays, but they’re loved year-round because they’re easy and they deliver big flavor.

The key is moisture control. Potatoes hold a lot of water, and water is the enemy of crispiness. So the best potato pancakes start with shredding, then squeezing, then mixing with just enough binder to hold everything together.

From there, it’s all about hot oil, a thin patty, and patience. Let them fry until the edges look lacy and deep golden. Flip once. Don’t fuss.

POTATO PANCAKES INGREDIENTS

These ingredients all have a job to do.

The potatoes create the base and the texture. Onion adds flavor and helps the mixture taste like more than just fried potato. Eggs hold everything together. Flour and baking powder give the batter a little structure so the pancakes don’t fall apart when you flip. Salt and pepper keep it from tasting flat. A neutral oil handles the frying.

You’ll notice I use russet potatoes here. They’re starchy, which helps the pancakes crisp up nicely. Yukon Gold works too, but russet is the easiest path to that classic crunch.

You’ll need:

2 pounds russet potatoes (about 4 medium potatoes), peeled
1 medium yellow onion
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder (optional, but good)
¼ cup chopped fresh chives or green onion (optional)
½ to 1 cup neutral frying oil (vegetable, canola, or avocado oil)

For serving (optional but recommended):
Sour cream
Applesauce
Chopped chives or green onions
Flaky salt

THE BEST POTATOES (AND WHY IT MATTERS)

If you’ve ever made potato pancakes and ended up with something limp, odds are the potato choice and moisture were the problem.

Russet potatoes are high-starch and lower moisture than many other varieties. They fry up crisp and brown well.

Yukon Gold potatoes make a slightly creamier inside. They can be delicious, but they may need extra squeezing and a touch more flour to help them hold together.

Red potatoes are waxy and hold more moisture. They can work in a pinch, but they don’t give the same crisp finish. If you use them, plan to squeeze very thoroughly and keep the pancakes thinner.

PRO TIP: If you want the best of both worlds, use 1½ pounds russet + ½ pound Yukon Gold. Crisp outside, tender middle. It’s a nice combo.

THE LITTLE DETAILS THAT MAKE THEM ACTUALLY CRISPY

Crispy potato pancakes aren’t about luck. It’s a few repeatable moves.

Squeeze the shredded potatoes hard. You want them dry enough that they don’t drip.
Keep the mixture from getting watery as it sits. Potatoes keep releasing liquid. You’ll see it pooling if you wait too long.
Heat the oil properly. Not smoking hot. Not barely warm. Medium-high is the sweet spot.
Don’t crowd the pan. Crowding drops the oil temperature, and that’s when pancakes soak up oil instead of frying crisp.

OUR RECIPE DEVELOPER SAYS: After squeezing the potatoes, let them sit for a minute in the bowl. If liquid collects again, drain it off before frying the first batch.

HOW TO MAKE POTATO PANCAKES

This is straightforward, but the order matters.

STEP ONE: GRATE THE POTATOES AND ONION

Peel the potatoes, then grate them using the large holes on a box grater (or a food processor with the shredding attachment). Grate the onion too.

As you grate, you’ll notice the mixture gets wet quickly. That’s normal. Potatoes start releasing water right away.

STEP TWO: SQUEEZE OUT THE MOISTURE

Transfer the shredded potato and onion mixture to a clean kitchen towel (or sturdy cheesecloth). Gather the towel up like a bundle and squeeze over the sink.

Squeeze hard. Then squeeze again. Rotate the bundle and squeeze again.

This step is the difference between “crispy” and “why are these soggy.”

PRO TIP: If you don’t have a towel you want to use, you can use a few layers of paper towels, but it’s harder to squeeze firmly. A towel is better.

STEP THREE: MIX THE BATTER

Add the squeezed potato-onion mixture to a large bowl. Add the eggs, flour, baking powder, salt, pepper, and garlic powder (if using). If you’re adding chives or green onion, stir them in now.

Mix until everything is evenly combined. The mixture should look like shredded potatoes lightly coated in batter—not like a pourable batter.

If it looks watery, drain off any liquid pooling at the bottom of the bowl and sprinkle in one extra tablespoon of flour.

STEP FOUR: HEAT THE OIL

Set a large skillet (cast iron is excellent here) over medium-high heat. Add enough oil to coat the bottom of the pan well—about ¼ inch deep is ideal.

Let it heat until the oil shimmers. If you drop in a tiny bit of potato mixture and it sizzles right away, you’re ready.

PRO TIP: If the oil smokes, it’s too hot. Reduce the heat slightly and let it settle.

STEP FIVE: FRY THE PANCAKES

Scoop about ¼ cup of mixture per pancake into the hot oil. Press gently with a spatula to flatten into a thin patty, about ¼ to ⅜ inch thick.

Fry for 3 to 4 minutes on the first side, until deep golden brown and crisp at the edges. Flip once and fry another 3 to 4 minutes.

Transfer to a paper towel-lined plate or a wire rack set over a baking sheet. Sprinkle with a pinch of salt while they’re hot.

Repeat with remaining mixture, adding more oil as needed.

OUR RECIPE DEVELOPER SAYS: If your pancakes brown too fast but aren’t cooked through, lower the heat a notch. You want steady sizzling, not frantic burning.

HOW TO KEEP THEM CRISP WHILE YOU COOK THE REST

If you’re making a full batch, you’ll want a way to hold the first pancakes while the rest cook.

Here’s what works best:

Preheat your oven to 200°F.
Set a wire rack over a baking sheet.
Place cooked pancakes on the rack in a single layer.

The rack lets air circulate so the bottoms don’t steam and soften. Piling them on a plate is where crispiness goes to disappear.

PRO TIP: Don’t cover them with foil while holding. Trapped steam makes them limp.

POTATO PANCAKES SUBSTITUTIONS AND ADDITIONS

Potato pancakes are flexible, which is part of why they’re so loved.

FLOUR: You can substitute 2 tablespoons of cornstarch for a crispier texture. You can also use gluten-free all-purpose flour in the same amount.

ONION: Yellow onion is classic, but a sweet onion works nicely. If you want a milder onion flavor, use half the onion.

EGGS: Eggs are the easiest binder. If you need to avoid eggs, you can try a “slurry” binder: 3 tablespoons of cornstarch mixed with 3 tablespoons of water. The texture changes a bit, but it still works.

HERBS: Chives, parsley, and dill are all great here. Keep it to ¼ cup chopped herbs so the mixture still holds together.

CHEESE: Add ½ cup finely shredded Parmesan or sharp cheddar for a richer pancake. Cheese browns quickly, so watch the heat.

SPICE: A pinch of smoked paprika adds a warm flavor. A tiny pinch of cayenne adds heat without overwhelming the potato.

COMMON TROUBLESHOOTING

My mixture is watery.
Drain off the liquid and add 1 tablespoon flour. Squeeze the potatoes more next time.

My pancakes fall apart when I flip.
They may be too thick, or the pan may not be hot enough. Thin patties hold together better. Also make sure you’ve included the full egg amount.

They’re browning too fast.
Your oil is too hot. Lower the heat slightly and give it a minute to settle.

They’re greasy.
Oil wasn’t hot enough. The pancakes absorbed oil instead of frying. Heat the oil properly and don’t crowd the pan.

They’re soft, not crisp.
Moisture is usually the issue. Squeeze harder. Also, keep finished pancakes on a rack, not a plate.

HOW TO SERVE POTATO PANCAKES

Classic serving is hard to beat:

A dollop of sour cream
A spoonful of applesauce
A sprinkle of chives
A little flaky salt

Want to make them more of a meal? Try:

Topped with a fried egg and a pinch of pepper
Served alongside roasted vegetables and a simple salad
Paired with smoked salmon, sour cream, and dill for a brunch plate
Served with a bowl of soup for a cozy dinner

Potato pancakes also love savory dips. A simple garlic yogurt sauce is great. So is a mustardy sour cream dip. Even warmed gravy works if you’re leaning into comfort food.

MAKE AHEAD TIPS

If you want potato pancakes on the table fast, do a bit of prep earlier.

PREP THE POTATOES: You can grate potatoes and onion up to 2 hours ahead. Keep them in cold water to slow browning, then drain and squeeze very thoroughly before mixing. Expect to squeeze extra hard because they’ll absorb water.

MIX THE BATTER: You can mix the full potato pancake mixture up to 30 minutes ahead and keep it in the fridge. Stir before frying and drain any liquid that collects.

OUR RECIPE DEVELOPER SAYS: Potatoes release liquid the longer they sit. If you prep ahead, plan to drain off that liquid right before frying so your pancakes stay crisp.

HOW TO STORE POTATO PANCAKES

IN THE FRIDGE: Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 4 days.

IN THE FREEZER: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

REHEATING:
The oven is best for crispiness. Reheat at 400°F on a baking sheet for 8 to 12 minutes, flipping once.
An air fryer also works well. Reheat at 375°F for 4 to 6 minutes.
The microwave is quickest, but it softens the texture. If you microwave them, finish in a hot skillet for a minute to crisp the edges back up.

POTATO PANCAKES FAQS

Do I have to peel the potatoes?
You don’t have to. Peels add texture and a more rustic look. If your potatoes have thick or tough skin, peeling gives a more classic pancake.

How do I keep potatoes from turning brown?
Work fairly quickly. You can also grate into a bowl with cold water, then drain and squeeze very well. Once mixed with onion and seasoned, the browning is less noticeable.

Can I bake potato pancakes instead of frying?
You can, but the texture is different. For baking, brush a baking sheet with oil, form thin patties, and bake at 425°F for 15 minutes, flip, then bake 10 more minutes. They won’t be quite as crisp as pan-fried, but they’re still tasty.

What oil is best?
Use a neutral oil with a higher smoke point. Vegetable oil and canola oil work well. Avocado oil is also great.

Why are my pancakes raw in the middle?
They’re too thick or the heat is too high. Thin patties cook through better. Lower the heat slightly so the inside has time to cook before the outside gets too dark.

Potato Pancakes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish

Cuisine American

Servings pancakes

Ingredients

2 pounds russet potatoes about 4 medium, peeled
1 medium yellow onion
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder optional
¼ cup chopped fresh chives or green onion optional
½ to 1 cup neutral frying oil vegetable, canola, or avocado oil

Instructions

Peel and grate the potatoes using the large holes of a box grater (or a food processor shredding blade). Grate the onion as well.
Place the shredded potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze firmly over the sink until as much liquid as possible is removed.

Transfer the squeezed mixture to a large bowl. Add the eggs, flour, baking powder, salt, pepper, and garlic powder (if using). Stir in chives if using. Mix until evenly combined.
Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan well (about ¼ inch deep). Heat until shimmering.
Scoop ¼ cup portions into the hot oil and gently flatten into thin patties. Fry 3 to 4 minutes per side until deep golden and crisp.

Transfer to a wire rack over a baking sheet (or a paper towel-lined plate). Sprinkle lightly with salt while hot.
Repeat with remaining mixture, adjusting heat as needed and adding oil between batches.

Notes

For the crispiest pancakes, squeeze the potatoes very thoroughly. If liquid collects in the bowl while frying, drain it off before cooking the next batch.

Keep finished pancakes warm on a wire rack in a 200°F oven so they stay crisp.
Don’t crowd the pan. Fry in batches so the oil temperature stays steady.