Easy Potato Pancakes Recipe
✅ Prep Time: 15 minutes
✅ Cook Time: 15–20 minutes
✅ Total Time: 30–35 minutes
✅ Difficulty: Easy
✅ Yields: 12 medium-sized pancakes
📖 Recipe Summary
Crispy on the outside, soft on the inside—Easy Potato Pancakes are a timeless comfort food that brings old-world flavor to your modern kitchen. Whether you’re cooking them up for breakfast, a quick side dish, or a midnight snack, this simple recipe uses everyday ingredients and takes just 30 minutes from prep to plate. Best of all, it doesn’t require fancy equipment or hard-to-find items.
These golden beauties, often known as latkes or kartoffelpuffer, are naturally gluten-free and budget-friendly. They’re perfect served with sour cream, applesauce, or even a fried egg on top.
🛒 Ingredients
Main Ingredients:
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- ¼ cup all-purpose flour (or gluten-free flour)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon baking powder (for fluffier pancakes)
- Oil for frying (vegetable, canola, or avocado oil)
For Serving (optional):
- Sour cream
- Applesauce
- Chopped green onions
- Fresh herbs like parsley or dill
🍳 Equipment Needed:
- Box grater or food processor
- Mixing bowl
- Cheesecloth or clean kitchen towel
- Frying pan or skillet
- Spatula
- Paper towels
- Plate or wire rack for draining
🔥 Time & Intensity Breakdown
| Task | Time | Intensity | Notes |
|---|---|---|---|
| Grating & Draining | 10 minutes | 🟡 Medium | Use a towel to squeeze moisture |
| Mixing Ingredients | 5 minutes | 🟢 Easy | Combine and mix in one bowl |
| Frying (in batches) | 15–20 mins | 🟡 Medium | Hands-on, moderate attention |
| Total Active Time | ~30 mins | 🟢 Easy | Great for beginners or kids |
📝 Step-by-Step Instructions
🟢 Step 1: Grate the Potatoes and Onion
- Peel and grate the potatoes using a box grater or food processor.
- Grate the onion as well and combine with the potatoes in a large bowl.
- Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy pancakes.
- Transfer the drained mixture back to the bowl.
🟢 Step 2: Mix the Batter
- Add the eggs, flour, salt, pepper, garlic powder (if using), and baking powder to the grated mixture.
- Stir until everything is well combined and a loose batter forms.
💡 Tip: If the mixture looks too runny, add a bit more flour. If it feels too thick or dry, a small splash of water or an extra egg can fix it.
🟡 Step 3: Fry the Pancakes
- Heat 2–3 tablespoons of oil in a skillet over medium heat.
- Once the oil is hot (but not smoking), drop 2–3 tablespoons of batter per pancake into the pan. Flatten slightly with the back of a spoon.
- Fry for 2–3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate or a wire rack. Repeat with the remaining batter, adding more oil as needed.
⚠️ Watch the temperature: Too hot, and the outside burns before the inside cooks. Too low, and the pancakes soak up oil and get greasy.
🟢 Step 4: Serve & Enjoy
Serve hot with sour cream, applesauce, or your favorite toppings. Potato pancakes are best eaten fresh, but they can be reheated in a toaster oven or air fryer for extra crispiness.
🥗 Nutrition Information (Per Pancake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Carbohydrates | 12g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 2g |
| Sodium | 160mg |
| Cholesterol | 25mg |
📌 Note: Nutrition may vary depending on oil used and serving size.
💡 Pro Tips & Variations
- Crispier Pancakes: Don’t overcrowd the pan. Cook in small batches and keep heat consistent.
- Add Cheese: A handful of shredded cheddar or Parmesan adds a new layer of flavor.
- Go Spicy: Toss in some red chili flakes or chopped jalapeños.
- Make It Vegan: Swap eggs with flax eggs and use a plant-based milk + flour blend.
- Herbed Version: Mix in chopped dill, thyme, or chives for an herby touch.
❄️ Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Lay cooled pancakes flat on a tray, freeze, then transfer to a zip-top bag. Good for 1 month.
- Reheat: Use the oven or air fryer at 375°F for 5–7 minutes. Avoid microwaving—they’ll go soggy!
❓ Frequently Asked Questions
Can I use sweet potatoes?
Yes! Substitute sweet potatoes 1:1 for a sweeter twist. Add cinnamon and nutmeg if desired.
Why are my pancakes soggy?
Too much moisture. Be sure to squeeze out your potato mixture really well before mixing.
Can I bake these instead of frying?
You can! Place spoonfuls on a parchment-lined sheet, flatten, spray with oil, and bake at 400°F for 20 minutes (flip halfway). They won’t be as crispy but still delicious.
What potatoes work best?
Russet potatoes are ideal—they’re starchy and crisp well. Yukon Golds work too but yield softer pancakes.
👨👩👧👦 Serving Ideas
- As a savory breakfast with eggs and bacon
- Alongside roast chicken or pork chops
- Topped with smoked salmon and crème fraîche for a gourmet twist
- With applesauce and cinnamon as a dessert-style treat
⭐ Final Thoughts
These Easy Potato Pancakes are a fuss-free favorite that deliver comfort and crunch with every bite. Whether you’re whipping up a quick breakfast, planning a brunch menu, or just craving something hearty, this recipe fits the bill. With only a handful of ingredients and minimal effort, you’ll get golden, crispy pancakes that are loved by kids and adults alike.
