These potato pancakes strike the perfect balance between crispy exteriors and tender middles. The simple ingredients let the potato flavor shine through, complemented by subtle onion and herbs.
What do we need to make potato pancakes?
Russet Potatoes
These starchy potatoes create the perfect texture – they hold together well while cooking yet develop a crispy exterior. Their mild flavor forms the foundation of the dish.
Onion
Adds a sweet aromatic flavor that complements the potatoes. It also contributes moisture and helps the pancakes brown beautifully.
Eggs
Act as a binding agent that holds everything together, preventing the pancakes from falling apart during cooking. They also add richness and help create a tender interior.
All-Purpose Flour
Works with the eggs to bind the mixture, absorbs excess moisture, and helps create structure so the pancakes maintain their shape while cooking.
Salt
Enhances all the flavors in the pancake and brings out the natural sweetness of the potatoes and onion.
Black Pepper
Provides a subtle warmth and mild spiciness that balances the dish and adds complexity without overwhelming.
Vegetable Oil
Has a high smoke point perfect for frying, creating that signature crispy exterior without burning. It transfers heat evenly for consistent cooking.
Sour Cream (optional serving suggestion)
Offers a cool, tangy contrast to the warm, crispy pancakes. Its creaminess balances the dish’s texture.
Potato pancakes
Description
These potato pancakes strike the perfect balance between crispy exteriors and tender middles. The simple ingredients let the potato flavor shine through, complemented by subtle onion and herbs. Enjoy them as a hearty breakfast, side dish, or even as a light dinner paired with a fresh salad!
Ingredients
Instructions
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Peel potatoes and grate them using the large holes of a box grater. Place in a clean kitchen towel and squeeze out excess moisture.
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Grate the onion and add to the potatoes in a large bowl.
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Add beaten eggs, flour, salt, and pepper. Mix until well combined.
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Heat oil in a large skillet over medium heat.
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Drop 1/4 cup portions of the potato mixture into the hot oil, flattening slightly with a spatula.
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Cook for 4-5 minutes per side until golden brown and crispy.
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Transfer to paper towels to drain excess oil.
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Serve hot with sour cream and/or applesauce if desired.
Note
Storage & Freezing Tips for Potato Pancakes
Yes, potato pancakes freeze very well! Here's how to store them:
Freezing Method
- Allow the cooked pancakes to cool completely on paper towels
- Place in a single layer on a baking sheet and freeze for 1-2 hours until solid
- Transfer to freezer bags or airtight containers with parchment paper between layers to prevent sticking
- Label with the date and use within 2-3 months for best quality
Reheating Frozen Pancakes
- Oven Method (Best): Place frozen pancakes on a baking sheet in a 375°F oven for 8-10 minutes until heated through and crispy
- Toaster Oven: 3-5 minutes on medium setting
- Air Fryer: 3-4 minutes at 350°F
- Avoid microwaving as it makes them soggy
Refrigerator Storage
If you're planning to eat them within a few days:
- Store in an airtight container with paper towels between layers
- Keep refrigerated for up to 3 days
- Reheat in a skillet with a small amount of oil, or in a 350°F oven for 5-7 minutes
The pancakes will lose some crispness during storage but will still taste delicious when properly reheated!
