If you have ever wanted to create a warm, crispy, and comforting breakfast treat, look no further than Classic Potato Pancakes. These golden delights combine simple ingredients to deliver a crispy outside with a tender center, making them perfect for breakfast, brunch, or even a cozy dinner. You’ll love how easy it is to whip up this traditional favorite, turning humble potatoes into a mouthwatering masterpiece.

Why You’ll Love This Recipe

Simple ingredients: Just a handful of pantry staples come together to make an incredibly flavorful dish.
Quick to prepare: From start to finish, these pancakes can be on your plate in under 30 minutes.
Crispy texture: The exterior is perfectly crunchy while the inside stays soft and comforting.
Versatile meal option: Ideal for breakfast, lunch, or dinner with various toppings and sides.
Family friendly: A crowd-pleaser that kids and adults alike will enjoy.

Ingredients You’ll Need

The beauty of Classic Potato Pancakes lies in their simplicity. Each ingredient plays a crucial role in creating the delicious balance of texture and flavor. From the starchiness of potatoes to the sharpness of onions, here’s what you’ll need:

Russet potatoes: These starchy potatoes provide the perfect texture for crispy pancakes.
Onion: Adds a subtle sweetness and depth of flavor to the batter.
Egg: Acts as a binder to hold the mixture together as it cooks.
All-purpose flour: Helps to keep the pancakes structured and crispy.
Salt and pepper: Essential for seasoning and enhancing overall taste.
Vegetable oil: Used for frying to ensure a golden, crunchy exterior.

Variations for Classic Potato Pancakes

Customize your Classic Potato Pancakes in countless ways to suit your personal preferences or dietary needs. It’s simple to swap ingredients around or add new flavors without complicating the recipe.

Herb boost: Mix in fresh chopped parsley or dill for a fragrant lift.
Cheese twist: Add shredded cheddar or Parmesan for a cheesy, savory punch.
Gluten-free option: Substitute all-purpose flour with gluten-free flour or potato starch.
Spicy kick: Toss in a pinch of cayenne pepper or smoked paprika for a warm heat.
Sweet variation: Include finely grated apple or serve with applesauce for a sweet-savory mix.

How to Make Classic Potato Pancakes

Step 1: Prepare the Potatoes and Onion

Start by peeling and grating the russet potatoes and onion. To achieve the best texture, grate them finely but avoid shredding too small. Once grated, place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — this step is key to crispy pancakes.

Step 2: Mix the Batter

Transfer the drained potatoes and onion into a large bowl. Crack in the egg, sprinkle in the flour, salt, and pepper. Use a fork or spatula to combine everything thoroughly, ensuring each shred of potato is coated. The mixture should be sticky but manageable enough to form patties.

Step 3: Heat the Oil and Fry

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil shimmers, spoon heaping tablespoons of the batter directly into the pan, gently flattening each to about 1/4 inch thickness. Cook until the edges turn golden and crisp, about 3 to 4 minutes per side, flipping carefully to avoid breaking.

Step 4: Drain and Serve

Use a slotted spatula to transfer the cooked pancakes to a paper towel-lined plate. This helps remove any excess oil and keeps them crunchy. Serve immediately while hot and fresh.

Pro Tips for Making Classic Potato Pancakes

Drain thoroughly: Removing moisture from grated potatoes is crucial for crispiness.
Avoid overcrowding: Fry in batches to maintain consistent oil temperature and prevent sogginess.
Use a heavy skillet: Cast iron or stainless steel works best for even heat distribution.
Test the oil: Drop a small bit of batter into the oil — if it sizzles immediately, you’re ready to fry.
Keep warm: Place cooked pancakes on a wire rack in a warm oven if making in batches.

How to Serve Classic Potato Pancakes

Garnishes

Classic potato pancakes are fantastic topped with traditional garnishes like a dollop of sour cream, applesauce, or a sprinkle of fresh herbs. These add flavor layers and a refreshing contrast to the crispy, savory pancakes.

Side Dishes

Pair them with breakfast staples such as crispy bacon, smoked salmon, or scrambled eggs. For a heartier meal, serve alongside a fresh green salad or sautéed mushrooms for a day-to-night appeal.

Creative Ways to Present

Turn your potato pancakes into bite-sized appetizers by making mini versions and topping each with savory or sweet morsels—smoked fish, cream cheese, or candied fruit all create unique taste experiences perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Place cooled Classic Potato Pancakes in an airtight container and refrigerate for up to three days. They tend to soften but can be revived with proper reheating.

Freezing

Freeze uncooked or cooked pancakes by layering them between sheets of parchment paper in a freezer-safe bag. They can easily be stored for up to one month.

Reheating

For crispy results, reheat pancakes in a hot skillet with a little oil or in a toaster oven rather than the microwave. This brings back their signature crunch without sogginess.

FAQs

Can I use a different type of potato?

While russet potatoes are ideal for their starchy nature, Yukon Gold can also work, but the texture may be slightly softer and less crispy.

Do I have to peel the potatoes?

Peeling is traditional and results in a smoother pancake, but you can leave the skins on for extra fiber and a rustic look.

How do I prevent pancakes from falling apart?

Make sure to grate onions and potatoes finely, drain excess moisture, and bind with enough egg and flour. Also, avoid flipping too early or too often.

Can I bake potato pancakes instead of frying?

You can, but baking won’t yield the same crispiness. Spritz them with oil and bake at a high temperature, turning once for best results.

What are good toppings for Classic Potato Pancakes?

Popular choices include sour cream, applesauce, smoked salmon, caramelized onions, or even a poached egg for a filling meal.

Final Thoughts

Classic Potato Pancakes are one of those timeless dishes that bring everyone to the table, inviting smiles and satisfied bellies. With simple ingredients and a straightforward recipe, they are an easy yet impressive dish to master. So go ahead, try making your own batch of these crispy golden pancakes and enjoy every delicious bite.

Classic Potato Pancakes

Author: Lina
Total Time: 30 minutes
Yield: Makes about 8 to 10 pancakes 1x
Diet: Contains gluten (can be made gluten-free by substituting flour)

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Description

Classic Potato Pancakes are a warm, crispy, and comforting dish made from simple ingredients like russet potatoes, onions, egg, and flour. They offer a crunchy exterior with a tender interior, perfect for breakfast, brunch, or dinner. Quick to prepare and versatile, these pancakes can be customized with herbs, cheese, or spices and served with a variety of sides and toppings.

Ingredients

Scale

Main Ingredients

2 large russet potatoes (about 1 lb), peeled and grated
1 small onion, peeled and grated
1 large egg
2 to 3 tablespoons all-purpose flour (or gluten-free flour for variation)
1 teaspoon salt
½ teaspoon freshly ground black pepper
Vegetable oil for frying (about ¼ inch depth)

Instructions

Prepare the Potatoes and Onion: Peel and grate the russet potatoes and onion finely, avoiding shredding too small. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
Mix the Batter: Transfer the drained potatoes and onion into a large bowl. Crack in the egg, add flour, salt, and pepper. Mix thoroughly with a fork or spatula until the mixture is sticky but manageable for forming patties.
Heat the Oil and Fry: Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Spoon heaping tablespoons of batter into the pan, flattening each to about ¼ inch thickness. Cook for 3 to 4 minutes per side until edges turn golden and crisp, flipping carefully.
Drain and Serve: Use a slotted spatula to transfer pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and fresh with your choice of garnishes and sides.

Notes

Drain grated potatoes thoroughly to achieve maximum crispiness.
Do not overcrowd the pan; fry in batches to maintain consistent oil temperature.
Use a heavy skillet such as cast iron or stainless steel for even heat distribution.
Test oil readiness by dropping a small bit of batter – when it sizzles immediately, it’s ready.
Keep cooked pancakes warm on a wire rack in a warm oven if frying in batches.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Frying
Cuisine: American, Eastern European

Nutrition

Serving Size: 2 pancakes (approx. 100g)
Calories: 180 kcal
Sugar: 1 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 50 mg

Keywords: Potato pancakes, latkes, breakfast, brunch, crispy pancakes, classic recipe, comfort food