These Potato Pancakes are so easy, tasty and make a great side dish! We are sharing step by step and video to make those pancakes an everyday thing. For this potato pancakes recipe, you need only a few ingredients and you can top them endlessly. So here I present you, the best potato pancake recipe!
Who can resist a crisp potato pancake? This recipe is a real crowd pleaser, and super popular among both kids and adults. We serve it for breakfast with some cream cheese and smoked salmon. Or add it to this Smoked Salmon Platter.
We LOVE serving them in the Holiday season with brie and cranberry toppings. Or just on their own, with some eggs and so much more! While I’ve shared Mashed Potato Pancakes which are one of the BEST ways to use leftover mashed potatoes, this version is different!
Why we LOVE Potato Pancakes:
- It’s SO TASTY! Like really flavorful!
- Super easy recipe–no fancy ingredients or tools.
- Tried and TRUE!
- Quick fix for your potato cravings!
- Versatile so you can serve it with endless toppings for endless ocasions!
- It’s filling, comforting and so satisfying!
Ingredients you need to make Potato Pancakes Recipe
- Potatoes. The best potatoes to use are Russet or Yukon gold.
- Onions. It’s recommended to use white or yellow onions to avoid staining the pancakes.
- Eggs. They bind the pancakes.
- Flour. It helps holding the potatoes together.
- Salt and Peper. They season and flavor the pancakes.
- Herbs (optional). We always LOVE adding fresh herbs for a bright fresh taste and flavor!
How to Make Potato Pancakes
Follow this step by step easy tutorial for best results.
- Start by grating the potatoes. Make sure you line your bowl with a kitchen towel to catch any excess moisture. You can alternatively use a food processor, but we’ve done it manually using and old fashioned box grater.
- Now you’ll use the same box grater and grate the onions.
It’s best to keep them in the same bowl lined with kitchen towel since they will be both squeezed together to remove excess moisture.
- Now start squeezing the liquid out by pressing the grated onions and potatoes on the kitchen towel. Squeeze the towel tightly to remove excess moisture as best as you can.
- At that point you’ll add the squeezed potatoes and onions into a new bowl and start by mixing in the eggs.
- Once the eggs are mixed in, you’re going to add the remaining ingredients such as salt, pepper, flour and herbs (if using). Mix the potato pancakes mixture really well and it’s ready to cook!
- Our favorite way to portion the potato pancakes is to use a quarter cup measuring cup. This helps us get them all to the same size. Have some neutral oil such as avocado oil heating up over a skillet, and when it’s ready you’re going to portion the pancake mixture and add it over the oil.
- Flip the pancakes when it is golden and has cooked on one side. Look at that gorgeous crisp golden crust! PERFECTION! This takes 2-3 minutes per side.
- Repeat with the remaining pancake mix and your potato pancakes are ready to serve! You can top them with sour cream and green onions for a simple serving. Today we’re making a Holiday or Thanksgiving/Fall inspired plate, so we used brie, honey and cranberries for topping.
Potato Pancakes TIPS and FAQ
- It’s best to peel the potatoes for a soft inside, however we have tested the skin on potatoes as well and it works.
- Make sure to line a bowl with kitchen towel before grating potatoes and onions.
- We opt for white or yellow onions to avoid discoloration of the pancakes.
- Squeezing the moisture out of the grated potatoes and onions will yield crispier potato pancakes.
- When squeezing the moisture out, do it as best as you can but don’t worry about removing every single piece of moisture.
- Start by mixing the egg first into the potatoes and onions to help bind them and other ingredients.
- We LOVE the addition of fresh herbs, you can additionally add some chilli flakes–so GOOD!
- Use a measuring cup size 1/4 cup (ideal for us) to get even and portioned pancakes.
- A neutral oil such as avocado oil is best for cooking these pancakes.
- drain the cooked pancakes on a paper towel to remove any excess oil.
What Kind of Potatoes are BEST for Potato Pancakes?
We love Russet Potatoes since they have the highest starch content, however Yukon Gold are a great alternative. Theres a wonderful Guide to Potatoes on the Huffington Post which is worth a read!
How to Make Potato Pancakes ahead of time?
Thanks to our wonderful Air Fryer, we found that once the pancakes are cooked and cooled, they can be frozen. Freeze them in a single layer in a baking sheet lined with parchment paper. Remove them once frozen and place them in a tight container or ziploc in the freezer.
To reheat, simply place them in a single layer and Air fry them at 350 for 4 minutes, flip the pancakes and air fry for 4-5 minutes more.
Potato Pancakes VS Latkes?
While there’s our Mashed Potato Pancakes, today’s pancakes and latkes -these are all similar yet quite different. Both potato pancakes and Latkes are fried in oil and use grated potatoes and onions as the base ingredients, however thsi recipe relies on eggs and flour for binding. Latkes rely on baking powder and matzo meal for binding.
They have slightly different texture because of that, but BOTH are equally TASTY!
What to Serve with Potato Pancakes?
- Sour cream and green onions.
- Smoked Salmon and sour cream for a breakfast dream!
- Roast Chicken and Gravy for a complete dinner.
- Brie and cranberries, herbs and honey for the Holidays!
- Side salad for a light lunch.
- Soups.
- Ribeye Steak or Best NY Strip Steak!
I can’t urge you enough to try this easy recipe and let us know how you enjoyed it!!
More Potato Recipes
Air Fryer Potatoes and Poblano Sauce
Grill Foil Packets with Lamb and Potatoes
Smashed Potatoes With Spicy Lamb
One Pan Chicken Potato Bake With Zaatar
Potato Pancakes
These Potato Pancakes are so easy, tasty and make a great side dish! For this potato pancakes recipe, you need only a few ingredients and you can top them endlessly. So here I present you, the best potato pancake recipe!
Ingredients
Potatoes
- 2 lbs potatoes peeled
- 2 onions peeled
- 2 eggs beaten
- 1 teaspoon each salt and pepper
- 1/2 cup Flour packed
- 2 Tablespoons Herbs minced
To Cook
- 3-4 tablespoons Avocado oil any neutral oil
Toppings
- 1/2 cup Cranberries dried
- 1/3 cup Brie cheese
- 1/3 cup Walnuts chopped
- 2 Tablespoons honey
Instructions
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Begin by peeling the potatoes and onions. Set a kitchen paper towel over a large bowl and use a box grater or a food processor.
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Grate the potatoes over the kitchen towel in the bowl.
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Repeat the same with onions, use the same grater or food processor and have the onion and potatoes sit over the kitchen towel for 10 minutes.
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Squeeze out as much moisture as you can from the grated onions and potatoes by squeezing them in the kitchen towel.
-
Put the squeezed potatoes and onions in a new bowl and start mixing in the remaining ingredients beginning with the eggs.
-
Make sure to mix in the eggs well before adding in the remaining ingredients. Mix them well using a spatula.
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Heat a skillet with the oil over medium heat and then take a 1/4 cup measuring cup. You can use a 1/3 or even 1/2 cup for larger size pancakes. We love the 1/4 cup. Scoop out 1/4 cup of the potato mixture and add it to the skillet.
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Use a spatula, press slightly to flatten the potato pancakes and cook for 2-3 minutes until golden. Flip and cook on the other side for 2-3 minutes as well.
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Once cooked, remove the potato pancakes on to a kitchen paper to drain any excess oil. Repeat with the remaining potato mixture.
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To serve, stack the potato pancakes in 2-3 layers and top with your favorite toppings, finish off with a drizzle of honey.
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Enjoy.
Recipe Video
Recipe Notes
Potato Pancakes TIPS and FAQ
- It's best to peel the potatoes for a soft inside, however we have tested the skin on potatoes as well and it works.
- Make sure to line a bowl with kitchen towel before grating potatoes and onions.
- We opt for white or yellow onions to avoid discoloration of the pancakes.
- Squeezing the moisture out of the grated potatoes and onions will yield crispier potato pancakes.
- When squeezing the moisture out, do it as best as you can but don't worry about removing every single piece of moisture.
- Start by mixing the egg first into the potatoes and onions to help bind them and other ingredients.
- We LOVE the addition of fresh herbs, you can additionally add some chilli flakes--so GOOD!
- Use a measuring cup size 1/4 cup (ideal for us) to get even and portioned pancakes.
- A neutral oil such as avocado oil is best for cooking these pancakes.
- drain the cooked pancakes on a paper towel to remove any excess oil.
What Kind of Potatoes are BEST for Potato Pancakes?
We love Russet Potatoes since they have the highest starch content, however Yukon Gold are a great alternative. Theres a wonderful Guide to Potatoes on the Huffington Post which is worth a read!
How to Make Potato Pancakes ahead of time?
Thanks to our wonderful Air Fryer, we found that once the pancakes are cooked and cooled, they can be frozen. Freeze them in a single layer in a baking sheet lined with parchment paper. Remove them once frozen and place them in a tight container or ziploc in the freezer.
To reheat, simply place them in a single layer and Air fry them at 350 for 4 minutes, flip the pancakes and air fry for 4-5 minutes more.
Potato Pancakes VS Latkes?
While there's our Mashed Potato Pancakes, today's pancakes and latkes -these are all similar yet quite different. Both potato pancakes and Latkes are fried in oil and use grated potatoes and onions as the base ingredients, however thsi recipe relies on eggs and flour for binding. Latkes rely on baking powder and matzo meal for binding.
They have slightly different texture because of that, but BOTH are equally TASTY!
What to Serve with Potato Pancakes?
- Sour cream and green onions.
- Smoked Salmon and sour cream for a breakfast dream!
- Roast Chicken and Gravy for a complete dinner.
- Brie and cranberries, herbs and honey for the Holidays!
- Side salad for a light lunch.
- Soups.
- Ribeye Steak or Best NY Strip Steak!
I can't urge you enough to try this easy recipe and let us know how you enjoyed it!!
I made these potato pancakes with dinner last night and my family loved them! Definitely going to be making them often!
Yum! Potato pancakes are so good, and these were great!
Loving the cranberry topping!
Freezing these and reheating them in the air fryer is total genius – thanks for that great tip. And I just have to say – wow! – what lovely photos, too!
Love these potato pancakes, easy to make and so satisfying. The cranberry topping is such a nice touch! Will definitely be making these again 🙂