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    Home » Breakfast

    Classic Potato Pancakes

    Oct 6, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COM
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COM
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! This easy Latke recipe is a staple at my family! Best, when served with sour cream. ❤ COOKTORIA.COM
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COM
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! This easy pancake recipe is a staple at my family!
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COM

    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!

    Potato Pancakes on a board

    I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires just a few common ingredients, and I have never met a person who doesn't like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.

    Video Tutorial

    Why I love this recipe

    I made these potato pancakes probably over a thousand times in my life, and it's always delicious. This recipe is:

    • TESTED. I cook it at least once a week.
    • QUICK. Made in under 30 minutes!
    • SIMPLE. Only 5 ingredients.
    • FILLING. It'll keep you feeling full.
    • TASTY. Oh yes! It's very tasty.

    What kind of potatoes are best?

    I recommend using russet potatoes in this recipe, because they work best, due to the high starch content. If you don't have russets, you may use Yukon Gold or Katahdin. Check out this Guide To Every Type Of Potato You Need To Know if you'd like to learn more.  Traditionally, the potatoes have to be grated, but nowadays, a food processor will do the same job, saving you time and energy. The choice is yours. 🙂

    Can you make potato pancakes ahead of time?

    Although the best way to enjoy these potato pancakes is right out of the frying pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down completely. Once cold, place them in a single layer onto a baking sheet and freeze for at least 2 hours or until they are hard. Transfer the frozen pancakes to freezer storage bags. When ready to serve, preheat the oven to 450 F. Arrange the frozen latkes on baking sheets, in a single layer and bake for about 15 minutes.

    What is the difference between potato pancakes and latkes?

    Potato Latkes and Potato Pancakes are very similar. They are basically potato fritters fried in oil. Both latkes and pancakes use potatoes and eggs as the main ingredients. Latkes, however, also include baking powder, matzo meal, and even milk sometimes. Potato pancakes usually do not include these ingredients. Potato pancakes can be made from raw and cooked mashed potatoes.

    This recipe for Easy Potato Pancakes is one of the first recipes my mom taught me and I use it at least once a month. So you can trust me - these are super tasty! Now that I have convinced you to give these a try, there is only one thing left to say: LET'S START COOKING!

    Potato Pancakes stacked on top of each other

    HOW TO MAKE POTATO PANCAKES (LATKES):

    1. If using a food processor: peel and cube the potatoes and onion. Place the vegetables in the food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain.

    If using grater: peel the potatoes and onion and grate.

    grated potato puree

    2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.

    squeezing the liquid out of potato puree

    3. Discard the liquid. You'll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.

    discarding the liquid

    4. Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper.

    adding eggs and other ingredients to the potato puree

    5. Mix everything well.

    mixing the potato puree

    6. Heat up some vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.

    frying the potato pancakes in oil

    7. Place the pancakes on a paper towel, to absorb the excess oil. Serve with sour cream, fresh salad or Easy Mushroom Sauce. ENJOY!!!

    Potato Pancake dipped in sour cream

    What to Serve with Potato Pancakes

    Traditionally, we (the Ukrainians) serve it with sour cream on the side. A lot of people love to serve applesauce or yogurt with these pancakes.

    Did you try this recipe?

    Please, let me know how you enjoyed it! Share your photos on Instagram with #cooktoria. I am always so happy to see your creations.

    Love potatoes? Check out these recipes:

    • Parmesan Crusted Potatoes
    • Rosemary Fondant Potatoes
    • Spiralized Fried Potatoes
    • Fried Potatoes with Mushrooms

    Classic Potato Pancakes

    Tania Sheff
    So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!
    4.59 from 193 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Appetizer, Brunch, Lunch
    Cuisine American, ukrainian
    Servings 4 servings
    Calories 363 kcal

    Ingredients
      

    • 4 large russet potatoes
    • 1 medium onion
    • 2 eggs
    • ¼ cup all-purpose flour
    • ½ tsp. sea salt or to taste
    • ¼ tsp. pepper or to taste
    • 2 tbsp. vegetable oil for frying

    Instructions
     

    • If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. If using grater: peel the potatoes and onion and grate.
    • Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
    • Discard the liquid. You'll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
    • Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.
    • Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
    • Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!

    Notes

    What to Serve with Potato Pancakes

    Traditionally, we (the Ukrainians) serve it with sour cream on the side. A lot of people love to serve applesauce or yogurt with these pancakes.

    Can you make potato pancakes ahead of time?

    Although the best way to enjoy these potato pancakes is right out of the frying pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down completely. Once cold, place them in a single layer onto a baking sheet and freeze for at least 2 hours or until they are hard. Transfer the frozen pancakes to freezer storage bags. When ready to serve, preheat the oven to 450 F. Arrange the frozen latkes on baking sheets, in a single layer and bake for about 15 minutes.

    Nutrition

    Serving: 100gCalories: 363kcalCarbohydrates: 76gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 290mgPotassium: 1622mgFiber: 6gSugar: 4gVitamin A: 125IUVitamin C: 23mgCalcium: 69mgIron: 4mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

    This post contains affiliate links, which means I receive a small percentage if you make a purchase using this link. 

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    Filed Under: All Recipes, Breakfast, Dinner, Lunch, Top Recipes, Vegetarian

    Reader Interactions

    Comments

    1. Mark Dial says

      May 23, 2021 at 1:02 pm

      I loved these, halfway through we added some pepper to add some spice to them. It was amazing!! Great recipe!!!

      Reply
      • Tania Sheff says

        May 23, 2021 at 7:45 pm

        Thank you so much, Mark!

        Reply
    2. Liz says

      March 26, 2021 at 1:23 pm

      Can you freeze them?

      Reply
      • Tania Sheff says

        March 26, 2021 at 10:43 pm

        Hi Liz! Yes. These freeze well. Let me know if you make them!

        Reply
    3. Mafeesh says

      March 09, 2021 at 3:32 am

      5 stars
      I often want potato cakes but don't have mash available, so this was a great way to have them within minutes!

      Texture/density was perfect, personally I had to season and flavour them more, as I'm not a fan of plain potato and onion. Thank you for a technique that will receive regular usage in this household.

      Reply
      • Tania Sheff says

        March 10, 2021 at 11:09 am

        Thank you, Mafeesh!

        Reply
    4. Betsye R Holmes says

      February 03, 2021 at 3:20 pm

      Thank you, wonderful

      Reply
    5. Halina says

      January 27, 2021 at 12:56 pm

      I make potatoe pancakes regularly using a blender but I don't squeeze out the potatoes. I just add more flour and they turn out great!!

      Reply
      • Tania Sheff says

        January 28, 2021 at 7:47 pm

        Awesome! Thanks for sharing, Halina!

        Reply
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