So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!
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!
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.
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.
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.
4. Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper.
5. Mix everything well.
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.
7. Place the pancakes on a paper towel, to absorb the excess oil. Serve with sour cream, fresh salad or Easy Mushroom Sauce. ENJOY!!!
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
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
This post contains affiliate links, which means I receive a small percentage if you make a purchase using this link.
Judy K. says
Delicious and fun to make! I found I needed slightly higher heat also. I got a bit creative and added parmesan, a sprinkle of garlic powder and some basil. So tasty - thank you for sharing your recipe!
Tania Sheff says
Thank you so much, Judy!
Christina says
Excellent recipe! Thanks!!
Tania Sheff says
Thank you, Christina!
Georgia mae Schweyer says
Hi Tania, this is Georgia from Montana. I've been reviewing recipes for potatoe pancakes & I like the measurements of ingredients you have going on in your potatoe pancakes & I'm positive they are delicious already! So, I'm gonna give them a loving stir in my kitchen within the next 2 day's Ok. Now, if I don't get it right the 1st time. I'm gonna keep trying the 2nd, 3rd and hopefully not 4th before I get it right. Because I think you have something really great going on there 😊 happy, happy, smile, smile... Thank you Sweetheart, you go Girl...
Tania Sheff says
Haha! Thanks for the kind words, Georgia!
Lena says
The recipe is great, similar to how my mom makes them. However, please correct or remove the nutrition info as it is nowhere to being correct. According to the nutrition info posted, there are 76 carbs in a 100 g serving. That kind of carb ratio usually applies to deserts high in sugar. Since I have to know carbs for my daughter's insulin dosage and could tell this was wrong, I manually calculated and ended up with about 25 per 100g. If someone was to give insulin based on the nutrition info posted, it could literally kill them. So if you aren't able to provide correct information, please just remove it altogether.
Tania Sheff says
Hi Lena! Thank you for the rating! I use a nutrition calculator and it came up with these numbers. I don't calculate this myself. I just double checked these values with a different online calculator and I get similar values. You can check it for yourself here: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Gene says
Great basic recipe, but I had to go by the consistency of the batter to determine how much flour to use, rather than what the recipe called for. The batter should not be wet, but more dry, like bread batter. I also had to put my stove heat slightly higher than medium and I suggest that once you place the dollop of batter into the skillet (and flatten it out slightly), let it thoroughly brown on one side, before flipping over. If not, mine fell apart, or more accurately, the browned layer, that's against the skillet, stuck and the rest of it fell apart. Once I added more flour to the batter, the rest of them acted like pancakes,,,lol
Tania Sheff says
Thanks for the feedback, Gene!
Jennie says
I love potato pancakes. Im 64 and remember sitting in the kitchen waiting for mom to finish frying them .. we put just a pinch of salt.
Tania Sheff says
Those are the best memories, Jennie. Thank you for stopping by!