Potato Pancake Recipe
If you think potatoes are just for fries, think again. This potato pancakes recipe will show you just how versatile spuds can be. These crispy golden rounds are crunchy on the outside, soft in the center, and downright irresistible. Perfect for breakfast, brunch, or a late-night snack, they’re proof that potatoes deserve the spotlight.
Why You’ll Love This Potato Pancakes Recipe
This simple potato pancakes recipe uses basic ingredients and delivers big flavor. Fresh grated potatoes and onions mix with eggs and flour to make light, crisp pancakes that taste amazing with sour cream or applesauce. You can also make mashed potato pancakes if you have leftover mash from dinner—no potato left behind!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
Makes about 8 pancakes
Nutrition Information (per pancake)
- Calories: 140
- Protein: 4 g
- Carbohydrates: 18 g
- Fat: 6 g
- Fiber: 2 g
Kitchen Tools Needed
- Grater or food processor
- Large bowl
- Clean kitchen towel or cheesecloth
- Mixing spoon
- Large skillet
- Spatula
- Paper towels
Ingredients
- 4 medium potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
How to Make Potato Pancakes
- Grate the potatoes and onion using a grater or food processor.
- Place the mixture in a clean towel and squeeze out as much liquid as possible. This helps the pancakes stay crisp.
- Transfer the mixture to a large bowl. Add eggs, flour, salt, and pepper. Mix until combined.
- Heat a thin layer of oil in a skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture for each pancake. Flatten slightly in the pan.
- Cook for 3–4 minutes on each side until golden brown.
- Drain on paper towels and serve warm with sour cream or applesauce.
Tips for the Best Potato Pancakes
- Squeeze out the grated potatoes well for maximum crispiness.
- Don’t overcrowd the pan; cook in batches.
- Keep cooked pancakes warm in a 200°F oven until serving.
How to Make Potato Pancakes from Mashed Potatoes
If you have leftover mashed potatoes, you can easily make potato pancakes from mashed potatoes:
-Mix 2 cups of mashed potatoes with 1 beaten egg, 1/4 cup flour, salt, and pepper.
-Form small patties and fry them in oil until golden on both sides.
They’re soft, creamy inside, and crisp on the edges—perfect comfort food.
Final Bite
Once you learn how to make potato pancakes, you’ll wonder why you ever threw away leftover mashed potatoes. These crispy, golden treats disappear fast, so make a double batch. Whether you use fresh or mashed potatoes, this potato pancakes recipe always hits the spot.
These potato pancakes are the kind of food that vanishes fast. You might want to double the recipe unless you enjoy watching everyone fight for the last one. Crispy edges, soft centers, and the cozy flavor of fried potatoes—what’s not to love? 😍😋
Potato Pancakes
These potato pancakes are golden and perfectly crisp on the outside, melting into soft, fluffy goodness inside. Every bite offers a satisfying crunch followed by rich, savory flavor that tempts your taste buds. Warm, tender, and utterly irresistible, they’re the ultimate comfort food you’ll want to eat straight off the pan.
Ingredients
- 4 medium potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate potatoes and onion, then squeeze out excess liquid.
- Mix potatoes with eggs, flour, salt, and pepper.
- Heat oil in a skillet over medium heat.
- Scoop 1/4 cup mixture for each pancake and flatten slightly.
- Cook 3–4 minutes per side until golden and crisp.
- Drain on paper towels and serve warm.
Notes
- Squeeze grated potatoes well for extra crispiness.
- Cook pancakes in batches to avoid overcrowding the pan.
- Keep finished pancakes warm in a low oven until serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 140Total Fat: 6gCarbohydrates: 18gFiber: 2gProtein: 4g
