There’s something deeply comforting about potato pancakes. Maybe it’s the sound they make when they hit hot oil, or the way the edges turn irresistibly crisp while the inside stays soft and tender. Maybe it’s the memories they carry—weekend breakfasts, winter evenings, a grandmother standing at the stove flipping batch after batch without ever measuring a thing.
Whatever it is, potato pancakes are one of those foods that feel like home.
These homemade potato pancakes are simple, honest, and exactly how they should be: crunchy on the outside, warm and fluffy in the middle, and impossible to eat just one. They’re perfect for breakfast, brunch, or even a cozy dinner with a dollop of sour cream or applesauce on the side.
Let’s talk about how to make them the right way.
Why These Potato Pancakes Always Work
The secret to truly golden, crispy potato pancakes isn’t fancy ingredients—it’s technique. Draining the potatoes properly, using the right oil temperature, and not overcrowding the pan make all the difference.
These pancakes don’t rely on heavy seasoning or fillers. The potato flavor shines through, supported by just enough onion and egg to hold everything together. The result is a classic, old-school pancake with a modern crunch.
Ingredients (Simple & Pantry-Friendly)
You’ll need:
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (vegetable or canola works best)
Optional but delicious:
- A pinch of garlic powder
- A handful of chopped fresh parsley
- Sour cream or applesauce for serving
Step-by-Step Recipe
1. Grate the potatoes and onion
Using a box grater or food processor, grate the potatoes and onion together. This helps the onion release moisture evenly and blend into the mixture.
2. Drain thoroughly
This step matters more than anything else. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the potatoes, the crispier the pancakes.
3. Mix the batter
Transfer the drained potatoes to a large bowl. Add the eggs, flour, salt, and pepper. Mix until everything is well combined but not overworked.
4. Heat the oil
Heat about ¼ inch of oil in a heavy skillet over medium-high heat. The oil should shimmer but not smoke.
5. Fry until golden
Scoop about 2 tablespoons of batter per pancake into the hot oil. Flatten gently with a spatula. Fry for 3–4 minutes per side, until deeply golden and crisp.
6. Drain and repeat
Transfer pancakes to a paper towel-lined plate. Sprinkle lightly with salt while hot. Repeat with remaining batter, adding oil as needed.
Serving Suggestions
Potato pancakes are incredibly versatile. Serve them:
- With sour cream and fresh chives for a classic touch
- With applesauce for a sweet-savory contrast
- Topped with a fried egg for a hearty breakfast
- Alongside roasted chicken or pork for dinner
They’re best enjoyed fresh and hot, but leftovers reheat beautifully in a skillet or air fryer.
A Little Tip from the Kitchen
If your first pancake isn’t perfect, don’t worry—that’s normal. The first one is always the tester. Adjust the heat if needed, and by the second batch, you’ll hit that perfect golden crunch.
Final Thought
Homemade potato pancakes aren’t about perfection. They’re about warmth, comfort, and that satisfying crunch when you bite in. Once you make them from scratch, it’s hard to go back to anything else.
Simple ingredients. Real flavor. And a plate that never stays full for long. 🥔✨
