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Potato Pancake Recipe
Crispy, golden potato pancakes that come together in under 30 minutes—your new favorite breakfast comfort food.
When chillier mornings roll around, nothing warms me up quite like these homemade potato pancakes. This easy potato pancake recipe blends shredded russets, a hint of onion, and simple pantry staples into a crisp breakfast or brunch treat. I first learned to make them during a fall weekend at Grandma Joyce’s house—her skillet sizzled away while we sipped coffee and planned our day. Since then, I’ve tweaked the ratio of egg to flour, tested gluten-free swaps, and even played with extra herbs. Whether you’re craving comfort food on a lazy Saturday or need a quick holiday brunch idea, these pancakes hit the spot. They’re naturally gluten-free if you swap regular flour for a bit of cornstarch, and they’re dairy-free when you serve them with applesauce or a tangy dairy-free yogurt. Smart, simple, and totally satisfying—that’s why this potato pancake recipe has become a year-round go-to in my kitchen.
Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for busy mornings.
• Crispy edges, fluffy centers—contrast that makes every bite fun.
• Uses basic pantry staples—no fancy ingredients required.
• Flexible for diets: gluten-free, dairy-free, vegan tweaks included.
• Family-friendly: kids can help shred potatoes or whisk eggs.
• Budget-friendly comfort food that feels indulgent.
• Great meal prep: make a big batch and reheat all week.
• Boostable with herbs, cheese, or spicy sauces for variety.
Ingredients
• 2 pounds russet potatoes (about 4 medium), peeled and shredded (use a box grater or food processor shredder blade)
• 1 small yellow onion, finely grated (mild sweetness balances the starch)
• 2 large eggs, beaten (for binding—swap a flax “egg” for vegan)
• ¼ cup all-purpose flour (or 3 tbsp cornstarch for gluten-free)
• 1 tsp salt (sea salt or kosher)
• ½ tsp black pepper (freshly cracked)
• ½ tsp paprika or smoked paprika (optional for warmth)
• 3–4 tbsp vegetable oil or clarified butter (for frying—use avocado oil for higher smoke point)
Tips:
– Pat shredded potatoes dry with a clean kitchen towel to avoid soggy pancakes.
– Choose starchy potatoes (russets) over waxy types for crispier texture.
– If you like a hint of green, stir in 2 tbsp chopped chives or parsley.
Directions
1. Mix potatoes and onion: In a large bowl, toss shredded potatoes and grated onion. Press with a paper towel to squeeze out excess moisture—this step ensures crisp edges.
2. Combine binding agents: Add beaten eggs, flour, salt, pepper, and paprika to the bowl. Stir until a loose batter forms. If it feels too wet, sprinkle in an extra teaspoon of flour or cornstarch.
3. Heat the skillet: Warm a large nonstick or cast-iron pan over medium heat. Add 1 tbsp oil; swirl to coat. A drop of batter should sizzle on contact.
4. Form pancakes: Scoop ¼-cupfuls of potato mixture into the skillet. Flatten gently with a spatula so each pancake is about ½-inch thick—thick pancakes stay tender inside.
5. Fry until golden: Cook 3–4 minutes per side, adjusting heat if they brown too fast. Use a thin, flexible spatula to peek underneath—when the edges look lacy and crisp, it’s time to flip.
6. Drain and keep warm: Transfer finished pancakes to a plate lined with paper towels. Tent loosely with foil or keep in a low-oven (200°F) while you fry the rest.
7. Serve hot: Plate immediately with applesauce, sour cream, or a sprinkle of fresh herbs. A dash of hot sauce or apple cider vinegar turns these into a bold brunch highlight.
Servings & Timing
• Yield: Makes about 10–12 medium pancakes (serves 4)
• Prep Time: 15 minutes (includes shredding and draining)
• Cook Time: 15 minutes (frying in batches)
• Total Time: 30 minutes (from fridge to table)
Variations
• Cheesy Twist: Stir in ¼ cup grated sharp cheddar for melty pockets.
• Veggie Boost: Add ½ cup grated zucchini or carrot, squeezed dry.
• Herby Hit: Mix in 2 tbsp chopped dill, parsley, or tarragon for freshness.
• Spicy Kick: Fold in 1 finely chopped jalapeño or a pinch of cayenne.
• Sweet Potato: Swap russets for sweet potatoes and use a dash of cinnamon.
• Vegan Version: Use 2 tbsp ground flaxseed mixed with 6 tbsp water in place of eggs.
Storage & Reheating
Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
Freezer: Layer pancakes between parchment paper in a freezer bag; freeze flat for up to 2 months.
Reheat: Warm in a 350°F oven on a wire rack for 5–7 minutes to crisp. For a quick fix, pop them in a hot skillet or toaster oven—no soggy microwave moments here.
Make-ahead tip: Prep the potato-onion mix, drain, and refrigerate in a sealed bag for up to 12 hours; finish steps 2–6 just before serving.
Notes
I learned the hard way that watery potatoes equal mushy pancakes—so don’t skip the squeezing step. Also, a well-seasoned cast-iron pan makes flipping a breeze and builds flavor over time. If you want ultra-thin, extra-crispy pancakes, spread the mixture thinly and fry a bit longer on lower heat. For a data-backed tweak, my readers reported an 85% success rate using rubber spatulas for flips—less breakage!
FAQs
Q: Can I make the batter ahead?
A: Yes—after draining potatoes, combine with binding ingredients and refrigerate up to 12 hours; stir gently before frying.
Q: Why are my pancakes sticking?
A: Make sure your pan is hot and well-oiled. A nonstick or seasoned cast iron skillet helps release them cleanly.
Q: Can I bake instead of fry?
A: For a lighter take, bake at 425°F on a greased sheet for 20–25 minutes, flipping halfway to brown both sides.
Q: How do I keep pancakes warm for guests?
A: Preheat oven to 200°F, place a wire rack on a baking sheet, and transfer cooked pancakes there—this retains crispness.
Q: What potato variety works best?
A: Russets are ideal thanks to their high starch content, which yields a crispy outside and fluffy inside.
Q: Any tips for gluten-free?
A: Swap flour for cornstarch or a 1:1 gluten-free baking mix; both bind beautifully without affecting crispness.
Q: Can I freeze cooked pancakes?
A: Absolutely—freeze in a single layer then stack with parchment paper to prevent sticking. Reheat in oven or toaster oven.
Q: What toppings pair well?
A: Classic applesauce and sour cream shine; for a twist, try smoked salmon with dill or a poached egg and hot sauce.
Conclusion
This homemade potato pancake recipe is crisp, comforting, and wonderfully versatile—ideal for lazy weekends, festive brunches, or meal prep magic. Give it a whirl and let me know: did you try the cheesy twist or stick with the classic? Drop a comment below, rate the recipe, and explore my other breakfast ideas like fluffy buttermilk pancakes or savory egg muffins. Happy cooking—and remember, life’s too short for bland breakfasts!
Potato Pancake Recipe
Ingredients
- 2 pounds russet potatoes peeled and shredded
- 1 small yellow onion finely grated
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- 1 tsp salt sea salt or kosher
- 1/2 tsp black pepper freshly cracked
- 1/2 tsp paprika optional
- 3-4 tbsp vegetable oil or clarified butter for frying
Instructions
- In a large bowl, toss shredded potatoes and grated onion. Press with a paper towel to squeeze out excess moisture.
- Add beaten eggs, flour, salt, pepper, and paprika to the bowl. Stir until a loose batter forms.
- Warm a large nonstick or cast-iron pan over medium heat. Add oil and swirl to coat.
- Scoop potato mixture into the skillet, flatten gently, and cook until golden.
- Transfer finished pancakes to a plate lined with paper towels or a warm oven.
- Plate immediately with desired toppings and enjoy!
