Name: Classic Potato Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Eastern European
Ingredients: 4 medium russet potatoes, peeled and grated; 1 small yellow onion, grated; 2 large eggs; ¼ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon baking powder; vegetable oil for frying

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Bursting with golden edges and tender centers, these Classic Potato Pancakes are the kind of comfort food that never goes out of style. Whether you remember them lovingly from childhood or you’re whipping them up for the first time, their crispy charm and simple, pantry-friendly ingredients make them an irresistible addition to any meal. From savory sides to stand-alone snacks, Classic Potato Pancakes are a time-tested favorite that brings together crispy, starchy goodness you’ll want to make again and again.

Classic Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of humble ingredients transform into something magical here! Every element has a clear purpose, creating that perfect balance of crispness, flavor, and beautiful golden color that defines Classic Potato Pancakes.

Russet potatoes: The star of the show! Their high starch content gives the pancakes structure and crispiness.
Yellow onion: Grated right in, onion adds subtle warmth and a hint of sweetness that lifts the pancake flavor.
Eggs: Essential for binding, eggs help everything stick together for easy flipping and a luscious interior.
All-purpose flour: Just enough to hold the pancake together without turning it doughy—this keeps them light.
Salt: The seasoning that wakes up all the flavors of potato and onion—don’t skip it!
Black pepper: A hint of pepper rounds out the flavor and gives a tiny kick.
Baking powder: A pinch puffs up the pancakes just enough for perfect texture, and a bit of lift.
Vegetable oil for frying: Neutral oil is key for frying, letting the natural potato flavors shine and giving you that golden, crispy crust.

How to Make Classic Potato Pancakes

Step 1: Grate and Drain the Potatoes and Onion

First things first—peel and grate your russet potatoes and the onion. This is where Classic Potato Pancakes get their signature texture and flavor! Bundling the grated mixture in a clean kitchen towel, squeeze out as much moisture as possible. This one step is magic for crispy pancakes; extra liquid equals soggy results, so wring them dry and don’t be shy!

Step 2: Mix the Batter

Transfer your squeezed-dry potato and onion shreds to a big mixing bowl. Add in the eggs, flour, salt, pepper, and baking powder. Stir it all together until you have a thick, unified mixture. It should look a bit shaggy but make sure the flour and eggs are fully incorporated so every bite holds together beautifully.

Step 3: Preheat the Oil

Pour about 1/4 inch of vegetable oil into a heavy skillet (cast iron is perfect if you have one) and heat it up over medium-high. Waiting until the oil is truly hot means you’ll get that classic, irresistible crunch rather than a greasy pancake. Test readiness by dropping in a tiny piece of batter—if it sizzles instantly, you’re ready to fry.

Step 4: Shape and Fry the Pancakes

Scoop out about a 1/4-cup portion of the potato mixture for each pancake and drop it carefully into the skillet. Use a spatula to flatten each mound slightly. Fry for about 3 to 4 minutes per side, letting each pancake turn a deep golden brown before flipping. Watch them transform as the kitchen fills with that unmistakable, cozy aroma.

Step 5: Drain and Serve

As each pancake finishes, transfer it onto a paper towel-lined plate to drain off any excess oil. Keep your Classic Potato Pancakes warm in a 200°F oven if you’re making a big batch. Serve them piping hot, irresistibly crisp, and ready for toppings or sides of your choosing.

How to Serve Classic Potato Pancakes

Garnishes

If you ask me, toppings are half the fun. Traditionalists swear by a dollop of cool, tangy sour cream or sweet applesauce—both are fantastic. But chopped chives, a sprinkle of flaky salt, or even a touch of smoked salmon all elevate Classic Potato Pancakes from comforting to downright gourmet.

Side Dishes

Classic Potato Pancakes are versatile enough to fit any menu. They’re fabulous next to roasted meats, a simple green salad, or alongside eggs for brunch. You can also serve them with a hearty vegetable soup or as a part of a holiday spread—their hearty texture and mild flavor pair with almost anything.

Creative Ways to Present

Get playful! Stack smaller pancakes for appetizer platters, add a poached egg on top for breakfast, or use them as a base for smoked fish or creamy dips at a party. Classic Potato Pancakes are endlessly adaptable, so let your imagination guide you to new flavor adventures!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store cooled pancakes in an airtight container in the refrigerator. They keep well for up to two days, and a quick reheat brings them back to life—just steer clear of sealing them while hot, or they may lose their crispiness.

Freezing

Classic Potato Pancakes freeze beautifully! Once completely cool, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This method ensures the pancakes don’t stick together, so you can grab a few at a time. They’ll stay tasty for up to three months.

Reheating

For maximum crispiness, reheat pancakes straight from the fridge or freezer on a baking sheet in a 400°F oven for about 10 minutes. Avoid the microwave if you can—while it works in a pinch, the pancakes won’t get their signature crunch. A toaster oven is another excellent option.

FAQs

What potatoes are best for Classic Potato Pancakes?

Russet potatoes are ideal thanks to their high starch content, which helps bind the pancakes and produces the crispiest texture. If you need to substitute, Yukon Golds will work in a pinch but might yield a slightly creamier result.

Why do I need to squeeze the potatoes so much?

Excess moisture is the main enemy of crispiness! When you squeeze the potatoes (and onion), you’re removing as much liquid as possible, which lets them fry up beautifully golden and crunchy rather than limp and soggy.

Can I make Classic Potato Pancakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend or even a bit of potato starch. Just make sure the rest of your ingredients are gluten-free as well for a perfectly delicious, allergy-friendly batch.

What’s the best oil for frying?

Use a neutral, high-heat oil like vegetable, canola, or sunflower oil. Olive oil is not recommended because of its lower smoke point and strong flavor. You want your pancakes to soak up just enough oil to crisp, without overpowering the potato flavor.

Can I add other ingredients or flavors?

Absolutely! Classic Potato Pancakes are a wonderful canvas. Stir in some minced garlic, chopped chives, or even a pinch of smoked paprika. For a cheesy twist, a handful of grated parmesan or cheddar is always welcome.

Final Thoughts

Classic Potato Pancakes are a true, humble delight that’s easy to love and even easier to make. Every golden, crunchy bite is pure comfort, and you’ll find countless ways to enjoy them. So grab those potatoes, invite someone you love into the kitchen, and start your own Classic Potato Pancakes tradition today!

Classic Potato Pancakes Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make classic potato pancakes, a delightful Eastern European side dish that’s crispy on the outside and tender on the inside. These easy-to-make pancakes are perfect for breakfast, brunch, or as a savory snack.

Ingredients

Scale

Potato Pancakes:

4 medium russet potatoes, peeled and grated
1 small yellow onion, grated
2 large eggs
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon baking powder
vegetable oil for frying

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Instructions

Prepare the Potato Mixture: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. Mix in eggs, flour, salt, pepper, and baking powder.
Fry the Pancakes: Heat oil in a skillet, drop portions of the potato mixture, flatten with a spatula, and fry until golden brown and crispy.
Serve: Drain on paper towels and serve hot with sour cream or applesauce.