This recipe for classic Potato Pancakes from scratch is a breakfast staple and so easy to make! Potatoes mixed with seasoning, onion, and flour and fried to perfection. The savory pancakes make for the best breakfast or side dish!
If you like breakfast recipes, you’ll have to try our Breakfast Potato Skillet and the French Toast Casserole.
POTATO PANCAKES RECIPE-
These savory thin and crispy pancakes, also known as latkes are a classic in the Slavic community! They are so easy to make and so filling.
Whether you make them for breakfast as a side dish for breakfast, or for a lazy dinner or lunch, you cannot go wrong with these pancakes.
|If you like savory pancakes like these, give our Zucchini Pancakes a try!|
All you need is just 5 simple ingredients to make these crispy pancakes!
- Potatoes- You want to be sure to use russet potatoes for the best results.
- Onion- The added onion brings so much flavor to these pancakes and removes blandness from the potatoes.
- Flour- All-purpose flour acts as the binding agent for the pancakes.
- Seasoning- We season our pancakes with salt and pepper. We also love adding Vegeta, you can add any other of your go-to seasonings.
- Oil- You want to use your go-to frying oil to fry the pancakes, we use olive oil, avocado oil, or vegetable oil.
HOW TO MAKE CRISPY POTATO PANCAKES-
These pancakes are so easy to throw together and so good! They are also fun to make with your kiddos.
- Add the potatoes and onions into a blender and blend (or food processor) until pureed. You can also just the small holes on a box grater.
- Put the potato puree through a sieve to drain some of the excess potato starch juice.
- Add the strained potato mixture into a bowl along with the flour, salt, and pepper and mix to combine.
- Heat oil in a large pan, once hot, scoop the pancake mixture into the skillet. (Tip: We like to use a 1/4 measuring cup to scoop the pancakes.)
- Cook the pancakes until golden brown on both sides, remove, and add to a paper towel-lined plate. Repeat to cook all the pancakes.
- Serve warm and Enjoy!
Chef’s Tip: To keep the potato mixture from browning, keep it covered from exposure to air.
POTATO PANCAKE VARIATIONS-
There are several ways that you can prepare these potato pancakes! Here are some of our favorite pancake variations:
- Cheesy Pancakes- Add some shredded cheese into your pancake mixture and get cheesy pancakes. Your favorite shredded cheese will work.
- Meaty Pancake- For a hearty pancake, add some chopped cooked bacon, ham, or cooked sausage to the batter.
- Veggie Pancakes- Get your vegetables in during breakfast time and add some steamed broccoli or shredded zucchini into the mix!
To elevate these crispy potato pancakes, you have to serve them with the perfect side dish! Here are some of our favorite serving ideas:
- Sour Cream
- Scrambled Eggs
- Cooked Bacon
- Sausage Gravy
FREQUENTLY ASKED QUESTIONS-
We do not recommend that you make the batter ahead of time, because the potatoes will brown. You can cook the potato pancakes and just reheat them when ready to serve.
We do not recommend making these in the air fryer. The batter is runny and it will run through the basket and cause a mess. These are great to reheat in the air fryer!
Store in an airtight container in the fridge for 3-4 days. Reheat when ready to enjoy.
We love to enjoy the potato pancakes fresh. However, if you have leftovers and want to freeze them, you sure can. Store in a freezer-safe bag and freeze for up to 3 months. Thaw and reheat to serve.
MORE POTATO RECIPES-
I absolutely love cooking with potatoes, it is by far my favorite starch. We share a collection of Potato Recipes in THIS post. Here are some of our most popular recipes:
- Baked Potato Recipe
- Twice Baked Potato
- Mashed Potatoes
- Air Fryer Breakfast Potatoes
- Scalloped Potatoes
- Baked French Fries
Potato Pancakes Recipe (Potato Latkes)
- 1 ½ lbs Idaho or Russet potatoes peeled and cubed
- 1 medium onion sliced
- 3 Tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp ground black pepper
- Olive Oil for sauteeing
- Add the potatoes and onions into a blender, blend until smooth.
- Put the mixture through a sieve to drain about 3-4 tablespoons of excess juice.
- Add the potato puree into a bowl and stir in flour, salt, pepper and stir.
- In a large skillet, add enough just to cover the bottom the bottom of a skillet.
- Once the oil is added, add the potato mixture to the skillet using a 1/4 measuring cup scoops for even sized pancakes.
- Saute the pancakes until golden and crispy about 3-4 minutes per side. Remove to a paper lined tray. Repeat with remaining ingredients adding more oil if needed or use a second skillet.
- Serve with sour cream.