Shredded russet potatoes, onions, eggs, flour, and oil come together in this Classic Potato Pancakes Recipe for a golden, crispy treat.
I didn’t grow up in a five-star kitchen. We didn’t use words like “roux” or “reduction.” We had margarine in a tub, a stovetop that clicked loudly before it lit, and my mom’s well-worn skillet that always tilted just slightly to the left. And somehow, every time she made her classic potato pancakes, they were perfect. Well, almost.
She’d always burn one side just a little—because she’d wander off to check the laundry or change the radio or chat with whoever walked through the door. And somehow, I swear that crispy edge became the best part.
So when I make this classic potato pancakes recipe now, I don’t aim for perfection. I aim for comfort. For something warm and golden on a cold morning, for the sizzle that fills a quiet kitchen with noise, and for that first bite that says, you’re home now. Even if it’s not the one you grew up in.
Why You’ll Love This Classic Potato Pancakes Recipe?
Let’s be honest—this isn’t groundbreaking food. It’s not fancy. It’s not viral. You probably won’t see them on a tasting menu anywhere. But you know what? These potato pancakes get it right in ways a lot of other dishes don’t.
They’re crunchy without trying too hard. Soft without being mushy. Rustic in a way that makes you want to eat them standing up, with your fingers, over the stove while the rest are still frying.
They’re also cheap, fast, and made from stuff you probably have sitting around anyway. Which is good news if, like me, you’ve had weeks where dinner planning goes from “creative” to “what’s left in the fridge and how hungry am I, really?”
Ingredient Notes:
Nothing fancy here. But if you’re missing something, I’ll tell you what I’ve done in a pinch that still turned out pretty great. Or at least good enough that nobody noticed.
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4 russet potatoes – Peel ’em, grate ’em. They’re starchy enough to hold together without making you mix in half a bag of flour.
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1 medium onion – It gives the pancakes flavor and a little bite. I’ve forgotten it before. The result? Fine. But not right.
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2 eggs – I once only had one. It was okay. Not ideal, but they stayed together… mostly.
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¼ cup flour – Not much. Just enough to keep the pancakes from falling apart like my Friday afternoon plans.
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Salt & pepper – Start small. You can always sprinkle more later. Unless you’re me and forget completely.
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Oil for frying – I use vegetable oil. One time I tried butter because I was feeling fancy. Let’s just say… it was not one of my proudest experiments.
How To Make Classic Potato Pancakes?
Step 1: Peel and grate.
Use a box grater or food processor. If you’re doing it by hand, I recommend music. Or a podcast. Or, you know, a little deep breathing to avoid resenting your potatoes.
Step 2: Squeeze the life out of it.
Seriously. Dump the grated stuff into a clean towel and twist it like you’re ringing out a beach towel after a thunderstorm. Get. That. Liquid. Out. Don’t skip this unless you like soggy pancakes and mild heartbreak.
Step 3: Save the starch.
Let the squeezed liquid sit. You’ll see some white gunk settle at the bottom. That’s your friend. Drain the water, keep the starch.
Step 4: Mix it all up.
Potato, onion, eggs, flour, salt, pepper, starch. Stir until it looks like a mess you’d regret dropping on your kitchen floor. If it feels too loose, toss in another pinch of flour. Or don’t. It’ll still taste good.
Step 5: Fry it up.
Heat oil in a skillet—enough to lightly coat the pan, not deep-fry level. Drop in spoonfuls, flatten gently with the back of the spoon, and leave them alone. Don’t hover. Let them crisp up before flipping. They need their space.
Step 6: Drain and devour.
Paper towels are your friend. Or a wire rack if you’re feeling extra. Serve hot. Or warm. Or cold, straight from the fridge the next day because let’s be real, you couldn’t wait.
Want To Save This Recipe?
Storage Options:
Reheat in a skillet or toaster oven to bring back the crisp. Microwave is quick, but yeah—they’ll be soft. Still tasty, but more… “leftover vibes.”
They also freeze well. Just layer them between parchment paper in a bag or container. Reheat straight from frozen in the oven at 375°F until sizzling again. Not exactly like fresh, but honestly? Still really good.
Variations and Substitutions:
We all get curious in the kitchen. And sometimes reckless. Here’s what I’ve learned:
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Sweet potatoes – Sweeter. Softer. Needs more salt and maybe a little cinnamon.
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Add cheese – Yes. Always yes. Parmesan crisps up nice.
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Toss in herbs – Dill, parsley, thyme… depends on the mood. Chives are great.
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Make ’em spicy – Red pepper flakes or a bit of jalapeño. Totally changes the game.
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No flour? Use breadcrumbs. Or just wing it. It’ll hold together okay with enough egg and stubbornness.
What to Serve with Classic Potato Pancakes?
Here’s what I like to put on or next to mine. No wrong answers though—just go with your gut.
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Sour cream – Obviously. Cold + creamy + crispy = love
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Applesauce – Don’t knock it. The sweet-savory combo? Fire.
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Fried egg – Especially if the yolk’s runny. You know what I’m talking about.
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Smoked salmon + capers – Fancy brunch vibes. Instant upgrade.
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Leftover chili – I tried it once. Not traditional, but wow. Unexpected win.
Frequently Asked Questions:
Can I use Yukon Gold potatoes?
You can. They’re waxier, so the pancakes will be a little softer. Still good, just not quite as crispy.
Can I make the mix ahead?
You can grate ahead, but keep the mix in water if you’re doing it more than an hour ahead. Drain well before cooking or they’ll be gray and sad.
Are they gluten-free?
Only if you swap the flour. Try potato starch or a GF blend. I’ve done it for a friend. Nobody noticed.
This Classic Potato Pancakes Recipe is one of those rare dishes that shows up humble and leaves a big impression. It’s comfort food without the performance. It doesn’t require anything fancy, and it doesn’t pretend to be trendy. It just works. Like old sweatshirts, handwritten notes, and quiet Saturday mornings.
So if you’re craving something warm and real—something you can eat at the table or off a napkin while the next batch fries—this one’s for you.
And if you do try it, please tell me. Did you burn the first one like I always do? Add garlic? Serve it with something totally weird? I’m all ears. Let’s talk pancakes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Potato Pancakes Recipe
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ c all-purpose flour
- ½ teaspoon sea salt or to taste
- ¼ teaspoon pepper or to taste
- 2 tablespoon vegetable oil for frying
Instructions
- Prep the veggies: Peel and cube the potatoes. And onion if using a food processor. Or grate them if using a grater.
- Strain and squeeze: Put the potato mixture into a fine strainer. Or kitchen towel. And squeeze out as much liquid as possible into a bowl. Discard the liquid. But keep the white potato starch at the bottom.
- Mix it all up: Return the potato mixture to the bowl with the starch. Add eggs, flour, salt, and pepper. And mix well.
- Fry them up: Heat vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet. And spread slightly. Fry for about 2-3 minutes on each side. Until crispy and golden brown.
- Serve and enjoy: Place pancakes on a paper towel to absorb excess oil. Serve hot and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Turned out great!!
My husband and I live bed this recipe I just added a little bit more chicken broth and added a dash of Cajun and chives for a garnish!! This is definitely in my favorite food folder