Potato Pancake Recipe
Looking for a cozy breakfast treat? My Potato Pancake Recipe brings crisp-edged bites of comfort food right to your plate—with simple, homemade ingredients and no-fuss prep.
These golden discs trace back to my grandma’s kitchen in Pennsylvania Dutch country, where weekends meant family gathered around a hot griddle. Freshly grated potatoes mingle with onion and a hint of garlic powder, delivering a flavor punch that screams “weekend brunch.” What makes this recipe special? For starters, you control every ingredient—no mystery additives here. Also, by swapping butter for heart-healthy olive oil, we keep things light without losing that irresistible crunch. I love serving these at Sunday brunch alongside scrambled eggs or a fresh fruit salad; it’s become a little tradition in my home.
Why You’ll Love This Recipe
– Ready in 30 minutes flat—perfect for busy mornings or lazy weekends
– No fancy tools required—just a box grater (or food processor) and a skillet
– Versatile comfort food—serve sweet with applesauce or savory with sour cream
– Gluten-free friendly—just swap in gluten-free flour
– Budget-friendly—simple ingredients you probably already have
– Crowd-pleaser—kids and adults alike can’t resist
– Make-ahead batter—mix up early, then cook when you’re ready
– Freezer-friendly—double the batch and freeze extras for quick reheating
Ingredients
– 2 large russet potatoes (about 1¼ lb), peeled and coarsely grated
– ½ medium yellow onion, finely grated (for mild sweetness)
– 1 large egg, beaten at room temperature
– 3 Tbsp all-purpose flour (or gluten-free 1:1 blend)
– 1 tsp fine sea salt
– ¼ tsp freshly ground black pepper
– ¼ tsp garlic powder (optional, but I love the depth it adds)
– 3 Tbsp olive oil (or avocado oil for higher smoke point)
– 2 Tbsp chopped fresh parsley (optional garnish)
Tips:
• For extra crispiness, rinse grated potatoes under cold water to wash away excess starch, then squeeze out moisture in a clean kitchen towel or cheesecloth.
• Let the egg sit out for 10 minutes before beating—this helps it bind the batter more evenly.
• Use a nonstick or well-seasoned cast-iron skillet to minimize sticking.
Directions
1. Grate and drain: Grab a box grater (the coarse side) and grate your potatoes and onion into a large bowl. Splash them with cold water, swirl gently, then drain. Wrap the mixture in a clean dish towel and squeeze firmly to remove as much liquid as you can—this step is crucial for crisp pancakes!
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Mix the batter: Return the squeezed potato-onion mix to your bowl. Add the beaten egg, flour, salt, pepper, and garlic powder. Stir with a wooden spoon until just combined; you’ll see little bits of potato and onion sticking together. Don’t overmix—tender centers matter!
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Heat the pan: Set your skillet over medium heat and add 1 tablespoon of oil. You’ll know it’s ready when a drop of water sizzles on contact.
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Cook pancakes: Scoop about ¼ cup of batter per pancake into the skillet, gently flattening each mound with a spatula. Leave space—these like to spread a bit. Cook for 3–4 minutes or until golden brown on the bottom, then flip and brown the other side, another 3 minutes. Adjust heat as needed; too hot and edges will burn before centers set.
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Keep them warm: Transfer finished pancakes to a wire rack set over a baking sheet in a 200°F oven. This keeps them crisp while you finish the batch.
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Garnish and serve: Top with a sprinkle of parsley, a dollop of sour cream, applesauce, or just a pat of butter. Don’t hesitate to get a little messy—these are meant to be devoured!
Servings & Timing
Yield: Makes 10–12 pancakes (serves 2–4)
Prep Time: 15 minutes (including grating and draining)
Cook Time: 15 minutes (about 3–4 minutes per side)
Total Time: 30–35 minutes (plus optional warm-holding time)
Variations
– Sweet Potato Twist: Swap russets for sweet potatoes and add a pinch of cinnamon for a brunch-worthy spin.
– Cheddar & Chive: Stir in ¼ cup shredded sharp cheddar and 2 Tbsp chopped chives for a savory upgrade.
– Vegan Version: Use a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water) and nondairy milk instead of egg.
– Herb Infusion: Replace parsley with dill or tarragon for a fresh, garden-inspired flavor.
– Spicy Kick: Mix in ¼ tsp cayenne or a few drops of hot sauce to wake up your taste buds.
– Grain-Free Option: Swap flour for almond meal or coconut flour, adjusting quantity to maintain batter consistency.
Storage & Reheating
To Store: Keep cooled pancakes in an airtight container in the fridge for up to 3 days. For longer life, layer between parchment paper and freeze flat in a zip-top bag for up to a month.
To Reheat: For best texture, pop them into a 375°F oven for 8–10 minutes, flipping halfway. Short on time? Microwave for 30 seconds, then crisp in a hot skillet for 1 minute per side.
Make-Ahead Tip: Prepare the batter and store it in the fridge for up to 4 hours—great when mornings are rushed. Just give it a quick stir before scooping.
Notes
• Moisture is the enemy of crispness: don’t skip the squeeze.
• If pancakes stick, wipe out the pan and add fresh oil—old oil can cause uneven browning.
• Keep the skillet at a steady medium heat; a too-hot surface will char the edges and leave the middle undercooked.
• I sometimes add a pinch of nutmeg for warmth, especially around the holidays—trust me, it’s lovely.
• Feel free to taste-test one pancake first to tweak your seasoning before cooking the rest.
FAQs
Q: Can I use red potatoes instead?
A: Absolutely—red potatoes work fine, though they yield a slightly softer texture. Just drain well.
Q: My pancakes fall apart; how do I fix that?
A: Make sure you squeeze out excess moisture and don’t skimp on the egg or flour—they’re your binding agents.
Q: Can I bake these instead of frying?
A: Yes—spread batter in a greased muffin tin and bake at 400°F for about 20 minutes, flipping halfway.
Q: Are these gluten-free?
A: They can be! Use a 1:1 gluten-free flour substitute and double-check your other seasonings.
Q: How do I keep them from tasting greasy?
A: Wipe the pan between batches and use just enough oil to coat the surface. Drain on paper towels if needed.
Q: What’s the best oil to use?
A: Oils with high smoke points—like canola or avocado oil—work well. Olive oil adds flavor but watch heat to prevent burning.
Q: Can I make the batter ahead?
A: Yes, refrigerate the mixed batter up to 4 hours; drain any extra liquid before cooking.
Q: How can I make these dairy-free?
A: This recipe is already dairy-free—just check your oil and flour for any hidden additives.
Conclusion
Crispy, golden, and utterly satisfying, this Potato Pancake Recipe hits the spot whether you’re craving a comforting breakfast or a simple snack. With minimal ingredients and plenty of wiggle room for twists, it’s become a staple in my kitchen—and, I hope, yours too. Give it a try, share your photos (use #CozyKitchenCreations), and let me know how you customize your own batch. Explore more of my favorite easy brunch dishes like Sweet Potato Waffles or creamy Cream Cheese Pancakes. Happy cooking!
Potato Pancake Recipe
Ingredients
- 2 large russet potatoes peeled and coarsely grated
- 1/2 medium yellow onion finely grated (for mild sweetness)
- 1 large egg beaten at room temperature
- 3 Tbsp all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional, but adds depth)
- 3 Tbsp olive oil (or avocado oil) for higher smoke point
- 2 Tbsp chopped fresh parsley (optional garnish)
Instructions
- Grate potatoes and onion, drain excess liquid, and squeeze out moisture. This step is crucial for crisp pancakes!
- Combine potato-onion mix with beaten egg, flour, salt, pepper, and garlic powder. Stir until just combined.
- Set skillet over medium heat, add oil, and wait for it to sizzle.
- Scoop batter into skillet, flatten, and cook until golden brown. Flip and brown the other side.
- Transfer finished pancakes to a wire rack over a baking sheet in a 200°F oven to keep them crisp.
- Top with parsley, sour cream, applesauce, or butter. Enjoy warm and messy!
