I can’t be the only one who feels classic potato pancakes instantly transforms a standard meal into comfort food, Oh how potato pancakes take me home. I can still taste it – that crispy potato pancake that is also soft and flavorful on the inside. A perfect combination of comfort food and joy. No matter if they were served with onion dip, applesauce, or some tart sour cream, there’s no denying that every kitchen around the world needs them in some form.
Let me save you some time; no. They’re not fancy hash browns. What separates potato pancakes apart from the rest is the perfect mix of shredded potatoes and onions along with the ideal amount of crispy edges and tender middles (which by the way, is how every pancake should be made). With zero hassle potato pancakes are extremely versatile which sadly is oh so fast.
Now it’s time to roll-up your sleeves, grab a bag of potatoes and a pan and head over to the stove, it is time to get cooking.
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Quick Guide
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Why You’ll Love Classic Potato Pancakes
- Super crispy – That golden-brown crust? Perfection.
- Easy to make – No fancy ingredients, no complicated steps.
- Pairs with anything – Breakfast, lunch, dinner…or midnight snack.
- Great for leftovers – Make a big batch and reheat when the craving hits.
- Total comfort food – Simple, satisfying, and straight-up delicious.
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Ingredients You’ll Need
Now before we dive in, let us go over ingredients. All you need is something basic – not any fancy items:
- Potatoes – Russet potatoes are the best for that crispy texture.
- Onion – Adds flavor and a little moisture.
- Eggs – Helps bind everything together.
- Flour – Just a little to keep things from falling apart.
- Salt & Pepper – Simple seasoning, big impact.
- Oil – For frying (you want something with a high smoke point).
That’s it! You are five minutes away from classic potato pancake heaven with a hot pan.
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How to Make Classic Potato Pancakes
Step 1: Shred the Potatoes
Go grab a cheese grater, or food processor if you’re feeling fancy, and shred those potatoes. The finer, the crispier!
Step 2: Drain the Potatoes
And here’s a tip that changes everything – My favorite of all quirks is removing extra moisture. If you take a clean kitchen towel and wrap your grated potatoes in it, then squeeze it like there’s no tomorrow. Your pancakes are bound to turn out crispier than ever.
Step 3: Mix It Up
Toss the shredded potatoes into a bowl with grated onion, eggs, flour, salt, and pepper. Mix it all up until everything’s nicely coated.
Step 4: Fry to Perfection
Get a pan ready over a medium-high flame and heat some oil. Spoon in the batter and make sure to flatten it a little bit. Cook until golden brown on both sides, for about 3-4 minutes.
Step 5: Drain and Serve
Serve with your perfect toppings once hot. Place the finished pancakes on a plate with paper towels underneath them so that they can absorb any excess oil.
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The Best Toppings for Classic Potato Pancakes
Topping time folks! Whether you like sweet or savory, I’m of the opinion that you can easily combine both.
Classic Options:
- Sour cream (the OG)
- Applesauce (a little sweet, a little tangy)
- Chopped chives (for that fresh kick)
Fun Twists:
- Smoked salmon & cream cheese (fancy but easy)
- Spicy mayo (for a little heat)
- Avocado & poached egg (because why not?)
Honestly, classic potato pancakes go with anything. Go wild.
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What is the Difference Between Latkes and Potato Pancakes?
That is an amazing question! Potato pancakes and latkes do share certain characteristics as they will always be crunchy, golden brown in color and prepared using shredded potatoes. Latkes and potato pancakes are quite similar but there are some differences.
1. Ingredients & Texture
- Potato pancakes are typically made with finely grated potatoes, giving them a smoother texture. They use flour or matzo meal as a binder but in smaller amounts, making them lighter.
- Latkes tend to have a rougher texture because the potatoes are usually shredded coarsely. They also often include baking powder, giving them a slightly puffier, crispier bite.
2. Binding Agents
- Potato pancakes usually just have eggs and a little flour to hold them together.
- Latkes often use more flour or matzo meal and sometimes even a bit of baking powder for extra crispiness.
3. Frying Method
- Potato pancakes are fried in a thin layer of oil, similar to how you’d cook regular pancakes.
- Latkes are fried in more oil, almost like shallow frying, which results in a crispier texture.
4. Origins & Tradition
- Potato pancakes are a staple in many European cuisines, including German, Polish, and Russian. They’re eaten year-round and don’t necessarily have a holiday connection.
- Latkes are traditionally made for Hanukkah in Jewish households. The oil used to fry them symbolizes the miracle of the holiday.
Bottom Line
If you like a smoother, more delicate pancake, go for potato pancakes. If you love crispy edges and a heartier texture, latkes are your pick. Either way, you can’t go wrong!
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What to Serve with Classic Potato Pancakes
Now, if you want to make a full meal out of it, here’s what pairs perfectly with classic potato pancakes:
For Breakfast:
- Scrambled eggs and bacon (because duh)
- Fresh fruit on the side
- A hot cup of coffee (a must)
For Dinner:
- Roast chicken or beef
- A fresh green salad
- A warm bowl of soup
And how can we ignore the dessert? When preparing something that is crispy and perfect, you definitely need a sweet dish to complement it. What do I suggest? The Best Homemade Hot Chocolate Recipe – because what is as delicious as having crispy golden pancakes and then indulging in a delicious mug of rich creamy hot chocolate? It’s the coziest combination. If you’re feeling adventurous, dip a pancake in there. Go ahead, no judging here.
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Tips for the Crispiest Potato Pancakes
- Use starchy potatoes – Russets work best!
- Squeeze out the liquid – This makes or breaks the crisp factor.
- Don’t overcrowd the pan – Give each pancake space to get golden.
- Use hot oil – If the oil isn’t sizzling, your pancakes won’t be crispy.
- Serve immediately – The fresher, the better.
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Leftovers? Here’s What to Do
In the unlikeliest scenario that you happen to have some classic potato pancakes left, you can keep it in the refrigerator for a maximum of three days. You are able to reheat them by preheating the oven to 375°F for 10 minutes or heating them in a pan.
Feel like they should go in the freezer? Absolutely! Just freeze them on a baking sheet then transfer to a freezer bag and they will be ready to eat whenever. For best results, reheat in the oven.
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What is the Traditional Name for Potato Pancakes?
The conventional title for potato pancakes varies according to the area and customs. Following are some of the most widespread names:
- Latkes – The Jewish name for potato pancakes, especially popular during Hanukkah.
- Kartoffelpuffer – The German name, often served with applesauce.
- Draniki – The Belarusian and Russian version, typically made with fewer ingredients.
- Placki ziemniaczane – The Polish name for potato pancakes, often topped with sour cream or goulash.
- Bramboráky – The Czech name, usually seasoned with garlic and marjoram.
Each version has slight differences in preparation, but they all share that crispy, golden goodness we love!
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Frequently Asked Questions About Classic Potato Pancakes
Q: Can I make classic potato pancakes ahead of time?
A: For sure! Cook them, allow them to cool off, and then pop them in the oven whenever you need to serve.
Q: What’s the best oil for frying?
A: It’s best to use either vegetable oil, canola oil, or any oil that is great for deep frying. Choose an oil that won’t burn almost instantly.
Q: Can I make them gluten-free?
A: Yes! Replace the gluten containing flour with a gluten free substitute like cornstarch or almond flour.
Q: What potatoes are best for potato pancakes?
A: Russets have the ideal starch to moisture ratio which means, they’re the best choice for potato pancakes. Combining russets with Yukon golds will give you a pancake with a crispy outside and soft inside. If you prefer creamier pancakes, blend in some Yukon golds to achieve a tender and crispy mixture.
Q: Why are my potato pancakes not crispy?
A: The reason your potato pancakes aren’t crispy is because there is excess moisture! To prevent this, be sure to squeeze the water out of the already shredded potatoes with a kitchen towel. Furthermore, make sure to fry the pancakes in hot oil and also don’t overcrowd the pan which would make the pancakes steam and not crisp.
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Reader Feedback
Sarah J.“I experimented with this recipe last night and let’s just say that it was a WOW moment; I loved the crispiness. By squeezing out the extra liquid from the potatoes, I managed to attain the desired outcome! The taste was delightful and my family loved it as well”
Mike R.“Delicious potato pancakes! I will make those again. I paired them with sour cream and smoked salmon and they were gone in minutes.”
Your feedback means the world to us! Have you tried these classic potato pancakes? Let us know in the comments below! We’d love to hear how they turned out for you—your tips and tweaks help everyone. Don’t forget to follow us on Instagram, Pinterest, and Facebook for more delicious, crispy, and comforting recipes!
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Here you go, the simplest and quickest classic potato pancakes you have ever made. These beauties are perfect for any time of day, whether it be breakfast, dinner or a quick snack, they never fail to deliver.
And speaking of comfort food, I must add that it is remotely acceptable to pair these with the best hot chocolate recipe for dessert. Comfort food should never come with restrictions.