Quick Description
These Classic Potato Pancakes are the perfect combination of crispy on the outside, soft on the inside, and packed with flavor. Made with simple ingredients—grated potatoes, onions, eggs, and just a hint of flour—these pancakes are a nostalgic, no-fuss dish that’s sure to satisfy. No fancy ingredients needed, just the basics for a comforting meal!
Servings & Timing
Serves: 4 servings (4 pancakes)
Prep Time: 10 minutes
Cook Time: 10 minutes (2–3 minutes per pancake)
Total Time: ~20 minutes
Ingredients List
- 4 russet potatoes, peeled and grated
- 1 medium onion, finely chopped
- 2 eggs (1 will work in a pinch, but 2 is ideal)
- ¼ cup flour (just enough to hold everything together)
- Salt and pepper, to taste
- Oil for frying (vegetable oil preferred, but use what you have)
Instructions
-
Grate the Potatoes
Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. -
Prepare the Ingredients
Finely chop the onion and add it to the grated potatoes. Crack the eggs into the mixture and stir well. -
Add Flour & Season
Add the flour, salt, and pepper to the potato mixture. Stir until everything is combined and the mixture holds together. -
Heat the Oil
Heat about 2 tablespoons of oil in a skillet over medium heat. -
Fry the Pancakes
Scoop a spoonful of the mixture into the hot skillet, pressing it down slightly to form a pancake shape. Fry for 2–3 minutes on each side or until golden brown and crispy. -
Serve
Once crispy and golden, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Serve immediately with sour cream or applesauce for extra flavor.
Nutrition (per pancake – approximate)
Calories: 150
Protein: 3g
Carbs: 28g
Fat: 5g
Fiber: 4g
Sugar: 2g
Benefits
- Simple & satisfying—no frills, just classic comfort food
- Versatile—great for breakfast, lunch, or dinner
- Naturally gluten-free—just a small amount of flour to bind
- Packed with fiber—from potatoes and onions
- Budget-friendly—uses basic pantry ingredients
Additional Notes
- Onions: Add extra flavor and texture. If you forget them, it’s still fine, but they do add a nice bite.
- Eggs: Ideally use two eggs to bind the mixture together, but one can work in a pinch.
- Oil: Vegetable oil is best for frying, but olive oil can work too if you’re feeling adventurous.
- Flour: You can use a gluten-free flour mix if needed. Just a little bit is enough to hold it together.
Dietary Info
Vegetarian: ✅
Gluten-Free Option: ✅ (with gluten-free flour)
Low-Calorie: ✅
Low-Carb: ❌ (but a great comfort food for carb lovers!)
Brief Introduction
These Classic Potato Pancakes are one of the simplest yet most satisfying dishes you can make. Crispy, golden, and perfectly comforting, they take you back to childhood memories and warm kitchens. Whether served as a side dish or a meal on their own, they’re sure to please everyone at the table.
Step-by-Step Cooking Guide
Grate potatoes → Mix with onions, eggs, flour, salt, and pepper → Heat oil → Fry pancakes → Serve
Ingredient Details & Substitutions
- Russet Potatoes: Great for frying because they’re starchy. If you use another type of potato, the texture may change.
- Onions: Use red onions for a bit of sweetness or green onions for a milder flavor.
- Flour: If you want to make it lighter, you can use oat flour or a gluten-free flour blend.
Recipe Variations & Serving Suggestions
Variations
- Cheesy Potato Pancakes: Add ½ cup shredded cheese into the mix for a cheesy version.
- Spicy Potato Pancakes: Add some chili flakes or a pinch of cayenne for a kick.
- Herb Potato Pancakes: Add a tablespoon of fresh herbs like parsley or thyme for extra flavor.
Serve With
- Sour cream or applesauce for a classic pairing
- A fried egg on top for a full meal
- Gravy for extra comfort
Storage & Make-Ahead
Refrigerate: up to 3 days in an airtight container
Freeze: up to 1 month (layer with parchment paper to prevent sticking)
Reheat: in a skillet or air fryer for best crispness
FAQs
Can I make these ahead of time?
Yes! Make the mixture ahead and refrigerate it. Fry them when you’re ready to serve.
Can I use a different kind of potato?
Yes, but russet potatoes are the best for this because of their high starch content.
What if the mixture is too wet?
If the mixture is too wet, add a little more flour to thicken it.
Optional Personal Story
I’ve made these Classic Potato Pancakes countless times, and they’ve always been a hit with my family. The best part? They’re super easy, and no one ever notices if I forget the onions!
Call-to-Action
Try these Classic Potato Pancakes tonight and let them become a family favorite! Crispy, delicious, and full of flavor, they’re the ultimate comfort food.
