Potato Pancakes Recipe
Featured Comment
“
Just love potato pancakes, my family would eat several times a week if I would make them that often! Love the idea to freeze – will try that and always then have some on hand! Thank you for your recipes and tips!” ~Margosha
My potato pancakes are inspired by the classic Russian-style potato pancakes, “kартофельные оладьи” or “draniki (драники),” I grew up eating and making at home. They’re a simple, comforting potato dish that’s always been a staple in my family, especially served warm with a generous spoonful of sour cream and fresh dill.
I’ve made these potato pancakes SO many times over the years, and after plenty of testing, I’ve found that the secret to the best texture is removing the excess liquid while keeping the potato starch. That starch helps the pancakes hold together and fry up perfectly crisp on the outside while staying tender inside. I’ve also tested both grating by hand and using a food processor, and the fine texture method gives the most classic, fluffy European-style result every time.
IMPORTANT: Don’t miss the key element of the perfect potato pancake: the starch leftover from straining potatoes.
Table of Contents
Ingredient Tips and Substitutions
- Potatoes – Idaho or russet potatoes are best for making potato pancakes. These potatoes cook soft, crumbly, and also contain a good amount of starch.
- Onion – A white onion is preferred but a yellow onion or Vidalia will also work well.
- Flour – all purpose flour works very well. If you need to make gluten free potato pancakes, use 1:1 gluten free all purpose flour.
- Dill Weed – Fresh dill weed is preferred, but you can use fried in a pinch. Just use a little less because dried herbs are often more potent.
See recipe card for complete information on ingredients and quantities.
How to Make Potato Pancakes
- Remember to peel potatoes and onions before adding to the blender.
- While I like to quickly and easily pulse potatoes and onion in a food processor, you can also use a box grater on a super fine side if you wish.
- When blending, make sure there are no more chunks.
- IMPORTANT STEP: Transfer potato and onion mixture into a mesh strainer bag (image 3) or fine mesh strainer lined with cheese cloth and set it over a mixing bowl. This way, all the liquid will drain into the bowl. Press on the mixture to get the liquid out. The goal is to get most of the liquid out. Once the liquid has been strained out, discard the liquid out of the bowl carefully.
- PRO TIP: I highly recommend that you place the mixture into either a mesh vegetable bag or doubled cheese cloth first, especially if potato mixture is finely blended, and then into the fine strainer.
- KEY ELEMENT: Keep the potato starch. You will see accumulation of white grainy, powdery stuff in the bottom of the bowl. That is starch (see image 4 for visual representation). Don’t discard starch, you will need to mix it into the potato pancake batter. Drain off the liquid but not the starch.
- Mixing and cooking is very easy! Simply mix the potato and onion mixture with remaining ingredients until mixed well. The mixture should hold together when pressed but still be soft and delicate to the touch.
- Pour some oil in a large skillet (or a cooking pan) filling it only about 1/4 inch full, this is best for shallow frying. Preheat oil to 350°F. (Depending on the stove, set the heat to medium or medium-low.)
- Form patties that are about 1/2 inch thick. Patties should be soft and delicate but hold together well.
- Fry for about 3-4 minutes on each side, until golden-brown.
- Take them out with a metal slotted spoon or spatula and gently shake off excess oil. Place potato pancakes onto a paper towel to soak some excess oil before serving.
- PRO TIP: The batter will be soft but you should still be able to form patties. This potato batter is not sticky and a formed patty will be able to slide off the hand easily. Be careful when placing patties into hot oil. Use metal spatula when needed.
Serving Suggestions
- The most traditional and classic way to serve potato pancakes is topped with Applesauce or sour cream. Sour cream can be flavored with different herbs to compliment the flavors of the pancakes.
- Top off each pancake with a dollop of sour cream, shredded cheese, and bacon for a hearty brunch/breakfast option! Potato pancakes can also compliment a classic breakfast of eggs, bacon, and sausage very well.
- If you want to get adventurous, try dipping potato pancakes into Ranch Dressing.
- For more brunch ideas, top off potato pancakes with lox, chicken or your favorite shredded cheese.
Tips for Perfect Potato Pancakes
- Squeeze until no drips: Remove as much liquid as possible from the grated potatoes and onion. Excess moisture is the #1 cause of soggy pancakes.
- Save the starch: Let the drained liquid sit, then pour off the water and keep the white potato starch at the bottom. Mixing it back in helps the pancakes hold together and crisp up.
- Do the oil sizzle test: Best way to test your oil if with a cooking thermometer, of course. But you can drop a small bit of batter into the oil, it should sizzle immediately. If not, the oil isn’t hot enough.
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays steady and the pancakes brown evenly.
- Form gently: The batter is soft but should hold its shape. If pancakes fall apart, squeeze more liquid or add a little more flour.
- Keep warm between batches: Place cooked pancakes on a wire rack over a baking sheet in a 200°F oven to keep them crisp while finishing the rest.
Storing, Freezing and Reheating Instructions
Potato pancakes are best fresh, of course, but they do store very well. Let them cool completely before storing to prevent them from turning soggy.
- Refrigerator: Store leftover pancakes in an airtight container for up to 3-4 days. Place parchment paper between layers to keep them from sticking.
- Freezer: Arrange cooled pancakes in a single layer on a parchment-lined baking sheet and freeze for about 2 hours. (Set a timer!) Once frozen, transfer them to a freezer-safe zip-top bag and store for up to 3 months. You can also portion them into several smaller freezer bags.
Reheating Tips:
- Oven: Reheat at 375°F on a baking sheet for 8-10 minutes (a little longer if frozen).
- Skillet: Warm them in a lightly greased pan over medium heat for a few minutes per side until crisp again.
- Air Fryer: Heat at 360°F for 3-4 minutes for a quick, crunchy finish.
- Avoid the microwave if possible: it tends to make potato pancakes soft and mushy instead of crispy.
Recipe FAQs
If your potato pancakes are falling apart, that means there aren’t enough starch ingredients to hold them together. The ingredients that help them hold together are egg and the leftover cornstarch from blending potatoes. Make sure to add the starch left after draining potatoes – don’t skip that! Another reason could be that you didn’t drain the pureed potatoes well and the batter is too thin.
Yes! Choose either tool, depending on what kind of texture is desired and how much work you want to put into preparing the batter.
A box grater can be used in several different ways. Use the large grater side with the widest holes if you want more of a shredded potato look. Although, the onion will still need to be done on the fine side.
To achieve a finer texture, use small shredding holes. A small shredding side can be used for both, potatoes and onion.
If you want the finest texture, use the rough side with holes that stick out. Those will create the finest texture.
Potato batter is best made fresh because raw potatoes oxidize quickly and can turn gray. If you need a short head start, you can grate and squeeze the potatoes up to 1-2 hours ahead, keep them tightly covered in the refrigerator, and wait to mix in the eggs and flour until right before frying. I don’t recommend making batter ahead of time.
Yes, eggs help bind the pancakes best, but you can substitute if needed. Try using a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) or a simple egg replacer. Keep in mind the pancakes may be slightly more delicate, so squeeze the potatoes very well and add a bit more flour if the batter feels too loose. There will be textural difference!
Plan on about 3 pancakes per person in general, especially if serving with other foods. This recipe makes about 12 pancakes, and it scales easily, just double or triple the ingredients. For parties, keep cooked pancakes warm on a wire rack in a 200°F oven while you fry batches.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Potato Pancakes Recipe
Equipment
- Cooking Pan
- Mixing bowl and spatulas
- Measuring cups
Ingredients
- 3 lbs potatoes Idaho or Russet
- 1 medium onion
- 2 eggs
- 2-3 tbsp all purpose flour* (can substitute gluten free all purpose flour)
- 1 tsp garlic powder
- 1 tbsp fresh minced dill weed
- salt
- fresh cracked black pepper
Instructions
- To make potato pancakes, you can use a box grater or a food processor. Box grater can be used to create a shredded texture of potatoes or a fine texture. Food processor can be used to blend potatoes and onions into fine texture. You can also use food processor with a large grate attachment to quickly create shredded potatoes.
Potato pancake batter:
- One you’ve decided on the texture and which tool to use, peel potatoes and onions.
- Grate potatoes and onions or pulse them in a food processor until there are no more chunks.
- Transfer potato and onion mixture into a fine strainer and set it over a mixing bowl. This way, all the liquid will drain into the bowl. (I highly recommend that you place the mixture into either a mesh vegetable bag or doubled cheese cloth first, especially if potato mixture is finely blended, and then into the fine strainer.)
- Press on the mixture to get the liquid out. The goal is to get most of the liquid out.
- Once the liquid has been strained out, discard the liquid out of the bowl carefully. IMPORTANT NOTE: you will see accumulation of white powdery stuff in the bottom of the bowl, that is starch. Don’t discard starch, you will need to mix it into the potato pancake batter. Drain off the liquid but not the starch.
- Add squeezed potatoes and onions to the bowl with starch and add eggs, flour, salt, garlic powder, and dill weed. Mix everything well.
Cooking potato pancakes:
- Pour oil into a wide cooking pan filling it only about 1/4 inch full. Preheat oil to 350°. Depending on the stove, set the heat to medium or medium-low.
- NOTE: the batter will be soft but you should still be able to form patties. This potato batter is not sticky and a formed patty will be able to slide off the hand easily. Do be careful when placing patties into hot oil.
- Form patties out of the dough that are about 1/2 inch thick. Add patties to hot oil and fry for about 3-4 minutes on each side, until golden-brown.
- Take them out with a metal slotted spoon and gently shake off excess oil. Place potato pancakes onto a paper towel to soak some excess oil before serving.
Video
Notes
- TIP: I highly recommend that you place the mixture into either a mesh vegetable bag or doubled cheese cloth first, especially if potato mixture is finely blended, and then into the fine strainer.
- *Gluten free: You can easily make these potato pancakes gluten free simply by using gluten free all purpose flour instead of regular flour. All remaining ingredients should already be gluten free but double check any packaging to be sure.
- How To Use Box Grater: A box grater can be used in several different ways. Use the large grater side with the widest holes if you want more of a shredded potato look. Although, the onion will still need to be done on the fine side.
To achieve a finer texture, use small shredding holes. A small shredding side can be used for both, potatoes and onion.
If you want the finest texture, use the rough side with holes that stick out. Those will create the finest texture.
Nutrition
More Breakfast and Brunch Recipes
If you love cozy, homemade breakfasts like these potato pancakes, be sure to try a few more reader favorites. Biscuits and Gravy is a hearty classic, while buttermilk pancakes and classic pancakes recipe are perfect for slow weekend mornings. For something savory and satisfying, a fluffy frittata recipe is always a great brunch option, and the loaded baked potato breakfast skillet is packed with bold flavor and comfort in every bite. For an easy potato side at brunch, consider mashed potato cakes.
Originally published on Will Cook For Smiles in March 2019.
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
Categories:
Breakfast Recipes, Brunch Recipes, Holiday Leftover Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Pancake Recipes, Potatoes, Russian Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is my go to recipe! I love how fluffy they are. The smell while they’re cooking is divine!!
Thank you so much! I’m so happy that this has become your go-to recipe. I agree, the smell while they cook is absolutely heavenly! I really appreciate you taking the time to share your feedback.
These are awesome! I’ve added fresh garlic instead of garlic powder and it works great!
That’s a great idea! I’m so glad you liked them 🙂
Just love potato pancakes, my family would eat several times a week if I would make them that often! Love the idea to freeze – will try that and always then have some on hand! Thank you for your recipes and tips!
You’re so welcome! Thanks for stopping by to let me know you liked them!
I tried it at home. thank you for the wonderful recipe of POTATO PANCAKES
Thank you! I am so glad you liked the recipe! 🙂
These are perfection!
Thank you so much, Melissa!