Perfect Potato Pancakes Recipe

Crispy on the Outside, Fluffy on the Inside — The Ultimate Comfort Food!

There’s something timeless and cozy about a plate of hot, golden potato pancakes straight from the skillet. Crispy edges, tender centers, and that irresistible savory flavor — these Perfect Potato Pancakes are the kind of dish that takes you straight back to grandma’s kitchen.

Whether you call them Latkes, Kartoffelpuffer, or simply Potato Pancakes, this classic recipe is comfort food at its finest. They’re easy to make, budget-friendly, and absolutely delicious served with sour cream, applesauce, or even smoked salmon for an elevated twist.

Let’s dive into the step-by-step guide to making the crispiest, fluffiest potato pancakes you’ve ever had — every bite crunchy, golden, and full of flavor.

Ingredients

You only need a handful of simple ingredients — but each one plays a key role in achieving that perfect texture and flavor balance.

For the Potato Pancakes:

4 large russet potatoes (about 2 lbs), peeled
1 small onion, finely grated
2 large eggs
¼ cup all-purpose flour (or more as needed)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional, for flavor)
Oil for frying (vegetable, canola, or sunflower oil work best)

For Serving (Optional but Delicious):

Sour cream
Applesauce
Chopped green onions or chives
Smoked salmon or crispy bacon for a savory touch

Instructions

Step 1: Prepare the Potatoes

Peel the potatoes and place them in a bowl of cold water to prevent browning while you prepare the rest.

Then, using a box grater or food processor with a shredding attachment, grate the potatoes into coarse shreds.

Pro Tip: Russet or Yukon Gold potatoes work best because they have just the right starch content for crispy edges and fluffy centers.

Step 2: Grate the Onion

Finely grate the onion and combine it with the shredded potatoes. The onion adds both moisture and flavor, keeping the pancakes from tasting bland.

If you prefer a milder flavor, sauté the onion for a minute or two before mixing it in.

Step 3: Remove the Excess Moisture

This step is key for crispiness!
Place the grated potato and onion mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl.

Let the liquid sit for a minute — you’ll notice the starch settles at the bottom. Carefully pour off the liquid but keep the starch — this will help bind your pancakes together and make them extra crispy.

Step 4: Make the Batter

Return the drained potatoes and onion to a mixing bowl. Add the reserved potato starch, eggs, flour, salt, pepper, and garlic powder (if using). Mix until well combined — the mixture should be slightly thick and sticky.

If it feels too wet, sprinkle in a bit more flour.

Step 5: Heat the Oil

In a large nonstick or cast-iron skillet, pour in about ¼ inch of oil and heat over medium-high heat until shimmering.

You can test the oil by dropping a small bit of batter — if it sizzles immediately, it’s ready.

Step 6: Fry the Pancakes

Working in batches, drop about 2 tablespoons of batter per pancake into the hot oil, flattening each one with the back of a spoon to form thin rounds.

Fry for 3–4 minutes per side, or until golden brown and crispy. Adjust the heat as needed so they don’t burn before the centers cook through.

Pro Tip: Don’t overcrowd the pan — it lowers the oil temperature and prevents crisping.

Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.

Step 7: Serve and Enjoy

Serve your potato pancakes hot and fresh! They’re best eaten right away while crispy.

Top with sour cream and chives for a savory version, or go traditional with a spoonful of applesauce for a touch of sweetness.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (makes about 12 pancakes)
Calories: ~180 per pancake (depending on oil used)

Tips for the Best Potato Pancakes

Squeeze out the liquid well – this is the secret to getting crisp, non-soggy pancakes.
Cook over medium-high heat – too low and they’ll soak up oil; too high and they’ll burn before cooking through.
Keep warm in the oven – place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you fry the rest.
Use fresh potatoes – older potatoes release more liquid and can make your batter gummy.
Don’t flip too soon – let the first side brown properly before turning for the perfect crust.

Serving Ideas

These potato pancakes are incredibly versatile — enjoy them for breakfast, brunch, lunch, or dinner!

Serve with eggs and bacon for a hearty breakfast.
Pair with grilled sausages or schnitzel for a German-inspired dinner.
Top with smoked salmon, sour cream, and dill for a fancy appetizer.
Make them mini-sized and serve with dips at parties.

Variations to Try

Cheesy Potato Pancakes: Stir in ½ cup of shredded cheddar or mozzarella before frying.
Herbed Pancakes: Add 2 tbsp of chopped parsley, chives, or dill for extra freshness.
Spicy Twist: Mix in a pinch of cayenne pepper or paprika for a little heat.
Sweet Version: Add a tablespoon of sugar and serve with cinnamon and applesauce for a dessert-style pancake.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Lay cooked pancakes on a baking sheet and freeze until solid, then transfer to freezer bags for up to 2 months.
Reheat: For best results, reheat in an oven or air fryer at 375°F until hot and crisp again. Avoid microwaving — it makes them soggy.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: It’s best to cook the pancakes right after mixing — the potatoes can oxidize and turn gray if left too long.

Q: What’s the best oil for frying?
A: Use oils with a high smoke point like canola, sunflower, or vegetable oil. They stay stable at frying temperatures.

Q: Can I use leftover mashed potatoes?
A: Yes! Mix mashed potatoes with an egg, flour, and seasoning to form patties and fry them — different texture, but still delicious.

Q: How do I keep them from falling apart?
A: Make sure you squeeze out all the excess liquid, and don’t flip until the first side is fully browned. The starch and egg need time to set.

Why You’ll Love This Recipe

These Perfect Potato Pancakes are crispy, golden, and comforting in every bite. They strike the perfect balance — crunchy outside, soft and fluffy inside — and go with just about anything.

It’s a recipe you can make year-round, whether for a cozy breakfast, a festive holiday spread, or a quick weeknight dinner. Once you make them from scratch, you’ll never go back to frozen or boxed versions again.