Potato Pancakes
Potato Pancakes That Totally Hit the Comfort Spot
Because let’s be real — sometimes you just need crispy, golden, cozy goodness that feels like a hug in every bite.
Babe, hear me out…
I was having one of those mornings where cereal just wasn’t cutting it. You know the vibe — chilly kitchen, sleepy eyes, and craving something warm and crispy. I stared at my potatoes and thought, “Hmm… maybe pancakes, but savory?” Next thing I knew, I was grating away, flour flying, and whispering to myself, “We’re about to make magic.” And y’all, magic happened.
Why I Love This Potato Pancakes Recipe
These pancakes aren’t just side dishes. They’re golden, crispy, slightly salty, and soft in the center — basically perfection. I love this recipe because it’s simple, forgiving, and totally customizable. Burned a little edge? Still amazing. Forgot an ingredient? Still delicious. And the smell! Girl, your kitchen will smell like a cozy diner, and honestly, I danced a little while flipping the first batch.
It’s perfect for breakfast, brunch, or even dinner. Serve them with sour cream, applesauce, or just straight up — because some things are perfect on their own.
Ingredients You’ll Need
Potato Pancakes Ingredients
- 4 medium potatoes (peeled and grated)
- 1 small onion (grated or finely chopped)
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2–3 tbsp vegetable oil for frying
Optional Decorations
- Sour cream or yogurt
- Applesauce
- Chopped chives or parsley for garnish
Step-by-Step Instructions
1. Prep the Potatoes
Peel and grate your potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible. Dry potatoes = crispy pancakes. I may have danced while wringing mine — just saying.
2. Mix the Batter
In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Stir until it forms a sticky, slightly lumpy mixture. This is your cozy base.
3. Heat the Pan
Add a couple tablespoons of oil to a skillet over medium heat. You want it hot enough to sizzle but not smoking. First pancake is always a test — embrace it.
4. Fry to Golden Perfection
Spoon a portion of batter into the pan, flatten slightly, and fry 3–4 minutes per side until golden and crispy. Repeat until all pancakes are done. Tip: keep them warm on a baking sheet in the oven while finishing the batch.
5. Serve & Enjoy
Stack ‘em high, top with sour cream, applesauce, or a sprinkle of fresh herbs, and dig in. That first bite? Crunchy edges, soft center, pure happiness. “Whoa, I made this?! Yes girl, yes you did.”
Tips for the Perfect Potato Pancakes
- Dry your potatoes well: The drier, the crispier.
- Don’t overcrowd the pan: Give each pancake room to crisp.
- Medium heat is key: Too hot burns the edges; too low = soggy.
- Adjust seasoning: Taste your batter — sometimes potatoes need a little extra love.
Variations You’ll Love
- Cheesy Potato Pancakes: Add shredded cheddar to the mix for melty goodness.
- Spiced Up: A pinch of paprika or garlic powder gives a flavor kick.
- Sweet Potato Version: Swap regular potatoes for sweet potatoes — cozy twist!
- Herb Heaven: Mix in fresh dill, parsley, or chives for green magic.
Serving Suggestions
Pair these pancakes with:
- A dollop of sour cream or Greek yogurt
- Applesauce or cranberry sauce for a sweet contrast
- A side of smoked salmon or grilled veggies for brunch vibes
- Hot coffee or fresh orange juice to complete the cozy breakfast experience
Babe, take a bite and let that golden crispiness hit. It’s the kind of dish that makes mornings brighter, brunches happier, and dinners cozier. Potato pancakes aren’t just food — they’re little golden hugs straight from your kitchen.
Love you long time,
Maria
Potato Pancakes
Ingredients
Potato Pancakes Ingredients
- 4 medium potatoes peeled and grated
- 1 small onion grated or finely chopped
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 –3 tbsp vegetable oil for frying
Optional Decorations
- Sour cream or yogurt
- Applesauce
- Chopped chives or parsley for garnish
Instructions
Prep the Potatoes
- Peel and grate your potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible. Dry potatoes = crispy pancakes. I may have danced while wringing mine — just saying.
Mix the Batter
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Stir until it forms a sticky, slightly lumpy mixture. This is your cozy base.
Heat the Pan
- Add a couple tablespoons of oil to a skillet over medium heat. You want it hot enough to sizzle but not smoking. First pancake is always a test — embrace it.
Fry to Golden Perfection
- Spoon a portion of batter into the pan, flatten slightly, and fry 3–4 minutes per side until golden and crispy. Repeat until all pancakes are done. Tip: keep them warm on a baking sheet in the oven while finishing the batch.
Serve & Enjoy
- Stack ‘em high, top with sour cream, applesauce, or a sprinkle of fresh herbs, and dig in. That first bite? Crunchy edges, soft center, pure happiness. “Whoa, I made this?! Yes girl, yes you did.”
Notes
- Drying the grated potatoes is key for extra crispy pancakes.
- Medium heat works best to avoid burning while cooking through.
- Serve with sour cream, applesauce, or fresh herbs for extra flavor.
- Can swap regular potatoes with sweet potatoes for a fun twist.
- Make ahead: Keep cooked pancakes warm in a low oven (200°F/90°C) until ready to serve.
