Golden, crispy, and deliciously tender on the inside, these Simple Potato Pancakes are a classic comfort food that never fails to hit the spot. Whether you’re looking for a quick weekday meal or a satisfying snack, these pancakes come together with just a handful of basic ingredients—yet they bring a bold punch of flavor and texture. The exterior crackles with each bite, while the inside stays creamy and savory, making this dish incredibly hard to resist.

What’s even better is their versatility. Serve them as a side with meat, as a main dish with sour cream and chives, or even topped with smoked salmon for an elegant twist. They’re budget-friendly, quick to whip up, and perfect for using up pantry staples like potatoes, eggs, and flour. Once you make them, they’ll become a regular part of your rotation.

Why You’ll Love This Simple Potato Pancakes Recipe

Quick and easy: No fancy ingredients or long prep time—ready in under 30 minutes.
Budget-friendly: Uses affordable, everyday ingredients.
Crispy and golden: Perfect texture every time.
Customizable: Add herbs, cheese, or onions for variations.
Kid-approved: A hit with picky eaters and adults alike.

Preparation Phase & Tools to Use for Simple Potato Pancakes

Before you dive into making these crispy golden delights, getting your prep right will set the tone for a smooth cooking process. The simplicity of this recipe means your tools do most of the work—so having the right ones is key.

Essential Tools and Equipment

Box Grater or Food Processor: Grating the potatoes evenly is crucial for uniform cooking. A food processor speeds up the process if you’re making a larger batch.
Cheesecloth or Clean Kitchen Towel: After grating the potatoes, squeezing out excess moisture is essential to get that crispy texture. Cheesecloth makes this step much easier and more effective.
Mixing Bowl: You’ll need a medium-to-large bowl to combine your ingredients easily.
Nonstick or Cast-Iron Skillet: For achieving that perfect golden crust without sticking. Cast-iron pans are ideal for even browning.
Spatula: A wide, flat spatula helps you flip the pancakes without breaking them.
Measuring Cups & Spoons: Precision matters, especially when balancing flour and seasoning.

Each tool plays a role in enhancing the texture and flavor. Without draining the potatoes, for example, your pancakes can turn soggy instead of crisp.

Preparation Tips

Peel or Not to Peel? If you’re short on time, you can skip peeling the potatoes, especially if you’re using thin-skinned varieties like Yukon Gold. Just scrub them clean.
Drain Well: After grating, be aggressive about squeezing out the liquid. The drier your potatoes, the crispier the pancake.
Keep the Batter Cold: If you’re not frying immediately, store the mixture in the fridge to keep the texture fresh.
Uniform Thickness: Aim for 1/4-inch thickness when frying. Too thick, and they won’t cook evenly; too thin, and they may burn.
Use Medium Heat: High heat can burn the outside before the inside is cooked. Medium heat allows even browning and thorough cooking.

Ingredients for This Simple Potato Pancakes Recipe

You won’t need a long shopping list for these potato pancakes—just a few pantry staples and fresh ingredients come together to form a perfect balance of crisp and creamy.

Here’s what you’ll need:

4 medium russet potatoes, peeled and grated
Russets are ideal because of their high starch content, which helps the pancakes bind and crisp up beautifully.
1 small onion, grated
Adds savory depth and a touch of sweetness when cooked.
2 large eggs
These act as the binding agent to hold your mixture together.
1/4 cup all-purpose flour
Just enough to give the pancakes structure without making them dense.
1 teaspoon salt
Enhances the natural flavor of the potatoes.
1/2 teaspoon ground black pepper
Adds a subtle warmth and mild bite.
1/4 teaspoon baking powder (optional)
Gives a bit of lightness to the texture, especially if you like a slightly fluffier pancake.
Vegetable oil or canola oil, for frying
Neutral oils are best for achieving a golden, crisp exterior without overpowering the flavor.

Optional for serving:

Sour cream
Fresh chives or green onions
Applesauce (for a classic sweet-savory combo)

Step-by-Step Instructions for Making Simple Potato Pancakes

Making these potato pancakes is a satisfying and straightforward process. Follow the steps below to achieve the perfect golden crisp on the outside and tender fluff on the inside.

Step 1: Grate and Drain the Potatoes

Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. Don’t skip this step—removing moisture is key to crispy pancakes.

Tip: You can grate the onion directly into the potatoes to save time and add moisture that helps them combine.

Step 2: Mix the Batter

In a large mixing bowl, combine the grated potatoes and onions with the eggs, flour, salt, pepper, and baking powder (if using). Mix well until everything is evenly coated and forms a thick batter.

The batter should hold together when scooped—if it’s too loose, add a touch more flour.

Step 3: Heat the Skillet

Heat about 2–3 tablespoons of vegetable oil in a nonstick or cast-iron skillet over medium heat. Wait until the oil is shimmering but not smoking.

Hot oil = crispy edges. Drop a small bit of batter into the pan—if it sizzles immediately, it’s ready.

Step 4: Fry the Pancakes

Using a spoon or small ladle, scoop 2–3 tablespoons of batter per pancake into the skillet, flattening gently with a spatula into a round shape.

Fry each side for 3–4 minutes, or until golden brown and crispy. Don’t overcrowd the pan—leave enough space between each pancake for even cooking.

Step 5: Drain and Serve

Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Continue frying in batches, adding more oil as needed.

Serve hot with a dollop of sour cream, chopped chives, or a side of applesauce.

Notes for Making the Best Simple Potato Pancakes

Here are a few extra details to keep in mind that can take your pancakes from good to incredible:

Use starchy potatoes: Russet potatoes work best thanks to their starch content, which helps the pancakes stick together and crisp up nicely.
Adjust seasoning to taste: Don’t be afraid to tweak the salt or pepper slightly based on your preference or your toppings.
Keep them warm: If you’re cooking in batches, keep the finished pancakes warm in a 200°F (95°C) oven while frying the rest. Lay them in a single layer on a wire rack to keep them crispy.
Want more flavor? Mix in extras like minced garlic, fresh herbs, shredded cheese, or even a little smoked paprika for a twist.

Watch Out for These Mistakes While Cooking

Avoid these common pitfalls to ensure your Simple Potato Pancakes come out just right:

Not draining the potatoes properly: This is the #1 reason for soggy, floppy pancakes. Squeeze until no liquid drips out—seriously.
Using too much oil: A shallow layer of oil is enough. Too much and the pancakes absorb it, becoming greasy instead of crispy.
High heat disaster: Cooking on high heat may burn the outside before the center is cooked. Stick with medium heat for an even, golden crust.
Overmixing the batter: This can break down the potato shreds too much and make your pancakes gummy instead of crisp.
Stacking when hot: Don’t stack freshly fried pancakes—steam will soften them. Lay them side-by-side or use a wire rack.
Skipping the taste test: Make one small pancake first and taste it. It’s your chance to adjust seasoning before frying the rest.

What to Serve With Simple Potato Pancakes?

Simple Potato Pancakes are incredibly versatile, pairing well with both savory and sweet elements. Whether you’re making them the centerpiece of your meal or serving them as a side dish, there are plenty of delicious ways to round out the plate.

8 Recommendations:

1. Sour Cream and Chives

The classic combo—cool, tangy sour cream and fresh chopped chives—balances the rich, crispy texture of the pancakes beautifully.

2. Applesauce

This traditional Eastern European pairing adds a slightly sweet contrast to the savory pancakes. Perfect for breakfast or brunch.

3. Smoked Salmon and Dill

Top with a sliver of smoked salmon, a dollop of crème fraîche, and a sprinkle of dill for an elegant appetizer or light lunch.

4. Fried or Poached Eggs

Add a fried or runny poached egg on top for a hearty breakfast or brunch. The yolk acts like a silky sauce.

5. Crispy Bacon or Sausage

Serve alongside bacon strips or your favorite sausage links for a satisfying breakfast-for-dinner vibe.

6. Sautéed Mushrooms

Earthy and savory mushrooms pair deliciously with the crispy potato base. Add garlic and thyme for extra depth.

7. Simple Green Salad

A light arugula or mixed greens salad with lemon vinaigrette helps cut through the richness of the pancakes.

8. Roasted Vegetables

Toss some seasonal veggies in olive oil and roast them until caramelized—they bring balance, color, and nutrition to your plate.

Storage Instructions for Simple Potato Pancakes

Potato pancakes are best enjoyed fresh and hot, but that doesn’t mean you can’t prep ahead or save leftovers. Here’s how to store and reheat them properly without losing their crispiness.

Refrigeration

Storage Time: Store leftover pancakes in an airtight container for up to 3 days in the refrigerator.
Layering Tip: Place a sheet of parchment or wax paper between layers to prevent sticking.

Freezing

Freeze for Later: Let pancakes cool completely. Arrange in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
Shelf Life: Frozen potato pancakes can last up to 2 months.

Reheating Tips

Oven: Best method. Reheat at 375°F (190°C) on a baking sheet for 10–12 minutes, flipping halfway through.
Skillet: Add a touch of oil and heat over medium until warmed through and crispy again.
Avoid Microwaving: This makes them soggy and limp—skip it unless you’re in a serious hurry.

Estimated Nutrition for One Potato Pancake

(Based on a standard-sized pancake, made with the ingredients listed in Part 3)

Calories: ~120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Fiber: 1g
Sugars: 1g
Sodium: 180mg

Note: Nutrition can vary slightly depending on the size of your pancakes and how much oil they absorb during frying.

Frequently Asked Questions About Simple Potato Pancakes

1. Can I make the batter ahead of time?

It’s best to fry the pancakes soon after mixing the batter. If you must prep ahead, keep the batter in the fridge for up to 4 hours. The potatoes may darken slightly, but the taste won’t be affected.

2. What type of potatoes work best?

Starchy potatoes like russet or Idaho are perfect. They bind well and crisp up beautifully, unlike waxy varieties that may stay too moist.

3. Can I make these gluten-free?

Yes! Substitute the all-purpose flour with gluten-free flour or potato starch. The texture may vary slightly but they’ll still be crispy and delicious.

4. Do I have to peel the potatoes?

Nope—if you’re using thin-skinned potatoes like Yukon Gold, feel free to leave the skin on for a more rustic feel (and extra nutrients!).

5. Why are my pancakes soggy instead of crispy?

You likely didn’t squeeze out enough moisture from the potatoes. Be thorough with this step, and make sure the oil is hot before frying.

6. What’s the best oil for frying them?

Use a neutral oil with a high smoke point like vegetable oil, canola, or sunflower oil. Avoid olive oil, which can burn too quickly.

7. Can I bake these instead of frying?

Yes, but the texture will be softer. Bake at 400°F (200°C) on a greased baking sheet for 20–25 minutes, flipping halfway through.

8. Can I add other ingredients to the mix?

Absolutely. Add-ins like cheddar cheese, minced garlic, herbs, or chopped scallions can boost flavor and make the dish your own.

Conclusion

Simple Potato Pancakes are the kind of no-fuss recipe that brings big flavor with little effort. Crispy on the outside, soft and savory on the inside, they’re perfect for breakfast, lunch, dinner—or even as a snack. Whether you stick to the classic or experiment with creative toppings and mix-ins, this recipe is endlessly adaptable and always satisfying.

They’re fast, affordable, and sure to become a family favorite. Once you master them, you’ll never look at a humble potato the same way again.