Classic Potato Pancakes Recipe – 7 Crispy & Golden Latkes You’ll Love

Table of Contents

Introduction

Classic Potato Pancakes Recipe is one of those timeless and deeply comforting dishes that never go out of style. Known in many cultures as latkes, these golden discs of shredded potato and onion bring back memories of family breakfasts, cozy winter mornings, and holiday gatherings. Whether served simply with applesauce or dolloped with tangy sour cream, these pancakes always strike the perfect balance of crispy edges and tender insides.

I remember the first time I tried them was at a winter festival in a small town. The smell of frying potatoes filled the air, and the line for these hot, crunchy pancakes stretched around the corner. When I finally took my first bite—golden, salty, perfectly fried—it was love at first crunch. Since then, potato pancakes have become a go-to dish in my kitchen, not just for special occasions but also for quick weeknight sides.

What makes this recipe truly wonderful is its simplicity. With just a handful of pantry staples—potatoes, onion, flour, eggs, and oil—you can create a dish that feels gourmet yet homestyle at the same time. And the best part? You can dress them up or down depending on your mood. Pair them with applesauce for a sweet touch, sour cream for a creamy tang, or even serve them alongside a hearty main dish like Old-Fashioned Chicken and Dumplings for the ultimate comfort meal.

If you love crispy, savory bites, you might also want to try our Garlic Parmesan Cheeseburger Bombs—a fun twist on burgers that pairs perfectly with these pancakes.

Ingredients –Classic Potato Pancakes Recipe

2 ½ pounds russet potatoes, peeled and grated
1 yellow onion, grated
2 large eggs
1 teaspoon salt
¼ cup all-purpose flour
3 tablespoons oil for frying (or more as needed)

Directions – How To Make Classic Potato Pancakes Recipe

Prep Potatoes & Onions
After grating the potatoes and onion, place the mixture in a clean kitchen towel and wring out all the liquid. Removing excess moisture is key for achieving maximum crispiness.
Make the Batter
In a large mixing bowl, add the drained potato and onion mixture. Stir in the salt, eggs, and flour. Mix thoroughly with your hands or a spoon until slightly tacky. If the batter feels too wet, add more flour, one tablespoon at a time.
Fry the Pancakes
Heat the oil in a large skillet over medium-high heat. Scoop ¼ to ½ cup of the mixture into the pan for each pancake and flatten slightly with a spatula. Fry for 3 to 5 minutes per side, until golden brown and crispy.
Drain & Serve
Transfer the fried pancakes to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy.

Tips & Variations

Crispier Pancakes – Double-wring your potatoes and onion to remove as much water as possible.
Flavor Boost – Add fresh herbs like parsley or chives to the batter.
Cheesy Twist – Stir in ½ cup of shredded cheddar or parmesan for cheesy potato pancakes.
Vegan Option – Replace eggs with flaxseed meal (1 tablespoon flax + 3 tablespoons water per egg).

Serving Suggestions

These potato pancakes are versatile and can be enjoyed in countless ways:

Classic with applesauce and powdered sugar.
With sour cream, plain Greek yogurt, or crème fraîche.
As a side dish alongside roast chicken or beef with gravy.
Topped with smoked salmon and dill for a fancy brunch appetizer.

For a cozy pairing, try them with Creamy Mushroom Soup—the creaminess of the soup and the crispiness of the pancakes make a match made in heaven.

Storage

Room Temperature: Best enjoyed fresh, but can be kept covered for a few hours.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispiness.
Freezer: Freeze individually on a tray, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the oven.

Time & Yield

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 12 pancakes

Tools Used

Box grater or food processor
Mixing bowls
Large skillet or cast-iron pan
Spatula
Kitchen towel for wringing

FAQ

Q1: Can I use other types of potatoes?
Yes! While russets work best for their starchiness, Yukon Gold potatoes are also a good option.

Q2: How do I keep them warm for serving?
Place the cooked pancakes on a baking sheet in a 200°F oven to keep them warm and crisp until serving.

Final Thoughts – Classic Potato Pancakes Recipe

This Classic Potato Pancakes Recipe proves that simple ingredients can deliver incredible flavor. Crispy on the outside, soft on the inside, and endlessly versatile, they’re a dish you’ll return to again and again. Whether enjoyed for breakfast, as a snack, or as a hearty side dish, these latkes bring warmth and comfort to the table every time.

Pair them with light dishes like Easy Creamy Cucumber Salad for balance, or go all out with a sweet ending like Pineapple Juice Cake.

And if you’re looking for more inspiration, explore AllRecipes for home-tested versions or Delish for creative modern twists on this timeless classic.