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Potato Pancakes
Easy potato pancakes are delightfully crispy shredded potato patties. Perfect paired with applesauce or Greek yogurt for breakfast or dinner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 pancakes
Calories: 90 kcal
Course:
Side Dish , Breakfast
Cuisine:
European , German , Russian
Ingredients
- 4 cups peeled and grated russet potatoes about 4 medium or 3 large
- 2 large eggs
- 4 tablespoons white whole wheat flour
- 2 teaspoons kosher salt plus a few pinches
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 3 tablespoons canola oil plus additional as needed
- plain Greek yogurt or sour cream for serving
- applesauce for serving, see Crockpot Applesauce and Instant Pot Applesauce
Instructions
- Preheat oven to 300°F. Place an oven-safe wire rack on top of a large baking sheet and set aside.
- Place the grated potatoes on a large kitchen towel. Wring the towel over the sink to squeeze out as much liquid as possible.
- In a large bowl, use a fork to whisk the eggs until lightly beaten.
- Add the flour, 2 teaspoons salt, onion powder, and pepper. Stir to combine until no dry bits of the flour remain. The mixture will look lumpy.
- Add the potatoes. Stir gently until the potatoes are completely and evenly coated. The mixture should be very thick; if it seems runny, add more flour 1 teaspoon at a time until it does not look watery.
- In a large, deep skillet, heat the oil over medium high. The surface of the skillet should be completely covered with a thin layer (add more if needed).
- When the oil is hot enough so that when you drop a small amount of the potato mixture on the surface it sizzles, with a dry measuring cup, scoop the potato mixture by 1/4 cupfuls into the skillet, then use the back of the measuring cup to flatten each scoop slightly. Repeat with as many pancakes as will fit in your skillet with at least 1 inch of space between them. Cook on the first side until deeply golden, about 3 minutes.
- Flip and cook on the other side until golden and the pancake is cooked through, about 2 minutes more. If at any point the oil begins to smoke, turn down the heat. As soon as the pancakes finish, carefully transfer them to the wire rack, sprinkle with a little salt, and place in the oven to keep warm.
- Give the batter a stir and repeat with the remaining pancakes. Serve hot with Greek yogurt (or sour cream) and applesauce.
Cup of Yum
Notes
- TO STORE: After cooling, leftover potato pancakes can be stored in an airtight container in the refrigerator for up to five days.
- TO REHEAT: Reheat potato pancakes in the oven at 400 degrees F for five to 10 minutes.
- TO FREEZE: Potato pancakes can be frozen for up to 2 months. First flash freeze by laying flat on baking sheet and placing in freezer for 30 minutes, and then transfer to a freezer-safe ziptop bag. Reheat in oven directly from frozen for 15 to 20 minutes at 400 degrees F.
Nutrition Information
Serving
1(of 12)
Calories
90kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
27mg
(9%)
Potassium
224mg
(6%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
40IU
(1%)
Vitamin C
3mg
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 90
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 90kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 27mg | 9% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.