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Potato Pancakes

Traditional and easy potato pancakes that are perfect for brunch or a cozy dinner. These pancakes bring comfort food to the table with a crispy texture and nostalgic flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Comfort Food, German
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds starchy potatoes (Russet or Yukon Gold), peeled
  • 1 small yellow onion
  • 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water) For vegan option
  • 3 tablespoons all-purpose flour (or gluten-free 1:1 flour or 2 tbsp cornstarch for GF) Use gluten-free options if needed
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg Optional for flavor
  • 2–3 tablespoons olive oil or sunflower oil for frying (or avocado oil) Adjust as needed for frying
Optional Toppings
  • applesauce Classic pairing
  • sour cream or Greek yogurt For serving
  • chives For garnish
  • smoked salmon For a savory twist
  • fresh lemon For serving

Method
 

Preparation
  1. Grate the potatoes and onion on the large holes of a box grater or pulse in a food processor until coarsely shredded.
  2. Remove excess moisture by placing grated potato and onion into a clean kitchen towel or cheesecloth and squeeze firmly to remove liquid.
  3. Reserve the liquid, letting the starch settle and pouring off the clear water.
  4. Add the starchy bit back if desired for extra binding.
  5. In a large bowl, combine drained grated potatoes and onion, eggs (or flax egg), flour (or cornstarch), salt, pepper, and nutmeg. Stir until just combined.
Cooking
  1. Warm a nonstick or cast-iron skillet over medium heat and add 1 tbsp oil.
  2. Spoon about 1/4–1/3 cup of the mixture per pancake into the skillet, flattening with a spatula to about 1/3-inch thick.
  3. Cook for 3–4 minutes per side until golden brown and crispy. Add more oil as needed.
  4. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while finishing batches.
  5. For a healthier baked version, spoon patties on a parchment-lined sheet, drizzle lightly with oil, bake for 12–15 minutes, flip, then bake for another 8–10 minutes until golden and crisp.
Serving
  1. Serve hot, topped with applesauce and a dollop of yogurt, or try smoked salmon and dill for an elegant brunch twist.

Notes

To make vegan pancakes, replace eggs with flax eggs and use a little extra flour if the batter seems loose. Use gluten-free flour for a gluten-free option. For low-carb, use grated cauliflower or grated rutabaga.