This potato pancake recipe makes crispy pancakes from grated potatoes. With a crunchy exterior and a soft, flavorful center, these pancakes are often served with applesauce for a delicious sweet and savory contrast.
Table of Contents
Many potato pancake recipes require soaking the potatoes to remove excess starch, but not this one. This is a traditional Amish recipe that’s simple, straightforward, and yields a delicious pancake every time.
Love all things potato? Then you’ve got to try my potato salad, bacon potato casserole, and hashbrown casserole. They’re all about celebrating the humble spud in all its versatile glory!
This recipe was found in a vintage Amish cookbook, printed in 1973. I love the simplicity of the recipes and found that this recipe was the perfect combination of pancakes and potato hashbrowns.
Why I Love This Recipe
- Great Flavors: This recipe is a classic that never goes out of style. The combination of potatoes, onions, and a hint of salt is a timeless trio that’s hard to resist.
- Dense Texture: You’ll absolutely love the dense textures with a crunchy exterior and a soft, flavorful center. These potato pancakes are absolutely delicious!
- Great Use for Leftover Potatoes: If you’re like me, you often have leftover grated potatoes. This recipe turns them into delicious pancakes that kids and adults both enjoy!
- Comfort Food: There’s something about a warm, crispy potato pancake that just screams comfort. It’s the perfect dish for a cozy night in.
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Key Ingredients
- Pancake Mix: This is the base of our potato pancake recipe, providing the perfect fluffy texture.
- Salt: Enhances the flavors of the other ingredients, making the potato pancakes more delicious.
- Eggs: They help to bind all the ingredients together and add a rich, savory flavor.
- Potatoes: The star of the show! They give the pancakes their unique, hearty flavor and a satisfying texture. We’ll be using finely grated potatoes.
- Onion: Adds a subtle, sweet flavor that complements the savory potatoes.
- Butter: Used for cooking potato pancakes, it adds a delicious, buttery flavor and helps to achieve a crispy, golden-brown exterior.
Equipment
- Grater – You’ll need this to finely grate the potatoes and onion for the pancake mix. It’s an essential tool for achieving the right texture.
- Mixing bowl – This is where you’ll combine the pancake mix, salt, milk, eggs, and the grated potatoes and onion. It’s important to have a bowl that’s big enough to hold all the ingredients and allow for easy mixing.
- Griddle – A flat griddle or a non-stick frying pan is perfect for cooking potato pancakes.
How to Make Potato Pancake Recipe
Preparation
Start by grating the potatoes and onion. You can use a box grater or a food processor for this. Make sure to squeeze out the excess moisture from the grated potatoes using a clean kitchen towel.
Step 1 – Combine the Dry Ingredients
In a large bowl, mix the pancake mix and salt together. This will help to evenly distribute the salt and ensure that it’s well incorporated into the pancake mix.
Step 2 – Add the Wet Ingredients
Next, add the milk and egg to the dry ingredients. Stir lightly to combine. The key here is not to overmix – a few lumps are okay. This will help keep your potato pancakes light and fluffy.
Step 3 – Fold in the Potatoes and Onion
Now, fold the grated potatoes and onion into the pancake batter. Make sure they are well-mixed and evenly distributed.
Step 4 – Cook the Potato Pancakes
Pour 1/4 cup of the batter onto a hot griddle that has been greased with butter. Use a spatula to spread the batter into a round shape. Cook the pancake until it is golden brown, then flip and cook the other side. This should take about 4-5 minutes per side.
Expert Tip
To ensure that each of your potato pancakes has an even amount of potatoes, make sure to stir the batter well before measuring out each pancake. This simple step will guarantee that your pancakes cook up evenly and have the perfect balance of texture and flavor.
Recipe Variations
- Cheesy: Add a 1/2 cup of shredded cheddar cheese to the batter. This will add a delicious cheesy flavor to your potato pancakes.
- Spicy: For a bit of heat, mix in a 1/2 teaspoon of paprika and a 1/4 teaspoon of cayenne pepper into the batter.
- Herbs: Mix in a tablespoon of fresh chopped herbs like parsley, chives, or dill for a fresh and herby flavor.
What to Serve With
- For a classic combination, serve your potato pancakes with a dollop of sour cream. The cool, creamy texture of the sour cream pairs perfectly with the crispy, savory potato pancakes.
- If you’re in the mood for something a little sweeter, try serving your potato pancakes with a side of applesauce. The hint of sweetness from the applesauce is a great contrast to the savory pancakes.
- For a hearty breakfast, serve your potato pancakes with a side of eggs and bacon. The rich, runny yolk of the eggs is a great addition to the crispy pancakes.
Make Ahead Instructions
Simply make the recipe as directed and then freeze your potato pancakes. When you’re ready to reheat them for breakfast, pop them into the toaster until they’re warm all the way through.
Recipe FAQs
You can use any type of potato for this recipe, but russet potatoes are the most commonly recommended. Their high starch content helps to bind the pancake mix together, resulting in a better texture.
It’s up to you! Some people prefer the rustic look and extra texture that comes from leaving the peels on. However, if you want a smoother pancake, feel free to peel the potatoes before grating.
Absolutely! This recipe is a great base, but you can customize it to your liking. Try adding some shredded cheese, crumbled bacon, or finely chopped herbs to the batter to customize the flavor to your family’s palate.
Storing and Reheating
- Storing: You can store any leftover potato pancakes in the refrigerator for up to 3 days. Make sure they are completely cooled before storing them in an airtight container.
- Freezing: If you want to freeze them, you can do so after they have been cooked. Place the pancakes in a single layer on a baking sheet and put them in the freezer. Once they are frozen, you can transfer them to a freezer-safe bag or container. They will keep well for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen potato pancakes, simply let them thaw in the refrigerator for 24 hours.
- Reheating: To reheat, simply pop them into the toaster until they’re warm all the way through.
More Breakfast Recipes You’ll Enjoy
Serving Size
- What to Expect: This potato pancake recipe yields about 8 to 10 deliciously crispy pancakes, enough to serve 4 to 5 people.
- How to Scale: If you’re expecting more than 4 to 5 servings, you can easily double the recipe and follow the instructions as directed. Just make sure your pan is large enough to accommodate more pancakes or work in batches to cook them.
Potato Pancakes
Ingredients
- 1 Cup pancake mix I used Bisquick.
- ¾ teaspoon salt
- 1 Cup milk
- 2 large eggs beaten
- 2 Cups finely grated potatoes
- 1 teaspoon finely grated onion
- 2 Tablespoons butter
Instructions
- Mix the pancake mix and salt. Add the milk and egg and stir lightly. Fold into the potatoes and onion until well mixed.
- Pour ¼ Cup of batter onto a hot griddle that is greased with butter. Cook until a golden brown turning only once.
