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Before I post my favorite recipe, and an award winning recipe, here are some tips for making easy potato pancakes.

Recipe Tips

Russet and Yukon gold potatoes are favorites for potato pancakes.

Squeeze as much moisture out of potatoes as possible.  Otherwise, pancakes will not firm up properly.   If necessary, add a little more flour to the batter to absorb the moisture.

Some professional chefs add a pinch of nutmeg to the batter.

If pancakes seem too oily or greasy, turn up the heat so that the oil is hot enough for pancakes to fry, not sit in the oil.  A drop of water sprinkled into the pan should sizzle.

Pancakes can be made ahead of time and kept warm in a 200 F. oven for up to 30 minutes.

Pancakes can be made up to 8 hours before serving.  Warm them in a 350 F. oven for about 5 minutes or until warmed through.

My Favorite Easy Potato Pancake Recipe

2 cups grated potatoes
1 cup milk
3/4 cup flour
1/2 cup diced onion
1 egg
1 Tbsp vegetable oil
3/4 tsp. salt

Grate potatoes and squeeze out excess moisture.  Combine all ingredients.  Pour pancake batter onto a lightly greased griddle with a 1/4 measuring cup.  Fry on medium, to medium high heat for 6 to 8 minutes turning pancakes over at 3 to 4 minutes.  They should be lightly browned on both sides.

Author’s note:  This recipe can also be baked instead of fried.  Pour batter on 2 lightly greased baking sheets and bake for approximately 30 minutes at 350 degrees F.  When lightly browned, turn pancakes over once, and bake until both sides are browned for a total of 30 to 40 minutes.

Makes 10 – 12 pancakes.

Serving suggestion:  Garnish with parsley or green onion.  Serve with applesauce or sour cream.

Here is a different potato pancake recipe found in a 1939 newspaper.  At the time, it was an award-winning recipe.

Award Winning Recipe

Serves 6

2 cups flour
1 cup finely grated raw potato
3 tsp chopped parsley
1 tsp minced onion
1/2 tsp salt
Pinch baking powder

Combine flour, potato, parsley, onion, salt, and baking powder.

3 eggs separated
1 1/2 cups milk
3 Tbsp melted butter

Beat egg whites until stiff.

Beat egg yolks.  Add milk and melted butter.  Blend until smooth.  Fold in beaten egg whites.

Blend wet and dry ingredients.

Pour with a 1/4 cup onto a hot griddle for 3 to 4 minutes.  Turn and fry another 3 to 4 minutes or until golden brown on both sides.

There are many different recipes for potato pancakes so it should be easy to find one that will become a favorite.

Author Marilyn Pokorney 2021
Copyright 2021 Marilyn Pokorney