Potato Pancakes and Latkes

In America, potato pancakes and latkes are thought of interchangeably. But there are some differences.

Most recipes contain an egg as a binder, but that’s where the similarity ends. Not all potato pancake or latke recipes include flour or baking powder.

Potato Pancakes

Potato pancakes are of European ancestry, resembling a traditional pancake. They are thin, smooth, evenly round pancakes made from mashed, grated, or shredded potatoes. The potatoes can be raw or cooked.

Potatoes are grated on a hand grater with the smallest holes. This gives the pancakes a soft texture.

The mixture will be the consistency of a traditional pancake batter which lends the finished result of a soft and lightweight pancake.

Pancakes are fried for 3 to 4 minutes on each side until golden brown. The cakes remain tender on the inside. They can also be baked, which takes a longer time, usually about 30 to 40 minutes.

Potato Latkes

Traditional latkes were initially made from all types of root vegetables, not just potatoes. Matzo meal and also buckwheat flour was also used for latkes. Wheat or white flour has replaced the traditional flours in many latke recipes.

Potatoes for latkes are grated with large holes on a hand grater. This makes them coarser, which results in a crunchy texture.

The potato latke batter is thicker than the pancake batter. The latkes are fried for 4 to 4 minutes on each side which is a bit longer than potato pancakes. This makes them browner and more crispy.

Latkes are round but thicker than potato pancakes. They also have a few shredded pieces of potato protruding out from the edge of the latke resembling the familiar hash browns.

To see my favorite easy potato pancake recipe, and an old-fashioned award winning potato pancake recipe, see Easy Potato Pancake.