Perfect Potato Pancakes Recipe
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Perfect Potato Pancakes Recipe

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I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries. My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!
Recommended: Mom's Best Recipes
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES: 8 servings


  • 4 large potatoes (about 3 pounds)
  • 2 eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup finely diced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying
  • Maple syrup or applesauce


  1. Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheese cloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
  2. In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. Top with maple syrup or applesauce. Yield: about 16 pancakes.
Originally published as Perfect Potato Pancakes in Country Woman September/October 1990, p33

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grandmascooking22 User ID: 5357761 255262
Reviewed Oct. 10, 2016

"Very good potato pancake...I served with fried eggs and bacon!"

aug2295 User ID: 4631582 254934
Reviewed Oct. 2, 2016

"These fried up perfect and golden."

jeanemed User ID: 1512060 6988
Reviewed Jan. 1, 2013


Potroast911 User ID: 3101033 6987
Reviewed Apr. 30, 2011

"I grew up eating these. My mom made them all the time, only she fried them in a heavily buttered pan. I like the extra flavor that butter gives them. Of course, being Ukrainian we always ate them with sour cream. Yum Yum!"

ronayne User ID: 2783099 12884
Reviewed Nov. 20, 2010

"Very, very good! I cut the recipe in half. Really light and crispy. Loved them! Thanks for this recipe."

Janae01 User ID: 4061325 38349
Reviewed Jan. 25, 2010

"OH MY GOSH........just made these right now & they're SO good! I will definately be making them again!"

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