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Perfect Potato Pancakes Recipe

Perfect Potato Pancakes Recipe

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!
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch YIELD:8 servings


  • 4 large potatoes (about 3 pounds)
  • 2 large 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.

Reviews for Perfect Potato Pancakes

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Reviewed May. 12, 2017

"My friend wanted potato pancakes like his mom used to make. That is a tall order! So I trusted taste of home for a good recipe. Well, I found it! These are perfect, only change is I add butter to my oil to fry. Crispy, crunchy, salty..just delicious, can't stop eating them. Leftovers crisped up nice in the toaster oven. Will make again & again."

Reviewed Oct. 10, 2016

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

Reviewed Oct. 2, 2016

"These fried up perfect and golden."

Reviewed Jan. 1, 2013


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!"

Reviewed Nov. 20, 2010

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

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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