Sink your fork into a batch of perfectly golden, crunchy, and utterly irresistible potato cakes with this Crispy Easy Potato Pancakes Recipe. This dish transforms humble pantry staples into something glorious, with lacy edges, creamy centers, and a deeply satisfying flavor. Whether you know these as latkes or simply as the ultimate comfort food, they’re the kind of crowd-pleasing classic that you’ll find yourself craving again and again.

Crispy Easy Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Crispy Easy Potato Pancakes Recipe is how the simplest ingredients — fresh produce, pantry basics, and a dash of seasoning — come together to make something magic. Each item is truly essential, playing its own unique role in the flavor and texture that makes these potato pancakes unforgettable.

Russet potatoes (2 pounds, peeled): These starchy potatoes are your secret weapon for fluffy interiors and crispy edges.
Small onion (1): The onion adds a sweet, savory note and a touch of moisture that keeps each pancake tender.
Large eggs (2): Eggs help to bind everything together, creating cohesive, easy-to-flip pancakes.
All-purpose flour (1/4 cup): This little bit of flour assists in holding the mixture, preventing sogginess.
Salt (1 teaspoon): Essential for seasoning, it brings out the rich potato flavor.
Black pepper (1/4 teaspoon): Adds a gentle kick and balance to the overall taste.
Garlic powder (1/2 teaspoon, optional): A dash of garlic powder creates a subtle flavor boost if you love a garlicky note.
Baking powder (1/2 teaspoon, optional): This touch of baking powder amps up the crisp factor on the outside.
Vegetable oil (for frying): A neutral oil with a high smoke point ensures a golden, crispy fry every time.

How to Make Crispy Easy Potato Pancakes Recipe

Step 1: Grate the Potatoes and Onion

Start by reaching for your trusty box grater or a food processor fitted with a shredding disc. Grate the peeled potatoes and the onion together. Mixing them at this stage means the onion helps prevent the potatoes from oxidizing and adds flavor right from the start.

Step 2: Squeeze Out the Moisture

To achieve those signature crunchy edges in the Crispy Easy Potato Pancakes Recipe, dry potatoes are non-negotiable! Gather the grated mixture in a clean kitchen towel (paper towels often tear) and give it a hearty squeeze over the sink or bowl. Don’t be shy — the drier the better.

Step 3: Mix Up the Pancake Batter

Transfer your well-drained potato-onion mixture into a large mixing bowl. Add the eggs, flour, salt, pepper, and, if using, the garlic powder and baking powder. Use a sturdy spoon or your hands to combine everything thoroughly and evenly. The mixture will look a bit loose, but that’s perfect.

Step 4: Heat the Oil

Pour about 1/4 inch of vegetable oil into a large, heavy skillet and place it over medium-high heat. Let the oil get hot — it should shimmer when ready. You can test with a shred of potato; it should sizzle enthusiastically.

Step 5: Shape and Fry

Scoop up about 1/4 cup of the potato mixture for each pancake and carefully drop into the oil. Flatten gently with a spatula, forming a neat disc. Fry each side for 3 to 4 minutes until gloriously golden and crisp, then transfer to a paper towel-lined plate to drain.

Step 6: Serve Hot and Enjoy

Continue frying in batches, adding more oil as needed. Serve your Crispy Easy Potato Pancakes Recipe hot and fresh, with dollops of cool sour cream or tangy applesauce on the side for the most classic touch.

How to Serve Crispy Easy Potato Pancakes Recipe

Garnishes

Top your pancakes with a sprinkle of chopped fresh chives or green onions for a burst of color and freshness. A dollop of sour cream, applesauce, or even a spoonful of Greek yogurt will take them to the next level, as each adds a cool contrast to the hot, crispy cake.

Side Dishes

Pair these pancakes with simple green salads, roasted seasonal vegetables, or smoked salmon and a squeeze of lemon for a brunch-worthy treat. They also play beautifully alongside scrambled eggs or roasted meats, adapting to nearly any meal or spread.

Creative Ways to Present

Turn the Crispy Easy Potato Pancakes Recipe into miniature party bites by making them half-size and topping with a swirl of crème fraîche and a bit of smoked fish or tiny pickles. Or stack them high, layered with sautéed greens and poached eggs for a decadent breakfast stack.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. Keep them in a single layer if possible (or with parchment between layers) so they retain their crispness and don’t get soggy.

Freezing

The beauty of the Crispy Easy Potato Pancakes Recipe is that it freezes well. Lay the cooled pancakes on a baking sheet and freeze until firm, then transfer to a zip-top bag or airtight container. They’ll retain their taste and texture for up to two months.

Reheating

For best results, reheat pancakes straight from the fridge or freezer in a 400°F oven for 8 to 10 minutes, flipping halfway, until they’re hot and crispy again. This keeps them tasting nearly as fresh as when first made — just avoid the microwave, which will soften their signature crunch.

FAQs

Can I make this Crispy Easy Potato Pancakes Recipe gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. The pancakes will stay together beautifully, and the texture is almost identical to the original.

Why are my potato pancakes not crispy?

Usually, too much moisture is the culprit. Make sure the grated potatoes and onion are squeezed really dry before mixing with the other ingredients. Also, be sure your oil is hot enough before frying.

Can I use another type Side Dish

Russets are ideal because of their high starch content, but Yukon Gold potatoes can also work and offer a creamier texture. Avoid waxy potatoes like red potatoes, which yield a softer pancake.

Is there a way to make these pancakes ahead for a party?

Definitely! Fry the pancakes a few hours in advance, let them cool, and then reheat them in a hot oven on a wire rack just before serving. This revives their crispy charm and saves you last-minute effort.

What’s the best oil for frying?

Stick with a neutral, high-smoke-point oil such as vegetable or canola. Olive oil has too low a smoke point and can impart a strong flavor, so it’s better to avoid it for this dish.

Final Thoughts

If you’ve never made the Crispy Easy Potato Pancakes Recipe at home, now’s your moment! Few things in the kitchen are as satisfying as serving up a platter of golden, crunchy potato cakes fresh from the pan. Give this recipe a try and let it become a cherished go-to in your lineup — your taste buds (and everyone at your table) will thank you.

Crispy Easy Potato Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 9 reviews

Author: Emma
Total Time: 35 minutes
Yield: 8–10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Crispy Easy Potato Pancakes are a delicious side dish or snack with a crunchy exterior and a fluffy interior. Perfect for breakfast, brunch, or even as a tasty appetizer.

Ingredients

Scale

Potato Pancakes:

2 pounds russet potatoes (peeled)
1 small onion
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon baking powder (optional, for extra crispiness)
vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Grate the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
Mix Ingredients: In a large bowl, combine the grated mixture with eggs, flour, salt, pepper, garlic powder, and baking powder.
Fry the Pancakes: Heat oil in a skillet, scoop potato mixture, flatten into pancakes, and fry until golden brown and crispy on both sides.
Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream or applesauce.