Perfect Potato Pancakes

Penny Hall


Homemade potato pancakes take more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!


★★★★★ 2 votes

10 Min
15 Min


  • ·
    4 lbs baking potatoes, peeled and chunked
  • ·
    1 large onion, quartered
  • ·
    1/2 cup all purpose flour
  • ·
    1/4 cup plain bread crumbs or panko crumbs
  • ·
    1 tsp baking powder
  • ·
    2 tsp salt
  • ·
    1 tsp black pepper
  • ·
    2 eggs, beaten
  • ·
    1/2 cup vegetable oil

How to Make Perfect Potato Pancakes


  1. In a food processor, process the potatoes and onions, in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
    In a large bowl, combine the drained potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
    Heat the oil in a large skillet over medium heat.
    Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook for 2 to 3 minutes per side, until golden on both sides.
    Drain on a paper towel-lined platter and serve warm.
    Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream

Printable Recipe Card

About Perfect Potato Pancakes

Course/Dish: Potatoes
Hashtag: #sides

Show 7 Comments & Reviews

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