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Crispy American Potato Pancakes

Crispy American Potato Pancakes prepared dish

These golden potato pancakes are crisp at the edges, tender in the center, and lightly seasoned with onion for classic diner-style flavor. Serve them hot with sour cream, applesauce, or a simple sprinkle of chives.

This recipe is american style, breakfast, scaled for 4 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include large eggs, baking powder, all-purpose flour, fresh chives.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 large large eggs (lightly beaten)
  • 1 tsp baking powder
  • 0.5 cups all-purpose flour
  • 2 tbsp fresh chives (thinly sliced, optional)
  • 0.5 tsp black pepper (freshly ground)
  • 2 lb russet potatoes (peeled and coarsely grated)
  • 1.5 tsp kosher salt
  • 3 tbsp vegetable oil (for frying)
  • 1 small yellow onion (coarsely grated)
  • 0.5 cups whole milk

Instructions

  1. Set a box grater over a large cutting board and grate the 2 lb peeled russet potatoes and 1 small yellow onion on the coarse holes, working steadily for about 6 minutes until the pieces are evenly shredded.
  2. Transfer the grated potatoes and onion to a clean kitchen towel set inside a large bowl, gather the towel tightly, and squeeze firmly over the bowl for 2 to 3 minutes until the shreds feel noticeably drier and about 0.5 cup of liquid has been released.
  3. Discard the liquid from the bowl, wipe the bowl dry, and return the squeezed potato and onion mixture to the bowl so the batter does not become watery.
  4. Add the 2 lightly beaten large eggs, 0.5 cups all-purpose flour, 0.5 cups whole milk, 1 tsp baking powder, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper to the bowl, then stir with a flexible spatula for about 1 minute until no dry flour remains and the mixture holds together in loose mounds.
  5. Place a rimmed baking sheet fitted with a wire rack near the stove, and heat the oven to 200°F for 5 minutes so finished pancakes can stay warm without steaming.
  6. Heat 1 tbsp vegetable oil in a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat for about 2 minutes until the oil shimmers but does not smoke.
  7. Scoop 0.25-cup portions of potato batter into the skillet, spacing them at least 1 inch apart, and flatten each portion with the back of a spatula into a 3-inch pancake about 0.5 inch thick.
  8. Cook the first side over medium heat for 3 to 4 minutes until the edges look lacy and deep golden brown and the pancake releases easily when nudged with a spatula.
  9. Flip the pancakes with a thin spatula and cook the second side over medium heat for 3 to 4 minutes until crisp, browned, and the centers are tender when pierced with the tip of a knife.
  10. Transfer the cooked pancakes to the wire rack on the baking sheet and hold them in the 200°F oven while you repeat with the remaining batter, adding the remaining 2 tbsp vegetable oil to the skillet in small amounts between batches as needed.
  11. Adjust the heat to medium-low if browned bits accumulate or the pancakes darken in less than 3 minutes, and wipe the skillet carefully with a paper towel between batches if necessary to prevent scorching.
  12. Serve the potato pancakes immediately while hot and crisp, garnished with the 2 tbsp thinly sliced fresh chives if using.

Nutrition (per serving)

  • Calories: 382
  • Protein: 11 g
  • Fat: 14 g
  • Carbohydrates: 55 g
  • Fiber: 6 g
  • Sugar: 7 g
  • Sodium: 1010 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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