Potato Pancakes Recipe

Potato Pancakes Recipe 

So straightforward, yet incredibly delicious, these Classic Potato Pancakes are a must-try! Adhere to my straightforward instructions and prepare this delightful treat today!

I firmly believe that this is one of those recipes that every household should possess. This Potato Pancakes recipe requires merely a handful of common ingredients, and I have yet to encounter anyone who dislikes them. Children absolutely adore these! They can be served with sour cream for breakfast or lavishly topped with this Creamy Mushroom Sauce to create a delectable vegetarian dinner.

Why I appreciate this recipe

I have prepared these potato pancakes probably over a thousand times throughout my life, and they are consistently delightful. This recipe is:

TESTED. I make it at least once a week.

QUICK. Ready in under 30 minutes!

SIMPLE. Requires only 5 ingredients.

FILLING. It will keep you satisfied.

TASTY. Indeed! It is very flavorful.

What type of potatoes are ideal?

I suggest using russet potatoes for this recipe as they are the most effective due to their high starch content. If russets are unavailable, Yukon Gold or Katahdin can be used instead. For further information, refer to this Guide To Every Type Of Potato You Need To Know. Traditionally, the potatoes must be grated, but nowadays, a food processor can accomplish the same task, saving you both time and effort. The decision is yours. 🙂

Can you prepare potato pancakes in advance?

While the optimal way to enjoy these potato pancakes is directly from the frying pan, when they are fresh and wonderfully crispy, they can be successfully frozen. Simply cook the potato pancakes thoroughly and allow them to cool completely. Once cooled, arrange them in a single layer on a baking sheet and freeze for a minimum of 2 hours or until they are solid. Move the frozen pancakes to freezer storage bags. When you are ready to serve, preheat the oven to 450 F. Place the frozen latkes on baking sheets in a single layer and bake for approximately 15 minutes.

What distinguishes potato pancakes from latkes?

Potato Latkes and Potato Pancakes are quite alike. They are essentially potato fritters that are fried in oil.

Both latkes and pancakes primarily consist of potatoes and eggs. However, latkes also incorporate baking powder, matzo meal, and occasionally milk. In contrast, potato pancakes typically do not contain these additional ingredients. They can be prepared using either raw or cooked mashed potatoes.

This Easy Potato Pancakes recipe is among the first that my mother taught me, and I make it at least once a month. Therefore, you can trust me when I say these are incredibly delicious! Now that I have persuaded you to try them, there is just one thing left to say: LET'S START COOKING!

Potato Pancakes stacked on top of each other 

HOW TO MAKE POTATO PANCAKES (LATKES):

1. If you are using a food processor: peel and cube the potatoes and onion. Place the vegetables in the food processor and process for approximately 2 minutes, until the potatoes appear "grated" and no lumps remain.If you are using a grater: peel the potatoes and onion and grate them.

2. Transfer the potato mixture into a fine strainer or kitchen towel and attempt to squeeze out nearly all of the liquid into a mixing bowl.

squeezing the liquid out of potato puree 

3. Discard the liquid. You will observe white powder at the bottom of the bowl after pouring out the liquid. This is potato starch, which contributes texture to the pancakes, so it should be retained.

4. Return the potato mixture to the bowl and incorporate eggs, flour, along with some salt and pepper.

5. Combine all the ingredients thoroughly.

6. Heat some vegetable oil in a large, non-stick skillet over medium-high heat. Add a spoonful of the potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.

What to Serve with Potato Pancakes

Traditionally, we (the Ukrainians) accompany it with sour cream on the side. Many individuals enjoy pairing applesauce or yogurt with these pancakes.

Did you try this recipe?

Please, inform me of your experience! Share your photos on Instagram using #cooktoria. I am always delighted to see your creations.

Notes

What to Serve with Potato Pancakes

Traditionally, we (the Ukrainians) accompany it with sour cream on the side. Many individuals enjoy pairing applesauce or yogurt with these pancakes.

Can you prepare potato pancakes in advance?

While the optimal way to savor these potato pancakes is directly from the frying pan, when they are fresh and exceptionally crispy, you can successfully freeze them. Simply cook the potato pancakes thoroughly and allow them to cool completely. Once cooled, arrange them in a single layer on a baking sheet and freeze for a minimum of 2 hours or until they are solid. Move the frozen pancakes to freezer storage bags. When you are ready to serve, preheat the oven to 450 F. Place the frozen latkes on baking sheets in a single layer and bake for approximately 15 minutes.

Pancake Recipe Ingredients

• 5 pounds potatoes, peeled
• 1 onion
• 3 eggs, beaten
• 2 1/2 cups dry pancake mix
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil

Pancake Recipe Instructions 

 In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper. Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side. Cool. Enjoy the Potato Pancakes Recipe !!!

Potato Pancakes Recipe Video :

Buttermilk Pancakes Recipe II

Buttermilk Pancakes Recipe II

Today, I am taking care of breakfast with my traditional Buttermilk Pancakes recipe — prepared entirely from scratch (including tips for making them without buttermilk, if necessary)! I will demonstrate how to create thick, fluffy pancakes that can be ready in less than 15 minutes!

The Ultimate Pancake Recipe

Buttermilk pancakes are a quintessential American breakfast dish, yet despite their straightforward ingredient list, many individuals resort to using box mixes because it seems more convenient. Numerous home bakers have faced challenges with pancakes that are dense, flat, or rubbery, or those that have burnt outsides, uncooked centers, or simply lack flavor. Today, we will address these issues with my favorite, foolproof buttermilk pancake recipe.

While it is rare to find a truly complex buttermilk pancake recipe, many unfortunately omit crucial tips and techniques that can significantly impact your breakfast. Are you aware of the optimal moment to flip? The ideal heat setting for your stovetop? Which substitutions are permissible and which are not? How can you prepare buttermilk pancakes if you do not have buttermilk on hand?

My recipe has been meticulously refined to produce thick, fluffy, and exceptionally flavorful pancakes (akin to my delicate crepes), and I will also be addressing all of these inquiries while sharing my straightforward tips and techniques so that you will never need to reach for that box mix again.

Prepare your (preferably non-stick) skillet and get set for flawless, golden pancakes every time. Let’s get started.

Ingredients Required for Perfect Pancakes

This recipe is simple and utilizes pantry essentials, but let us discuss a few of the ingredients before we begin:

Buttermilk: When mixed with baking soda, this ingredient provides the pancakes with a delightful lift, resulting in a thick and fluffy texture. Its role is not solely chemical; it also imparts a wonderful flavor with a classic yet subtle tang. Refer to my FAQ section below for instructions on how to make this recipe if you do not have buttermilk.

Eggs. Ideally, these should be at room temperature. It is best for all your ingredients to be at this temperature so that the batter mixes easily; however, I understand that most individuals are unlikely to wake up two hours early to allow their buttermilk to reach room temperature, and I would never request you to do something I do not practice myself. Fortunately, this recipe is quite forgiving.

Butter. This should be melted. It is advisable to do this first so that it has time to cool slightly before being added to your buttermilk.

Baking powder and baking soda. The combination of these two leavening agents provides the pancakes with the ideal fluffiness and lift.

Flour. I suggest using all-purpose flour. You may experiment with replacing some of the flour with whole wheat flour; however, since whole wheat flour absorbs more moisture, you might need to add a little extra buttermilk to prevent the batter from becoming too thick. Self-rising flour is not recommended, as the baking powder and salt are already included.

This is merely an overview of the ingredients I utilized and their purposes. For the complete recipe, please scroll down to the end of the post!

How to Make Buttermilk Pancakes

Combine flour, sugar, baking powder, baking soda, and salt in a bowl.

In a separate bowl, whisk together buttermilk, egg, and vanilla, then drizzle the melted butter into this mixture while whisking. Add this to the dry ingredients.

Gently fold the wet and dry ingredients together until they are nearly combined. Avoid overmixing, as this will result in pancakes that are flat and dense instead of fluffy.

Cook on medium heat until each side is golden brown. Avoid increasing the heat, as this will produce pancakes with burnt exteriors and raw centers, which is quite unfortunate 🙁

SAM’S TIP: You can determine when your buttermilk pancakes are ready to flip when the edges start to appear set and the bubbles in the batter begin to pop. At this stage, you should be able to easily slide a spatula underneath to gently lift an edge and check: look for a golden brown hue!

Frequently Asked Questions

Can I halve the recipe?

Certainly! Zach and I frequently prepare a half batch of buttermilk pancakes for breakfast; it divides easily and the results remain consistent! For the buttermilk, you would require 1 cup plus 2 tablespoons.

What if I lack buttermilk?

You may utilize my buttermilk substitute recipe instead (which only requires milk and vinegar or lemon juice). Pour 2 tablespoons plus ¾ teaspoon of white vinegar or lemon juice into a large measuring cup, then add milk until you reach the 2 ¼ cups specified. Stir well.

However, it is important to note that “homemade” buttermilk is thinner than the authentic version. You might not need to use the entire 2 ¼ cups called for, as it could render your batter runny and your pancakes too thin. If using the substitute, reserve about ½ cup of your buttermilk (thus only using 1 ½ cups) and follow the recipe as directed. If the batter appears too thick, gradually incorporate more of the buttermilk substitute as necessary.

Why did my buttermilk pancakes turn out flat/not fluffy?

This is most likely due to over-mixing the batter, which can result in flat, dense, or even rubbery pancakes. It is crucial not to over-mix your pancake batter — I cannot emphasize this enough. When combining your wet and dry ingredients, gently fold them together with a spoon or spatula until just combined. Leaving a few flour streaks in the batter is actually beneficial!

Can I incorporate blueberries/chocolate chips/etc. into my buttermilk pancakes?

Absolutely! You can add up to a cup of mix-ins to your buttermilk pancake batter. To avoid over-mixing, it is advisable to fold these in when your flour is about halfway incorporated, rather than waiting until you have mostly combined your wet and dry ingredients.

You may also choose to forgo the mix-ins and instead top your pancakes with whipped cream or blueberry sauce. Alternatively, you can use both mix-ins and elaborate toppings; I have no objections!

Can I use this pancake batter to prepare waffles?

Absolutely, you can! Although I possess a waffle recipe that I cherish and would highly recommend, my buttermilk pancake batter also produces delightful waffles.

What toppings complement buttermilk pancakes well?

These pancakes are excellent with just butter and syrup, but at times, I prefer to elevate the experience by adding whipped cream, strawberry sauce, blueberry sauce, caramel sauce, chocolate gravy, or hot fudge sauce!

Have you ever experienced a pancake sundae with ice cream and toppings? It may not be health food, but it is incredibly delicious!

Other Breakfast Recipes You May Enjoy:

• French Toast or French Toast Casserole
• Blueberry Muffins or Banana Muffins
• Scones
• Cinnamon Rolls

Notes

¹If you do not have buttermilk available, you can attempt to use my simple buttermilk substitute; however, several individuals have indicated that the batter becomes excessively thin for them (which is understandable since homemade buttermilk is less viscous than the authentic version). While I have successfully utilized the full amount specified with the buttermilk substitute, due to the experiences of others, I suggest gradually adding the milk until you achieve the desired consistency as demonstrated in the photos and video.

Pancake Recipe Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Pancake Recipe Instructions

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Blueberry Flax Pancakes

Blueberry Flax Pancakes 

Pancake Recipe Ingredients 

•  1 1/2 cups dry pancake mix 
•  1/2 cup flax seed meal 
•  1 cup skim milk 
•  2 eggs 
•  1 cup fresh or thawed frozen blueberries 

  Pancake Recipe Instructions 

 Set a nonstick skillet over medium heat. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side. Cool. Enjoy the Blueberry Flax Pancakes recipe !!!

Blueberry Flax Pancakes Video :

Vegan Pancakes Recipe

Vegan Pancakes Recipe

Pancakes Ingredients 

•  1 1/4 cups all-purpose flour
•  2 tablespoons white sugar 
•  2 teaspoons baking powder 
•  1/2 teaspoon salt 
•  1 1/4 cups water 
•  1 tablespoon oil 

 Pancakes Directions 

 Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Cool. Enjoy the Vegan Pancakes Recipe !!!

Vegan Pancakes Recipe Video :

Fluffy Pancakes

Fluffy Pancakes Recipe 

A great pancake recipe to try ! 

Pancakes Ingredients: 

 * 2 cups flour 

 * 2 tablespoons granulated sugar 

 * 1/2 teaspoon salt 

 * 1 teaspoon baking powder 

 * 1/2 teaspoon baking soda 

 * 1 cup buttermilk 

 * 3/4 cup milk 

 * 2 large eggs, separated 

 * 1/4 cup melted butter 

 * vegetable oil 

 Pancakes INSTRUCTIONS 

In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda. In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened. Beat egg whites in another bowl until stiff peaks form.

 Fold into the batter until well incorporated. Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges of pancake are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer. Serve pancake hot with butter and syrup. Enjoy it !

  basic-pancakes-recipe

Fluffy Pancakes Video :

Sunday Morning Lemon Poppy Seed Pancakes

Sunday Morning Lemon Poppy Seed Pancakes

Ingredients

• 1 egg 
• 2 tablespoons butter, melted 
• 1/2 teaspoon vanilla extract 
• 1 cup all-purpose flour 
• 2 tablespoons white sugar 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon poppy seeds 
• 1 teaspoon lemon zest cooking spray

Directions

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes. Enjoy it !

Delicious Gluten-Free Pancakes Recipe

Delicious Gluten-Free Pancakes Recipe
Pancake Ingredients : 

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Pancake Instructions :

First of all in a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.Enjoy!