My Polish great grandmother’s potato pancakes recipe is an old-fashioned family favorite! Serve them with sour cream or applesauce for a comforting side dish or light dinner.
These potato pancakes are golden brown with crispy edges and a tender middle. They’re the kind of comfort food that brings generations together around the table. You’ll especially appreciate how easy, affordable, and versatile they are!
Table of Contents
Polish Potato Pancakes
Most European cultures have their own version of potato pancakes that have been enjoyed for generations. Whether you’re German, Irish, Polish, or Russian, it’s very likely that these shallow-fried pancakes are a part of your family’s heritage.
This particular version comes from my Polish great grandmother. My grandmother was the first to actually write down the potato pancake recipe, which she prepared for our family every time she came to visit. I recently found my mom’s handwritten recipe on a 30-year-old piece of paper…and I knew that I needed to share it here!
Before You Get Started
- Russet potatoes are a must (don’t sub with red or yellow potatoes), since the russets’ high starch content yields crispier pancakes and helps bind the ingredients.
- Salt is essential for bringing out the natural potato flavor. Adjust the amount to suit your taste. I use 1 tablespoon of kosher salt, which is specified in my great grandmother’s recipe. Some folks find that too salty, so you may like to reduce the amount.
- Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. The butter adds flavor!
Thank you for sharing this recipe! They turned out just like those my (Polish) Mother and Grandmother used to make. Until now, I was going by memory and guessing about the ratio of ingredients, so, thank you again for sharing your Great Grandmother’s wonderful recipe.
– Emily
Step-by-Step How to Make Potato Pancakes
Step 1: Prep the Vegetables
Peel and coarsely grate the onion and potatoes with a box grater or food processor. My grandmother always insisted on grating the potatoes by hand (no matter how many pancakes she was making!), but the food processor is a great shortcut.
Remove the moisture by draining for a few minutes in a colander after grating. Then, just before combining with the rest of the ingredients, squeeze out as much liquid as you can with a dish towel.
**Pro Tip: The dryer the potato mixture, the crispier the pancakes on the outside and more tender on the inside!
Step 2: Stir Together the Ingredients
Combine the grated potatoes and onion in a large mixing bowl with the egg, flour, salt, pepper, and baking powder.
Step 3: Fry the Pancakes
Scoop about ¼-cup of the potato pancake mixture into a hot skillet that’s coated with butter and oil.
**Get it Hot! Make sure that your pan is hot enough so that the potatoes sizzle in the skillet (you’ll know it’s ready when the butter foams and the pan shimmers).
Fry each pancake for 3-4 minutes per side, or until golden brown. Work in batches so that you don’t over-crowd the pan.
Serving Suggestions
Serve the warm potato pancakes as an entrée for dinner, along with light toppings and sides such as sour cream or plain yogurt, old-fashioned applesauce or fried apples, chives or green onions, maple syrup, fresh berries, sautéed mushrooms or buttery ranch crockpot mushrooms, smoked salmon, Mom’s marinated cucumbers, or fried cabbage.
The pancakes are also a great side dish that goes well with just about any meat. Try them with roast chicken and vegetables, pan fried pork chops, grilled salmon, or Aunt Bee’s Swedish meatballs.
Make-Ahead, Storing, and Freezing
- Prep Ahead: Grate potatoes and onion up to 24 hours in advance. Store in an airtight container or Ziploc bag in the fridge. They may discolor a bit, but will still cook up golden and crisp.
- Make Ahead: Cook pancakes, drain on paper towels, then wrap tightly and store in a single layer in the fridge for up to 1 week. Reheated pancakes are a little heavier than fresh ones, so cooking right before serving is best when possible.
- Storage: Freeze cooked pancakes for up to 2 months. Cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag or airtight container.
- Reheating: Place pancakes in a single layer on a baking sheet and warm in a 350°F oven until heated through, about 7-10 minutes from the fridge or 15-20 minutes from frozen.
Frequently Asked Questions
- What is the difference between potato pancakes and potato latkes? Latkes are potato pancakes that Ashkenazi Jews have prepared as part of Hanukkah celebrations since the mid-1800s, based on an older dish that dates back to at least the Middle Ages. They’re not always made with potatoes, and instead might be made with vegetables, cheeses, or legumes. Latkes are typically a bit thicker than potato pancakes, too.
- Are potato pancakes the same as hash browns? While similar, potato pancakes and hash browns are not exactly the same. Potato pancakes are typically held together with egg and flour, while hash browns are usually just shredded potatoes mixed with seasoning and sometimes onion.
- Why are my potato pancakes soggy? If you find that your potato pancakes are soggy rather than crispy, it’s likely because your skillet and oil are not hot enough. The oil and pancakes should sizzle when they hit the pan. Also, do not overcrowd the pan by trying to cook too many pancakes at once. Work in batches. If you put too many pancakes in the skillet at the same time, it brings down the temperature of the oil and the pancakes tend to steam rather than fry. Finally, remove as much moisture as possible from the potatoes and onions before frying. The extra step of straining off the liquid creates crispy potato pancakes!
Possible Variations
- Mix in cheddar cheese for a twist on the classic.
- Add extra seasoning, such as garlic powder or paprika. If you like the pancakes spicy, try a dash of cayenne.
- Scale the recipe up or down to suit the size of your family. For instance, cut the ingredients in half for fewer pancakes, or double or triple the recipe to feed a larger group.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Great Grandmother’s Potato Pancakes
Equipment
- Large skillet (I own and love this Smithey Ironware Co. cast iron skillet)
Ingredients
- 4 large russet potatoes (about 3 lbs.), peeled
- 1 medium yellow onion, peeled
- 1 large egg
- ¼ cup all-purpose flour
- Kosher salt, to taste (I use 1 tablespoon of kosher salt per my grandmother's recipe, but some folks find that too salty, so adjust according to your taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon baking powder
- Butter and vegetable oil, for frying
- Optional, for serving: warm applesauce; maple syrup; chopped fresh chives other fresh herbs or green onions; sour cream
Instructions
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using a box grater or a food processor fitted with a grating disc, coarsely grate the onion. Transfer the grated onion to a colander and set the colander in a sink to drain.
- Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave the colander in the sink to drain for a few minutes.
- In large bowl, whisk together egg, flour, salt, pepper and baking powder.
- Using a dish towel, gently squeeze excess liquid from the potatoes and onion. Add potato mixture to the bowl with the egg. Use your hands to gently combine the ingredients.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture at a time, and place it in the skillet. Use a spatula to gently flatten the potato mixture into a pancake. Repeat with the remaining potatoes.
- Fry the potato pancakes until golden brown on each side (about 3-4 minutes per side). Then use a spatula to remove the pancakes from the skillet and drain on paper towels. Once drained, place the pancakes on the warm baking sheets in the oven to keep them warm while you finish frying the rest of the pancakes in batches.
- Use paper towels to carefully wipe out the skillet in between each batch of pancakes, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet with each new batch. Continue frying 3-4 pancakes at a time until you have used all of the potato mixture.
- Serve the pancakes warm with applesauce, maple syrup or sour cream.
Notes
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- The potatoes and onions should be coarsely grated. My grandmother always used the largest holes on a box grater, so that’s what I do! You can also use a food processor to make the job quicker and easier if you prefer.
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- Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or Yukon gold potatoes.
Nutrition
I was searching for a potato pancake recipe, to use up some potatoes & found your blog. These were wonderful-whole family loved them & my husband said they tasted like they were from a restaurant. So glad I found your blog!
– Renee
A Note on Nutrition
Made with just a few simple ingredients and lightly pan-fried in a small amount of oil and butter, this potato pancakes recipe can be a nutritious addition to just about any diet. Nutrition facts will vary depending on the ingredients that you use (this is just an estimate). Each 2-pancake serving includes about 175 calories, 1 gram of fat, 5 grams of protein and 39 grams of carbohydrates. This does not include the oil or butter that is absorbed in each pancake as it cooks. This particular potato pancakes recipe is not vegan, gluten-free, Keto-friendly, or low-carb.
Origin of Potato Pancakes Around the World
Potato pancakes are the national dish of Belarus and Slovakia. In Germany, potato pancakes are a very common menu item at outdoor markets and festivals. You might recognize potato pancakes from these other cultures as well:
- Switzerland: called rösti, this variation never contains egg or flour.
- Germany: German potato pancakes are called kartoffelpuffer. They’re very similar to this Polish recipe, and commonly enjoyed at home or as a popular street food at Volksfests and holiday events like Fasching, Karneval, and Christmas markets.
- United Kingdom: the British potato cake consists of flour, eggs, shredded potatoes, and onions. Some people add tomato or cheese to the mix as well.
- Ireland: called boxti, these pancakes are similar to those served in Britain, with more starch and often with buttermilk and baking soda.
- Korea: called gamja-jeon, the Korean potato pancake is made by pan-frying grated potato and potato starch in oil. The potato mixture is sometimes mixed with onion, chili, and perilla leaf, and is often seasoned with salt and served with soy sauce.
- United States: hash browns are similar to these traditional potato pancakes, and are a classic breakfast food in this country.
More Potato Recipes to Try
Crispy Seasoned Roasted Potatoes
40 minutes mins
Easy Potato Casserole (3 Ingredients!)
1 hour hr 5 minutes mins
Baked Potato Wedges
1 hour hr
If you’re looking for even more potato recipes, be sure to try these easy red skin mashed potatoes, seasoned potatoes, crispy baked potato wedges, a Southern potato salad, a pan of party potatoes, and these scalloped potatoes and ham, too!
Originally published in February, 2020, this post was updated in August, 2025.
HORRIBLE!!!!!!!! DO NOT TRY THIS RECIPE!!! IT WONT TELL YOU SIMPLE MESUREMENTS IT”LL TELL YOU 0.69 OR 5.945 IT SUCKS!!!!
Hi Grace! Are you referencing the measurements when altering the serving size of the recipe? If so, it will give you complete numbers if you double, triple, etc. Unfortunately, we can’t calculate whole numbers for ingredients when adding just a single serving.
Potato pancakes were a staple in our Polish household, especially during lent. My mom grated them by hand. Hers were really lacy around the edges. We would have them with syrup, but my favorite way was to spread mustard on them.
We will have to try them with mustard! Thanks for sharing, Ronnie.
I haven’t tried it yet but I was looking. The best recipe I’ve found with no close second. Outstanding! 10 stars!
Thanks, Norm!
My mom ground the peeled 10 potatoes with a meat grinder, bowl beneath to catch the waste starch. I think she may have added an egg, pinch salt pepper to bind. Cooked in oil in a cast iron frying pan and eaten smothered with apple sauce. No starch lovely taste, to die for best I’ve ever eaten.
Thank you, Wendy! We’re so glad you enjoyed the recipe.
Blair, your recipe sounds exactly like the one my mother & grandmother used. I’ve just been inspired to buy some russet potatoes and now potato pancakes are on my agenda! Thanks for the motivation!
We hope you enjoy it, Susan!
I use apricot syrup or apricot jam instead of applesauce. So tasty
I use apricot syrup or apricot jam instead of applesauce. So tasty. These pancakes are how my Polish mother always made them
That sounds delicious! I’ll have to keep that in mind. I typically have apricot jam in the pantry, so maybe we’ll give it a try next time. 🙂
Do you think I can use Gloten free flour?
The potato pancakes turned out nice, but not as nice as my first batch. I used my cast iron frying pan and had a bit of trouble regulating the heat between batches and burning the butter. I also cooked for 3 and a half minutes, and next time will reduce to 3. Overall a great recipe.
Thanks, Martha! Yes, the cast iron skillet can get quite hot, so it definitely takes some adjusting. Glad that you enjoyed them!
Perfect! Used to order Potato Pancakes at the Village Inn in Denver (defunct for years) This recipe looked and tasted exactly like I remember, I used frozen shredded potatoes and really finely chopped onion. Simply YUM! Thank you for sharing.
That makes me so happy to hear, Dorian. Thanks for letting me know!
I’m so glad I found this recipe for Potato Pancakes. I’m even more grateful that it was written down and passed on. Thanks for sharing.
We hope you enjoy, Diane!
Why does it say “Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.” If they are fried in a pan?
Hi, Connie! That’s so that you can keep the potato pancakes warm in the oven while you finish pan-frying the rest of the pancakes in batches. Hope you enjoy them!
My great-aunt who was 100% polish would use less flour and add Italian bread crumbs. She would say, “good food doesn’t make bad food.”
Those sound like wise words to us!
this was a great recipe it was so good. thank you
We’re so glad you enjoyed it, Anita!
Do you think I can use Gloten free flour?
Hi! Yes, a gluten free flour that’s a 1:1 replacement for all-purpose should work fine. Hope you enjoy them!
way too much salt…ruined them all….sorry next time I’ll leave it out
We’re sorry to hear this but appreciate your feedback, Christine!