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.
I made these for an impromptu Octoberfest meal for my family and they were a hit. My mom recently had a stroke and couldn’t tell me how to make her potato pancakes but these were just as good. I’m definitely keeping this recipe in my file of favorites. Thank you so much for sharing your family recipe.
Thank you, Donna! I’m so glad that you enjoyed them. It’s nice to have nostalgic recipes to turn to when the craving strikes, so I’m glad that these lived up to your mom’s version!
Excellent recipe. I added a few spices, but otherwise made it as is. It is a great recipe and turned out perfectly. Was a hit! Everyone loved it. I served it with smoked salmon, a poached egg and dill sour cream.
This is exactly what I am looking for and sounds like how my mom would make these. Will definitely try. Glad I found this recipe and thank you
Hope you love them, Christine!
I made this recipe yesterday morning and it is perfect, just what I wanted in a potato pancake. I just cut the recipe in half as Only needed for two people, yummy and thanks again
So glad to hear that, Christine!
Just like my Polish Bushia and mother’s, but we dip ours lightly in sugar probably because sour cream and applesauce wasn’t available to our grandparents. A meal in themselves for Fridays.
We will have to try it that way as well! Thank you for sharing.
I made these for breakfast and they turned out perfect and delicious!
We’re so happy to hear this, Catherine!
My first time making potato pancakes and these were delicious. The only thing I would do next time is fry them over medium heat. Medium high browned them a bit more quickly than I wanted, and I didn’t want to burn them, so the insides could have used another minute, even making them as flat as possible. I’m bookmarking this recipe though!
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.
That’s so good to hear, Emily! There’s nothing better than a dish that reminds us of family.
Curious to know how many pancakes does this recipe make? Excited to try it!
Hi, Alice! I think it’s about a dozen, but that can vary depending on how large each pancake turns out. Hope you enjoy!
This is an excellent recipe.
I cut the recipe in half and added some chopped chives along with the onion.
Served them with applesauce.
It was delicious and definitely a keeper.
Yum! Thank you, Lillie!
I’ve seen lots of recipes and comments but no one has mentioned apple butter as a topping, tangier than applesauce,.
Great suggestion, Judy! We love apple butter, but we’ve never tried it with this recipe. Thank you!
Finally one that works!!
After shredding the potatoes/grating, I rinsed them, several times until the water went clear, and then continued on with the recipe.
We’re so happy these turned out well for you!
Our family has a large gathering in another city. Can these be frozen and reheated?
Hi Maureen,
Yes! Cooked potato pancakes will keep in the freezer for up to 2 months. To freeze, cool the pancakes completely, place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, transfer the pancakes to a heavy-duty plastic freezer bag or other airtight container.
When you’re ready to eat, preheat the oven to 350°F. Place the pancakes in a single layer on a baking sheet, and bake them in the oven just until heated through (about 7-10 minutes for refrigerated pancakes or 15-20 minutes for frozen pancakes).
Hope this helps!
Please DO NOT grate the potatoes the day before. Eating dark gray potato pancakes is not appetizing in any way.
We found them to be bland and without a good texture. Just like shredded potatoes plopped on a pan to be made crispy.
We’re sorry this didn’t turn out well for you, Karen. It’s crucial for the pan to be hot enough to allow the potatoes to crisp back up. We hope you try it again and are happy to help troubleshoot, if needed!
Amazing! Just like grandma used to make!
Thanks, Traci. I’m so happy to hear that!
Nice! I will be preparing these today! This recipe closely resembles my grandmother’s, with the exception that she didn’t include onions. We used to enjoy them with either applesauce or peaches, and they were absolutely delicious! Unlike most other recipes I’ve encountered, this one includes baking powder in the list of ingredients> to aalikinfo.com
We hope they taste like your grandmother’s version and you enjoy the recipe, Elon!
Just made them for 2 of us only used 2 large potatoes however kepted the egg mixture the same. Added galuc and parsley.
Thanks for this recipe
Thank you, Bill!
hello there finally a recipe like my gramma and mom made..growing up Fridays were always fish n chips or potato pancakes..also the left over mashed potaoe pancakes another fave .
these were just perfect..had them for supper tonight.. I only had red potoes as rarely have russet..but still so good.. I will pick up some russet next time just for the sake of seeing the difference..tfs..huggzz
Absolutely outstanding recipe. I’ve made them twice, recipe unchanged, and have been asked to open a restaurant and only sell these!
Haha! That’s amazing, RJ. Thanks for letting me know. My grandmother would be so proud!
My question is;; Being Polish I wonder did your Grandmother ever make a gravy sauce with applesauce and sourcream? My mother-in-law did and served it with her chicken every
Sunday . The whole family loved it. I have made it a few times but seems like something is missing. Any suggestions?
Hi, Martha! My grandmother served them with applesauce, sour cream, and syrup, but never made a specific gravy with those ingredients. We just dolloped them on top depending on whether we wanted a savory flavor or a sweet taste (always sweet for the kids!).
These were wonderful just like my mom made them
Thank you, Barbara. We’re so glad you enjoyed them!
Haven’t had potato pancakes in years, will make some this weekend. Thanks for the inspiration
We hope you enjoy them, Lucy!
Turned out well. I’m too lazy to stand at the stovetop, so I fried these most of the way in the oven, and finished frying them in a pan. Enjoyed them with applesauce. Thanks!
Thanks, Simone! So glad that you enjoyed them!
This is wonderful and reminds me of my childhood when my mom used to make them. We served them with sour cream and for those that like it a little saltier, just a touch of season salt on top of the sour cream! Perfect!
Thank you, Bobbie! We hope they were as good as you remember.