These potato pancakes are comfort food at its finest. Slightly savory but incredibly delicious, these pancakes satisfy even the pickiest eater. They are that good.
Years ago, my grandmother’s handwritten recipe book went missing. No one in the family knows what happened to it.
This recipe was in it. I have tried over the years to duplicate it but it always was off a little bit. Until now.
I can’t begin to tell you how delighted we all were when I finally figured it out. I also figured out how to make her apple pancakes.
I’m so smart, aren’t I!?
These pancakes are satisfying, soft, flavorful and with just a hint of maple syrup, you have a treat for a breakfast meal.
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How to make potato pancakes
Gather the ingredients – potatoes, egg, flour and salt.
Wash and peel two potatoes. (I wasn’t sure how many potatoes I needed, but two were enough because they are large.)
Cut the potato so they fit in the food processor and process on high for 2 minutes until the potatoes are pulverized.
Although I didn’t measure the potatoes but I’d say that it was 2 ½ to 3 cups.
Transfer the potatoes to a mixing bowl, add flour, salt and an egg and mix together with a rubber spatula.
Red versus green
You’ve probably grated or processed potatoes before, so you will have noticed that the potato oxidizes, which means it turns a little reddish in color.
Now, the funny thing is, when you cook the potato pancakes, they turn greenish. I have no idea why!
Heat a sauté pan on medium. Once it heats up add olive oil and once that shimmers, take a ladle like one you use for gravy and ladle the pancake batter into the pan. I only cook four pancakes at a time.
Cook for 3 minutes on each side.
As you remove them from the pan to a plate, add a little butter between the pancakes.
Continue until all the batter is gone.
This recipe makes 16 potato pancakes.
Here they all are stacked on a plate.
Now just for fun, I’m going to stack eight of these beauties on a plate together.
I pour on maple syrup.
Let me cut into the pancakes.
I can’t talk anymore, I have to eat now.
But before I do, I hope you enjoyed this potato pancake recipe.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Nana’s Potato Pancakes
- 2 Russet potatoes I used 2 large potatoes
- 1 egg
- ½ cup flour
- ½ teaspoon salt
- 2 tablespoons olive oil or more as needed
What to Do
- Wash and peel potatoes
- Place potatoes in food processor and process for at least 2 minutes
- Scrape potatoes in a mixing bowl and add potatoes, egg, flour and salt. Use a rubber spatula and stir until combined
- Heat sauté pan on medium heat
- Add oil and heat it up
- Use the ladle and scoop a dollop of batter in the pan. I do four at a time
- Cook for 3 minutes on each side, until they are browned
- Keep adding batter until all the batter is used up
- Butter each pancake
- Plate four pancakes
- Pour maple syrup on pancakes
- Eat pancakes