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Hi everyone! Today I want to share a super easy recipe with you: Potato Pancakes! 🥔😋 I love making these. They’re crispy, yummy, and perfect when I want something quick and tasty.

Potato Pancakes: What You’ll Need

First off, we’ve got our potatoes. I’m using Russets because they crisp up so nicely. You can grab these pretty much anywhere, but I usually get mine from Amazon Fresh – SUPER convenient.

Then, there’s the onion. A small one is just right for adding that extra bit of flavor. I love getting mine from the local farmer’s market for that FRESH taste, but online works great too.

Next up are eggs, our little binding heroes. I always reach for free-range eggs; they just have that BETTER taste, you know? And for the flour, it’s all about King Arthur Flour for ME. It’s my TRUSTY brand for all my baking needs – really GOOD stuff.

Now, let’s talk seasoning. Just some good old salt and black pepper does the trick. I’m a FAN of Himalayan pink salt. It adds a bit of a mineral kick which I love. I also add some fresh herbs like parsley. It’s OPTIONAL, but I like the freshness and color it brings to the pancakes.

And of course, we need some vegetable oil for frying. I stick to something neutral like CANOLA or VEGETABLE oil. Lastly, for the toppings, it’s all about your preference. I’m a sour cream person, but applesauce is also a classic choice with these pancakes.

Quick Reminder:
You’ll find the exact quantities for all these ingredients in the recipe card below. Now, let’s walk through the steps to make the YUMMIEST potato pancakes ever!

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How to Make Potato Pancakes:

So first, I tackle the potatoes. After peeling and grating them, I wrap them up in a clean dish towel. I squeeze out as much liquid as I can. It’s like a mini workout, but it’s super important because it keeps our pancakes from getting soggy.

Next up, I grab a big bowl and throw in the grated potatoes, chopped onion, eggs, flour, salt, and pepper. If I’m feeling fancy, I’ll add some chopped parsley too. I give everything a good mix.

Now, it’s time to heat up our pan. I pour just enough oil to coat the bottom of the pan and turn the heat to medium-high. I wait until the oil looks shimmery – that’s when it’s hot enough for frying.

I’m ready to fry now! I scoop a big spoonful of our potato mix into the pan and gently flatten it. In the flip pan, I can easily fit three or four pancakes without them crowding. I let them fry for about 3-4 minutes on each side. When they’re golden brown, they’re perfect.

The best part? Using the FLIP pan makes it so easy. Instead of flipping each pancake, I just flip the whole pan. It’s quick and no pancake gets left behind! They come out crispy and perfectly cooked.

After they’re done, I pop them onto a plate with paper towels to soak up any extra oil. And there you go – super easy and tasty Potato Pancakes with a little help from this genius handy flip pan!

My Favorite Toppings for Potato Pancakes:
For these pancakes, I love a dollop of sour cream or a scoop of applesauce. They add the perfect touch of creaminess or sweetness to the savory pancakes. Simple and tasty!