Super Easy Potato Pancakes


Keeping pace with the theme of quick-and-simple recipes, this one for super easy potato pancakes really fits the bill. It takes exactly six ingredients and can be made in a snap, making it perfect for a lazy Sunday breakfast or side dish to practically anything. If you are looking for a change up to the chips and dip at a party, these easy potato pancakes will be the rage!

I’ve always enjoyed eating potato pancakes at a local German pub and never thought I could make them at home for fear they were too complicated. Now that I have challenged myself to try them, and have learned just how super easy they are to make, I know I will be indulging more often! After asking my son to help me taste test the results, he gave a big thumbs up and said “can you make these ALL THE TIME? Like, ALL THE TIME?!”

{ MORE: Baking with Farm Stand Favorites: Zucchini Carrot Muffins }

Super easy potato pancakes are just that; super easy! Two tools I would recommend you have in your kitchen are cheesecloth and a cast iron frying pan. Cheesecloth is a multi-use item that every cook should have.

Of course, if you are making cheese, hence the namesake, but also used for homemade yogurt or straining stock through a colander. A little square goes a long way.

After learning how super easy they are to make, I know I will be indulging more often!

If you have a choice of non-stick coated pan or cast iron, go for the iron. Cast iron is non-stick, provides a golden crust on food like no other, and can be used stove or oven to table. The only downside would be the heft, but if you have an 8″ skillet, it's manageable. I own a 10” and use it frequently for dinner rolls, chili, pot pies, and even cobblers or puffed pancakes.

{ MORE: Try these Easy Puffed Pancakes! }

I mentioned six ingredients to these little marvelous crispy pancakes, and these are it:

Image via
Image via

Super Easy Potato Pancakes

1 large russet potato, peeled

1 small onion, peeled

¼ cup flour

1 large egg

Salt & pepper

Canola oil


To Make

With a box grater, shred potato and onion.


Place both potato and onion into a piece of cut cheesecloth (a square the size of a piece of paper is plenty) and squeeze really well. Set aside. Wait a few minutes and squeeze again. You’ll be surprised how much liquid comes out!

In separate bowl, combine flour, egg, and about ¼ tsp. salt and ¼ tsp. pepper. Add potato and onion to bowl and stir well.

Heat a few tablespoons of canola oil in pan over medium-high heat.

Place a packed teaspoon of mixture into heated pan and spread with back of a spoon, making a small disc.


Cook until golden brown (about 2-3 minutes) and flip to cook on other side until golden brown.

Drain on plate lined with paper towels.


Repeat process, adding a little oil as needed until all is cooked.

Serve with applesauce or sour cream and chives, or you can simply enjoy just plain!

Recipe adapted from Smitten Kitchen

What do you think?

Super Easy Potato Pancakes

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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  1. Can’t wait to try these!

  2. EbyMom says:

    A must try for my family


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