18 Crispy Potato Pancake Recipes Delicious

Delightfully crispy and irresistibly golden, potato pancakes are the ultimate comfort food that never fails to satisfy. Whether you’re craving a quick weeknight dinner or a cozy weekend brunch, these 18 recipes promise to deliver the perfect crunch every time. From classic renditions to creative twists, there’s a potato pancake here to match every taste. Dive in and discover your next favorite dish!

Classic Potato Pancakes

Dig into crispy, golden perfection with these Classic Potato Pancakes—your new go-to for breakfast or brunch. Simple, satisfying, and packed with flavor, they’re a crowd-pleaser every time.

Ingredients

• 2 large russet potatoes, peeled and grated (squeeze out excess moisture)
• 1 small onion, grated (adds a sweet crunch)
• 1 large egg, beaten (binds everything together)
• 2 tbsp all-purpose flour (or gluten-free alternative)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 cup vegetable oil (or any neutral oil, for frying)

Instructions

1. In a large bowl, combine grated potatoes, onion, egg, flour, salt, and pepper. Mix until evenly distributed.
2. Heat oil in a large skillet over medium-high heat (350°F). Test with a small piece of potato—it should sizzle immediately.
3. For each pancake, drop 1/4 cup of the mixture into the skillet. Flatten slightly with a spatula to ensure even cooking.
4. Fry for 3-4 minutes per side, or until deeply golden and crispy. Don’t overcrowd the pan—work in batches if needed.
5. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if frying multiple batches.

Achieve a perfect crunch outside with a tender, flavorful inside. Serve these pancakes with applesauce or sour cream for a classic touch, or top with smoked salmon for an elegant twist.

Sweet Potato Pancakes

Hungry for a twist on breakfast? These Sweet Potato Pancakes **flip** the script on your morning routine—packed with flavor, fiber, and a **golden** hue that’ll make your feed pop.

Ingredients

• 1 cup mashed sweet potato (cooled, about 1 medium)
• 1 cup all-purpose flour (or gluten-free blend for a swap)
• 2 tbsp brown sugar (adjust to sweetness preference)
• 1 tsp baking powder (for that perfect rise)
• 1/2 tsp cinnamon (or pumpkin spice for extra warmth)
• 1/4 tsp salt (balances the sweetness)
• 1 cup milk (any kind works, even almond)
• 1 large egg (room temp blends better)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. **Whisk** together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
2. In another bowl, **beat** the egg, then **mix** in milk, melted butter, and vanilla.
3. **Fold** the wet ingredients into the dry mix until just combined—lumps are okay!
4. **Heat** a non-stick skillet over medium heat (350°F if using a griddle).
5. **Pour** 1/4 cup batter per pancake, cooking until bubbles form (about 2-3 minutes).
6. **Flip** carefully, cooking the other side until golden (another 1-2 minutes).
7. **Repeat** with remaining batter, keeping cooked pancakes warm in a 200°F oven.

Best served **stacked** high with a drizzle of maple syrup and a sprinkle of pecans. The texture? **Fluffy** inside with a slight crisp edge. Flavor? Like fall hugged your breakfast plate.

Cheesy Potato Pancakes

Make your breakfast epic with these crispy, golden Cheesy Potato Pancakes. They’re the ultimate comfort food with a gooey, cheesy center that’ll have everyone begging for seconds.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup all-purpose flour (or gluten-free blend)
• 1 large egg (beaten)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp garlic powder (optional for extra kick)

Instructions

1. In a large bowl, mix shredded potatoes, cheddar cheese, flour, egg, salt, pepper, and garlic powder until well combined.
2. Heat butter in a large skillet over medium heat (350°F) until melted and bubbly.
3. Form the potato mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Place patties in the skillet, flattening slightly with a spatula. Cook for 4-5 minutes per side until golden brown and crispy.
5. Flip carefully to keep the pancakes intact. Tip: Press down gently with the spatula to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.

Serve these pancakes hot with a dollop of sour cream or applesauce on the side. The contrast between the crispy exterior and the melty cheese inside is pure magic. Try topping with chives or green onions for a fresh, colorful finish.

Garlic Herb Potato Pancakes

Overwhelm your taste buds with these crispy, golden Garlic Herb Potato Pancakes. Perfect for breakfast or a savory snack, they’re packed with flavor and ready in minutes.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup all-purpose flour (for binding)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh herbs, chopped (parsley, chives, or dill work great)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 egg, beaten (helps bind the pancakes)

Instructions

1. In a large bowl, combine grated potatoes, flour, garlic, herbs, salt, pepper, and beaten egg. Mix until well incorporated.
2. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
3. Form the potato mixture into small patties, about 1/4 cup each, and flatten slightly. Tip: Wet your hands to prevent sticking.
4. Carefully place patties in the hot oil, cooking in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until deeply golden and crispy. Tip: Resist the urge to flip too early for the perfect crust.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if cooking in batches.

Flaky on the outside, tender on the inside, these pancakes are a garlic lover’s dream. Serve with a dollop of sour cream or applesauce for a delightful contrast.

Spicy Jalapeno Potato Pancakes

Punch up your breakfast game with these fiery Spicy Jalapeno Potato Pancakes. Crispy on the outside, tender inside, and packed with a kick that wakes you up better than coffee.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1 finely chopped jalapeno (seeds removed for less heat)
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1 large egg, beaten
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, mix grated potatoes, jalapeno, flour, egg, salt, and pepper until well combined.
2. Heat oil in a skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with a spatula.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain excess oil. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
6. Serve immediately. Tip: For extra heat, drizzle with hot sauce or top with sliced jalapenos.

You’ll love the contrast of textures and the bold, spicy flavor that makes these pancakes a standout. Try serving them with a cool dollop of sour cream or avocado slices to balance the heat.

Zucchini Potato Pancakes

Get ready to flip your breakfast game with these crispy, golden zucchini potato pancakes. They’re the perfect mix of savory and satisfying, with a crunch that’ll have you coming back for seconds.

Ingredients

• 2 cups grated zucchini (squeeze out excess moisture)
• 1 cup grated potato (use russet for best texture)
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1 large egg (beaten, for binding)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil, for frying)

Instructions

1. In a large bowl, combine grated zucchini, potato, flour, egg, salt, and pepper. Mix until evenly distributed.
2. Heat olive oil in a skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with a spatula.
4. Cook for 3-4 minutes per side, or until deeply golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
6. Serve immediately. Tip: For extra flavor, top with a dollop of sour cream or applesauce.

Just imagine the contrast of the crispy exterior against the tender, flavorful inside. These pancakes shine alongside a poached egg or as a standout side at your next brunch.

Loaded Baked Potato Pancakes

Revolutionize your breakfast game with these Loaded Baked Potato Pancakes—crispy on the outside, fluffy inside, and packed with all the good stuff.

Ingredients

• 2 cups mashed potatoes (leftovers work great)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup chopped green onions (plus extra for garnish)
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1 large egg (beaten, to bind everything together)
• 1/2 cup all-purpose flour (for the perfect pancake texture)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp butter (or any neutral oil, for frying)

Instructions

1. In a large bowl, mix mashed potatoes, cheddar cheese, green onions, sour cream, beaten egg, flour, salt, and black pepper until well combined.
2. Heat butter in a large skillet over medium heat until melted and bubbling, about 2 minutes.
3. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon. Cook in batches to avoid overcrowding.
4. Cook pancakes for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early—wait for the edges to look set.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess butter. Tip: Keep them warm in a low oven (200°F) if cooking in batches.
6. Serve hot, garnished with extra green onions and a dollop of sour cream. Tip: For a brunch twist, top with a poached egg.

You’ll love the contrast of textures—crispy edges giving way to a soft, cheesy center. Perfect for dipping or stacking high with your favorite toppings.

Onion and Chive Potato Pancakes

Rustle up these crispy, golden Onion and Chive Potato Pancakes for a breakfast that packs a punch. Perfectly savory with a hint of freshness, they’re a game-changer for your morning routine.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup finely chopped onion
• 2 tbsp chopped fresh chives
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, combine grated potatoes, onion, chives, egg, flour, salt, and pepper. Mix until well incorporated.
2. Heat oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. For each pancake, drop 1/4 cup of the potato mixture into the skillet. Flatten slightly with a spatula.
4. Cook for 3-4 minutes on each side, or until deeply golden and crispy. Tip: Don’t overcrowd the skillet—work in batches if needed.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you finish cooking.
6. Serve immediately. Tip: A dollop of sour cream or applesauce on the side elevates the flavors.

Delight in the contrast of crispy edges and tender centers, with the onion and chive bringing a savory depth. Try stacking them high with a poached egg on top for a brunch-worthy twist.

Bacon and Cheddar Potato Pancakes

Elevate your breakfast game with these crispy, cheesy, and downright irresistible pancakes. Packed with smoky bacon and sharp cheddar, they’re a savory twist on a classic that’ll have everyone asking for seconds.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture for crispiness)
• 1 cup shredded cheddar cheese (sharp for maximum flavor)
• 1/2 cup cooked bacon, chopped (crispy works best)
• 1/4 cup all-purpose flour (for binding)
• 2 large eggs (beaten, to hold everything together)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp vegetable oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine shredded potatoes, cheddar cheese, chopped bacon, flour, beaten eggs, salt, and black pepper. Mix until well incorporated.
2. Heat vegetable oil in a large skillet over medium heat (350°F) until shimmering.
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the spoon. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; let them get a good crust.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if cooking in batches.

Melt-in-your-mouth crispy on the outside, tender on the inside, these pancakes are a flavor bomb. Serve them with a dollop of sour cream or a drizzle of maple syrup for a sweet and savory combo that’s next level.

Healthy Baked Potato Pancakes

Get ready to flip your breakfast game with these crispy, golden Healthy Baked Potato Pancakes. Perfect for meal prep or a lazy weekend brunch, they’re a guilt-free twist on a classic.

Ingredients

• 2 large russet potatoes, grated (squeeze out excess moisture for crispiness)
• 1/4 cup whole wheat flour (or almond flour for gluten-free)
• 1 large egg, beaten (flax egg for vegan option)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the grated potatoes, flour, egg, garlic powder, onion powder, salt, and pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, flattening it into a pancake shape. Cook for 2-3 minutes on each side until golden brown.
4. Transfer the pancakes to the prepared baking sheet and bake for 10 minutes, flipping halfway through, until crispy and cooked through.
5. Serve hot with your favorite toppings like sour cream, applesauce, or a sprinkle of chives.

Enjoy the satisfying crunch and fluffy interior of these pancakes, a testament to how healthy can still mean hearty. Try stacking them high with avocado and a poached egg for an Instagram-worthy breakfast bowl.

Curry Spiced Potato Pancakes

Overturn your breakfast routine with these crispy, golden Curry Spiced Potato Pancakes. Packed with bold flavors and a satisfying crunch, they’re a game-changer for any meal.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup all-purpose flour (for binding)
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, combine grated potatoes, flour, curry powder, salt, and pepper. Mix well.
2. Add the beaten egg to the potato mixture. Stir until everything is evenly coated.
3. Heat oil in a non-stick skillet over medium heat (350°F).
4. For each pancake, drop 1/4 cup of the mixture into the skillet. Flatten slightly with a spatula.
5. Cook for 3-4 minutes on each side, or until deeply golden and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Unleash these pancakes with a dollop of Greek yogurt or a spicy chutney for an extra kick. The exterior shatters to reveal a tender, spiced interior—perfect for dipping or stacking high.

Rosemary and Thyme Potato Pancakes

Forget everything you know about potato pancakes—this rosemary and thyme version is a game-changer. Crispy edges, fluffy centers, and herbs that pop.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup all-purpose flour (or gluten-free blend)
• 1 egg, beaten (for binding)
• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1/2 tbsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 3 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, mix grated potatoes, flour, egg, rosemary, thyme, salt, and pepper until well combined.
2. Heat olive oil in a skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the potato mixture into the skillet, flattening slightly with a spatula.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet—work in batches if needed.
5. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Tip: Keep them warm in a 200°F oven while finishing the rest.
6. Serve immediately for the best texture. Tip: Pair with a dollop of sour cream or apple sauce for a classic touch.

Who knew herbs could elevate potato pancakes this much? The rosemary and thyme add a fragrant, earthy depth that’s irresistible. Try stacking them high with a fried egg on top for a hearty breakfast twist.

Smoked Salmon Potato Pancakes

Yes, you read that right—smoked salmon and potato pancakes are a match made in brunch heaven. Crispy, savory, and packed with flavor, these pancakes are your next weekend showstopper.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture for crispiness)
• 1/2 cup finely chopped smoked salmon (or sub with cooked bacon for a twist)
• 1/4 cup all-purpose flour (gluten-free blend works too)
• 2 large eggs (room temperature blends better)
• 2 tbsp chopped fresh dill (or 1 tsp dried for convenience)
• 1/2 tsp salt (adjust based on salmon’s saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine shredded potatoes, smoked salmon, flour, eggs, dill, salt, and pepper. Mix until evenly distributed.
2. Heat olive oil in a non-stick skillet over medium heat (350°F if using a thermometer).
3. For each pancake, drop 1/4 cup of the mixture into the skillet, flattening slightly with the back of a spoon.
4. Cook for 3-4 minutes per side, or until golden brown and crispy edges form. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Tip: Keep them warm in a 200°F oven if making a batch.
6. Repeat with remaining mixture, adding more oil to the skillet as needed.

Just imagine the crunch giving way to the smoky, tender salmon inside. Serve these bad boys with a dollop of sour cream or a zesty lemon aioli for an extra kick.

Gluten-Free Potato Pancakes

Perfect for breakfast or brunch, these gluten-free potato pancakes are crispy on the outside, tender inside, and utterly irresistible. Packed with flavor, they’re a game-changer for anyone skipping gluten.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup almond flour (or any gluten-free flour blend)
• 1 large egg (beaten)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp chopped chives (for garnish)

Instructions

1. In a large bowl, mix grated potatoes, almond flour, beaten egg, salt, and pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the potato mixture into the skillet, flattening slightly with a spatula.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil.
6. Repeat with remaining mixture, adding more oil to the skillet as needed.
7. Garnish with chopped chives before serving. Tip: Serve immediately for the best texture.

Enjoy these pancakes hot, with a dollop of sour cream or applesauce on the side. The crispy edges and fluffy middle make every bite a delight, perfect for a lazy weekend morning or a quick weeknight treat.

Vegan Potato Pancakes

Never settle for bland breakfasts again—these Vegan Potato Pancakes are crispy, golden, and packed with flavor. **Whip them up** in minutes and watch them disappear even faster.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1/4 cup all-purpose flour (or gluten-free blend)
• 2 tbsp nutritional yeast (for a cheesy vibe)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup water (to bind, add more if needed)

Instructions

1. **Mix** grated potatoes, flour, nutritional yeast, salt, and pepper in a large bowl.
2. **Add** water gradually, stirring until the mixture holds together without being too wet.
3. **Heat** olive oil in a non-stick skillet over medium heat (350°F).
4. **Form** small patties with your hands and place them in the skillet, flattening slightly.
5. **Cook** for 4-5 minutes per side, until deeply golden and crispy edges form.
6. **Drain** on paper towels to remove excess oil.

Just like that, you’ve got a stack of savory, satisfying pancakes with a perfect crunch. **Serve them** with a dollop of vegan sour cream or applesauce for a sweet contrast.

Kimchi Potato Pancakes

Unleash a flavor bomb with these crispy, tangy Kimchi Potato Pancakes—your new go-to for a quick, satisfying bite.

Ingredients

• 2 cups grated potatoes (squeeze out excess moisture)
• 1 cup chopped kimchi (drain well, reserve juice)
• 1/4 cup kimchi juice (adds extra tang)
• 1/2 cup all-purpose flour (for binding)
• 1 large egg (beaten)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, mix grated potatoes, chopped kimchi, kimchi juice, flour, egg, salt, and pepper until well combined.
2. Heat 1 tbsp oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with a spatula.
4. Cook for 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture, adding more oil as needed.
6. Serve hot with a drizzle of reserved kimchi juice or a dollop of sour cream for extra creaminess.

Light, crispy edges give way to a soft, flavorful center, making these pancakes a perfect blend of textures. Try stacking them high with a fried egg on top for a hearty breakfast twist.

Corn and Potato Pancakes

Unleash your breakfast game with these crispy, golden Corn and Potato Pancakes. Perfect for using up leftovers, they’re a savory twist on the classic pancake that’ll have everyone asking for seconds.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup all-purpose flour (for binding)
• 1 large egg (beaten)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp vegetable oil (for frying)

Instructions

1. In a large bowl, combine shredded potatoes, corn, flour, egg, melted butter, salt, and pepper. Mix until well combined.
2. Heat vegetable oil in a large skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, or until deeply golden and crispy.
4. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with remaining mixture, adding more oil to the skillet as needed.
5. Serve hot with a dollop of sour cream or applesauce on the side for dipping.

These pancakes are all about the contrast—crispy edges with a tender, fluffy center. For a brunch twist, top with a poached egg and a sprinkle of chives.

Apple and Potato Pancakes

Let’s turn breakfast into a crispy, golden masterpiece with these Apple and Potato Pancakes. **Shred**, **mix**, and **sizzle** your way to a dish that’s both sweet and savory, perfect for those lazy Sunday mornings.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture)
• 1 cup shredded apple (use a sweet variety like Fuji)
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1 large egg (beaten)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, **combine** shredded potatoes, shredded apple, flour, egg, salt, and pepper. Mix until evenly distributed.
2. **Heat** oil in a large skillet over medium heat (350°F) until shimmering.
3. **Scoop** 1/4 cup of the mixture per pancake into the skillet, flattening slightly with the back of the spoon.
4. **Cook** for 3-4 minutes on each side, or until deeply golden and crispy edges form. Tip: Don’t overcrowd the pan to ensure even cooking.
5. **Transfer** to a paper towel-lined plate to drain any excess oil. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
6. **Serve** immediately for the best texture. Tip: A dollop of sour cream or applesauce on top adds a creamy contrast.

You’ll love the **contrast** between the crispy exterior and tender inside, with the apple adding a subtle sweetness. Try stacking them high with a fried egg on top for an extra hearty meal.

Conclusion

Just like that, we’ve explored 18 crispy potato pancake recipes that promise to delight your taste buds and add a cozy touch to your meals. Whether you’re in the mood for something classic or adventurous, there’s a recipe here for you. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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