Polish Potato Pancakes
Authentic Polish Potato Pancakes are incredibly simple, but also incredibly delicious! Browned and crispy, they’re a tasty addition to any dinner.
We’ve been making these Polish Potato Pancakes forever. It’s a family tradition just like our Potato Pierogi and Haluski recipe. A staple recipe for the holidays, my grandfather would spend hours in the kitchen making everything for Christmas Eve. I can still smell the caramelized onions and potatoes frying in the house. I love memories that smell delicious.
Polish potato pancakes, or placki ziemniaczane, as they’re known in Polish, are a traditional dish made with grated potatoes, onions, eggs, and flour. These simple ingredients come together to deliver lots of comfort food goodness when they’re pan-fried to golden perfection. They get that perfect crisp exterior while the middle is tender and fluffy. Basically, if you enjoy potato recipes like Crispy Breakfast Potatoes and Mashed Potato Croquettes, you’re going to love these potato pancakes too.
You can top your potato pancakes with sour cream or applesauce, but really, anything that goes with potatoes will work, whether it’s cheese, ketchup, fresh herbs, whatever! And you can also serve these Polish potato pancakes any time of day—for breakfast alongside Turkey Breakfast Sausage or for dinner with a hearty main dish like Pan Fried Pork Chops.
Ingredients for Polish Potato Pancakes
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Potatoes – I like to use russet potatoes because their starchiness makes them fry up extra crispy.
- Onion – Yellow onion is perfect. Grating the onion ensures that it’s evenly distributed throughout the pancake and that there aren’t big, crunchy chunks that ruin the texture.
- Eggs – To bind the pancakes together
- Salt and Pepper – I like to add some to the potato pancake mixture and then season them a bit after cooking too.
- All-Purpose Flour – Another ingredient used for binding.
- Olive Oil – Or another oil you like to use for stovetop cooking.
How to Make Polish Potato Pancakes
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Make the potato pancake mixture. Combine the first 5 ingredients in a bowl, then stir in the flour until everything is coated.
- Fry the pancakes. Heat 1/4-inch of oil in a large skillet over medium-high heat. Add 1/4 cup of the potato mixture to the pan for each pancake; they should be about 3-inches each. Cook until browned on both sides, about 3 to 5 minutes.
- Finish. Place the pancakes on a paper towel and repeat with the remaining potato mixture.
Tips for Making Polish Potato Pancakes
These pancakes are super simple, but these additional tips will help them turn out perfect!
- Drain off the excess liquid. Grated potatoes and onions release a lot of moisture. After grating, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. While not essential, this step will help you get extra crispy Polish potato pancakes.
- Keep the oil hot. Make sure the oil is at the right temperature before frying. If the oil is too cool, the pancakes will absorb excess oil and become greasy. A good way to test is by dropping a small amount of batter into the skillet—if it sizzles immediately, the oil is ready.
- Don’t overcrowd the pan. To ensure even cooking and a crispy exterior, fry the pancakes in small batches without overcrowding the skillet. This allows sufficient space for air circulation and prevents the pancakes from steaming instead of frying.
How to Store and Reheat Leftovers
Polish potato pancakes are best enjoyed fresh, but they can be stored and reheated if you have leftovers. They can be kept in the refrigerator for up to 3 days in an airtight container. (I don’t recommend freezing them.)
For the crispiest results, reheat your potato pancakes in a preheated oven at 375°F until warmed through, in a skillet over medium heat, or the air fryer. The microwave also works, but it’s more likely to make your pancakes soggy.
What to Serve With Potato Pancakes
- Sour cream
- Applesauce
- Smoked salmon
- Caramelized onions
- Sauerkraut or cabbage
- Fried eggs
More Pancake Recipes
- The Best Lemon Ricotta Pancakes
- Blueberry Pancakes
- Banana Pancakes
- Fruity Pebbles Cereal Pancakes
- Pumpkin Pancakes
- The Best Buttermilk Pancakes
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Get the Recipe: Polish Potato Pancakes
Ingredients
- 6 medium potatoes, peeled and finely grated (about 2 ¼ pounds total)
- 1 medium onion, finely grated
- 2 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup all-purpose flour, more as needed
- Olive oil, for frying
Instructions
- Add 6 medium potatoes (peeled and finely grated), 1 medium onion (finely grated), 2 large eggs, 2 teaspoons kosher salt, and freshly ground black pepper to a large bowl.
- Add 1/4 cup all-purpose flour to bind the mixture together while leaving it somewhat thin. In a large skillet set over medium-high heat, add oil to a depth of about 1/4-inch. Heat until hot, but not smoking.
- Drop a 1/4 cup of potato mixture into the skillet and spread out to form a 3-inch circle that’s about 1/4-inch thick. Fry until brown on the bottom (don’t turn until the pancake is brown or it will stick), about 3 to 5 minutes. If needed, reduce the heat to medium to prevent burning.
- Turn the pancake and fry the other side for 3 to 5 minutes or until golden brown and crisp.
- Drain on paper towels. Serve with granulated sugar, sour cream and applesauce if desired.