18 Crispy Easy Potato Pancakes Recipes Delicious

Nothing says comfort food quite like a crispy, golden potato pancake, and we’ve rounded up 18 easy recipes that’ll have you flipping these delicious delights in no time. Whether you’re after a quick weeknight dinner or a cozy weekend brunch, these potato pancakes are sure to satisfy. So, grab your spatula and let’s dive into a world of crispy, savory goodness that’ll keep you coming back for more!

Classic Crispy Potato Pancakes

Kickstart your morning or jazz up your dinner with these golden, crispy delights that are as fun to make as they are to eat. Classic Crispy Potato Pancakes are the unsung heroes of comfort food, turning the humble spud into a crunchy, savory masterpiece that’ll have everyone asking for seconds.

Ingredients

• Potatoes – 2 large
• Egg – 1
• Flour – 2 tbsp
• Salt – ½ tsp
• Vegetable oil – ¼ cup

Instructions

1. Peel the potatoes and grate them using the large holes of a box grater.
2. Squeeze the grated potatoes in a clean kitchen towel to remove as much moisture as possible. Tip: Dry potatoes = crispier pancakes.
3. In a bowl, mix the grated potatoes, egg, flour, and salt until well combined.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Tip: A drop of water should sizzle when the oil is ready.
5. Form the potato mixture into 4 equal patties and carefully place them in the hot oil.
6. Cook the pancakes for 3-4 minutes on each side, or until deeply golden and crispy. Tip: Resist the urge to flip them too early; patience ensures a perfect crust.
7. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

These pancakes are a textural dream—crispy on the outside, tender on the inside, with a buttery potato flavor that’s simply irresistible. Try serving them with a dollop of sour cream and a sprinkle of chives for a touch of elegance, or go bold with a spicy aioli that’ll make your taste buds dance.

Cheesy Garlic Potato Pancakes

Now, who in their right mind can resist the siren call of cheese and garlic, especially when they’re snuggled up in a crispy, golden potato pancake? These cheesy garlic potato pancakes are the love child of comfort food and your wildest cheesy dreams, ready to hijack your taste buds and demand a standing ovation.

Ingredients

• Potatoes – 2 cups, grated
• Garlic – 2 cloves, minced
• Cheddar cheese – 1 cup, shredded
• Egg – 1
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, minced garlic, shredded cheddar cheese, egg, flour, salt, and black pepper. Mix until well combined.
2. Heat vegetable oil in a large skillet over medium heat (350°F).
3. Form the potato mixture into small patties, about ¼ cup each, and gently place them in the skillet. Tip: Don’t overcrowd the pan to ensure each pancake gets perfectly crispy.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; patience rewards you with that perfect crunch.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if you’re cooking in batches.

What you’ve got here are not just pancakes; they’re golden discs of joy with a crispy exterior that gives way to a soft, cheesy, garlicky center. Serve them with a dollop of sour cream or, for the adventurous, a drizzle of hot honey to take them from great to ‘where have you been all my life?’

Zesty Herb Potato Pancakes

Who knew that the humble potato could be transformed into a crispy, golden delight that dances on your taste buds? These Zesty Herb Potato Pancakes are here to prove that breakfast (or brunch, or dinner, or midnight snack) just got a major upgrade.

Ingredients

• Potatoes – 2 cups, grated
• Egg – 1
• Flour – ¼ cup
• Fresh herbs (dill, parsley) – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, egg, flour, chopped herbs, salt, and black pepper. Mix until well combined. Tip: Squeeze excess moisture from the potatoes for crispier pancakes.
2. Heat vegetable oil in a non-stick skillet over medium heat (350°F).
3. Drop ¼ cup of the potato mixture into the skillet, flattening slightly with a spatula. Cook for 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven while you cook the remaining batches.

Absolutely irresistible with their crispy edges and tender centers, these pancakes are a herbaceous dream. Serve them with a dollop of sour cream or applesauce for a match made in flavor heaven.

Spicy Jalapeño Potato Pancakes

Hold onto your hats, spice lovers, because we’re about to turn up the heat in the kitchen with a dish that’s as fiery as it is comforting. These Spicy Jalapeño Potato Pancakes are the perfect blend of crispy, creamy, and downright daring.

Ingredients

• Potatoes – 2 cups, grated
• Jalapeño – 1, finely chopped
• Egg – 1
• Flour – ¼ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, chopped jalapeño, egg, flour, and salt. Mix until well combined. Tip: Squeeze excess moisture from the potatoes for crispier pancakes.
2. Heat vegetable oil in a large skillet over medium heat (350°F). Tip: Test the oil’s readiness by dropping a small bit of batter in; if it sizzles, you’re good to go.
3. Form the potato mixture into small patties and place them in the skillet. Flatten slightly with a spatula.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil.

Wow, these pancakes are a textural dream—crispy on the outside, tender on the inside, with a kick that’ll wake up your taste buds. Serve them with a dollop of cool sour cream or atop a bed of greens for a fiery twist on breakfast for dinner.

Sweet Potato and Cinnamon Pancakes

Pancakes that pack a punch of autumnal vibes and a whisper of dessert-for-breakfast rebellion? Yes, please! These Sweet Potato and Cinnamon Pancakes are here to turn your morning routine into a cozy celebration.

Ingredients

• Sweet potato puree – 1 cup
• Flour – 1 cup
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Egg – 1
• Milk – ¾ cup
• Butter – 2 tbsp, melted
• Maple syrup – for serving

Instructions

1. In a large bowl, whisk together the sweet potato puree, egg, milk, and melted butter until smooth.
2. Add the flour, baking powder, and cinnamon to the wet ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with butter or cooking spray.
4. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s nature’s way of telling you it’s time to flip.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: If your pancakes are browning too quickly, lower the heat.
6. Serve warm with a generous drizzle of maple syrup.

Zesty with cinnamon and velvety from the sweet potato, these pancakes are a hug in food form. Try stacking them high with a dollop of whipped cream and a sprinkle of pecans for extra pizzazz.

Loaded Bacon and Cheddar Potato Pancakes

Dive into the deliciously decadent world of Loaded Bacon and Cheddar Potato Pancakes, where every bite is a crispy, cheesy, bacon-packed party in your mouth. Perfect for those mornings when you’re feeling fancy but your pajamas say otherwise.

Ingredients

• Potatoes – 2 cups, grated
• Bacon – ½ cup, cooked and crumbled
• Cheddar cheese – ½ cup, shredded
• Flour – ¼ cup
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, crumbled bacon, shredded cheddar cheese, flour, egg, salt, and black pepper. Mix until well combined.
2. Heat vegetable oil in a large skillet over medium heat (350°F) until shimmering.
3. For each pancake, scoop ¼ cup of the potato 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 that perfect crust.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if you’re making a batch.

Absolutely irresistible, these pancakes boast a crispy exterior with a melt-in-your-mouth center, bursting with smoky bacon and gooey cheddar. Serve them stacked high with a dollop of sour cream or a drizzle of maple syrup for a sweet and savory twist.

Garlic Parmesan Potato Pancakes

Alright, let’s dive into the world of crispy, cheesy, and garlicky goodness that’ll make your taste buds do a happy dance. These Garlic Parmesan Potato Pancakes are the perfect blend of comfort and crunch, guaranteed to vanish faster than you can say ‘more please!’

Ingredients

• Potatoes – 2 cups, grated
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Egg – 1
• Flour – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, Parmesan cheese, minced garlic, egg, flour, salt, and black pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
3. Form the potato mixture into small patties, about ¼ cup each, and gently place them into the hot skillet. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; let them get that 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 you’re making multiple batches.

These pancakes are a crispy-on-the-outside, tender-on-the-inside dream with a punch of garlic and a salty Parmesan kick. Serve them with a dollop of sour cream or applesauce for a delightful contrast, or just eat them straight off the plate—no judgment here!

Smoky Paprika Potato Pancakes

Now, who said potatoes had to be boring? These Smoky Paprika Potato Pancakes are here to flip the script on your breakfast game, packing a punch of flavor that’ll make your taste buds do a happy dance. Perfect for those mornings when you’re craving something crispy, smoky, and utterly irresistible.

Ingredients

• Potatoes – 2 cups, grated
• Egg – 1
• Flour – 1/4 cup
• Smoked paprika – 1 tsp
• Salt – 1/2 tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, egg, flour, smoked paprika, and salt. Mix until well combined.
2. Heat vegetable oil in a large skillet over medium heat (350°F).
3. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon.
4. Cook for 3-4 minutes on each 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. Tip: Keep them warm in a 200°F oven if you’re making a batch.
6. Repeat with the remaining mixture, adding more oil to the skillet as needed. Tip: Taste the first pancake and adjust seasoning if necessary.

What you’ll love about these pancakes is their crispy exterior giving way to a tender, flavorful center. Serve them up with a dollop of sour cream or a spicy aioli for an extra kick, and watch them disappear before your eyes.

Onion and Chive Potato Pancakes

Dive into the crispy, golden world of Onion and Chive Potato Pancakes, where every bite is a little hug for your taste buds. Perfect for those mornings when you’re craving something savory or those nights when breakfast for dinner feels like a rebellious act of deliciousness.

Ingredients

• Potatoes – 2 cups, grated
• Onion – ½ cup, finely chopped
• Chives – 2 tbsp, chopped
• Egg – 1
• Flour – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, chopped onion, and chives.
2. Add the egg, flour, salt, and black pepper to the bowl. Mix until all ingredients are well incorporated. Tip: Squeezing excess moisture from the potatoes beforehand ensures crispier pancakes.
3. Heat vegetable oil in a skillet over medium heat (350°F).
4. For each pancake, drop ¼ cup of the mixture into the skillet, flattening slightly with the back of a spoon. Tip: Don’t overcrowd the skillet to allow for even cooking and easy flipping.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: A spatula is your best friend here—wait for the edges to crisp up before flipping to prevent breakage.
6. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil.

Unleash these pancakes onto your plate and marvel at their crispy exterior giving way to a soft, flavorful center. Serve them with a dollop of sour cream or applesauce for a twist that’ll make your taste buds do a happy dance.

Rosemary and Thyme Potato Pancakes

Buckle up, buttercups, because we’re about to turn your humble spuds into the crispiest, herbiest pancakes this side of the Mississippi. Perfect for when you’re craving something savory, simple, and just a smidge fancy.

Ingredients

• Potatoes – 2 large
• Fresh rosemary – 1 tbsp, finely chopped
• Fresh thyme – 1 tbsp, finely chopped
• Flour – ¼ cup
• Egg – 1 large
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. Peel and grate the potatoes using the large holes of a box grater. Tip: Squeeze out excess moisture with a clean kitchen towel for extra crispiness.
2. In a large bowl, mix the grated potatoes with rosemary, thyme, flour, egg, salt, and black pepper until well combined.
3. Heat olive oil in a large skillet over medium heat (350°F). Tip: Test the oil with a small piece of potato; it should sizzle immediately.
4. Form the potato mixture into small patties (about ½ inch thick) and place them in the skillet. Cook for 4-5 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Crunchy on the outside, tender on the inside, these pancakes are a herbaceous dream. Serve them with a dollop of sour cream or, for a twist, top with a poached egg and call it breakfast for dinner.

Curry Spiced Potato Pancakes

Ever had one of those days where you’re staring into your pantry, and the potatoes are giving you the ‘use me or lose me’ look? Well, fear not, because these Curry Spiced Potato Pancakes are about to turn those spuds into the star of your breakfast, lunch, or let’s be real, midnight snack.

Ingredients

• Potatoes – 2 cups, grated
• Flour – 1/2 cup
• Egg – 1
• Curry powder – 1 tbsp
• Salt – 1/2 tsp
• Oil – 2 tbsp

Instructions

1. In a large bowl, combine the grated potatoes, flour, egg, curry powder, and salt. Mix until everything is well incorporated. Tip: Squeeze out excess moisture from the potatoes for crispier pancakes.
2. Heat 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 the back of a 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 that perfect crust.
5. Transfer to a paper towel-lined plate to drain any excess oil.

Fluffy on the inside with a crispy, golden exterior, these pancakes pack a punch of warmth from the curry. Serve them up with a dollop of yogurt or go wild with a spicy mango chutney for an extra kick.

Savory Mushroom and Potato Pancakes

Now, who said pancakes are just for breakfast? These Savory Mushroom and Potato Pancakes are here to shake up your meal routine with their earthy charm and crispy edges. Perfect for when you’re craving something hearty but can’t be bothered with the fuss.

Ingredients

• Potatoes – 2 cups, grated
• Mushrooms – 1 cup, finely chopped
• Flour – ½ cup
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, chopped mushrooms, flour, egg, salt, and black pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. For each pancake, drop ¼ cup of the mixture into the skillet, flattening slightly with the back of a spoon. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; let them develop a nice 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 you’re making a batch.

These pancakes boast a delightful contrast between the crispy exterior and the tender, flavorful interior. Serve them with a dollop of sour cream or atop a bed of greens for a meal that’s anything but ordinary.

Spinach and Feta Potato Pancakes

Ever had one of those days where you stare into your fridge, hoping it magically transforms into a gourmet meal? Well, today’s your lucky day because these Spinach and Feta Potato Pancakes are about to turn your culinary frown upside down with minimal effort and maximum flavor.

Ingredients

• Potatoes – 2 cups, grated
• Spinach – 1 cup, chopped
• Feta cheese – ½ cup, crumbled
• Egg – 1
• Flour – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, chopped spinach, crumbled feta, egg, flour, salt, and pepper. Mix until everything is evenly distributed. Tip: Squeeze excess moisture from the potatoes to prevent soggy pancakes.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Drop ¼ cup of the mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes until the edges are golden brown. Tip: Don’t overcrowd the skillet; give each pancake room to breathe.
4. Flip the pancake and cook for another 3-4 minutes on the other side. Tip: If the pancake falls apart when flipping, let it cook a bit longer to set.
5. Transfer to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture.

Kick your breakfast game up a notch with these crispy-on-the-outside, tender-on-the-inside pancakes. Serve them with a dollop of sour cream or a side of avocado for an extra layer of deliciousness that’ll have everyone asking for seconds.

Sun-Dried Tomato and Basil Potato Pancakes

Unbelievably delicious and ridiculously easy to whip up, these Sun-Dried Tomato and Basil Potato Pancakes are about to become your new breakfast obsession. Perfect for those mornings when you’re craving something savory, satisfying, and slightly fancy without the fuss.

Ingredients

• Potatoes – 2 cups, grated
• Sun-dried tomatoes – ½ cup, chopped
• Fresh basil – ¼ cup, finely chopped
• Egg – 1
• Flour – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, chopped sun-dried tomatoes, and fresh basil.
2. Crack the egg into the bowl and mix until all ingredients are evenly distributed.
3. Sprinkle flour, salt, and black pepper over the mixture, then stir to combine. Tip: For extra crispy pancakes, squeeze out excess moisture from the grated potatoes before mixing.
4. Heat olive oil in a non-stick skillet over medium heat (350°F).
5. Drop ¼ cup portions of the potato mixture into the skillet, flattening each into a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven while you finish cooking the rest.

Sunny, crispy on the outside with a tender, flavorful inside, these pancakes are a dream. Serve them stacked high with a dollop of sour cream or alongside a fresh arugula salad for a meal that’s as beautiful as it is tasty.

Corn and Scallion Potato Pancakes

Yum, who knew that the humble potato could get a glamorous makeover with just a few pantry staples? These Corn and Scallion Potato Pancakes are here to prove that breakfast (or brunch, or midnight snack) can be crispy, golden, and utterly irresistible with minimal effort.

Ingredients

• Potatoes – 2 cups, grated
• Corn kernels – 1 cup
• Scallions – ¼ cup, chopped
• Flour – ¼ cup
• Egg – 1
• Salt – ½ tsp
• Pepper – ¼ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine grated potatoes, corn kernels, chopped scallions, flour, egg, salt, and pepper. Mix until everything is well incorporated. Tip: Squeeze excess moisture from the potatoes to ensure your pancakes are crispy, not soggy.
2. Heat vegetable oil in a large skillet over medium heat (350°F). Tip: Test the oil’s readiness by dropping a small bit of batter in; if it sizzles, you’re good to go.
3. Form the mixture into small patties, about ¼ cup each, and place them in the skillet. Flatten slightly with a spatula.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
5. Transfer to a paper towel-lined plate to drain any excess oil.

Perfectly crispy on the outside with a tender, flavorful interior, these pancakes are a textural dream. Serve them with a dollop of sour cream or a spicy aioli for an extra kick that’ll make your taste buds dance.

Buffalo Ranch Potato Pancakes

Hold onto your hats, folks, because we’re about to dive into a dish that’s equal parts comfort and kick—Buffalo Ranch Potato Pancakes. Imagine the crispy, golden goodness of a potato pancake meeting the zesty, tangy duo of buffalo and ranch, and you’ve got a match made in flavor heaven.

Ingredients

• Potatoes – 2 cups, shredded
• Egg – 1
• Flour – 1/4 cup
• Buffalo sauce – 1/4 cup
• Ranch dressing – 1/4 cup
• Oil – 2 tbsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp of oil.
2. In a bowl, mix shredded potatoes, egg, and flour until well combined. Tip: Squeeze excess moisture from the potatoes for crispier pancakes.
3. Form the mixture into small patties and place them in the skillet.
4. Cook for 4-5 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Remove pancakes from the skillet and drizzle with buffalo sauce and ranch dressing. Tip: Warm the buffalo sauce slightly for easier drizzling.

These pancakes are a crispy-on-the-outside, tender-on-the-inside dream with a spicy buffalo kick cooled by creamy ranch. Serve them stacked high with extra dressing for dipping, or top with a fried egg for a breakfast twist that’ll have you saying, ‘More please!’

Pesto and Mozzarella Potato Pancakes

Feast your eyes on this: a dish that combines the comfort of potato pancakes with the zesty kick of pesto and the gooey goodness of mozzarella. It’s like your favorite comfort foods had a delicious baby, and we’re here for it.

Ingredients

• Potatoes – 2 cups, grated
• Pesto – ¼ cup
• Mozzarella cheese – ½ cup, shredded
• Egg – 1
• Flour – ¼ cup
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, mix the grated potatoes, pesto, shredded mozzarella, egg, flour, and salt until well combined. Tip: Squeeze excess moisture from the potatoes to prevent soggy pancakes.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Drop ¼ cup of the potato mixture into the skillet, flattening it into a pancake shape. Repeat without overcrowding the skillet. Tip: Use a spatula to press down for even cooking.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
5. Transfer to a paper towel-lined plate to drain any excess oil.

These pancakes are a crispy-on-the-outside, tender-on-the-inside dream, with pesto adding a herby brightness and melted mozzarella bringing the stretch. Serve them atop a salad for a hearty twist, or dunk them in marinara for an Italian-inspired snack.

Caramelized Onion and Gruyère Potato Pancakes

Now, who said pancakes are just for breakfast? These Caramelized Onion and Gruyère Potato Pancakes are here to flip that notion on its head, offering a savory twist that’s perfect any time of day. Packed with the sweet depth of caramelized onions and the nutty, melty goodness of Gruyère, they’re a crispy-on-the-outside, tender-on-the-inside dream.

Ingredients

• Potatoes – 2 cups, grated
• Onion – 1 large, thinly sliced
• Gruyère cheese – 1 cup, shredded
• Flour – ¼ cup
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter – 2 tbsp
• Olive oil – 2 tbsp

Instructions

1. In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the sliced onion and cook, stirring occasionally, until golden and caramelized, about 20 minutes. Tip: A pinch of salt helps draw out the onions’ moisture, speeding up caramelization.
2. In a large bowl, combine grated potatoes, caramelized onions, Gruyère, flour, egg, salt, and black pepper. Mix until well combined.
3. Heat the remaining butter and olive oil in the skillet over medium heat. For each pancake, drop ¼ cup of the mixture into the skillet, flattening slightly. Cook for 3-4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking and crispiness.
4. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven while you cook the remaining batches.

Velvety with a crunch, these pancakes are a symphony of textures and flavors. Serve them with a dollop of sour cream or applesauce for a delightful contrast, or stack them high for an impressive brunch centerpiece.

Summary

Unbelievable how these 18 crispy, easy potato pancakes recipes can transform your meals into something extraordinary! Whether you’re craving a savory breakfast or a comforting side dish, there’s a recipe here for every home cook. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the deliciousness with your friends on Pinterest and spread the joy of cooking!