These Polish Potato Pancakes are crispy on the outside, tender and soft on the inside, and a true comfort food favorite. Made with just a few simple ingredients, potatoes, onion, eggs, garlic, salt, and pepper, they are quick, budget friendly, and easy to make any night of the week. Pan frying gives them a perfect golden crisp while keeping the inside soft and flavorful, making them ideal for a cozy breakfast, lunch, or dinner.
They are very popular in many European countries and enjoyed with a wide variety of toppings. My family likes serving them hot with a dollop of cold, creamy sour cream or a drizzle of garlic sauce.
This recipe comes from the potato pancakes I remember from my childhood, the ones my mom used to make. They always bring back the fondest memories of sitting at her kitchen table, enjoying them hot straight from the pan, and I especially love them with a cold glass of milk.
WHAT ARE POTATO PANCAKES
Potato pancakes, known in Polish as “placki ziemniaczane,” are a traditional savory dinner dish made from grated potatoes mixed with onion, eggs, flour, and seasoning. They are pan-fried until the outside is golden and crispy while the inside stays soft and tender. You can grate the potatoes using the large holes of a box grater, though for this recipe I used a food processor. Growing up in Poland, we never had a food processor, so my mom always used a box grater. To make authentic Polish potato pancakes, please grate the potatoes on the fine or medium holes of a box grater and use plenty of oil so the “placki ziemniaczane ” swim in it, this helps them cook more evenly.
They are usually served hot with toppings like sour cream, applesauce, or even a sprinkle of sugar. These pancakes are especially nostalgic for anyone who grew up with them at home, as they are in many Polish families.
INGREDIENTS FOR POTATO PANCAKES
- Potatoes – Potatoes are the most important ingredient, so choose the right one. I like Russet potatoes because their high starch and low moisture help create a perfectly crispy pancake.
- Onion – Adds natural sweetness and a subtle bite that balances the flavor. You can use yellow or white onion.
- Eggs – Act as a binder, helping the potato mixture hold together while cooking. They also add a little richness.
- Garlic – Adds a light savory flavor that complements the potatoes and onion.
- Flour – All-purpose flour helps bind the potato mixture and gives the pancakes structure while keeping them tender.
- Salt and black pepper – Salt enhances the flavors, and pepper adds a gentle spice that balances the sweetness of the onion.
- Frying oil – Choose a neutral oil with a high smoke point, like vegetable or canola oil.
RECIPE VARIATIONS
This is a basic Polish Potato Pancake recipe that you can easily modify with your favorite seasonings or ingredients to make it more flavorful.
Add fresh herbs like parsley, dill, or chives for a bright, fresh flavor, or season them with smoked paprika for a light smoky note. For extra nutrition and color, mix in grated carrots, zucchini, or even a bit of spinach. Once cooked, they pair perfectly with a rich mushroom sauce or beef goulash, turning a simple pancake into a hearty and satisfying meal for lunch or dinner.
Also, don’t miss my Zucchini Carrot Fritters; they are light, fluffy, and perfect for brunch, and be sure to try these amazing Lazy Polish Pierogi or Polish Cucumber Salad recipes for dinner.
HOW TO MAKE POTATO PANCAKES
Start by peeling, washing, and roughly dicing the potatoes, onion, and garlic. Toss them into a blender and, working in two batches, blend on high for a couple of minutes until you get a smooth, thick mixture. It will be a bit watery, which is totally normal.
Next, line a colander with cheesecloth and set it over a bowl. Pour the mixture into the colander and let it sit for a few minutes to drain. Then gather the edges of the cloth and give it a good squeeze to remove the extra liquid.
Transfer the drained mixture into a large bowl. Add the eggs, flour, salt, and freshly ground black pepper, and mix everything together until fully combined. Make sure it’s lightly salted and nicely seasoned with black pepper.
Heat a couple of tablespoons of oil in a large skillet over medium to medium-high heat. Once the oil is hot, spoon in the batter, about a quarter cup per pancake, or two heaping tablespoons for slightly smaller ones. Flatten each portion with the back of a spoon so they’re about half an inch thick. Fry each side for 2 to 3 minutes, until golden brown and crispy. The cooking time may vary depending on the power of your stove and the type of your pan.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve them warm with sour cream or garlic sauce mixed with green onions. Dig in and enjoy!
HOW TO PREVENT THE PANCAKES FROM FALLING APART:
Drain the potatoes well – After blending, squeeze out as much liquid as possible using a cheesecloth or a clean kitchen towel. The drier the mixture, the better the pancakes will hold together.
Eggs act as a binder – Mix them in thoroughly so every bit of potato is coated.
Add a bit of flour – Flour helps absorb any remaining moisture and keeps the pancakes from falling apart while frying. If the mixture is too watery, add a little more flour.
Use a well-heated pan and oil – Make sure the skillet is hot before adding the batter. Let the pancakes brown properly before flipping; wait until the bottom is golden and firm, otherwise they can break.
SERVING AND STORAGE TIPS
Polish potato pancakes taste best when served fresh, straight from the pan, with their crispy edges and soft, tender inside. Enjoying them immediately gives you the best texture and flavor.
To Store: If you need to store them, cooked pancakes can be kept in a glass airtight container in the fridge for up to 2 days. Let them cool completely before storing to prevent condensation, which can make them soggy.
To Reheat: Reheat the pancakes in a lightly oiled skillet over medium heat for a few minutes on each side to restore their crispiness. You can also use the oven at 350°F (175°C) for 10–12 minutes. Avoid the microwave if you want them to stay crispy, as it tends to make them soft and soggy.
Freezing: Potato pancakes and their batter should not be frozen. Freezing changes the texture and makes both the batter and cooked pancakes mushy and tasteless, so it’s best to enjoy them fresh.
MORE POLISH RECIPES TO TRY
- Polish Cabbage Rolls Recipe
- Polish Cauliflower Soup
- Beet Greens Soup-Polish Botwinka
- Polish Easter Babka
- Kolaczki Polish Cookies
- Rhubarb Cake
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*Nutrition information is automatically calculated, so it should only be used as an approximation.
This post was originally published in April 2022, updated in March 2026.
POLISH POTATO PANCAKES
Equipment
- Food processor
- Colander and cheesecloth
- Mixing bowl
- Heavy-bottomed frying pan
Ingredients
- 2 lbs raw potatoes (1 kg ) Russet or Idaho Potatoes
- 1 medium onion
- 3 garlic cloves
- 2 eggs
- 2 tablespoons all-purpose flour
- kosher salt to taste (about 1 teaspoon)
- freshly ground black pepper to taste
- high heat oil for pan-frying
Topping:
- sour cream optional
Instructions
- Peel and wash the potatoes, then roughly dice the potatoes, onion, and garlic. Place them in a blender and, working in two batches, blend on high speed for a couple of minutes until the mixture is smooth and thick.
- The mixture will be watery, so transfer it to a colander lined with cheesecloth set over a bowl. Let it sit for a few minutes to drain, then gather the edges of the cloth and squeeze out the excess liquid.
- Transfer the drained mixture to a bowl. Add the eggs, flour, salt, and freshly ground black pepper, and mix until fully combined. The mixture should be lightly salted and generously seasoned with black pepper.
- Pour a couple of tablespoons of oil into a large frying pan and heat over medium to medium-high heat. Once the oil is hot, add the batter, about 1/4 cup per pancake (or 2 heaping tablespoons for slightly smaller pancakes)—the number of pancakes that fit in the pan at once will depend on the size of your pan. Flatten each portion with the back of a spoon to form pancakes about 1/2 inch thick. Fry for 2–3 minutes per side, until golden brown and crispy on both sides.
- Transfer the pancakes to a plate lined with paper towels to drain any excess oil. You can serve them warm with sour cream or garlic sauce mixed with green onions, or keep them warm in a 150℉ oven until ready to serve. When serving, top with sour cream, applesauce, or a sprinkle of sugar. Enjoy!