Polish Potato Pancakes

Polish Potato Pancakes

Polish Potato Pancakes

Potato pancakes don’t have to be greasy… or hard to make. My recipe is easy thanks to my food processor but you can always grate the potatoes and onion by hand. The secret is to drain off the potato juice but keep the starch. Serve these Polish Placki Kartoflane with a little light sour cream or do like my mother did and slice up the leftover ones and cook into scrambled eggs for breakfast. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Makes: 12 3-inch pancakes

Polish Potato Pancakes


  • 2 large russet potatoes, raw (about 1 1/2 pounds)
  • 1/4 cup onion (about 1/2 of a small onion)
  • 1 egg
  • 1 Tablespoon flour (whole wheat or all-purpose)
  • 1/2 teaspoon salt
  • Pepper to taste

  • 3 teaspoons oil, divided, for frying (I use avocado oil)


  1. Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
  2. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
  3. Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
  4. To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
  5. In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
  6. Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)

Polish Potato Pancakes

218 Comments on "Polish Potato Pancakes"

  1. Patti

    Your recipes are the best I’ve ever used!!!

  2. Julie

    Needs celery for a great taste. My nana and mom and myself always used celery 🩷

  3. Berta murphy

    My mother was Pennsylvania Dutch and my father was Polish and Lithuanian so my mother had to learn many Polish meals to satisfy my father’s cravings. His sisters taught her well…she returned the kindness by sharing some German recipes.She was an excellent cook and we had many German and Polish meals throughout our childhood.

    I can’t wait to make these. My mom used to make them on Fridays and it was our entire meal. we would have small bowls in the center of the table of applesauce and sour cream to dollop over. some of us used one some of us used the other. my mother made them using a meat grinder that was attached to our table and a bucket was placed underneath where all the water would drip out. I just assumed everybody made them that way. It’s funny to hear people using food processors and hand graters. Since I don’t have the meat grinder anymore and I do not have a food processor I will be using a hand grater. Wish me luck..aaaah such nice memories….

  4. Nancy Gallagher

    My grandmother used to use the finest grate on a hand grater for the potatoes and the onions. It was more like a meal (it looked similar to cream of wheat) For me, this was the hardest part, very tedious) and by the time I was finished, my potatoes were turning red. Using the food processor would be wonderful. I’m wondering if I cut my raw potatoes small can I just put them in the bottom of the processor without using the shredder blade so the potatoes are not shredded but more of a meal consistency? Has anyone done this and how did it work out? Any help would be appreciated.

    • Lorraine

      Hi Nancy….I make my potato pancakes in the bottom of the food processor all the time. I just use the processor blade add some diced potatoes and start to process adding more diced potatoes through the shoot on the top along with some diced onion. The result is like a mealy cream of wheat consistency. I scrape it all into a large bowl and then I add the flour, egg, salt and pepper and mix well….Drop by tablespoons into hot oil and fry…..turns out great! Hope this helps.

  5. Janet Benedick Larson

    Love potato pancakes. It was a special treat when Dad was absent (he didn’t care for them). Even when we were grown and married Mom would make these for us when we were all home at the same time. Garlic, yes! Always added Cream of Wheat to make them crispier. Yum!!!

    • Carol S

      Cream of wheat sounds interesting but how much?

  6. Edward

    Potato pancakes seemed so complicated. My favorite breakfast restaurant couldn’t make good ones, so I figured they must be difficult to make. Then I stumbled upon your recipe. Wow! So easy and so delicious. I thought of giving the restaurant cook the recipe but instead I’ll just keep making them myself at home. Thanks, Jenny.

  7. Jennifer Marlow

    Jenny, I love this recipe! I’ll be sharing it in a column I write for a local newsletter for folks with mental illness who are learning to live on their own, and growing cooking skills (and of course, will credit and give them your url). This site will be invaluable for these mostly young people.

    To be honest, sometimes I re-watch your youtube videos because it’s like cooking in the kitchen with a friend. One who is kind and warm, with mad skills. Thanks so much. Love & light to you, from Canada.

    • Jenny Can Cook

      What a great thing you are doing. I’m so glad to know my recipes are helping others, especially in Canada! 🇨🇦


    I’m from Michigan as well and come from an Eastern European background not sure if polish or Russian but still LOL that’s exactly how my mom would cook and when people ask me for recipes I tell them the ingredients and they asked me how much and I say til it feels right!
    It would be nice to know each other on social media to share stories of our backgrounds

  9. TorontoGirl

    My Mom always put everything in the blender. I didn’t like the consistency in a food processor, don’t want to be like hash browns. So, I’m going to try to use Vitamix and your recipe. Have you ever tried a blender rather than food processor? My Mom never drained them and were perfect. Wish she was here so I could ask her for the recipe. I have to take to friends, making batches ahead of time, what is the best way to store them and reheat?

  10. Chuck Slomski

    My potato pancakes never have or ever will taste like my mothers, at least according to my memory. When I make them now, I make a simple change of eliminating flour but adding instant potato flakes in its place. The pancakes then are GF. Chuck

  11. Amy Lewandowski

    This is how my grandmother taught us to make them; so delicious; we make these when we’re not in the mood to cook a big supper.

  12. Linnea

    Made these for my boyfriend (Polish AF)– he was shocked when he tasted them because of how good/authentic they tasted. Thanks for the easy recipe!

  13. Dianne

    I have a question, I was wondering if you can use leftover mashed potatoes to make these? I thought that is how my grandmother made them or am I thinking of something else. I know she called them Potato Pancakes. 🙂

    • Jenn

      Yes they are still potato pancakes . The Polish way is to shred them ! I’ve done it your way just to use up left overs !

  14. Edward

    Hi Jenny,
    Thank you! Thank you! Thank you! I love potato pancakes but have never been successful making them. That is, until I saw your video. Tried it and loved the results. So easy yet so delicious. I like mine with both applesauce and sour cream. Just curious: Is there any way to make the batter a day ahead or will that ruin the flavor and consistency?

  15. Linda

    My Dad liked putting powdered sugar on his potato pancakes. I prefer applesauce myself.

  16. Rae

    I have family and friends who make latkes successfully. Some shred and some use processor. I have been unsuccessful, dreading making them. That is, until I met Jenny Can Cook!
    OMGOSH! Now I love making them. The big learned lessons for me:
    1. After process potatoes and onion drain in strainer over a bowl. EASY!
    2. Let pan or electric skillet ( no mess) get hot before putting in tiny bit of oil swished around.
    3. Add the egg, flour, etc after drain; rather than before or processing all together.
    BTW I add more onion ( to taste). A lot more!
    Thank you Jenny! My brothers thank you too!

  17. Frances

    Thanks for a yummy recipe I like potatoes !
    I’m trying low carb too but potatoes are nutritious

  18. Mickey Cashen

    Great recipe, reminiscent of my Polish-American mom. I added 2 tsp baking powder and did not strain it, more through laziness than conviction.
    Peach flavored Greek yogurt, half a 5.3 oz container on 4 pancakes, is an excellent topping for me: a little sweet but not enough to mask the taste of the pancake.
    With 24 oz. of gold potatoes weighed after peeling and using a 1/4 cup measuring spoon for each pancake. It made 16 pancakes. 4 is enough for breakfast or a light lunch with yogurt or applesaucer another big topping.
    I put 4 pancakes in each of 3 bags to refrigerate or freeze and nuke another day.

  19. Mike

    I use bacon grease instead of oil. Just like my mother did.


      Moms and grandmas always used what they had and bacon grease is a great fill-in for oil. Also give some great flavor

  20. Pat Kwiatkowski McKay

    Nice recipe, very close to my Mom’s. We’d always squeeze the shredded potatoes to get them as dry as possible before mixing in the other ingredients. My mom also always added a tsp or two of baking powder & one of baking soda as well. Kept them light. My mouth is watering, just thinking about these. They’re work & messy but worth every bite!

    • ellabella

      You do not squeeze too much grated potatoes because then the pancakes will be too dry. I was born and raised in Poland, but I have never, ever heard of baking soda or baking powder in potato pancakes.

      • Jenny Can Cook

        Pat is just sharing fond memories of her mother’s cooking. Let’s be kind and respectful of her family’s traditions. It makes me feel good when my recipes bring back memories of how their mother or grandmother used to make something, especially in Polish cooking.

        • John Iwanyszyn

          Nothing like the cooking and baking from the old country. Doesn’t get any better. Thanks for all your recipes. Much appreciated.

      • Marilyn Ann Watson

        My Mom was polish and she used baking soda.

    • Cindy Paoletta

      I can’t help but wonder if you are the same Pat that lived on Russett in Broadview Hts., OH ??
      I love sharing good Polish recipies!


  21. Cindy T.( Indiana)

    I was wondering if I could brush with oil, and use air fryer !?? I dont own cast iron, and people on here are saying they dont turn out as well in reg. Fry pan. Thanks..looks yummy I’m 100% polish, and love to get recipes to pass down to my kids

    • Lee Ann

      I’ve cook mine in a regular frying pan you just have to be careful with the heat and it will take a little bit more oil.

  22. Lynnie C.

    Amazing recipe Jenny. Personally, I add more onion as I love the taste.

  23. Carol

    Made these yesterday. Were just like the pancakes I remember making with my mother so many years ago. We grated the potatoes on the fine holes of the grater, works so much faster in the processor. Don’t like the king made with shredded potatoes. Looking forward to making many more of your recipes.

  24. Nokie

    Was so fascinated with this recipe. Had to try it right away and it came out great. Thank you for the recipe!

  25. Linda

    This is a Polish Potato Pancake not a Latke!

    • marlene Aurti

      I love the look of these little darlings…would like to put them in my hungry mouth to taste, but alas, I am unable to. But I’m latke eater!! These delightful-looking “scrummies” seem to be more crusty and larger than a latke..but anyone who makes either one of the two..please think of the people who long for the taste of super crusty delicious morsels, but are only able to go to Perkins or what ever, and remember yesterday…..

  26. M Hung

    Jenny, my adult son and I just left the dinner table smiling like idiots. It’s just tht neither of us could stop kvelling about the simple, yet elegantly scrumptious these latkes were.
    [Confession: Methought I’d outsmart you and use my new, tried and trusted deep non-stick skillet which is a breeze to wash. Results: the first batch was kinda pale in color, and hinted of a raw inside??? So for the next batch I switched to the cast iron skillet and Voilà, these came out much crispier on the outside, and cooked! on the delicious inside. Sorry, Jenny, I promise to never do this again].
    Oh yes .. thank you for your beauty in sharing this with our world.

  27. Stephanie

    Can you make the batter ahead of time and put it in the fridge and then fry them?

    • Suzy

      YES! YES! YES! Accidentally made way too much and batter kept in fridge 3-4 days. Turns a funny color, but stir it up and it tastes EXACTLY like it did the first day. First time I ever tried it and so glad I did!!!!!

      • ROXANNE

        Bet it was a funny gray color huh?! My mom would do that as well and I remember them turning gray from the starch

  28. Donna

    Tuned out great. Thank you ?

  29. Annette Kreamer

    I want your Recipe please ok thank you

  30. Julianne E.

    I really don’t have a question at this time Jenny, I am sending this comment because I think your the greatest! I am from Michigan and am Polish and I considered my Mom the finest polish cook in the world. She passed away in 2008 at 93. I have most of her polish recipes written down from sessions I had with her before she passed. I missed some, but your recipes are filling in nicely. She very seldom used measuring spoons, it was a learned process she used. I love everything polish but head cheese, and only because I can’t stand unflavored help which keeps the head cheese together. Please keep going on your website, I love to watch you on youtube, your sweet, funny and an excellent polish cook. Keep up the good work przyjaciel!

  31. Grace

    Your directions do not make sense till this day. Drain off? What does that mean? Drain what? To where? Starch at the bottom? Then add back in what was drained?

    • Chris P.

      You could try watching the video. ?

    • CML

      Liquid from the potatoes in the strainer will go into the bowl. Drain off the water from the bowl reserving the white starch that has settled to the bottom of the bowl. Watch the video or give it a try, the problem may be with the viewer not the writer.

    • Celine

      If you watched the video you would understand…

  32. Chris

    RE: your polish potato pancakes

    I have my own recipe which I like……….even like eating the leftovers cold from the fridge. Anyway, I grate raw potatoes but do NOT pour off the liquid……….I did this one time and the flavor went right out with the liquid! Won’t EVER do THAT again. I have an old jadeite green Tupperware grating bowl which I LOVE for grating raw potatoes…..it is the BEST because on the underside of the top grating disk there is a side with little nubs around the grating holes and the nubs give the potatoes the BEST grate for potato pancakes! Here is a photo of that bowl if you can get your hands on one……..look at the picture on the right and you can see the little nubs around the holes (you can still find some used bowls on ebay – didn’t see them on the tupperware site):


  33. Catherine Hamilton

    Hi Jenn —
    I’ve been making your placki for over a year now. I’ve tried so many recipes in the past and yours is by far my favorite. I’m preparing to post a photo of the potato pancakes I made using your recipe, and was wondering if I could reprint your recipe (without the paragraph of text) on instagram and Facebook, name you and your website at the top. I’m a freelance writer of Polish descent and have just recently found a publisher for my novel Victoria’s War: a WWII Novel. I’m trying to tie my IG cooking post to my writing now, which means posting more Polish food. Victoria’ mother is making placki in Chapter 1, and I thought I’d include a snippet of ch.1 and then you recipe. Could you email me and let me know if we can team up in this way?
    All my best,

    • Daniel Garbinski

      I hope in your novel you express the reality that Polish people were also targeted by the Nazis for ethnic cleansing to just the Jews. The Germans considered them an inferior race. Through out the ages many countries and cultures have tried to wipe out Poland, it’s people, it’s language, and it’s culture unsuccessfully. Hate crimes are still being committed today in the United Kingdom. Thank you for perpetuating the history of our great culture in a novel

  34. anne

    this is exactly how my grandma taught me to make them, all those years ago. the only difference is she cooked them in bacon fat, maybe not very healthy, but oh-so yummy!

  35. Charlie1960

    My ex-husband was maybe half polish and his recipe was passed down from his family. The potato pancakes were the same as yours but we topped with melted onion butter. Not sure where the last part came from but it’s very, very good. Wouldn’t have any other way! Have you ever heard of this?

  36. LaLa

    My ex-husband was maybe half polish and his recipe was passed down from his family. The potato pancakes were the same as yours but we topped with melted onion butter. Not sure where the last part came from but it’s very, very good. Wouldn’t have any other way! Have you ever heard of this?

  37. LaLa

    My ex-husband was maybe half polish and his recipe was passed down from his family. The potato pancakes were the same as yours but we topped with melted onion butter. Not sure where the last part came from but it’s very, very good. Wouldn’t have any other way!

  38. Pat S.

    I grate the potatoes, I never measure. Do it like my Polish Gramma made them. Grate potatoes ,also grate the onion as much as I want. Add salt pepper and flour until thickened a bit. Fry in Crisci oil ,,the Best but not that healthy.. lol. Enjoy

  39. Angel

    Can you please give me the recipe for the grated polish potato pancake that you put sugar on i miss them.now that my mother passed away she made two different kinds both grater but i really loved the ones we put sugar on thank you

    • Kathy

      My mother did this too (put sugar on top). I remember putting raw potatoes through a meat grinder and adding flour, I believe. Not sure what else she added. She did fry them in Crisco, but I’ve been trying to find the recipe she used too. She was German, btw.

    • Liza

      Grate russet potatoes on smallest grate. Leave sit until potatoes turn dark. Add a tsp of baking soda, tsp flour. Could add up to 2 eggs. Mix, cook in oil. We’ve never actually measured. Always turns out great! I can’t find other recipes online, like it. Old family usual. Remember to let the potatoes sit alone, before mixing other ingredients.

  40. Sarah

    Jenny, your cooking videos are a joy to watch! So well presented, clear and inspiring! Thank you so much for sharing 🙂

  41. Jeannine

    These were super easy to make and DELICIOUS!! I like mine with Greek yogurt and apple sauce 🙂 Thanks Jenny!

  42. Basia

    1 tbl of flour for 2 potatoes is way too much flour. Polish potato cakes should have very little flour. 1 tbl of flour would be good for 4 or 5 potatoes. They should be crispy with uneven edges.

    • Jan

      My mom did as yours did. I know as I had to grate potatoes and onion for a family of 6 and everyone loved them. I like the lacy edges myself. I’ll add a tiny bit of flour and see what happens.

  43. anderkat

    When I made these, the potatoes turned pinkish-brown after grating and did not drain. When I mixed in the flour, egg and seasoning, the potatoes began to release moisture and drain. I poured off as much as possible and cooked them. They were okay but I’m not inclined to try making them again. Any ideas as to what I did wrong?

    • Jenny Can Cook

      It sounds to me like you had old potatoes. Fresh ones will stay white but I will say it’s harder than ever to find fresh potatoes that have not been stored too long.

      • Peggy

        Mother -in-law put a grated carrot in mixture, kept the potatoes from turning gray…didn’t taste the carrot at all…

    • Judy

      I grate the potatoes into cold water to cover them. This removes starch and prevents darkening.
      With fingers, remive potatoes from water, squeeze out all you can, then press more out in aclean tea towel.
      Drain rinse water carefully, reserving white potato flour at the bottom.
      NOW continue with the recipe. Potatoes will stay white and will release very little liquid at the end. Just made them tonight with home made applesauce and sour cream.

    • Old Texan

      To add to the comments, grate your potatoes into water with a tablespoon or so of white vinegar or bottled lemon juice. The exact measurement is one gurgle.
      This will keep your potatoes white.
      I have stored peeled, diced, or sliced potatoes in the refrigerator overnight using that method.
      You can’t taste the vinegar after cooking, because it cooks off.
      It’s the starch oxidizing, but I have yet to figure out the pink color, it seems as old Russets, {Idahos are just big Russets.) are the worst.
      This is another Texas Greasy Spoon Cafe secret practice. It keeps the sliced french fries white until use.
      We always called this just potato patties, usually made from left over mashed potatoes, but the same recipe otherwise.

      • Old Texan

        I dunno why I’m here, I’m about to make cabbage rolls.
        I’m a recipe junkie, so there, now you know.

        • Jenny Can Cook

          All Recipe Junkies are welcome here. ?

          • Studababa

            Jenny, do you know how to make chanina. (Not sure that’s how you spell it). Polish duck soup. Made with ducks blood. I’ve been looking for this recipe since I was 20 hrs old. I’m now 72. Hhhmmmm. My aunt tillie always made it. My family is polish, from South side of Pittsburgh pa. They are all gone now along with traditions. Sad. All the old ways are gone. Not even sure you can get duck blood anymore. Best soup ever.

            • Jenny Can Cook

              That is “Czernina” but I’m sorry I do not have a recipe for that soup.

            • Linda

              Studababa I found a recipe for czarnina on Google. Just enter czarnina and it will come up. Good luck!

            • Mark Yurgel

              To woman that wants recipe for duck blood soup. I will send picture of recipe.

  44. Bernie

    Just made these for company, came out great. But I also used red potatoes, that’s what I had in hand. Mom always used red.

  45. Mark Babiarz

    Always use redskin potatoes!
    They have the highest starch content, there were no such things as Yukon gold etc in Poland

  46. Charlotte

    My son loved these so much, he would offer to grate the potatoes With the hand grater. We liked them with tomato soup, a nice comforting meal. Of course love themwith sour cream too. he was a young teenager then, and he is 62 now. Yummy memories

  47. Ann

    I am American Polish, my Moms parents immigrated here from Poland, and I love polish food. Make stuffed cabbage a lot, have not mastered the art of making perogi, but love them. My Mom made the best. Love potato pancakes, with sour cream on top. SO GooD!!!

    • Rose

      You can get a real pirogi recipe on this site. The pirogi are fantastic

  48. Mary D

    I have made these (Your recipe) several times. They are the best an very close to my Russian grandmothers recipe. I use a cheese cloth to wring out the water from potatoes catch it in a bowl so I don’t lose the starch.. fantastic easy recipe…thanks Jenny

  49. Diana

    My mom used to make these. They are also good with applesauce on them.

  50. Alena

    I am Slovak, Czech and Polish mix. We always loved placki a lot. Only my mother put in garlic instead of onion. Both ways are great with a glass of tea or milk.
    Thank you!

  51. Marie

    Thank You Jenny keep up the great “POLISH RECIPES”!!!!



  52. Momma Mia

    This is 2nd recipe we made of yours. Delicious. Am waiting for my replacement blade due to Cuisinart recall. Once it arrives we cant wait to make again. Reheat well for a quick breakfast.

    • Marie

      Polish food is always great, if you get on the internet make sure it is authentic!!

  53. Kris

    Wow Jenny, great recipe.My Mom was Polish, lived through WW2 raised by widowed Mom, & her Begos was the bomb, as well as her P pancakes. My kids were blown away, made the rolled cabbage & pancakes tonight for dinner! Thanks for great site and recipe?

    • Marie

      I am “AMERICAN POLISH” GRANDPARENTS IMMIGRATED FROM WARSAW. Those Cabbage Rolls are great if mad right, and these pancakes wow!!!

      • Kimberly Skrypek-Sarver

        I love to collect any kind of polish recipes because I am American Polish as well. I saw your post about your grandparents immigrating from Warsaw, Poland. My did as well. It’s nice to have something in common. My Mom taught me how to make pierogies and I have passed the technique now down to my daughter. It puts a smile on my face! Have a good day!

  54. Rick P

    Jenny, Coming from a Polish background, as a child my Dad would make these at home. I had not tried to make them, but your recipe sounded so good, I had to try! Theywere so easy to make. They came out wonderful and took me right back to my childhood!!! I cannot wait to try your other Polish Recipes. Thank you for a wonderful website…

  55. Vicki Mouse

    I’m wondering if I could use sweet potato instead of regular potato…

  56. Susan J.

    Can your potato pancakes be made ahead of time and then frozen and reheated again ?

  57. Barbara C

    I forgot to mention adding the egg to the flour, salt and pepper in the blending process.

  58. Barbara C

    My mother was Polish and she used the same recipe, but used a hand grater and did not strain the liquid from the starch. I tweeked it by chopping the potatoes and onion in the blender then switch it to blend and add the flour, salt and. pepper
    I will strain from the starch before I add in the flour, salt and pepper. Also, I eat mine with pancake syrup.

    • Ruth M

      Jenny, recipe is the same always used by my mom.
      Barbara, you are the very first person that I know of other than my family that serves our potato pancakes with syrup. I am 75 now and have always enjoyed these.

      • Chris Emery

        My mother’s paternal family was from an area called Wolhynia (pronounced “Volhynia”), I believe. That’s where we traced them. And her maternal family was also from similar area considered White Russian/Prussia/Poland. My mom used to make potato pancakes for breakfast. They had purple around the edges and we’re oh so good. She died when I was 12, but I’ll never forget them. I can almost taste them. I don’t have her recipe, but these were close in flavor. We always put syrup on ours. I think I may have squeezed out too much of the liquid. My family however loved them?… I’m still looking to replicate my mom’s recipe though.

    • Jeanette O

      Barbara I thought I was the only one that ate these with pancake syrup..they ate yum

    • Susan

      Been eating these for years. We use red potatoes and serve them with fresh butcher shop kielbasa sausage and maple syrup.

  59. Linda M

    Hi Jenny! Just made these and they were great! Not greasy at all. Will be making again.

  60. Jimmy Kerick

    How come you do not put some garlic in your potato pancakes [bilinies]. like steve yuritchko and I do?

  61. Ruth

    Thanks so much for your Paczkis

    Thanks so much for your superb Ponczkis Recipe and superb video!! I sent it around the world several times over!

    What is the substitute for one egg in your potato latke recipe?I couldn’t find it. Something to do with flax I believe! I need it for our belated Hanukkah dinner this very evening!

    All my love and gratitude,

    • Jenny

      I have no experience with egg substitutes but I’m sure you can find something on the internet. (I’m making paczki today!)

    • Connie Seitz

      I have used Chia seed in place of egg in pancakes. Don’t see why it would’nt work. Also, Chia is a great source of protein.

  62. Rona dv

    What can I do to keep the batter nice and white, if I don’t want to fry them immediately? I would like to prepare batter in the morning, and not use it till the evening, and it turns a terrible color. I know there is a secret ingredient somewhere that can prevent this from happening. Who has the secret???

    • ChrisH

      Possibly, cooking your potatoes slightly in the microwave, like you were making “baked” potatoes with the skins on. Then, cooling and preparing in the food processor as directed. Cutting the potatoes and placing in water would prevent darkening but it removes a little starch from the potatoes and drying well before adding to the batter might work, too. You could do either way and get the other ingredients ready the night before and add the potatoes just prior to cooking.
      Just a thought as I haven’t made this recipe yet. I’ve soaked potatoes in water and cooked potatoes the day before needing for mashing the next day without changing color, texture or taste. So, maybe it’ll work in this recipe.
      Good luck!

    • Jenny

      I don’t think it’s possible to keep it white for that long.

      • Richard

        Add 1/4 tspn full of ascorbic acid, or crush a vitamin C pill, mix well, potatoes will not darken. This same substance can and is used to stop fruit from darkening ie. apples.

        • Pat Timmermans

          how about a little lemon with the potatoes to keep them white

    • Rita

      In a bowl, combine 2 quarts water with 1 tablespoon white vinegar and a few ice cubes. Transfer finely shredded onion and potatoes to the cold acidulated water. LET STAND for 30 minutes or refrigerate for up to 4 hours. Drain as directed and add back the starch to the batter..

      My mother always added a bit of nutmeg and poultry seasoning or ground marjoram to the batter. Love marjoram!. Variations are always fun to play with.

    • Connie Seitz

      I know cream of tartar will keep your potatoes from turning in a crock pot dish. Am wondering if it would as well with mashed potatoes.

      • Basia F

        I’m first generation American-Polish and cook Polish food a lot. I’ve made potato placki dozens of times. I’ve tried many different methods to keep the batter white amongst them using cream of tartar, but, it really didn’t work too well. Last time I used acsorbic acid and it did work the best so far. Much easier than soaking in water and draining. Good Luck!

  63. Genny

    Hi Jenny: my polish mother makes potato pancakes, but she never drains the potatoes. She usually uses 5 lbs of Idaho potatoes. A cup of flour and about 4 eggs. Afterwards she fries them in oil which leave them very greasy. I made them the way you did and I liked them much better. They were so much less greasy. Glad I found your recipe. Thank you

  64. Cyndee

    Do these cooked potato pancakes freeze well?

  65. Patti

    Has anyone heard of a recipe called “klaitzie”? It is a potato pancake recipe that is baked in a 9″ x 13″ pan in the oven. After it is mostly cooked, I think cream or sour cream is layered on the top. Not sure if cinnamon sugar is then sprinkled over it all. Then it is cooked for a very short time. Has anyone else heard of this recipe & know the specifics?
    Thanks in advance,

    • PeggyW

      It sounds like you are talking about Kugelis or Kugeli, a Lithuanian dish. The dish is made with potatoes, onion, salt, pepper, Carnation milk and eggs. My family has always added cooked bacon. The potatoes are grated on the smallest holes on a box grater. Drained, then the other ingredients are added. Generally baked in a 9×13 pan. My family always ate it plain or with sour cream, never applesauce. But I’ve had people ask for applesauce and they like it. A lot of work but absolutely delicious. The grating blade on a food processor does not work, the recipe will not turn out well. The potatoes must be grated by hand. I have seen an electric potato grater imported from Lithuania specifically made for grating potatoes for kugelis on the internet. It is pricey.

      • Joyce

        Do you have the complete recipe for the potatoes in the 9 x 13 pan? My mom also used bacon and called it “babka”. It was out of this world. She also used to make a potato pancake mixture and stuff it in a casing and bake it in the oven till it was a nice golden brown. It was too die for.

        • Mark

          This was my Polish grandfather’s favorite dish and to say it was for him, “to die for” was about right! His family was from northeastern Poland close to the Lithuanian border and he also referred to this dish as “babka.” This was also very confusing to us kids because we naturally thought of the regular Polish bread “babka”! How could there be two babka’s?

    • Marie

      The sour cream is eaten with the pancakes after the fact, and as for cinnamon and sugar we ate that also after being cooked. Tastes yummy. I am “AMERICAN POLISH” and raised by my maternal Grandmother and she was a great cook. Oh yeah, at the age of 8 I even had a sm glass of wine and she would always say that is good for you, the wine was “MUSCATEL” ,now I can’t find it anywhere. She even made her wine, with her grapes she grew!!!! I loved my Grandma she was a great Catholic lady!!! We went to church together..

  66. Mariska

    Could I use store-bought potato starch if I don’t save the starch from the potatoes themselves?

  67. Sam

    This was fantastic. Subbed in a vegan egg replacer (it’s like a soy powder whisked with 3tbs.water) and they came out Great, made it twice this morning because they were so good. Thank You !

  68. Hyacinth

    We always put the potatoes and onions through a meat grinder attached to the table or counter and served with lots of butter and a little applesauce. You’ve brought back happy memories and I will definitely be making these. All other recipes out there call for a lot of flour and I knew that wasn’t right. Your recipe sounds just right. Thanks.

  69. Teresa

    I agree with Priscilla. I was looking at Hunky Bill’s pierogy video on YouTube and saw your video. I am so glad I watched it (and several more) and then checked out your website. Thank you, Jenny, for sharing your Polish recipes and for the great videos.
    I especially will be sharing your Polish Potato Pancakes recipe with my Dad. He loves them and your method is quicker and less messy. He is 78 and often cooks just for himself so this is one recipe he will love. And, another bonus…now I know what to get him for Christmas, a small Food Processor.

  70. Joanna

    I love these!
    So much easier than grating them ?
    I love eating these with a mushroom sauce and sour cream!

  71. Priscilla

    Dear Jenny

    Being led to your website is like having found a gem in forest. I really enjoy watching your video and all the healthy way of preparing / cooking food that i once thought was so sinful to eat them. I love your kitchen. It is so colourful and you have so many cute tools. It makes cooking so fun. I love your “monologue” too :-). Thank you for sharing all your secret recipes with us. You are such a gem! I have been blessed by your kindness and generosity. May God bless you richly…. from the bottom of my heart!

  72. Noor

    I’m not understanding how you’re getting liquid draining from your potatoes. Food processed potatoes don’t have liquid draining from them from sitting in a strainer for 5 minute…please explain 🙂

    • Jenny

      I showed it in the video so I’m not sure what you’re asking.

    • Marie


  73. Mitter

    I would like to make these potato pancakes but where do you get the strainer or colander that you used to drain the water and starch from the potatoes???

    • Jenny

      I’m sorry I don’t remember – I’ve had it for a long time.

    • MARIA

      you can find one at Target or Walmart, if you want to see if a store near you has one just go to the website and see if your store carries one. thats where I bought mine.Hope that helps you out. 🙂

    • Alicia

      Got mine at the dollar store

    • Gigi

      Here’s my two cents’ worth of wisdom:
      1. You cannot beat hand grated potatoes. Yes, the food processor is quicker, but the texture is different. Oh, and don’t even bother using hash browns for this recipe.
      2. If you can’t find a fine mesh sieve, you can always line a regular sieve or even a colander with cheesecloth.
      Potato pancakes drenched in fresh butter are heavenly. Happy eating!

      • Rainya

        100% true. Something about hand grating is different when making potato pancakes. A food processor can come close but cannot duplicate the results you get from the hand grating the Russet potatoes. I use peanut oil to fry but momma and her momma used lard! oh my! They were the best.

  74. Mitch Cholewinski

    Jenny. I would like to make these but where can I buy a flat sieve like you used

    • Jenny

      I’ve had it so long I’m sorry I don’t remember where I got it.

  75. Annette

    The best potato pancake ever! Exactly like my Momma’s !
    So glad I found your recipe, I didn’t have her recipe.
    Thank you!

  76. Mark

    Been eating them with yellow mustard for 60 years. Try them and please comment.

  77. pete

    I make this item but instead of flour I use instant mashed potatoes to help dry the liquid up. Great recipes and thank you for all the great work.

  78. jim

    Hey Jenny you are now my god of cooking have tried several of your recipes all turned out great!!! a lot more variety to my meals tasty and easy ..yum yum

    thanks heaps

  79. Marion B

    I remember my Mother making these especially during lent. All 7 kids loved them but we spread applesauce on the tops of ours. Brings back memories. Thanks.

  80. Magart

    My mother-in-law often made these for Friday dinner (no meat on Friday in those days). She served them with stewed tomatoes. I remember how hard it was to grate all those potatoes. I had many skinned knuckles! She made dozens of them as we all loved them. She told me to never let them touch each other after cooking. I have no idea why but that is what her mother told her.
    Thanks for this method. I will try them. Love potato pancakes!

  81. KAY V



  82. Catherine Nicolay

    Made this today my grand daughter loved it. Turned out just like yours thanks Jenny

  83. Linda

    I am Lithuanian and my mother use to make potatoes when I was growing up. She would make 75 at a time and there were no left overs. It never failed my brother and sister would show up for dinner if that was what we were having. I was an applesauce person, but my dad was sour cream and applesauce. By the way if you need any taste testers I am available.

    • Karen

      I am also Lithuanian and my mother always drained thru a hanky

      • PeggyW

        I vaguely remember my grandmother using a clean linen towel (not terrycloth). Personally, I’ve drained in a large strainer with a fine mesh and that seems to do the trick.

  84. Vanessa

    I made your potato pancakes my family loved them. Do you have a recipe for corn fritters?

    • Jenny

      No, I do not make corn fritters.

      • walt jas

        The Acadians make a dish Rappi (Rapure) Pie using grated potatos,when I first met my wife I was invited for a holiday dinner which I helped grate 50# of spuds they then put small amounts of gratings in an unbleached cloth and squeeze the water out, there is a lot of starch that comes out ,anyway I wil ltry your recipe tonight and squeeze. Love that roppie.

        • Kathie

          First thank you for the recipe. I definitely will try it. My mother bamboozled. Me to make potato pancakes for dinner. I have not made them for over 40+ years after my uncle passed away. My dad and I would put sour cream with a little bit of white sugar on top of that.So good. When I made them it was in a blender and I would drain them in a clean towel.

        • Gene

          My mom made this and put salt pork on the bottom of the pan, then put the grated potatoes on top and baked in the oven, make sure you boil the salt out of the pork before using otherwise it will be too salty,by the way dice the salt pork before adding to boiling water

  85. Alethea

    I would like to make a mini, appetizer version of these for Christmas Eve and it would be best if I could cook them ahead of time (the night prior and refrigerate or a few hours before the party) and then heat them up. Do you have any suggestions as to how to reheat them so they do not seem soggy?

    • Jenny

      I’m sorry but I have never made them in advance and would hate to suggest something I have never tried. I suspect it’s not easy to keep them crisp but you’ll have to do a search for how other cooks have re-heated them. I’m guessing probably in a very hot oven on a baking sheet (perforated would be my choice). Good luck!!

    • Robin Milligan

      I reheat them by placing them on the rack in my oven. That way they become crisp again. A toaster oven also works well.

    • Debra

      Don’t just refrigerate them, freeze them, then put them in oven at 425 degrees for about 15 minutes (depending on size), frozen, you’ll love the results…

  86. Mary

    Sounds amazing, but I’m going to add some diced jalipeno and cheddar!! Wish me luck!

  87. Zeenat

    Looks Yummy. I will try it. Thanks

  88. lois byers

    Loved looking at all your recipes, I can’t wait to begin cooking again. My husband is of Hungarian decent. And you have a bread he can’t wait for me to try and make. You make everything look so easy. I will be back and let you know how everything came out. Again Thanks.

  89. Amy H.

    Jenny, thanks for your awesome recipes, this turned out delicious. One tip to share here, I let my mixture sit for 5 minutes but only half of the water came out compared to your video. I should have let it sit longer since the potato pancakes were a bit on the wet side. I’m using potatoes from my farm share, and I’ve heard that they are wetter in our area (RI). So if you’re in the NE and using local potatoes, maybe let them sit longer to drain.

  90. Canadagirl

    FYI, Canola oil is made from rapeseed that has been soaked in Lindane, a pesticide banned in the USA and Europe but still used in Canada, before it is planted. After planting, some of the Lindane migrates through the soil where it is picked up by the wind blowing from the prairies to the far north where it settles onto the land where caribou and other food animals forage. It has been studied and reported by the CBC News where I came across it. Surprised to hear of ORGANIC Canola oil as all rapeseed is treated, as mentioned, before planting. Beware of Canola Oil. I, for one, will NEVER use the product.

    • Jenny

      You don’t have to use canola oil. You can choose another oil suitable for high heat and enjoy these delicious potato pancakes.

    • Jenny K.

      Your weird.

    • Cindy

      Agree regarding canola oil. Never use! It is from the rapeseed, from Canada. Not healthy…….nothing in it is “organic”. Beware!

    • Kevin

      Canola is Rapeseed oil. It’s made the same way you would make every other oil derived from seeds/plants. If Canola is made from “chemicals”, then everything is made from “chemicals”. An argument could be made about the fact that most of the US and Canadian Rapeseed grown to make oil is genetically modified to resist herbicides, but there have been no adverse health issues associated with the consumption of genetically modified Rapeseed oils. Ever. Period. Pretty much everything said about Canola Oil being “bad for you” is gross speculation in place of actual research or even observed effects. Fearmongering is not fact.

    • Lois in So. California

      I haven’t heard about the pesticide you mention, but I have heard the Canadians first developed this rape seed oil for use as a substitute for petroleum based MOTOR OIL back in the days when there were frequent petroleum shortages, perhaps during W-II. It was intended to lubricate mechanical moving parts, not for consumption as food. When I learned this, it explained why I was doubled over with stomach cramps almost every time I ate anything with canola oil. I don’t know if rape seed is grown in the USA without the pesticide, but I think I will stick with olive oil from Italy.

    • Marie

      You can use “AVOCADO OIL”, that is a high heat, and I get it a Costco but you may check it out in your area if you don’t have Costco near you!!!!!

  91. Rich S

    Great recipe! I did make one minor modification… I did half of the potatoes in the food processor, and the other half were grated on the good old cowbell. I like the texture that way. I never considered the starch, I always poured all the liquid off and rinsed the starch away. Thanks!

  92. Pam

    Hi Jenny,
    I just tried making potato pancakes. The smell totally reminded me of my Babci’s Polish Kitchen. I let my grated potatoes drain for about 20 minutes. They seemed dry. Added the rest if my ingredients. When I was frying them in the pan, they seemed watery and I have liquid in the bottom of the bowl. I drained them again. When I re watched your video, it doesn’t seem like you had liquid. Did I not let them sit long enough? They tasted good – a little “wet” in the middle after frying 3 minutes per side. I am determined to master this recipe. My kitchen smells good though. Love your website!
    Thanks for your help.

    • Jenny

      I make potato pancakes all the time with no moisture so there has to be an explanation. Did you use russet potatoes? White onion? Only one egg? Which side of the grater did you use? It should be the small outward protruding holes with spiky edges all around so the grated potatoes are the texture of apple sauce. Did you shred and drain the onion with the potatoes? Is it possible you added oil to the batter? Those are the only reasons the batter would be too wet. Please let me know so we can figure this out.

      • Pam

        I used russet potatoes, and followed the recipe exactly. Used a food processor, white onion, didn’t add any oil, just the four ingredients. The pancakes tasted good, but seemed soggy to be after sitting for a bit.

        • Pam

          Used a food processor and only one egg. The potato and onion mixture was dry until I added the egg!

          • Jenny

            I think I may have a possible answer. Once you combine all the ingredients (the potato/onion with the starch, flour, etc., you should not let the batter sit any longer. If it sits around, I think that moisture could still settle at the bottom. And make sure you scrape up all the starch because it’s hard to see it in a white bowl. I hope you’ll try again and report back. Thanks.

          • Pam

            Thanks Jenny. I will try again and let you know.

          • Susan

            I have had the same issue with too much liquid. My resolution is to use a slotted spoon to scoop up the batter. When I am making a double or triple batch, it will sit there for a while until I get them all fried so the slotted spoon insures the liquid is drained a bit before I start frying.

  93. Alice Fong

    I just made this potato pan cake so delicious 🙂 I wanted to post the photo of the pan cake for you to see but can’t send,any way thank you so much.

  94. Linda Kay Schuler

    Ah,Jenny…I have always thought my mother-in-laws potato pancakes were the living end, with the exception of mine, which were carefully concocted from carefully watching her put a little bit of this and some o’ that together, and….there you have it.

    But I will have yours tonight….or perhaps later this afternoon, as I don’t think I can wait that long. They sound too good to be true. But I feel for sure they will be delicious, and not greasy!

    I am already a converted fan!!

    Linda Schuler

  95. Sarah

    Yum these are delicious almost like how my grandma used to make. Im pretty sure she used lard or something totally unhealthy lol but these definitely satisfy the craving.

  96. John Raschke

    I happened upon your recipe/video via a Polish recipe Facebook page and decided to try them tonight. Being almost 100% Polish and fully Eastern European, I have some experience with Polish cuisine. My dad came over and said “That’s not going to be any good…you aren’t grating the potatoes!”, which is the way his mother made them, and how we we are used to having them. I followed your recipe exactly (but I did double it because I have four boys under the age of 8 to feed, and I also added fresh garlic cloves to the processor) and the entire family raved about how this recipe is a keeper! Even my dad said “You and Jenny proved me wrong! Don’t lose the recipe!” But it is such a simple recipe, I’ve already committed it to memory so that I can make them at the firehouse soon! I’m already reading your other recipes and will definitely introduce them to my family and the other firemen. Thanks Jenny!

  97. cindi sandy

    Hi Jenny love your recipe I am looking for a recipe that my Grandmother made it is potato pancake that is baked she called it rattlesnake hope you can help

    • Jenny

      I wish I could but I have no knowledge of any baked potato pancake. I tried looking online and found nothing there.

      • Marylou

        My grandmother used to bake the potato pancake and call it Bapka, not sure if it’s spelled correctly or not. You would take a slice and melt some butter over it, was really good. Haven’t had it since I was a kid.

        • Patty

          You are asking about potato babka, and it is similar to paschka or bleenies (Schuylkill County PA name) but uses bacon, or bacon fat and baked in a greased with bacon fat cast iron pan. Grated potatoes, 1/2 a good sized onion, egg, a tablespoon of flour, 2 T of bacon fat, salt, and pepper. Bake @350 until golden brown. I have heard of browning the onion first, but my parents made it the way my grandmother born in 1891 made it. You drain the potatoes some, but baking it, plus the flour and egg will make it fine. It will be 3 inches high hence the babka or cake name.

          • Patty

            I meant placki not, paschka, no one knows why they call them bleenies in Schuylkill County. My guess is the reason is twofold. There was a huge Lithuanian population and they call them blynai, and there is also a Russian blini. Whatever you call them, they are delicious. Church festivals and block parties, and fire halls make the best ones.

          • Marie


        • Patty

          I forgot to say it is traditionally eaten with sour cream, just like the potato pancakes.

    • Marta

      I think you’re talking about Babka. It’s pretty much a big potato pancake and it’s delicious. You need grated potatoes, an egg or two, salt,pepper, little bit of flour (I eyeball everything), and I always add a pound of good sausage cut up in small pieces and cooked until it browns a little. Make sure the sausage is good quality, and not one of those ‘kielbasa’ sausages you see at grocery stores, those are NOT EVEN CLOSE to polish kielbasa. Here in texas I buy Holmes Smokehouse Pecan Smoked Sausage and we really like it. I don’t use the onion in this, or my pancakes, but you can. Mix all and pour into a baking dish, i usually use the 13×9″ glass dish, and bake for about an hour to hour and a half. It’s very good on the first day, but even better the next day when you slice it up and fry it in a pan with some oil or butter.

      • Marie


    • John Raschke

      What you are talking about sounds like Lithuanian Kugelis almost…great stuff!!

  98. Gary S

    Thank you for this “so simple recipe.” I made these last night using our combination waffle/pancake maker. They cooked up beautifully and really needed nothing other than little brush with butter. I will be making these again and again.

  99. Joyce

    Can I use reg flour and if so how much? thank You love your site and recipes. JM

    • Jenny

      Yes, all-purpose flour is fine. I have adjusted the recipe to show that as well.

  100. Vilma

    Hi Jenny! I would like to make this potato pancakes, but I have a question here. You recommend to leave the potatoes to drain for 5 minutes, wouldn’t they turn dark being left in the open just like that? I really hope to get an answer at your earliest convenience, thanks.

    • Jenny

      If you watch my video, you’ll see that the potatoes did not turn dark in 5 minutes. Maybe the onions in there prevent it, I don’t know, but it doesn’t happen.

  101. allen howe

    love your cooking videos. Brings back memories of my mother”s cooking.
    Also you have a great sense of humor witch makes it enjoyable to watch.

  102. John

    Hi Jenny, I love making these pancakes to have with my salmon patties. I also add a little Romano cheese and parsley when mixing the pancakes, just adds a little more flavor.

    Love all your recipes.

  103. Ashley & Jay

    My husband & I are THRILLED with your potato pancakes recipe/video. We have been trying off and on again for an easy, delicious potato pancake recipe. Yours is fab-u-lous!!! We watched your YouTube video this afternoon where you demonstrated that wonderful potato starch technique. We have always used recipes where you grate potatoes & then squeeze out all of the water over a colander. What a pain &, now we know, we have been disposing of all of that good potato starch as well. Anyway, we followed your recipe tonight & the pancakes were as good as those we drive an hour to eat at a Polish restaurant. We had hoped to try the leftovers with scrambled eggs in the morning, as you suggested, but the pancakes were so tasty we ate them all at dinner. We cannot say enough good things about your simple, lowfat version of the dish. Many, many thanks for the recipe/video! We are delighted to have discovered you!

    Ashley & Jay
    Albemarle, NC

  104. Unyime

    Dear Jenny,
    I’m in Nigeria and what is common around me is Irish potatoes and Sweet potatoes. Can I use it?

    • Jenny

      If Irish potatoes have white flesh, that would be the closest to ours. However, there are many recipes for sweet potato pancakes and some are flavored with cinnamon and other spices. Look online for “sweet potato pancakes” or “sweet potato latkes.”

  105. Natalie

    These are delicious, I’m from New Zealand and this is the first polish food I’ve had a go at making. I love it.

  106. Mae

    Hi Jenny! You are awesome! I was just cracking my head thinking about what to prepare for my kids’ breakfast, and here I am, so in luck in getting your delicious and doable recipe! Delicious, Quick and Simple for working mum is what I need. And your video is just awesome beyond words because of your personality. You are just so generous with your knowledge and your speak so well. My kids love the potato pancake. Thanks Heaps!

  107. Thomas

    These are really Polish Pancakes and not the “HASH BROWN LATKES” , that most people think are potato pancakes.

  108. Binnsh

    Just enjoyed these for breakfast, they came good. Next time I’ll try adding the salt to the potatoes before draining, to get the most liquid out.

  109. Halina

    daj mi buzi very good

    • Ann Marie

      I just love your comment: daj mi buzi very good. Best way ever to relay how good they are. Thanks! It made my day =) I was blessed enough to have learned all my mom and bucia recipes….. There love and recipes will live on forever, as now I am teaching my daughter. Thanks again!!!

      ~~~ Ann Marie

  110. Abdul Aziz

    Jenny your’re the best, great recipe!!!

  111. George

    Jenny, Your recipe and completed potato pancakes are exactly how my grandmother/mother made them. I remember this because being the youngest of three siblings I was always in the kitchen watching. You’re absolutely right about them not turning out greasy. BTW grandma was from Poland and mama from the Ukraine. I still make them at least once a month.

  112. Juggernaut383

    I love placki ziemniaczane :)) I do mine thinner and put sour cream on top, sometimes even sugar 🙂 Smacznego!

  113. In2HealthyLiving

    I Love that these aren’t greasy!! Thanks for doing a video on this, GREAT JOB!!!!

  114. Kentucky Homestead

    My sweet mother used to make us potato pancakes on Christmas morning from left over mashed potatoes we had for our Christmas dinner. A tradition that I continue with my family 🙂 Sometimes a recipe or dish can bring back the most cherished memories! Thank you for sharing this recipe and allowing me a trip down memory lane.

  115. weeknightingale

    I like your way easy! My Dad always made these and grated the potatoes etc. Nice video! Thanks! Like the way you strain them I usually just squeeze the potatoes. Great! 🙂

  116. Susan J.

    Hi Jenny, Just made this recipe for breakfast today and they were a BIG HIT. Thanks for sharing an easy and fabulous recipe 🙂

    • Mickey

      Salt pepper
      High heating oil to fry

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