Best 6 Chef Johns Classic Potato Pancakes Recipes

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**Potato pancakes**, also known as latkes, are a traditional dish enjoyed by many cultures around the world. These crispy, golden-brown patties are typically made with grated potatoes, flour, eggs, and seasonings, and can be served as a main course or a side dish. The versatility of potato pancakes allows for a variety of recipes, each with its own unique flavor and texture. From classic potato pancakes to creative variations with added ingredients like cheese, vegetables, and herbs, there's a potato pancake recipe for every palate. Whether you're a seasoned cook or just starting out in the kitchen, this article will provide you with all the information and recipes you need to make delicious potato pancakes at home.

The article includes:
- **Chef John's Classic Potato Pancakes:** This classic recipe is a great starting point for anyone new to making potato pancakes. With simple ingredients and easy-to-follow instructions, you'll be able to create crispy, flavorful pancakes that everyone will enjoy.
- **Crispy Potato Pancakes with Cheese and Herbs:** If you're looking for a more flavorful potato pancake, try this recipe that incorporates shredded cheddar cheese and fresh herbs. The combination of potatoes, cheese, and herbs creates a savory and satisfying dish that's perfect for a hearty breakfast or brunch.
- **Sweet Potato Pancakes with Maple Syrup:** For those who prefer a sweeter twist on potato pancakes, this recipe uses grated sweet potatoes instead of regular potatoes. The natural sweetness of the sweet potatoes pairs perfectly with maple syrup, creating a delightful treat that's perfect for a special occasion or weekend brunch.
- **Loaded Potato Pancakes with Bacon and Sour Cream:** This over-the-top recipe combines potato pancakes with all the classic loaded potato toppings: bacon, cheese, sour cream, and green onions. The result is a decadent and indulgent dish that's sure to satisfy even the biggest appetites.
- **Vegan Potato Pancakes:** For those with dietary restrictions or those who simply prefer a plant-based diet, this recipe offers a delicious vegan alternative to traditional potato pancakes. Using chickpea flour instead of eggs and plant-based milk instead of dairy, these pancakes are just as crispy and flavorful as their classic counterparts.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO PANCAKES I



Potato Pancakes I image

This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.

Provided by FISHLOVE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 7

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Steps:

  • Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
  • Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
  • Turn oven to low, about 200 degrees F (95 degrees C).
  • Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g

CLASSIC POTATO PANCAKES



Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS



Crispy (No-Fry) Potato Pancake Poppers image

These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.

Provided by Chef John

Categories     Vegetable Appetizers

Time 1h10m

Yield 6

Number Of Ingredients 9

3 tablespoons butter, melted
2 large russet potatoes, peeled
½ tablespoon garlic powder
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
  • Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
  • Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
  • Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
  • Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
  • Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
  • Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 7-9 pancakes.

Number Of Ingredients 7

3 cups shredded peeled potatoes
2 large eggs, lightly beaten
1/4 cup grated onion
1/4 cup all-purpose flour
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,

Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

Provided by Chef John

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 ¼ cups milk
cooking spray

Steps:

  • Sift together flour, baking powder, salt, and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
  • Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g

INSTANT POTATO PANCAKES



Instant Potato Pancakes image

These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 cup cold water
1 egg, beaten
½ teaspoon salt
¾ cup dry potato flakes
1 tablespoon chopped chives
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
¼ cup sour cream for garnish
1 tablespoon chopped chives, divided

Steps:

  • Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
  • Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
  • Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
  • Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g

Tips:

  • Use a food processor or box grater to shred the potatoes quickly and easily.
  • Squeeze out as much liquid as possible from the shredded potatoes to prevent the pancakes from becoming soggy.
  • Add a little flour or matzo meal to the potato mixture to help bind it together.
  • Season the potato mixture generously with salt and pepper and other desired seasonings before forming into pancakes.
  • Cook the pancakes over medium heat in a well-oiled skillet, flipping once until golden brown and crispy.
  • Serve the pancakes immediately with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

Conclusion:

Chef John's Classic Potato Pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips and tricks, you can easily make these pancakes at home and impress your family and friends. So next time you're looking for a hearty and satisfying meal, give Chef John's Classic Potato Pancakes a try.

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