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My dad was an occasional cook in our house when I was growing up BUT he was a whiz in the kitchen. He never went in there unless he came out with something special and potato pancakes was definitely one of those amazing meals. As I grew up, I learned other families had them all the time or on holidays. We did not. This was a really big treat for us. They were “Lithuanian potato pancakes” (He was Lithuanian and I think we thought anything he made was Lithuanian…lol) This was a dish he grew up with so I know it brought back fond memories for him and it still makes me think of him. Be sure to try Dad’s Lithuanian Stuffed Cabbage too!
Testimonial
“Very good recipe, very close to my secret one !” ~ Lionel
Why This Recipe Works
This Lithuanian-style potato pancake recipe succeeds because it nails the fundamentals that make or break a potato pancake. The single most important step is thoroughly draining and squeezing all excess liquid from the grated potato and onion mixture — this is what separates a crispy, golden pancake from a soggy one. Using Yukon Gold potatoes, which have a good starch content, combined with just enough egg and flour as binders, keeps the pancakes cohesive without tasting heavy or doughy. Cooking them in a cast-iron skillet with a thin layer of canola oil over medium heat, then flattening them with a spatula, maximizes surface contact for an even, golden crust. The addition of chives adds a subtle savory note, and salting immediately as the pancakes come out of the oil ensures the seasoning adheres while they’re still hot. Simple, unfussy, and deeply satisfying — this is a recipe that lets the potato shine.
Key Takeaways:
- Squeeze out as much liquid as possible from the potato and onion mixture — press down on it in a fine-mesh strainer multiple times.
- The oil and skillet need to be hot enough that the pancakes sizzle the moment they hit the pan.
- Flatten each pancake with a spatula to promote even crisping.
- Salt them right as they come out of the oil.
- Russet potatoes also work well due to their high starch and low moisture content; avoid waxy varieties like red potatoes.
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How to make Lithuanian potato pancakes
- Peel the potatoes and hold them in a bowl of cold water to keep them from browning.
- Using the grater on your food processor or a hand held grater or box grater, grate the potatoes and the two onion halves into a large bowl.
- This is the most important part: draining and squeezing out as much liquid from the onion/potato mixture. Transfer the potatoes and onion to a fine-mesh strainer and squeeze out all the water. Press down on the mixture to remove that excess liquid. Add the dried mixture to a large bowl and mix in the beaten egg, flour, chives, 1 teaspoon of salt and fresh ground black pepper to taste.
- Heat a cast-iron skillet with a thin layer of canola oil over medium heat. Scoop about ¼ cup of the potato mixture into the pan and flatten them out with a spatula so they get crispy when frying. Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. Sprinkle with salt as soon as they come out of the oil.
- Serve with sour cream or Greek yogurt (fat free works great). Apple sauce is another traditional topping.
Can you make these ahead of time?
You can make these ahead and keep them warm in a 200-degree F oven. If you’ve made them much earlier in the day, you can re-crisp and reheat them in a 350-degree F oven on a baking rack for about 15 minutes.
PRO TIP:
You can make these and form them into patties. Put them on a baking sheet and put in the freezer for about ½ hour to freeze. Then, put them in plastic sealed bags and store in the freezer until ready to cook. Remove from freezer and cook without thawing until cooked through.
Frequently asked questions and answers about making potato pancakes
This is the most common problem. Your oil and skillet aren’t hot enough – the pancakes should sizzle when they hit the pan. Also, you need to squeeze out excess moisture from the grated potatoes using cheesecloth or a clean dish towel.
Not enough binding agent. Add more flour or egg to hold the mixture together. The key is finding the right balance – too much flour makes them taste floury, too little makes them fall apart
Grate your potatoes, then squeeze them in cheesecloth or a clean dish towel multiple times. Some cooks recommend doing this 2-3 times to remove as much moisture as possible for maximum crispiness.
Yes, but they’re best served immediately. If you need to make them ahead, you can reheat them in a 400 degree F oven for 10 minutes or briefly re-fry them in a clean pan to restore crispiness.
Russet potatoes are ideal because they have high starch content and low moisture, which helps create crispy exteriors. Yukon Gold can work too, but avoid waxy potatoes like red potatoes.
Both work for different styles. Raw grated potatoes create traditional crispy latkes, while leftover mashed potatoes make fluffier pancakes with cheese and herbs mixed in. This is my traditional potato pancake recipe and the one I grew up with. But, I also have a leftover mashed potato cakes recipe I use when there are left over mashed potatoes around so check that out too.
Work quickly after grating and cook immediately. Some cooks add a bit of lemon juice to the mixture, but the best solution is simply not letting them sit too long.
German kartoffelpuffer use grated raw potatoes with onion, Irish boxty combines grated and mashed potatoes, and Jewish latkes are similar to German but traditionally served during Hanukkah.
About 1/4 to 1/2 inch thick works best. Too thick and they won’t cook through properly, too thin and they’ll break apart. Aim for about 3-4 inches in diameter.
Medium-high heat with oil at about 350 degree F. Test by dropping in a small bit of batter – it should sizzle immediately. Use oils with high smoke points like vegetable, canola, or peanut oil.
Potato pancakes were made for sour cream! That could be full-fat, low-fat or fat-free. A great substitute for those Weight Watcher friends of mine, and those looking to cut saturated fats and add lots of protein, is Greek yogurt. I personally use fat-free Fage Greek yogurt…it is my go to brand and preference on fat content (or should I say no fat content?). Apple sauce is another great topping and very traditional.
When it comes to what to serve along side potato pancakes, any meat protein like beef, chicken, pork or lamb would work. Just consider it another potato side dish – just one that is so delish you’ll want to eat it on its own.
Lithuanian pancakes are similar to German pancakes and are made with grated raw potatoes and onion. In Lithuania they are called blynai which is a pretty generic term for pancakes, crepes and fritters. Specifically when referring to potato pancakes they are called bulviniai blynai. Go ahead and say that three times fast!!! No matter what you call them, it is what I grew up eating and just love.
Storing & Reheating Leftovers
These pancakes keep well and reheat beautifully if you follow a few simple steps.
Storing: Let the pancakes cool completely on a paper towel-lined rack before storing — stacking them while still warm will trap steam and make them soggy. Transfer to an airtight container with parchment paper between layers and refrigerate for up to 3 days.
Reheating: To re-crisp and reheat pancakes made earlier in the day, place them on a baking rack in a 350°F oven for about 15 minutes. For the crispiest results, a quick turn in a hot skillet with just a touch of oil works even better than the oven. You can also reheat them in a 400°F oven for about 10 minutes. Avoid the microwave — it will steam them and kill that crispy exterior.
Freezing: Form the uncooked mixture into patties, place them on a baking sheet, and freeze for about 30 minutes. Then transfer to sealed bags and store in the freezer until ready to cook — no need to thaw before frying. This is a great make-ahead trick for having fresh, hot pancakes on demand.
Here’s to my dad who made every adventure in the kitchen a delicious one. Did you like this recipe? If so, please leave a comment and rating below. I’d love to hear from you.
Be sure to try some of my other favorite savory pancake recipes. Almost every culture has them, and I think I’ve tried most of them.
Smoked Irish Salmon with Chive Pancakes
Potato Pancakes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 Large Yukon gold potatoes about 2 1/4 pounds
- 1 Large Onion halved
- 1 Large Egg beaten
- 2 Tbsp. All-purpose flour
- Kosher salt and freshly ground pepper
- 2 Tbsp. Chives chopped
- Canola oil for frying
- Sour Cream or Fat Free Greek Yogurt for serving
Instructions
- Peel the potatoes and hold them in a bowl of cold water to keep them from browning.
- Using the grater on your food processor or a hand held grater or box grater, grate the potatoes and the two onion halves into a large bowl.
- This is the most important part: draining and squeezing out as much liquid from the onion/potato mixture. Transfer the potatoes and onion to a fine-mesh strainer and squeeze out all the water. Press down on the mixture to remove that excess liquid. Add the dried mixture to a large bowl and mix in the beaten egg, flour, chives, 1 teaspoon of salt and fresh ground black pepper to taste.
- Heat a cast-iron skillet with a thin layer of canola oil over medium heat. Scoop about ¼ cup of the potato mixture into the pan and flatten them out with a spatula so they get crispy when frying. Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. Sprinkle with salt as soon as they come out of the oil.
- Serve with sour cream or Greek yogurt (fat free works great).
