Potato pancakes with applesauce are pure comfort on a plate and one of those recipes that feel like a little Midwest diner came to your own kitchen counter. This dish has roots in Eastern European cooking—think latkes or German kartoffelpuffer—but it’s also the kind of thing a lot of us grew up eating at church suppers or holiday potlucks. I love making these on weeknights when I want something cozy but not fussy: a golden stack of crisp potato pancakes with a spoonful of cool, cinnamon‑y applesauce right on the plate. They come together with pantry staples, and the whole process is very homey and low‑stress, which makes them perfect for busy evenings when you still want to sit down to something that feels special.
These potato pancakes are perfectly happy as the star of a simple dinner or a cozy weekend brunch. I like to serve them with a generous scoop of applesauce right on the plate, plus a dollop of sour cream or plain Greek yogurt for a little tang. If you want to round it out into a more complete meal, add a green side salad with a light vinaigrette, some roasted vegetables, or sautéed green beans. For a heartier spread, serve them alongside scrambled or fried eggs and a couple strips of bacon or veggie sausage. They also pair nicely with roasted chicken or a simple pan‑seared pork chop if you’re leaning toward a more traditional meat‑and‑potatoes kind of dinner.
Simple Potato Pancakes with Applesauce
Servings: 4
Ingredients
4 medium russet potatoes, peeled
1 small yellow onion, peeled
2 large eggs
1/4 cup all-purpose flour
1 tsp kosher salt (plus more to taste)
1/4 tsp black pepper
1/4 tsp garlic powder (optional)
1/4 tsp paprika (optional, for color)
1/2 tsp baking powder (optional, for a slightly lighter texture)
1/3–1/2 cup neutral oil for frying (canola, vegetable, or sunflower)
1 1/2–2 cups unsweetened applesauce (store-bought or homemade)
Sour cream or plain Greek yogurt, for serving (optional)
Chopped fresh chives or green onions, for garnish (optional)
Directions
Set up your workspace: Place a clean kitchen towel or a few layers of paper towels on the counter next to a large mixing bowl. Put a plate lined with paper towels nearby for draining the cooked pancakes. This makes the whole process smoother, especially if you’re juggling other things at home.
Grate the potatoes and onion: Using the large holes of a box grater, grate the peeled potatoes into the large bowl. Grate the onion directly over the potatoes. The onion juice will help keep the potatoes from browning too quickly.
Squeeze out excess moisture: Transfer the grated potatoes and onion to the clean kitchen towel or a few paper towels. Gather the towel up and twist firmly over the sink, squeezing out as much liquid as you can. This step is what helps your pancakes get nicely crisp instead of soggy.
Mix the batter: Return the squeezed potato-onion mixture to the bowl. Add the eggs, flour, salt, pepper, garlic powder, paprika, and baking powder (if using). Stir with a fork until everything is evenly combined and the mixture holds together. If it feels very wet, sprinkle in a bit more flour, 1 tablespoon at a time.
Heat the oil: In a large skillet (cast iron or a heavy nonstick pan works best), pour in enough oil to thinly coat the bottom—about 1/8 inch deep. Heat over medium to medium-high heat until the oil shimmers. You can test it by dropping in a tiny bit of the batter; it should sizzle right away.
Form and fry the pancakes: Working in batches, scoop about 1/4 cup of the potato mixture into the hot pan for each pancake. Gently flatten with the back of the spoon to form small, round pancakes about 1/4 inch thick. Don’t overcrowd the pan; leave a little space between them so they crisp instead of steam.
Cook until golden and crisp: Fry the pancakes for about 3–4 minutes per side, or until deep golden brown and crisp around the edges. Adjust the heat as needed to keep them browning steadily without burning. Transfer each finished batch to the prepared paper towel–lined plate to drain and sprinkle lightly with a pinch of salt while they’re still hot.
Repeat with remaining batter: Continue frying the rest of the potato mixture, adding a little more oil to the pan as needed and letting it reheat before adding more batter. If you’re making these ahead or cooking for a crowd, you can keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Plate with applesauce: To serve in that cozy, home‑kitchen style, place a small stack of warm potato pancakes on a plate and add a generous spoonful of applesauce right beside them (or on top, if you like a little mess). Add a dollop of sour cream or Greek yogurt and a sprinkle of chopped chives or green onions, if using.
Serve immediately: Potato pancakes are at their best when they’re fresh and crisp, so bring them to the table right away. Leftovers can be cooled on the counter, then stored in an airtight container in the fridge and reheated in a hot skillet or toaster oven to bring back the crunch.
Variations & Tips
To fit this recipe into a busy week, you can grate the potatoes and onion the night before, squeeze out the moisture, and store the mixture in an airtight container in the fridge; just drain off any extra liquid before mixing in the eggs and flour. For a slightly healthier twist, use half grated potato and half grated zucchini or carrot (just be sure to squeeze them very dry). If you’re gluten-free, swap the all-purpose flour for an equal amount of a 1:1 gluten-free flour blend or even fine potato starch. For extra flavor, stir in a handful of shredded cheddar or Swiss cheese and a tablespoon of chopped fresh herbs like parsley or dill. You can also change up the applesauce: warm it gently with a pinch of cinnamon and nutmeg, or use chunky applesauce if you like more texture. If you prefer baking over frying, lightly oil a parchment-lined baking sheet, spoon and flatten the pancakes, and bake at 425°F (220°C) for about 15–20 minutes, flipping halfway through— they won’t be quite as crisp as pan-fried, but they’re easier to walk away from while you handle the rest of your evening. For a brunch spread, make mini pancakes using about 2 tablespoons of batter each and serve them as little bites with a dab of applesauce on top.
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