Awesome Grated Potato Pancakes

This is the smoother, more pancake-like cousin of traditional latkes. Instead of binding raw grated potatoes with just egg, this version starts with a proper flour-and-milk pancake batter, then folds in grated potato for body and texture. The result is fluffier and more pancake-like, with crispy potato shreds throughout.

Grating the potato directly into the batter is the technique that prevents the dreaded gray-potato problem. Raw potato exposed to air oxidizes fast, turning pink then gray. Grating into the wet batter immediately surrounds the shreds in liquid, blocking air contact and keeping the color bright through the cook.

The milk-and-flour batter base is what makes these distinctly different from latkes. Latkes are essentially fried potato fritters; these pancakes have a true pancake body with potato as a featured ingredient. They cook more quickly, hold together better in the pan, and have a tender crumb you don’t get from straight grated potatoes.

Frying in butter or bacon drippings is the right move for flavor. Vegetable oil works but lacks the rich, savory undertone that pairs with potatoes. Bacon drippings double down on the breakfast vibe, especially if you’re serving with crispy bacon on the side.

Pro Tips

• Use starchy potatoes like russets. Waxy potatoes don’t bind into the batter the same way.
• Grate using the largest holes on a box grater. Finer shreds turn into mush.
• Cook on medium-low heat, not high. High heat browns the outside before the potato cooks through inside.
• Drain on paper towels to absorb excess fat before serving.

Variations

• Add ¼ cup chopped scallions or chives to the batter for an oniony bite.
• Stir in ¼ cup grated cheddar for cheesy potato pancakes.
• Serve with sour cream and applesauce in the traditional Hanukkah style.
• Top with a fried egg and a slice of crispy bacon for a full breakfast plate.