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.
