These instant potato pancakes are crispy, fluffy, and so easy to make! Just mix the instant potato flakes with water, and you’re on your way to a tasty treat.
I love how quickly they come together—perfect for when you want a comfort food fix in no time! Serve them with sour cream or applesauce, and get ready for smiles! 😊
Key Ingredients & Substitutions
Instant Potato Flakes: The star of this recipe! They make the pancakes quick and easy. If you want a fresher taste, you could use freshly grated potatoes, but it will take more time to prepare. Instant potatoes give a consistent texture!
Egg: The egg helps bind everything together. For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or unsweetened applesauce. Both work well in holding the batter together.
Onion: I love using grated onion for flavor. If you’re not a fan of onion, feel free to leave it out or substitute with a teaspoon of onion powder for a milder taste.
Dill: Fresh dill adds a lovely flavor. If you don’t have it, try parsley or chives instead for a different twist. Even dried herbs can work, but use less since dried herbs are more potent.
How Do I Get Crispy Potato Pancakes?
Achieving perfectly crispy potato pancakes is key, and here’s how you do it:
- Use enough oil in your skillet. About 2 tablespoons should be good, but don’t be shy to add a little more if needed.
- Preheat your skillet properly over medium heat. A hot skillet helps in getting that golden crust.
- Space out the pancakes in the pan. Avoid overcrowding—it prevents them from frying evenly.
- Flatten the pancakes slightly with your spatula for even cooking. Thinner pancakes crisp up better!
- Let them cook undisturbed for a few minutes on each side before flipping. This helps them form a nice crust.
Following these tips will help you serve up pancakes that are crispy on the outside and fluffy on the inside. Enjoy!
Instant Potato Pancakes
Ingredients You’ll Need:
- 2 cups instant potato flakes
- 1 1/2 cups boiling water
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion, finely chopped or grated
- 1/4 cup fresh chopped dill (optional)
- Vegetable oil, for frying
- Sour cream, for serving
- Additional fresh dill, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you’ll have delicious potato pancakes ready in just 25 minutes. Perfect for a quick meal or snack!
Step-by-Step Instructions:
1. Prepare the Potato Mixture:
In a large bowl, pour the boiling water over the instant potato flakes. Stir well until the mixture is smooth and has thickened. Allow it to cool for a few minutes.
2. Mix in the Other Ingredients:
Once the potato mixture has cooled slightly, add the egg, flour, salt, pepper, and finely chopped onion. If you’re using dill, mix that in as well. Stir everything together until you have a thick batter.
3. Heat the Skillet:
Pour about 2 tablespoons of vegetable oil into a large skillet and heat it over medium heat. Make sure the oil is hot enough before you start frying!
4. Cook the Pancakes:
Using a measuring cup, drop about 1/4 cup of the batter per pancake into the hot skillet. Flatten each pancake slightly with a spatula to give them an even shape. Cook the pancakes for about 3-4 minutes, or until they turn golden brown and crispy.
5. Drain Excess Oil:
Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil. This keeps them crispy!
6. Serve and Enjoy:
Serve the pancakes warm, topped with a dollop of sour cream and a sprinkle of fresh dill for a garnish. Enjoy your quick and tasty potato pancakes!
Happy Cooking!
Can I Use Other Types of Potatoes Instead of Instant Potato Flakes?
While instant potato flakes are a quick option, you can use freshly grated potatoes! Just make sure to squeeze out excess moisture with a clean dish towel, as too much water can make the pancakes soggy. For best results, a mix of starchy potatoes like Russets works well.
Can I Make These Pancakes Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, be sure to check the instant potato flakes to ensure they are gluten-free as well.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster oven or a skillet over medium heat until warmed through and crispy again.
What Can I Serve with Potato Pancakes?
Potato pancakes are delicious with traditional toppings like sour cream and applesauce. You can also serve them with a side of smoked salmon, or for a heartier meal, pair them with scrambled eggs and fresh greens!