Name: Crispy Irish Potato Pancakes Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Irish
Ingredients: 1 cup all-purpose flour (4 1/2 ounces; 127 g); 2 1/2 teaspoons Diamond Crystal kosher salt, divided; use half for table salt; 1/2 teaspoon baking soda; 1/4 teaspoon freshly ground black pepper; 2 pounds (907 g) russet potatoes, divided; 4 scallions (about 2 ounces; 56 g), thinly sliced, plus more for garnish; 1 large egg, lightly beaten; 1 cup (240 ml) buttermilk; 4 1/2 tablespoons (63 g) unsalted butter, divided; Sour cream; Shredded cheddar cheese; Cooked bacon; Fried eggs

Jump to Recipe·4 from 7 reviews

I absolutely love the comforting and nostalgic flavors of this Crispy Irish Potato Pancakes Recipe. There is something so satisfying about the combination of tender, fluffy potatoes with a golden, crunchy crust that makes each bite a little celebration on my plate. I first fell for this dish because it’s hearty yet simple, and every time I make it, it brings back memories of cozy mornings and festive family dinners. This recipe perfectly blends fluffy mashed potatoes with shredded raw ones to create a texture that is crispy on the outside and tender inside, delivering that sought-after potato pancake experience that never disappoints.

Why You'll Love This Crispy Irish Potato Pancakes Recipe

What really excites me about this Crispy Irish Potato Pancakes Recipe is the mouthwatering contrast of textures and flavors it achieves. The carefully balanced combo of cooked mashed potatoes and shredded raw potatoes creates a crispy crust that locks in soft, fluffy centers. I also appreciate the subtle kick from the black pepper and the mild saltiness, which complements buttermilk’s gentle tang perfectly. The scallions add a fresh, bright note that lifts the whole dish to something quite special.

Besides the deliciousness, I love how straightforward the recipe is, making it perfect for both weeknight dinners and special occasions like St. Patrick’s Day or Sunday brunch. It’s not a complicated list of ingredients, and the steps, while detailed, flow naturally. Plus, the fact that I can keep the pancakes warm in the oven while finishing the rest means I’m not stressed about timing everything perfectly. Honestly, these pancakes always steal the show and get everyone asking for seconds.

Ingredients You'll Need

The image shows a white marbled surface with eight items arranged neatly. At the top left are four medium-sized brown potatoes with rough skin. To the right is a white bowl filled with white flour. Below the potatoes, a white plate holds a large pile of shredded pale yellow cheese. To the right of the cheese is a small white bowl with several cubes of soft white cheese or cream. Below that is a single brown egg sitting on the surface. To the right of the egg, a white plate holds four rectangular blocks of pale yellow butter. At the bottom left is a small white dish with chopped green onions, bright green in color. Above the onions is a tiny white bowl with a mix of salt and black pepper. The items are cleanly arranged and clearly visible. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple pantry staples and fresh ingredients that work together to create the perfect crispy texture and delicious flavor. Each one plays a vital role, from the russet potatoes providing a sturdy base to the buttermilk adding moisture and tang.

All-purpose flour: Helps bind the potato mixture and creates structure without weighing it down.
Kosher salt: Enhances the natural flavors of the potatoes and season the dish evenly.
Baking soda: Adds a little lift to the pancakes, ensuring a light texture.
Black pepper: Provides a subtle warmth and depth of flavor that balances the potatoes.
Russet potatoes: The star of the show, offering a fluffy interior and crisp exterior when prepared correctly.
Scallions: Bring a fresh, mild onion flavor and a pop of color both in the batter and as a garnish.
Large egg: Acts as a binder to hold the mixture together while cooking.
Buttermilk: Adds moisture and a slight tang that brightens the pancakes.
Unsalted butter: Essential for frying and achieving that golden crisp exterior.
Optional toppings: Sour cream, shredded cheddar cheese, and fried eggs are wonderful to personalize the dish.

Directions

Step 1: I start by preheating my oven to 200℉ (95℃) and setting a wire rack on a baking sheet to keep the potato pancakes warm as I cook them in batches.

Step 2: Next, I whisk together the flour, 1 teaspoon of salt, baking soda, and black pepper in a medium bowl until evenly combined. This dry mix will help give the pancakes a firm yet tender texture.

Step 3: I peel and cut 1 pound of russet potatoes into half-inch pieces, then boil them in salted water for about 15 minutes until they’re very tender. After draining, I let them cool slightly to make mashing easier.

Step 4: While the boiled potatoes cool, I peel the remaining 1 pound of potatoes and grate them coarsely using a box grater. I then squeeze out as much excess liquid as possible using a clean kitchen towel — this step is key to crispy results.

Step 5: I mash the boiled potatoes smooth, then gently fold in the grated raw potatoes, sliced scallions, and beaten egg. At this point, the mixture looks like a thick, hearty batter ready for the flour blend.

Step 6: Slowly, I fold in the flour mixture and buttermilk, aiming for a thick batter with no dry streaks. The texture should be just right to hold its shape but still be moist.

Step 7: Heating 1 ½ tablespoons of butter over medium in a large skillet, I carefully spoon out ¼-cup portions of the batter, pressing them into 4-inch wide rounds. I cook each side for 4 to 6 minutes until deeply golden brown and crispy.

Step 8: I transfer each batch of cooked pancakes to the wire rack in the oven to keep warm while repeating with remaining batter and butter.

Step 9: Just before serving, I sprinkle the pancakes with the remaining salt and extra scallions, then add my favorite toppings like sour cream or shredded cheddar for extra flavor and indulgence.

Servings and Timing

This Crispy Irish Potato Pancakes Recipe makes about 6 servings, perfect for sharing with family or a small group of friends. Prep time usually takes me around 20 minutes, including peeling, boiling, and grating the potatoes. Cooking the pancakes takes about 30 minutes total, since they cook in batches to ensure maximum crispness. Altogether, you’re looking at approximately 55 minutes from start to finish, with no resting time needed beyond a quick cool for the boiled potatoes.

How to Serve This Crispy Irish Potato Pancakes Recipe

The image shows a black cast iron pan with four round fritters cooking inside. Three of the fritters are golden brown with nice, even browning and some darker spots, showing a crispy texture mixed with bits of green, likely herbs or vegetables, spread throughout. The fourth fritter remains pale and uncooked with visible pieces of green mixed in. On the right side of the pan, there is a dark wooden spatula resting partially under the uncooked fritter. The pan sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these crispy Irish potato pancakes, I love layering flavors and textures. They’re glorious served hot right off the pan with a dollop of sour cream and a sprinkle of fresh scallions. For a richer option, shredded sharp cheddar cheese melted on top adds a wonderful gooey contrast, while a fried egg on the side brings a lovely richness to the meal.

These pancakes also pair beautifully with fresh green salads or sautéed seasonal veggies for a balanced meal. They make a fantastic centerpiece for a leisurely weekend brunch or a comforting weekday dinner. I often serve smaller portions as appetizers during parties, and they are always a crowd-pleaser. Presentation-wise, I stack them neatly and garnish generously to make the plate inviting and colorful.

I’ve found that serving these pancakes warm maximizes their crispness and flavor, but if needed they hold up well at room temperature too. Whenever possible, I encourage plating immediately after cooking, as the taste and texture are unbeatable when fresh and hot.

Variations

I’ve had so much fun experimenting with different spins on this Crispy Irish Potato Pancakes Recipe. For a gluten-free option, swapping the all-purpose flour with gluten-free flour blend works beautifully without compromising texture since the shredded potatoes provide a natural binding on their own.

If you’re looking for a vegan take, I recommend replacing the egg with a flaxseed or chia seed “egg” and substituting buttermilk with plant-based yogurt or milk with a splash of lemon juice for acidity. Cooking these in olive oil instead of butter gives a slightly different but delicious flavor.

I’ve also mixed in additional herbs like fresh parsley or dill to introduce fresh pops of flavor. Some friends even enjoy stirring in finely chopped bell peppers or grated carrots for a colorful twist. For a crispier finish, I sometimes bake the pancakes briefly after pan-frying to ensure an even crunch without excess oil.

Storage and Reheating

Storing Leftovers

If you happen to have leftover pancakes, I store them in an airtight container lined with paper towels to absorb any moisture. Refrigerated this way, they stay good for up to 3 days. I always make sure to let them cool completely before sealing, so they maintain their texture better in the fridge.

Freezing

This recipe freezes wonderfully, which makes it convenient to enjoy later. I freeze cooled pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They will keep in the freezer for up to 1 month with minimal loss in quality.

Reheating

To reheat leftovers and keep them crispy, I recommend warming them in a skillet over medium heat with a small pat of butter or oil, flipping occasionally to re-crisp both sides. Avoid microwaving if you want to retain the best texture, as it tends to make the pancakes soggy. Alternatively, a quick bake in a toaster oven or conventional oven at 350℉ for about 10 minutes works well.

FAQs

Can I use a different kind of potato for this recipe?

I highly recommend sticking with russet potatoes because of their high starch content, which is key for that crispy exterior and fluffy interior. Waxy potatoes like red or new potatoes won’t crisp up as well or give the same texture.

Why do I need to squeeze out the liquid from the grated potatoes?

Removing excess moisture is crucial to achieving crispy pancakes. Too much liquid makes the batter soggy and prevents browning. Using a kitchen towel to squeeze the grated potatoes is an easy and effective way to get the perfect texture.

Can I make these pancakes ahead of time?

Yes, you can prepare the batter up to a few hours in advance and refrigerate it. Just be sure to stir gently before cooking. Cooked pancakes can also be made ahead and kept warm or reheated as described above.

What if I don’t have buttermilk on hand?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This acidity helps tenderize the potatoes and adds a subtle tang.

Is it okay to cook these pancakes in olive oil instead of butter?

Absolutely! Olive oil works well and adds a nice flavor, especially if you like a slightly fruity finish. Just keep an eye on the heat to avoid the oil burning since butter has a lower smoke point.

Conclusion

I'm so thrilled to have shared my favorite Crispy Irish Potato Pancakes Recipe with you. It’s a dish that never fails to bring warmth and joy to my table, and I’m confident you’ll love it just as much. Whether you’re cooking for family, friends, or a special occasion, these pancakes offer that perfect balance of crispy, tender, and flavorful that makes every bite memorable. Give them a try—you won’t be disappointed!