Name: Crispy Irish Potato Pancakes Recipe
Prep time: 20 min
Cook time: 30 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 (optional, for serving); Shredded cheddar cheese (optional, for serving); Cooked bacon (optional, for serving); Fried eggs (optional, for serving)

Jump to Recipe· 4.2 from 68 reviews

If you are looking for the perfect blend of crispy edges and tender, flavorful insides, this Crispy Irish Potato Pancakes Recipe is an absolute must-try. These golden, mouthwatering pancakes achieve that wonderful crunch from freshly grated raw potatoes combined with the smoothness of mashed boiled potatoes, all tied together with scallions and a touch of buttermilk. Whether you’re craving a cozy breakfast or a comforting side dish, this recipe delivers an authentic taste of Ireland with every bite.

Ingredients You'll Need

The image shows several cooking ingredients placed on a white marbled surface. There are four whole potatoes with a rough brown skin on the upper left side. To the right of the potatoes is a round white bowl filled with white flour, slightly mounded in the center. Below the flour is a small white bowl with a few white squares of cream cheese. Next to it is a single brown egg. In the middle of the image, slightly below, there is a white plate piled with shredded white cheese. To the bottom left, there is a small white plate with sliced green onions, showing fresh bright green rings. Next to it is a tiny white dish holding a salt and black pepper mix. On the bottom right, a white plate holds four cubes of light yellow butter. All items are arranged neatly without overlapping, and the background is a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the ingredient list because it’s delightfully straightforward, using simple kitchen staples that pack plenty of flavor and texture. Each ingredient plays a key role, from the flour providing structure to the scallions adding a fresh, mild bite that lifts the entire dish.

1 cup all-purpose flour: The backbone of the batter, giving the potato pancakes just the right hold without becoming heavy.
2 ½ teaspoons Diamond Crystal kosher salt: Divided to season throughout and enhance natural flavors perfectly.
½ teaspoon baking soda: Helps lighten the texture and ensures a fluffy inside.
¼ teaspoon freshly ground black pepper: Adds a subtle kick to balance the richness.
2 pounds russet potatoes: The star ingredient, split between boiling and grating to create that ideal combination of textures.
4 scallions, thinly sliced: These add a bright, savory flavor that complements the earthiness of the potatoes.
1 large egg, lightly beaten: Binds everything together and adds richness.
1 cup buttermilk: Introduces a gentle tang and tender crumb to the pancakes.
4 ½ tablespoons unsalted butter: For cooking and keeping the pancakes irresistibly crispy and golden.
Sour cream, shredded cheddar cheese, cooked bacon, fried eggs: Optional but highly recommended toppings that elevate your pancake experience.

How to Make Crispy Irish Potato Pancakes Recipe

Step 1: Preheat and Prepare

Begin by adjusting your oven rack to the middle position and preheat it to 200℉ (95℃). This is where your cooked pancakes will rest and stay warm while you finish the batch, keeping them perfectly crispy without sogginess. Prepare a baking sheet with a wire rack so air can circulate freely.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, 1 teaspoon of salt, baking soda, and black pepper. This mixture will be gently folded into the potato mixture later to create the perfect pancake batter consistency without overworking it.

Step 3: Boil Potatoes

Peel and chop half of the potatoes into uniform ½-inch pieces for even cooking. Place them in salted water, bring to a boil, then simmer vigorously until they are very tender—about 15 minutes. Drain and let them cool slightly. Boiling half the potatoes ensures a creamy base texture that balances the crispy grated potatoes.

Step 4: Mash Boiled Potatoes

Transfer the boiled potatoes to a large bowl and mash them smooth with no lumps. This step is crucial to incorporate a soft interior into your pancakes, giving them that melt-in-your-mouth feel while keeping them light.

Step 5: Grate Raw Potatoes

Take the other half of the potatoes and shred them with a box grater onto a clean kitchen towel. Twist the towel and squeeze out as much liquid as possible. Removing excess moisture is the secret to getting your potato pancakes wonderfully crispy and preventing sogginess during cooking.

Step 6: Add Flavorings and Combine

Gently stir the shredded raw potatoes into the mashed potato bowl. Add sliced scallions and the beaten egg, then fold in the flour mixture. This combination brings flavor, structure, and moisture together, creating a thick, hearty batter ready to transform into golden pancakes.

Step 7: Add Buttermilk

Fold in the buttermilk carefully until the mixture reaches a thick pancake batter consistency without any dry flour patches. The buttermilk adds a slight tang and improves the tenderness, making your pancakes stand out beyond ordinary potato cakes.

Step 8: Cook Pancakes

Heat 1 ½ tablespoons of butter in a large nonstick or cast iron skillet over medium heat until it’s bubbling. Spoon four generous ¼-cup portions of the batter into the pan, flattening them into rounds about 4 inches wide and half an inch thick. Let them cook undisturbed for 4 to 6 minutes until the underside is a gorgeous golden brown. Flip carefully and cook another 4 to 6 minutes on the other side. Cooking in batches while adding butter between ensures every pancake has that signature crisp edge and rich flavor.

Step 9: Keep Warm

Transfer the cooked pancakes to the wire rack-lined baking sheet placed inside the warm oven. This maintains their heat without sacrificing crispness, while you finish cooking all the pancakes in batches.

Step 10: Serve

Just before serving, sprinkle with the remaining salt and additional sliced scallions for freshness. Offer classic or creative toppings like sour cream, shredded cheddar cheese, crunchy cooked bacon, or sunny fried eggs to amp up this cozy classic.

How to Serve Crispy Irish Potato Pancakes Recipe

In a black cast iron pan placed on a white marbled surface, there are four thick, round patties cooking. Three patties have a golden-brown crust with darker browned spots, showing a slightly rough texture mixed with small green bits inside. One patty, lighter in color and uncooked, sits on the lower right side, revealing its pale yellow dough and visible small green pieces. A wooden spatula with a light brown handle lies inside the pan on the right side, touching the raw patty. The pan's handle and part of the metal stem are visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh scallions make an excellent garnish lending a mild onion flavor and a pop of color. A dollop of sour cream adds a cool, creamy contrast while shredded sharp cheddar cheese melts beautifully over the hot pancakes for indulgence. Crispy bacon bits introduce a savory crunch, and a perfectly fried egg makes the dish hearty enough for any meal of the day.

Side Dishes

These potato pancakes shine paired with simple sides like sautéed greens, roasted tomatoes, or a crisp green salad dressed lightly with lemon. You can also serve them alongside smoked salmon for an elegant brunch or with a rich beef stew to soak up every last bite of deliciousness.

Creative Ways to Present

Turn these pancakes into a stunning brunch centerpiece by stacking them and layering between crispy bacon and melted cheese, topped with a runny fried egg. For a lighter twist, serve smaller, appetizer-sized pancakes with dollops of crème fraîche and a drizzle of smoked paprika oil. During festive occasions, garnish with edible flowers or fresh herbs to make this humble dish unforgettable.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare), store them in an airtight container in the refrigerator for up to 3 days. To maintain crispness, place a paper towel between layers to absorb moisture.

Freezing

To freeze, cool the cooked pancakes completely and arrange them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag or container. They keep well up to 2 months. This way, you can enjoy the Crispy Irish Potato Pancakes Recipe any time you crave a cozy treat with minimal effort.

Reheating

Reheat pancakes in a skillet over medium heat with a small pat of butter to revive their crispy exterior. Avoid microwave reheating if possible, as it makes them soggy. Alternatively, pop them in a 350℉ (175℃) oven for 10 to 12 minutes until warmed through and crisp again.

FAQs

Can I use another type of potato instead of russet?

Russet potatoes are preferred because of their starchy texture that crisps up beautifully. Waxy potatoes will yield a denser, less crispy texture, but you can use them if that’s what you have on hand.

Why do I need to remove the liquid from the grated potatoes?

Excess moisture makes potato pancakes soggy rather than crispy. Squeezing out the liquid ensures you get that coveted crunchy crust while keeping the inside perfectly tender.

Can I make the batter ahead of time?

For the best texture, it’s recommended to make the batter fresh. However, you can prepare the boiled and grated potatoes a few hours in advance, keeping them covered in the fridge before combining them to make the batter.

What can I substitute for buttermilk?

A quick substitute for buttermilk is mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle before adding it to the batter.

How do I know when the pancakes are fully cooked?

Look for a deep golden brown color on both sides and test a pancake’s firmness by gently pressing; it should feel cooked through without being doughy inside.

Final Thoughts

This Crispy Irish Potato Pancakes Recipe truly captures the warmth and comfort of homemade cooking. Every step feels like a little celebration of simple, honest ingredients coming together to create something spectacular. Don’t be surprised if it becomes your go-to recipe for breakfasts, brunches, and even dinner side dishes. Trust me, once you try these pancakes, you’ll be spreading the joy just like I have with my closest friends.

Crispy Irish Potato Pancakes Recipe

Ingredients You'll Need