Potato Pancakes (Draniki)

Potato pancakes (draniki) are the kind of crispy, golden comfort food I come back to whenever I want something deeply satisfying from the simplest ingredients. I love that the whole recipe needs just potatoes, a spoonful of flour and one pan — and the two-grate trick you’ll see below is what keeps the pancakes from falling apart while giving them beautiful crisp edges. Naturally vegan and ready in about 30 minutes, they make a cozy lunch or an easy weekend dinner for two.

Ingredients for Potato Pancakes (Draniki)

• Potatoes — 10.5 oz (300 g), about 2 medium
• All-purpose flour — 1 tbsp (8 g)
• Baking soda — 1/4 tsp (1 g)
• Fine salt — 1/4 tsp (1.5 g)
• Vegetable oil — for frying, about 3 tbsp (45 ml)

How to Make Potato Pancakes (Draniki)

1. Peel the potatoes and rinse them under cold water.
2. Grate half of the potatoes on the fine side of a box grater and the other half on the coarse side — the fine grate binds the pancakes while the coarse one gives them texture and a beautiful golden color.
3. Add the flour, baking soda and salt to the grated potatoes and mix everything thoroughly until evenly combined.
4. Heat a frying pan over medium heat with vegetable oil as needed, and let the oil get properly hot before you start frying.
5. Spoon a portion of the potato mixture into the hot oil and press it down gently with the back of the spoon to form a round, flattened pancake.
6. Fry over medium heat for 2 minutes, until the bottom is golden, then flip and fry the other side for another 2 minutes.
7. Repeat with the remaining mixture, adding more oil to the pan as needed, and serve the potato pancakes (draniki) hot and crisp.

Nutrition per Serving

Estimate for 1 of 2 servings; full calculation basis in Notes.

• Calories: ~250 kcal
• Carbs: ~29 g
• Protein: ~4 g
• Fat: ~14 g

Pro Tips for Crispy Potato Pancakes (Draniki)

1. Use two grates. Grate half the potatoes finely and half coarsely: the fine pulp holds the pancakes together so they don’t fall apart, while the coarse strands give them rustic texture and better browning.
2. Fry immediately after mixing. Grated potatoes darken and release water if they stand, which makes the batter loose and the pancakes soggy.
3. Get the oil properly hot first, then press each spoonful down gently into a round, flattened pancake — this is what forms those lacy, evenly golden edges.
4. Keep the heat at medium and give each side its full 2 minutes: the crust turns crisp while the center cooks through without burning.
5. Add oil between batches as needed, letting it reheat before the next spoonful goes in — every batch should sizzle the moment it touches the pan.

FAQ: Potato Pancakes (Draniki)

Are potato pancakes (draniki) vegan?

Yes — this recipe is completely vegan as written: just potatoes, flour, baking soda, salt and vegetable oil, with no eggs or dairy anywhere in it. That’s exactly why draniki work so well on a plant-based table.

Why do my potato pancakes fall apart in the pan?

Usually the batter is too wet or the oil isn’t hot enough. Grating half the potatoes finely and half coarsely binds the mixture, and frying immediately in well-heated oil — pressing each pancake flat — keeps everything together.

Can I freeze potato pancakes (draniki)?

Yes. Let them cool completely, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in a hot pan or a hot oven until crisp again.

Can I make potato pancakes gluten-free?

Simply swap the all-purpose flour for a gluten-free all-purpose blend or rice flour in the same amount — 1 tbsp (8 g). Baking soda and salt are naturally gluten-free.

Recipe Card

Stav Kogan

Potato Pancakes (Draniki)

Crispy, golden potato pancakes (draniki) made from just potatoes, a spoonful of flour and a pinch of baking soda — no eggs, no dairy, naturally vegan. Grating half the potatoes finely and half coarsely is the simple trick that keeps them from falling apart. Ready in about 30 minutes, they're an easy cozy lunch or dinner for two.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Lunch, Main Course

Cuisine: Eastern European

Calories: 250

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 10.5 oz (300 g) Potatoes, about 2 medium
• 1 tbsp (8 g) All-purpose flour
• 1/4 tsp (1 g) Baking soda
• 1/4 tsp (1.5 g) Fine salt
• Vegetable oil — for frying, about 3 tbsp (45 ml)

Method

 

1. Peel the potatoes and rinse them under cold water.
2. Grate half of the potatoes on the fine side of a box grater and the other half on the coarse side — the fine grate binds the pancakes while the coarse one gives them texture and a beautiful golden color.
3. Add the flour, baking soda and salt to the grated potatoes and mix everything thoroughly until evenly combined.
4. Heat a frying pan over medium heat with vegetable oil as needed, and let the oil get properly hot before you start frying.
5. Spoon a portion of the potato mixture into the hot oil and press it down gently with the back of the spoon to form a round, flattened pancake.
6. Fry over medium heat for 2 minutes, until the bottom is golden, then flip and fry the other side for another 2 minutes.
7. Repeat with the remaining mixture, adding more oil to the pan as needed, and serve the potato pancakes (draniki) hot and crisp.

Nutrition

Calories: 250kcalCarbohydrates: 29gProtein: 4gFat: 14g

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