Breakfast & Brunch
Betty Crocker-style potato pancakes deliver that perfect balance of buttery crisp edges and fluffy golden centers—a breakfast classic that’s impossible to resist. I’ve perfected this recipe through years of testing, ensuring every bite stays true to the brand’s signature taste while adapting for modern kitchens.
The secret lies in properly grating the potatoes and using a precise mix of egg and flour to bind them without making them dense.
This recipe is designed to be foolproof, whether you’re frying in a skillet or using an air fryer for a lighter version. The key steps—grating the potatoes, draining excess moisture, and cooking in small batches—ensure golden-brown pancakes that stay crispy on the outside while remaining tender inside.
No special equipment is needed, just a few simple ingredients and patience for the best results.
What makes these pancakes special is their versatility—they’re just as delicious served with a dollop of sour cream and chives as they are with a side of applesauce for dipping. The aroma of frying potatoes fills the kitchen, creating an inviting breakfast experience that’s hard to beat.
Once you try this recipe, you’ll understand why it’s a staple in so many households.
Ready in just 20 minutes, this recipe is perfect for weekend breakfasts or a comforting brunch. Whether you’re making them for family or treating yourself, the crispy, savory flavor will make every bite worth it. Let’s get cooking!
Ingredients for betty crocker potato pancake
These golden, crispy potato pancakes deliver that perfect Betty Crocker magic—just 9 simple ingredients for irresistible breakfast wedges.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Medium size, peeled and grated |
| All-Purpose Flour 🌾 | ½ cup | For binding, sifted preferred |
| Large Eggs 🥚 | 1 whole | Room temperature for even cooking |
| Unsalted Butter 🧈 | ¼ cup | Melted, full-fat for crispiness |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish (optional) |
| Sour Cream 🥛 | ½ cup | For serving, full-fat preferred |
| Applesauce 🍎 | ½ cup | Unsweetened, for dipping (optional) |
The potatoes are everything here. Russet potatoes are your best bet—they’re starchy enough to hold shape when grated, but not so dry they’ll fall apart. Grab a 2-pound bag from the grocery store’s produce section, and if they’re still in their skins, peel them first. Organic potatoes from Trader Joe’s or your local farmers market work great, but regular Russets will do just fine. Pro tip: grate them right before cooking—oxidation makes them turn brown and watery fast. Use a box grater or food processor with the shredding blade, and don’t skip the step of squeezing out excess moisture with a clean kitchen towel. Trust me, it makes all the difference for crispy edges!
No butter? Olive oil or shortening works in a pinch, but butter gives that signature golden color and rich flavor. Short on flour? Cornstarch at half the amount adds extra crispiness. The eggs are non-negotiable—they’re what binds everything together without making the pancakes dense. If you’re feeling fancy, add a dash of garlic powder to the mix for a savory twist. The chives are optional but totally worth it—they add a fresh pop of color and brightness. And if you’ve got leftover sour cream or applesauce, use it for dipping. It’s the perfect way to clean up every last bite!
These pancakes are best served fresh, but you can reheat them in a 350°F oven for 5-10 minutes to restore crispiness. Store leftovers in an airtight container in the fridge for up to 3 days, but honestly, they’ll disappear faster than that. For a quick breakfast hack, make a double batch and freeze half on a tray before transferring to a bag. Reheat from frozen in the air fryer for 3-4 minutes—crispy perfection every time!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, these pancakes are foolproof—just grate the potatoes, mix with flour, egg, and butter, then fry. No fancy techniques, no stress, and the result? Crispy, golden perfection every single time.
- Crispy-Creamy Bliss: That perfect balance of buttery crisp edges and fluffy insides? It’s all in the Russets and the egg binding. Honestly, the first bite makes you forget it’s just a pancake—it feels like a little handheld feast.
- Breakfast or Dinner: Serve them with sour cream and chives for brunch, or pile them high with applesauce for a kid-friendly dinner. I’ve even turned leftovers into hash for lunch—this recipe never lets me down.
- Budget-Friendly Staples: Russets and eggs are cheap, and this recipe stretches a long way. Between us, I’ve fed a crowd of six for under $10, and everyone left happy. Zero guilt, all flavor.
Instructions for Betty Crocker potato pancake recipe
Here's how to create golden, crispy potato pancakes with fluffy interiors that'll make your taste buds dance.
Grate and Squeeze the Potatoes
Start by peeling the 2 lb russet potatoes and grating them using the large holes of a box grater. You'll end up with about 4 cups of grated potatoes. Immediately transfer the grated potatoes to a clean kitchen towel or cheesecloth and gently squeeze out as much moisture as possible. This step is crucial—wet potatoes create soggy pancakes instead of crispy ones.
To get the best results, I like to work in batches. Squeeze each batch thoroughly before moving on to the next. You should be left with about 3 cups of dry, crumbly potato after squeezing. If you're unsure how much to squeeze, try forming a small test pancake—it should hold together without falling apart when you press it gently.
Mix the Pancake Batter
In a large mixing bowl, combine the squeezed potatoes with the 0.5 cup all-purpose flour, 1 whole large egg, 1 tsp salt, and 0.5 tsp ground black pepper. Using your hands, mix everything together until fully incorporated. You want the mixture to be sticky but still hold its shape when you press it between your fingers.
Here's where the magic happens: add the 0.25 cup melted unsalted butter and mix it in thoroughly. The butter will help create that irresistible crispy exterior we're after. If the mixture feels too dry, add 1-2 tablespoons of water at a time until it reaches a workable consistency. It should be moist enough to stick together but not so wet that it won't hold its shape when you form the pancakes.
Heat the Oil and Shape the Pancakes
Pour the 0.5 cup vegetable oil into a large skillet and heat it over medium heat until it reaches 350°F on an instant-read thermometer. This temperature is perfect for getting that golden-brown crust without burning the pancakes. If you don't have a thermometer, test the oil by dropping in a small piece of potato batter—it should sizzle and float up within 30 seconds.
Using your hands, shape the potato mixture into 12 equal-sized pancakes, about 1-inch thick. I like to make them roughly oval-shaped for easier flipping later. Place them gently in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until they're golden brown and crispy. You'll know they're ready when they release easily from the pan and have a beautiful golden color.
Drain and Serve Warm
Transfer the cooked potato pancakes to a paper towel-lined plate to drain any excess oil. Keep them warm in a 200°F oven while you cook the remaining batches. The residual heat will keep them crispy until serving time. This is where the fresh chives come in—sprinkle the 2 tbsp chopped chives over the top of the pancakes for a pop of color and fresh flavor.
Serve immediately with the 0.5 cup sour cream for dipping or the 0.5 cup unsweetened applesauce on the side. The contrast of the warm, crispy pancakes with the cool, creamy sour cream or the sweet, tangy applesauce is absolutely incredible. These pancakes are best enjoyed right away when they're at their crispiest, but you can reheat them in a 350°F oven for 5-10 minutes if needed.
Pro Tips For Making Betty Crocker Potato Pancake
- GRATE THE POTATOES DRY: Russets hold more moisture than you’d think, and wet grated potatoes turn into gluey pancakes. After grating, spread them on a clean kitchen towel and press out every drop—yes, even the stubborn ones clinging to the shredder. I learned this the hard way when my first batch collapsed like a sad soufflé.
- USE COLD BUTTER: The recipe calls for butter, but don’t melt it first. Cold, cubed butter in the pan creates steam, which crisps the pancakes faster and locks in flavor. If you’re lazy and melt it, you’ll end up with greasy, uneven cooking—trust me, I’ve done it.
- PRESS PANCAKES FLAT: Skip the scooping and shaping like you’re making meatballs. Press the mixture firmly into the pan with a spatula—about ½-inch thick—and smooth the edges. This ensures even cooking and prevents the centers from staying doughy while the edges burn. (Your future self will thank you.)
- SALT THE POTATOES BEFORE GRATING: Toss the grated potatoes with salt before mixing in the other ingredients. This draws out moisture and seasons the starch properly, so the pancakes don’t taste bland or gummy. I was skeptical until I tried it—now it’s non-negotiable.
Pro cooking tips for this recipe
Perfect Grating Technique
Use a box grater with medium holes—not a food processor—because it creates larger, more even shreds that crisp better. I find the OXO Good Grips grater works best for this. Grate the potatoes right before cooking to prevent browning and excess moisture.
For extra crispiness, I like to add 1 tablespoon cornstarch to the batter after squeezing—it mimics the texture of classic diner-style potato pancakes. 🥔
Oil Temperature Control
Maintain oil at 350°F using a thermometer—I swear by the Thermoworks Thermapen—because too-low heat makes pancakes greasy, while too-high heat burns them. Test readiness by dropping a small piece of batter: it should sizzle and turn golden in 30 seconds.
If your oil smokes excessively, lower the heat immediately to prevent a grease fire. 🌡️
Batch Cooking Secrets
Work in small batches of 3-4 pancakes at a time to avoid overcrowding the pan. This ensures even cooking and prevents steam from making the oil too cool. Keep cooked pancakes warm in a 200°F oven on a wire rack to maintain crispiness.
I use a half-sheet baking tray lined with parchment paper for easy transfer. 🔥
Flipping Like a Pro
Use a wide spatula to flip pancakes only when edges are golden and centers feel firm to the touch. Press gently on the pancake—if it springs back, it's ready. I like to flip once per side for 3-4 minutes total, but if they brown too quickly, reduce heat slightly.
Never flip more than once, or they’ll turn rubbery. ✨
Butter vs. Oil
For extra crispiness, replace 2 tablespoons of vegetable oil in the batter with melted butter—the fat content enhances browning. If using all butter, increase oil for frying to ⅔ cup to prevent sticking.
I also recommend ghee for a richer flavor, especially if you’re serving with sweet toppings like applesauce. 🧈
Air Fryer Adaptation
For a lighter version, spread the batter into the air fryer basket in ¼-inch layers and cook at 375°F for 8-10 minutes, flipping halfway. I use the Ninja Foodi for even heat distribution.
Spritz with 1 tsp oil before cooking to prevent sticking. These come out crispy but with fewer calories—perfect for a guilt-free brunch. 💡
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
Sweet potatoes work, but they'll change the texture and flavor. Russets are starchy and hold their shape better when grated, creating the classic crispy exterior. If you must use sweet potatoes, add 1 extra tablespoon of cornstarch to the batter and reduce oil slightly—they absorb more moisture and need extra crispiness.
Why are my potato pancakes soggy instead of crispy?
Soggy pancakes usually mean excess moisture wasn't removed. Always squeeze grated potatoes thoroughly in a clean towel, and avoid overcrowding the pan. Cook in small batches at 350°F—too-low heat prevents proper browning. For extra insurance, pat dry each pancake with a paper towel before frying.
How do I make these gluten-free?
Replace the 0.5 cup all-purpose flour with 0.5 cup gluten-free flour blend (like Bob's Red Mill 1:1). Add 1 teaspoon xanthan gum to help bind the mixture. The texture will be slightly different but still delicious. Test the batter consistency—it may need a bit more moisture than the original recipe.
Can I bake these instead of frying?
Yes! Spread the batter on a parchment-lined baking sheet in ¼-inch layers and bake at 425°F for 20-25 minutes, flipping halfway. Brush with melted butter halfway through for extra crispiness. They won't be as golden as fried versions but work well for a lighter option. Cut into wedges before serving.
What's the best way to store leftovers?
Keep pancakes in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F for 5-7 minutes or air fry at 375°F for 3 minutes. For longer storage, freeze cooked pancakes on a tray first to prevent sticking, then transfer to a bag for up to 2 months**. Thaw overnight before reheating.