Crispy Potato Pancakes with Chive Sour Cream

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Golden-brown potato pancakes with a tender interior, topped with a fresh chive-infused sour cream for a perfect balance of textures. This Ukrainian-inspired vegetarian recipe, ready in about 40 minutes, layers potatoes, onion, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs russet, peeled and grated potatoes
• 1/4 cup finely diced onion
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 cup sour cream
• 1 tbsp finely chopped chives
• 2 tbsp vegetable oil

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Squeeze excess moisture from grated potatoes using a clean kitchen towel, then transfer to a bowl.
2. Step 2: Add diced onion, 2 tbsp flour, 1/2 tsp salt, and 1/4 cup sour cream to the potatoes, mixing until well combined.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Step 4: Form potato mixture into 8 equal patties (about 3/4 inch thick) and place in skillet, pressing down gently.
5. Step 5: Cook for 4-5 minutes per side until golden brown and crisp, adding more oil if needed.
6. Step 6: While pancakes cook, mix remaining 1 tbsp sour cream with 1 tbsp chopped chives.
7. Step 7: Transfer pancakes to a plate lined with paper towels to drain excess oil, then serve immediately with chive sour cream sauce.