Baked Potato Pancakes
Golden, appetizing, and perfect for the whole family! Baked Potato Pancakes (Draniki) are made with minimal oil compared to pan-fried ones but turn out just as delicious, with a crispy golden crust.
Updated : 05 November, 2025
Easy
About 30 min.
Preparation
Step 1
Choose medium-sized potatoes. I used 3 since I was making a half portion. You can add onion or garlic if you wish, but we prefer them plain.
Step 2
Wash the potatoes thoroughly under running water, then peel them. Grate directly into a mixing bowl to save dishes. The size of the grater is up to you - traditional draniki are grated finely, but a medium or coarse grate works too. I used medium.
Step 3
Squeeze the grated potatoes well with your hands to remove excess liquid - it prevents browning. It’s best to use a colander for this. Drain all the liquid so the potato shreds remain fairly dry.
Step 4
Add the eggs, salt, and pepper to taste. Stir in flour. For extra crispiness, replace part of the flour with potato starch.
Step 5
Mix the potato mass thoroughly until even.
Step 6
Prepare a baking sheet. If it’s not non-stick, line it with parchment paper so the pancakes don’t stick. Brush the paper lightly with vegetable oil (or use more oil if baking without paper). Shape the draniki mixture into small pancakes on the sheet - I got 9 from a half portion.
Step 7
Mine were slightly large; you can make them smaller and thicker. Bake in a preheated oven at 375°F (190°C) for about 30 minutes, until the bottoms are golden. If they’re not browning, increase to 400°F (200°C). Flip them with a spatula and bake the other side until browned - time may vary by oven.
Step 8
Return to the oven and bake for another 15 minutes. Remove the hot draniki and serve immediately.
Step 9
Serve with sour cream. Enjoy your meal!