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Sourdough Potato Pancakes – Fully Fermented and Tummy Friendly

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Potato pancakes, aka latkes, are one of my favorite comfort foods.

A collage of plates of sourdough potato pancakes with text overlay.

When I was young my mother served up the gluey, chewy, potato pancakes from a box mix. They are delicious in their own right, but honestly they have nothing on my sourdough potato pancakes.

A plate of sourdough potato pancakes.

My sourdough version uses an easy overnight leaven (thick batter) that is then mixed with shredded potato, eggs, and spices. The result is a thin crispy pancake with a perfect potato texture and a chewy sourdough center.

A close-up of sourdough potato pancakes.

These Easy Sourdough Potato Pancakes Make a Great Breakfast or Brunch.

Serve them with Homemade Apple Sauce and Cultured Raw Sour Cream!

A plate of sourdough potato pancakes.

They also make a great side dish to many meals. My daughter enjoys them served like hash browns with ketchup.

A plate of sourdough potato pancakes with text overlay.

This easy 7 ingredient sourdough batter makes a perfect Sourdough Potato Pancake with a soft chewy center and crispy crunchy exterior. #Latkes #Breakfast #Brunch #Starter #fermented #sourdough #batter #pancake #potato #savory #applesauce #sourcream #cultured #realfood #wapf #nourishingtraditions #sourdoughforlife #sidedish #snack #healthy #traditional

Sourdough Potato Pancakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Fermentation: 12 hours
Total Time: 12 hours 50 minutes

An easy overnight batter that is then mixed with fresh shredded potatoes and spices for a perfect fermented potato pancake!


For the Overnight Leaven

For the Batter

For Frying

  • 215 grams (1 cup) tallow, lard, ghee, or avocado oil


The Night Before

  1. Mix the flour, water, and starter into a thick batter and let it ferment overnight at room temperature.

The Next Morning

  1. Melt the butter in a small pan.
  2. Grate the potatoes into a small bowl.
  3. Add the eggs, salt, onion granules, and pepper to the overnight leaven batter. Whisk well.
  4. Stir in the cooled melted butter and whisk until fully incorporated.
  5. Check on the grated potato. If it has released a lot of water, drain most of the liquid away and gently squeeze the potato.
  6. Add the grated potato to the batter and stir well until fully distributed.
  7. Cover the batter and let it ferment at room temperature for at least 1 hour.

For Cooking

  1. Preheat a cast-iron pan or griddle over medium/low heat until evenly heated.
  2. Add about 1 tablespoon of cooking oil. Using a large spoon, scoop enough batter into the oil to form a thin pancake 4 to 6 inches in diameter. Use the spoon to spread the batter out thinly and evenly.
  3. Cook the potato pancake slowly until golden brown on both sides. Lower the temperature slightly if the pancake browns too quickly. It should take around 3 minutes per side for the potato to cook through.
  4. Serve the potato pancakes hot from the pan with apple sauce and sour cream!


Tuesday 14th of September 2021

Can I use leftover mashed potatoes in this recipe ?

Butter For All

Monday 27th of September 2021

Hi Katy!

You can absolutely try! I'd love to know how it goes!



Sunday 15th of August 2021

I have some red-skin potatoes from our CSA to use up and was wondering if they would work as well as the yellow ones in this recipe?

Butter For All

Monday 16th of August 2021

Hi Grace!

Absolutely! I love red skinned potatoes. Sometimes they need to cook a little less or a little longer depending on variety so you'll have to adjust the time and temperature a little bit. If they need more cooking time, lower the temperature so they don't burn. If they need less cooking time, raise the temperature so the get nicely browned.

Hope you love them!



Tuesday 12th of May 2020

Made this recipe using white potatoes, though I didn't have any onion granules and didn't feel like adding onion this time around. I found the frying time not enough to cook the potato in the latkahs, so I ended up frying them and then finishing them off in the oven at 350 deg F for ten minutes as per Olia Hercules' recipe. Not sure if maybe mine were on the thicker side than what was happening in the instructions, but regardless, the flavour was good!

Butter For All

Tuesday 12th of May 2020

Hi Alex,

I try to make very thin in the pan because I like them crispy! But, that's a great tip for people who are having the same results. I will add a note in the recipe! Thanks for your feedback. Glad you liked them.



Friday 1st of May 2020

I loved these! They went perfectly with your applesauce recipe. My half Polish self could eat these every day and never look back :) Thank you!


Tuesday 21st of April 2020

Do you have to press the liquid out of the potatoes?

Butter For All

Tuesday 21st of April 2020

Hi Cameo,

I didn't, but if they are really wet you might want to. I'll make a note in the recipe. Thanks!


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