Potato-based recipes never go out of style, and this one proves exactly why. These fluffy potato pancakes with green onions and dill are a wholesome and comforting dish that blends the earthiness of potatoes, the richness of eggs, and the freshness of herbs into a light, golden, and satisfying bite. Unlike the traditional crispy potato pancakes, this version leans more toward soft, airy, and bread-like cakes, thanks to the addition of milk, flour, and baking powder. Perfect for breakfast, brunch, or even a quick dinner, these pancakes can be served on their own, with sour cream, or paired with a hearty soup or salad. They are quick to prepare and versatile enough to satisfy both kids and adults.

Whether you’re looking for a new way to use up a single large potato, or you simply want a recipe that combines pantry staples into something warm and filling, this dish will become one of your new go-to favorites.

Full Recipe

Ingredients

• 1 large potato (400 g)

• 2 eggs

• 2/3 teaspoon salt, or to taste

• A few fresh green onion feathers, finely chopped

• A couple of sprigs of dill, finely chopped

• 250 ml milk

• 1 cup flour (250 ml = 130 g)

• 1/2 teaspoon baking powder

• 2 tablespoons vegetable oil

Cooking Directions

1. Peel and grate the potato on the fine side of a grater. Place it in a bowl and squeeze out any excess liquid.

2. Crack the eggs into the grated potato, add salt, and mix until well combined.

3. Chop the green onions and dill, then stir them into the potato mixture for a burst of freshness.

4. Pour in the milk and mix again.

5. Sift the flour together with the baking powder, then gradually fold it into the wet mixture until a smooth, lump-free batter forms. The consistency should be slightly thick but pourable.

6. Heat the vegetable oil in a nonstick skillet over medium heat.

7. Pour a ladleful of the batter into the pan, spreading it gently into a round pancake. Cook until golden brown on one side, about 3–4 minutes.

8. Flip and cook the other side until equally golden and cooked through. Repeat with the remaining batter.

9. Serve the pancakes warm, garnished with extra herbs, and enjoy them plain or with sour cream, yogurt, or even a garlic dip.

Nutrients (per serving, approx.)

• Calories: 210 kcal

• Protein: 7 g

• Carbohydrates: 28 g

• Fat: 7 g

• Fiber: 2 g

• Calcium: 70 mg

• Iron: 1.5 mg

Why You’ll Love This Recipe

You’ll fall in love with these pancakes because they’re comforting yet light, with a pillowy texture that makes them stand out from the usual crispy latke-style pancakes. The addition of herbs brings a refreshing twist that keeps each bite flavorful and not heavy. They’re also flexible—you can enjoy them at breakfast with an egg on top, or at dinner as a side dish with soup or grilled meat.

The Origins and Inspiration Behind the Dish

Potato pancakes exist in countless variations across different cultures—think of Eastern European draniki, German kartoffelpuffer, or even Irish boxty. This version is inspired by the classic idea but takes on a softer, fluffier form by incorporating milk and baking powder. It’s almost like a cross between a pancake and a savory flatbread, with the herbs giving it a nod to Eastern European kitchens where dill and green onion are staples.

Ingredient Spotlight

• Potato: The heart of this recipe, lending both body and mild sweetness.

• Green Onion & Dill: Fresh herbs that cut through the richness and brighten the dish.

• Milk: Adds moisture and softness, making the pancakes fluffy.

• Baking Powder: The secret to keeping the pancakes light and airy instead of dense.

Storage and Reheating Tips

If you have leftovers, store the pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet over low heat until warmed through, which will revive their soft texture. You can also freeze them for up to 1 month—just layer parchment paper between each pancake before freezing. Thaw overnight in the fridge and reheat in a skillet or oven.

Common Variations to Try

• Cheesy Twist: Add grated cheese to the batter for extra flavor.

• Garlic Flavor: Stir in a clove of minced garlic for a stronger savory note.

• Spicy Version: Add chili flakes or paprika for a little heat.

• Vegetable Boost: Mix in grated carrots or zucchini for added nutrition and color.

Pairing Recommendations

These potato pancakes go beautifully with:

• Sour cream or Greek yogurt for dipping.

• A fresh cucumber-tomato salad for balance.

• Hearty soups like borscht or chicken noodle.

• Smoked salmon or cured meats for a more filling option.

Health Benefits

This dish provides a good balance of carbs, protein, and healthy fats, making it filling yet not overly heavy. Potatoes are rich in potassium and vitamin C, while eggs bring high-quality protein. The herbs add antioxidants, and the use of minimal oil keeps it lighter than fried potato dishes.

Conclusion

Fluffy potato pancakes with herbs are proof that the simplest ingredients can create the most satisfying meals. They bring together the heartiness of potatoes with the freshness of herbs, and the result is a dish that feels both nostalgic and modern. Whether you make them for breakfast, lunch, or dinner, they’ll quickly earn a place in your regular recipe rotation. Try them once, and you’ll see how incredibly versatile and comforting they are.