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Central Eastern European

Draniki (Belarusian Potato Pancakes)

Belarusian draniki are crisp grated potato pancakes with tender centres, pan-fried until golden and served hot.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Draniki (Belarusian Potato Pancakes)

35 mintotal

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; work quickly after grating the potatoes because the mixture loosens and darkens as it sits.

Method

  1. Grate the potatoes and onion finely, then squeeze out some excess liquid so the pancakes crisp well.

  2. Mix the grated potatoes and onion with the beaten egg, flour, salt, and black pepper.

  3. Heat the measured oil in a wide pan over medium heat.

  4. Spoon small portions of the potato mixture into the pan and flatten lightly into pancakes.

  5. Fry until the underside is deep golden, then turn carefully and cook the second side.

  6. Drain briefly on a rack or paper towel and serve hot.

  7. Serve with sour cream if using.

How to tell it's done

The pancakes should be crisp at the edges, golden outside, and soft but cooked through inside.

Getting it right

Tip

Fry draniki soon after grating the potatoes; waiting too long makes the mixture watery and dull in colour.

What to serve it with

Serve as a snack or side with sour cream, pickles, or a simple cabbage salad.

Common mistakes

The draniki are pale and greasy instead of crisp.
Squeeze out excess potato liquid and fry in properly heated oil. Crowding the pan lowers the temperature and makes the pancakes absorb oil.

Substitutions

  • Use starchy potatoes for the crispiest texture.
  • Sour cream is a classic serving option but can be omitted to keep the base pancakes dairy-free.
  • Do not add too much flour; it should bind the potato, not make the pancakes doughy.

Storing and reheating

Refrigerate potato pancakes for up to 3 days with paper towel between layers. Reheat uncovered in a skillet or oven until crisp; freezing is possible for up to 1 month but the texture is softer.