Lithuanian Potato Pancakes: Crispy & Golden Recipe

Lithuanian potato pancakes, known as bulviniai blynai, are a beloved Eastern European comfort food made from grated potatoes, onion, and a simple binder, then fried until deeply golden and crisp. They are a staple in Lithuanian homes, often served with sour cream, applesauce, or a savory mushroom sauce. This recipe delivers perfectly crispy edges and a tender, flavorful center, using a classic technique that lets the potatoes shine.

Ingredients

2 lb (900 g) russet or Yukon Gold potatoes, peeled
1 small yellow onion, peeled
1 large egg, lightly beaten
3 tbsp (24 g) all-purpose flour
1 tsp (5 g) salt, plus more to taste
Â½ tsp (1 g) freshly ground black pepper
Vegetable oil or clarified butter, for frying (about Â½ cup / 120 ml)

Instructions

Grate the potatoes and onion. Using a box grater or a food processor with a grating disc, grate the peeled potatoes and onion. Place them in a large bowl. The onion helps prevent the potatoes from browning too quickly.
Squeeze out excess liquid. Transfer the grated mixture to a clean kitchen towel or cheesecloth. Gather the corners and squeeze firmly over a bowl to remove as much liquid as possible. This step is crucial for crispy pancakes. Let the liquid sit for a minute, then pour off the watery top and add the starchy sediment at the bottom back to the potato mixture (this helps bind the pancakes).
Make the batter. In a large bowl, combine the squeezed potato-onion mixture, beaten egg, flour, salt, and pepper. Stir until well combined. The mixture should be thick but spoonable.
Heat the oil. Place a large heavy skillet (cast iron or non-stick) over medium-high heat and add about 2 tablespoons of oil. When the oil shimmers, it’s ready. Reduce heat to medium.
Fry the pancakes. Drop heaping tablespoons of the mixture into the hot oil, flattening each with the back of a spoon to about Â½-inch (1.25 cm) thick. Do not overcrowd the pan; cook in batches. Fry for 3â€“4 minutes per side, until deep golden brown and crisp. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.
Keep warm. If making a large batch, keep the finished pancakes on a baking sheet in a 200Â°F (93Â°C) oven while you fry the rest.
Serve immediately. These are best eaten hot, straight from the skillet.

Tips

Use starchy potatoes. Russets or Yukon Golds yield crisper pancakes than waxy varieties like red potatoes. If you only have waxy potatoes, add an extra tablespoon of flour to help bind.
Don’t skip squeezing. Excess moisture is the enemy of crispiness. Squeeze the grated potatoes thoroughly, but reserve the starchy liquid that settles at the bottom of the bowl to add backâ€”it acts as a natural binder.
Adjust heat as needed. If the pancakes brown too quickly, lower the heat to medium-low. The center needs time to cook through without burning the outside.
Use a neutral oil. Vegetable, canola, or sunflower oil work best. Butter adds flavor but burns easily; if using butter, mix it with oil.

Serving Suggestions

Serve Lithuanian potato pancakes hot with a generous dollop of sour cream and a sprinkle of fresh dill. They are also classic with applesauce, lingonberry jam, or a creamy mushroom sauce. For a heartier meal, pair them with a side of sautÃ©ed mushrooms or a simple cucumber salad.

Variations

Add grated carrot or zucchini for extra moisture and colorâ€”just squeeze them well and reduce the onion slightly.
Make them herby by folding in chopped fresh chives, parsley, or dill into the batter.
Try a gluten-free version by substituting the all-purpose flour with potato starch or cornstarch.
For a savory twist, add a pinch of caraway seeds or a minced garlic clove to the batter.

Storage and Reheating

Refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375Â°F (190Â°C) oven for 8â€“10 minutes, or until crisp. You can also reheat them in a dry skillet over medium heat for 2â€“3 minutes per side. Avoid microwaving, as it makes them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen pancakes directly in the oven without thawing.

Frequently Asked Questions

Why are my potato pancakes soggy? The most common culprit is excess moisture. Make sure you squeeze the grated potatoes very well, and don’t skip adding the starchy sediment back. Also, ensure your oil is hot enough before adding the batterâ€”if it’s not, the pancakes absorb oil instead of crisping.

Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc saves time and produces consistent shreds. Just be careful not to over-process into a paste. You can also use a hand grater for a more traditional texture.

Can I make the batter ahead of time? It’s best to fry the pancakes immediately after grating, as the potatoes will oxidize and turn brown. If you must prep ahead, keep the grated potatoes covered in cold water in the refrigerator, then drain and squeeze well before mixing. The batter itself should not be stored raw.

How do I keep pancakes warm for a crowd? Place them in a single layer on a wire rack set over a baking sheet in a 200Â°F (93Â°C) oven. This keeps them crisp without steaming. They’ll hold for about 30 minutes.

Can I bake these instead of frying? Baking won’t yield the same crispy texture, but you can try: place spoonfuls on a greased baking sheet, flatten, and bake at 425Â°F (218Â°C) for 12â€“15 minutes, flipping halfway. They will be softer but still tasty.

Are these pancakes gluten-free? The traditional recipe uses wheat flour, but you can easily substitute with potato starch or cornstarch to make them gluten-free. The texture will be slightly more delicate but still delicious.

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