Stuffed Potato Pancakes – Draniki are pure comfort on a plate: crispy golden potato pancakes hiding a juicy, savory pocket of ground meat inside. This beloved Eastern European dish takes the humble potato and transforms it into a satisfying meal that’s wonderfully crisp outside, tender within, and bursting with homey flavor. With just a handful of easy-to-find ingredients, you can turn a weeknight dinner into something special, whether you’re new to draniki or grew up with your grandma’s recipe.

Ingredients You’ll Need

Stuffed Potato Pancakes - Draniki Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Stuffed Potato Pancakes – Draniki lies in their humble roots and the honest ingredients that shine in every bite. Every element is chosen for flavor, texture, and color, making this dish so much more than the sum of its parts.

Yukon Gold Potatoes: Their creamy texture and golden flesh fry up beautifully and give the pancakes their signature rich flavor.
Onion: Adds gentle sweetness and a little sharpness, balancing the richness of both potatoes and meat.
Egg: Binds the potato mixture and helps create that tender yet structured shell.
All-Purpose Flour: Just enough to hold the mixture together, creating crisp edges without muddling the potato flavor.
Sour Cream: Brings tang and moisture to the batter and is essential for serving – don’t skip the garnish!
Salt & Black Pepper: Lift and round out all the flavors; season with love!
Olive Oil (or Cooking Oil): For frying, ensuring a golden, crispy exterior.
Ground Pork (or Chicken or Turkey): The juicy heart of each pancake; feel free to swap for your preferred protein.

How to Make Stuffed Potato Pancakes – Draniki

Step 1: Prepare the Potato Mixture

Start by peeling your Yukon Gold potatoes and grabbing your trusty box grater. Using the coarse side, grate the potatoes into fluffy shreds, working quickly to prevent discoloration. Once that’s done, skim off about 1/3 cup of excess liquid—this keeps your pancakes wonderfully crisp, not soggy. Next, grate your onion and add it to the potato bowl, reserving that crucial tablespoon to liven up your meat filling later.

Step 2: Mix the Pancake Batter

Add your egg, flour, a spoonful of sour cream, salt, and pepper right into the potato-onion mixture. Stir it all up until the batter is cohesive. You’re looking for a texture that’s thick but still spoonable – it will stick to your spoon but won’t run off. Letting it sit for a few minutes while you prep the filling allows the flour to absorb moisture for a better pancake.

Step 3: Prepare the Meat Filling

Into a separate bowl, add your ground meat of choice along with that reserved tablespoon of grated onion, salt, and a sprinkle of black pepper. Use a fork or your hands to gently combine everything until the mixture is even (but don’t overwork it). Portion the filling into 16 tiny patties – about the width of a silver dollar. This ensures each pancake gets the perfect bite of savory meat in the center.

Step 4: Shape and Assemble the Pancakes

Heat a non-stick pan over medium and swirl in 2 to 3 tablespoons of oil. For each pancake, drop a heaping tablespoon of the potato mixture onto the hot skillet and gently flatten. Top with a mini meat patty, then lovingly spoon another tablespoon of potato mixture over it, covering the meat so it’s tucked inside. Think of it as building a little edible pillow!

Step 5: Fry to Perfection

Let your Stuffed Potato Pancakes – Draniki sizzle for about 4 minutes per side. Don’t rush – golden-brown, lacy edges are the sign of a perfect draniki. Flip gently and fry until the inside is fully cooked and the outside is gloriously crisp. Drain them briefly on a paper towel-lined plate to absorb excess oil.

Step 6: Serve and Savor

Serve the Stuffed Potato Pancakes – Draniki piping hot, ideally with a generous dollop of cool sour cream. That creamy tang against the crispy, steaming cake is absolute magic. Don’t be surprised if they vanish before you sit down!

How to Serve Stuffed Potato Pancakes – Draniki

Garnishes

The classic approach is a swoop of sour cream, but you could also scatter over some fresh chopped dill or parsley for a pop of green and a fresh flicker of flavor. If you love a kick, add a spoonful of tangy sauerkraut or a sprinkle of flaky salt right at the table.

Side Dishes

Stuffed Potato Pancakes – Draniki are hearty enough to be the star of your meal, but they truly shine beside a crisp cucumber-tomato salad, some vinegary pickles, or a simple bowl of borscht. If you’re serving them for brunch, a light green salad or roasted veggies are a lovely, balanced touch.

Creative Ways to Present

Go beyond tradition by stacking the pancakes in a tower, interleaved with dollops of sour cream and fresh herbs. For a modern spin, try serving mini Draniki as party appetizers with a spiced yogurt dip, or cut larger pancakes into wedges à la potato cake.

Make Ahead and Storage

Storing Leftovers

If you have extra Stuffed Potato Pancakes – Draniki, let them cool to room temperature and layer between parchment in an airtight container. They’ll stay tasty in the fridge for up to 3 days, ready for quick snacks or easy lunches.

Freezing

Want to make a big batch? After frying and cooling, freeze Draniki in a single layer on a baking sheet, then transfer to a freezer bag. They keep beautifully for up to two months; just grab as many as you need for impromptu cravings.

Reheating

To recapture that golden crispness, reheat the pancakes straight from the fridge or freezer in a skillet with a touch of oil over medium-low heat. You can also use an oven or toaster oven at 350°F for 10-12 minutes. Skip microwaving if you can—the texture just isn’t the same.

FAQs

Can I use other potatoes instead of Yukon Gold?

Yes, you can use Russet potatoes, which are starchier and crisp up well, but Yukon Golds give Stuffed Potato Pancakes – Draniki a richer color and slightly buttery flavor. Avoid waxier potatoes, which tend to turn gluey.

What’s the best meat for the filling?

Ground pork is traditional, offering juicy flavor, but ground chicken or turkey are lighter alternatives. The most important thing is to season the meat well and keep the patties small for even cooking.

Can I make them vegetarian?

Absolutely! Swap the meat for a filling of sautéed mushrooms and onions, cooked lentils, or even herbed cheese. The beauty of Stuffed Potato Pancakes – Draniki is how easily the recipe adapts to your taste.

My pancakes keep falling apart—what am I doing wrong?

This usually happens if there’s too much liquid in the potato mixture or not enough flour/egg. Be sure to squeeze or skim off the potato liquid, and make sure to measure the flour and egg as directed for best results.

Can I make these ahead for a party?

Yes! You can fry them a day ahead, refrigerate, then reheat in a hot oven or skillet. They stay crisp and delicious, making Stuffed Potato Pancakes – Draniki a fantastic party-worthy option.

Final Thoughts

Once you try Stuffed Potato Pancakes – Draniki, they’ll become a permanent favorite in your kitchen. They’re that magical blend of crispy, hearty, and comforting that’s impossible to resist. Grab some potatoes and get frying—these little marvels are begging to be shared!