Ukrainian πŸ‡ΊπŸ‡¦ Potato Pancakes (Deruni)

Ukrainian potato deruni (pancakes) served with sour cream.
Chefs for Ukraine World Central Kitchen

A Ukrainian πŸ‡ΊπŸ‡¦ Potato Pancakes (Deruni) recipe to show our solidarity with the courageous people of Ukraine. But more importantly, to share a link for World Central Kitchen, founded by chef Jose Andres A not-for-profit organisation that is doing a vital job serving hotel meals along the Ukrainian border with absolute dignity and kindness.

To keep the hotel meals going, please donate to World Central Kitchen. πŸ’™πŸ’›

Today is pancake day, so deruny seemed a perfect choice, especially after a wet and windy run up the hill.

Potato pancakes are famous across Eastern and South-Eastern Europe and a regular favourite in Ukraine, but unlike their neighbours, they don’t tend to stuff them with meat. They are eaten either for breakfast or as part of the main meal. Finely grated potatoes and onion served with sour cream.

Very similar to potato latkes but without the matzo or breadcrumbs. The deruni use just a little flour. My recipe is for two/four people and uses a generous amount of onion. I also added crushed green peppercorn and a little dill. Like the Greeks, I notice the Ukrainians frequently use dill. So, I am guessing the Ukrainian chefs may well add a little dill to their pancakes.

I used Natasha’s Kitchen recipe, which also has an excellent pancake section; I think I counted 20 recipes 😁 Well worth checking out.

Check out more Breakfast and Brunch inspiration here

Ukrainian Potato Pancakes (Deruni) πŸ‡ΊπŸ‡¦

Finely grated potato and onion seasoned with dill and green peppercorns. Delicous with smoked salmon as breakfast, brunch or light lunch.
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Course: breakfast, brunch, light lunch, snack
Cuisine: Ukrainian
Keyword: easy, pancakes, potato
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Author: The Wild Epicurean


  • 3 medium potatoes
  • 1 small-medium sweet onion
  • 2 heaped tbsp flour
  • 1 medium egg
  • 1 scant tbsp sour cream of yoghurt
  • 1 tsp crushed green peppercorns
  • 1 tbsp finely chopped dill plus a little to decorate
  • 1 generous pinch salt
  • olive oil


  • Finely grate the onion and the potatoes – alternating between the two. The onion juice stops the potatoes from browning.
  • Sprinkle over the flour and mix in.
  • Whisk the egg with the sour cream and remaining ingredients and stir into the potato mixture.
  • Heat the oil in a large frying pan and add a ΒΌ cup of the mixture, gently push down into a round shape. Fry on both sides until golden brown.
  • Serve warm with sour cream, a squeeze of lemon juice and/or sauce or your choice. Delicious with smoked salmon. πŸ˜‰


You can cook the deruni in deep olive oil to get the crispier spidery potato deruni or cook in much less oil, making sure the pan is hot to start with and then turn the heat down.
They may need a little longer with the second method,Β  so be careful not to burn them.

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Hey There!

I’m Tessa, nice to meet you! I’ve been wanting to write down my thoughts on food and cooking since time began, always promising to share recipes. So here is the The Wild Epicurean.

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