Line a baking sheet with parchment paper then place in a 200° oven. You’ll transfer the Potato Pancakes to this baking sheet to keep them warm.
Lightly beat the eggs in a medium to large bowl then set aside.
Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you’re using a box grater, peel the potatoes and onions but leave whole to grate.
After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
Repeat with the remaining batter until the pancakes are all cooked then serve right away.