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Potato Pancakes

Baking potatoes, often called russet or Idaho potatoes, make the best potato pancakes. Potato pancakes are a perfect example of how a few simple ingredients can make a satisfying breakfast, lunch, or dinner. Serve with homemade applesauce and sweet and sour red cabbage.

Serves 4 – 6


  • 3 baking potatoes, peeled (about 4½ cups grated potatoes)
  • 1 green onion, thinly sliced
  • 2 eggs, beaten
  • ¾ teaspoon salt
  • ¼ cup whole wheat flour
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Additional vegetable oil for cooking, optional
  • 1 cup sour cream, optional


  1. Grate peeled potatoes directly into a bowl of water. Transfer the grated potatoes into a colander and press them to squeeze out as much liquid as possible.
  2. In a bowl, mix together the eggs, salt, pepper, and vegetable oil. Add the flour, whisking to combine. Add the potatoes and sliced green onion and mix well.
  3. Heat a skillet over high heat. Spread a small amount of oil evenly over the surface. Spoon about 2 tablespoons of the potato mixture to form each potato pancake. Flatten the pancakes with a spatula and cook until dark golden brown on both sides and cooked through. Serve immediately topped with applesauce and sour cream, if using.

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