Mom's Potato Pancakes Recipe
Mom's Potato Pancakes Recipe photo by Taste of Home
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Mom's Potato Pancakes Recipe

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These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Featured In: Mom's Best Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 4 cups shredded peeled potatoes (about 4 large potatoes)
  • 1 egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Canola oil

Nutritional Facts

1 each: 117 calories, 1g fat (0 saturated fat), 35mg cholesterol, 409mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 3g protein.


  1. Rinse potatoes in cold water; drain well. Place in a large bowl. Stir in the egg, flour, onion, salt and pepper.
  2. In a large skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry in batches until both sides are golden brown. Drain on paper towels. Serve immediately. Yield: 6 servings.
Originally published as Mom's Potato Pancakes in Taste of Home February/March 1995, p35

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dheitland User ID: 8189723 216381
Reviewed Dec. 30, 2014

"This is a typical recipe, but here are a few hints for better pancakes;

1) Rinse the potatoes, yes. It gets the starch off. After shredding with a grater, a lot of "potato water" will be left. Give the shredded potatoes a good squeeze to get out as much of that water as you can into a measuring cup. Note the amount. Now, dump the water, rinse the measuring cup and replace that water with milk. This will make the pancakes a lot less starchy. I do NOT use a food processor as someone suggests. It doesn't get enough of the potato water out.
2) To make lighter pancakes, add 1/4 to 3/8 tsp of baking power. Also separate the white and yolk of the egg and beat the white until it is fluffy (but not stiff) before folding back into the mix.
3) I fry mine in Crisco, not canola. I get the oil pretty hot so they fry quickly and don't absorb a lot of oil.
This is my Mom's recipe and it's never let me down!"

mamamarie User ID: 568814 3185
Reviewed Jan. 26, 2014

"These are somewhat similar to the way my Mother made hers. However, I like them a little thicker. Will do next time. My Mother always had them as a meal, but they are also good as a side dish. Will make again."

daisy4062 User ID: 7564277 2146
Reviewed Dec. 29, 2013

"these are really good. my kids like them for breakfast as well as for dinner"

Cupcake_k9 User ID: 7172020 5565
Reviewed Jun. 7, 2013

"Simple to make,especially with a food processor. I added chives and made them a little thicker the second batch"

4daisies User ID: 6188658 4710
Reviewed Feb. 24, 2012

"These were really good! We liked them best when I made them thicker. Will use less oil next time. I made a double batch and had lots of left-overs. They were great warmed on a plate in the oven."

sjliss User ID: 894478 4708
Reviewed Aug. 31, 2008

"I also like chives or finely chopped green onions for little difference.

We love these as a meal or side dish and they are great leftover. They warm up nicely in the microwave or toaster oven."

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