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

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
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 serving (1 each) equals 117 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 409 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g 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

Nutritional Facts

1 serving (1 each) equals 117 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 409 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

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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!"

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."

Reviewed Dec. 29, 2013

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

Reviewed Jun. 7, 2013

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

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."

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