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Potato Pancakes

 Potato Pancakes
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
12 ServingsPrep/Total Time: 20 min.


  • 3 cups finely shredded peeled potatoes
  • 1-1/2 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/2 to 1 teaspoon salt
  • 2 eggs, beaten
  • 1/2 teaspoon grated onion
  • Applesauce or maple syrup, optional


  • In a sieve or colander, drain potatoes, squeezing to remove excess
  • liquid. Pat dry; set aside.
  • In a large bowl, combine the flour, baking powder and salt. Stir in
  • eggs until blended. Add onion and reserved potatoes; toss to coat.
  • Drop by tablespoonfuls onto a preheated greased skillet. Fry in
  • batches until lightly browned on both sides. Drain on paper towels.
  • Serve with applesauce or syrup if desired.
  • Yield: 12 (2-inch) pancakes.
Nutritional Facts: One pancake (with no added salt) equals 77 calories, 1 g fat (0 saturated fat), 36 mg cholesterol, 21 mg sodium, 15 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.