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Mom’s Potato Pancakes

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


  • 4 cups shredded peeled potatoes (about 4 large potatoes)
  • 1 large egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil for frying
  • Optional: Chopped parsley, applesauce and sour cream


  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.
  • In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts
2 pancakes: 171 calories, 7g fat (1g saturated fat), 31mg cholesterol, 411mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 3g protein.
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  • Scott
    Jan 7, 2019

    they don't taste like potato pancake's.they taste like fried hash browns,i wont make these again

  • dublinlab
    Dec 18, 2017

    Delicious, and so simple to make. I served them with a little sour cream on the side. A great change up on how to prepare potatoes. Lovely. Janet. VFE

  • dheitland
    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
    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
    Dec 29, 2013

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

  • Cupcake_k9
    Jun 7, 2013

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

  • ecgeuss
    Apr 17, 2013

    No comment left

  • lmarty
    Aug 17, 2012

    No comment left

  • 4daisies
    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.

  • jadams49
    Dec 4, 2011

    No comment left