Mom’s Potato Pancakes

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jul. 01, 2022
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
Mom's Potato Pancakes Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.