Potato Pancakes

Potato Pancakes

109 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  HIGHROAD

“My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.”

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Adjust Servings

Original recipe yields 4 to 5 servings



  1. In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
  2. In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

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Reviews (109)

Rate This Recipe


This was a super simple recipe and a definite keeper. The only change I made was to add a little garlic powder. I used my food processor to shred the potatoes and onion. I doubled the batch and made the pancakes small...ended up with about 40 pancakes which was perfect for the party I took them to.



This is the closest recipe on this site for authentic German Latke's like my mom makes. Sometimes we use breadcrumbs instead of flour or leave out the egg and flour altogether (they still hold together nicely from the starch in the potato). We sometimes will add spices (my mom likes chili powder or thyme while I prefer oregano, basil and parmesan cheese.) My latest, delicious addition was some shredded, leftover zucchini I had from making zucchini bread.



Very tasty and extremly easy to make. instead of chopping onion I grated it with the potato. No biting into large obnoxious chunks of onion that way ;-)

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Amount Per Serving (4 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 55.4 g
  • 18%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

German Potato Pancakes


next recipe:

Delicious Stuffed Potato Pancakes