Potato Pancakes

Potato Pancakes - light, melt-in-your-mouth potato pancakes with crisp edges. Made with freshly grated potatoes seasoned with onions, garlic powder, salt and pepper and nutmeg. Can be served as a side dish, appetizer or a light main dish on its own.

Course Breakfast
Cuisine American
Keyword appetizer, breakfast, pancakes, potatoes, snacks
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 -8 pancakes
Calories 168 kcal
Author Immaculate Bites


  • 1 ½ pound (680 g) potatoes (about 2 medium or any variety of starchy potatoes)
  • ½ medium onion , diced
  • 3 tablespoons (30 g) all-purpose flour
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (1 g) freshly ground black pepper
  • ¼ teaspoon (0.50 g) ground nutmeg
  • 1 large egg
  • ¼ cup (59 ml) canola oil to fry


  1. Peel and grate potatoes using the medium side of a box grater.

  2. Place the potato into a fine strainer or cheesecloth and try to squeeze as much liquid as you can into a bowl.

  3. Return the potato into a medium bowl and add onions, flour, garlic, salt, black pepper, nutmeg and eggs. Mix everything well until fully combined. 

  4. Heat oil (about 2 tablespoons) in a large, non-stick skillet or cast iron over medium- high heat. Drop about 1/4 cup potato mixture into hot oil, and press lightly to flatten with the back of a spoon to make 1/2 inch thick pancakes. Fry, turning once, until golden brown for about 3 to 4 minutes on each side. Cook about 3 to 4 patties at a time.

  5. Transfer pancakes to paper towel to absorb the excess oil. Repeat until all potato batter is used.

  6. Serve with applesauce and or sour cream.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.