Potato Pancakes

  • Active Time 15m
  • Total Time 15m
  • Rating ****

Serves 4 as an accompaniment

These pancakes will vary in hue from orange to gold to cream depending on the flesh colour of the potatoes or sweet potatoes used. Choose any good frying potato from the many varieties now available. Sweet potatoes not only add bright colour, but also lots of vitamin A.


  • 12 ounces sweet potatoes or potatoes, peeled and coarsely grated
  • 1 medium onion, finely chopped
  • 3 lightly beaten eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces cooking oil
  • Sour cream
  • Applesauce or slightly sweetened cooked pureed apple


In a large mixing bowl, stir together the potatoes, onion and eggs. Add the flour, salt and pepper; stir till combined.

In a large frying pan, heat 2 tablespoons of the oil; spoon the pancake batter into the frying pan, using 2 ounces of batter for each pancake. Cook for about 5 minutes, or till golden brown, turning once. Add additional oil as necessary during cooking. Drain on paper towels.

Keep the pancakes warm in a preheated 300 degrees F oven while cooking remaining pancakes. Serve hot with sour cream and apple sauce or pureed apple.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 474

nutrition information per serving

291 calories; 18g total fat; 159mg cholesterol; 641mg sodium; 27g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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