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Potato pancakes recipe

Potato Pancakes 

Crispy potato pancakes that are perfect for breakfast or as a side dish with any meal! Make a mini version and enjoy them even as an appetiser.
5 from 1 vote
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Course: Appetizer, Breakfast, Side Dish
Cuisine: American, german
Keyword: Potato Pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3
Calories: 261kcal
Author: Rekha Kakkar


  • 400 g Potatoes
  • 1 small onion
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • ½ teaspoon red chilli flakes
  • 1 tablespoon cilantro /chives optional
  • cup vegetable oil more may be needed
  • Sour cream to serve
  • ¼ cup almond milk
  • 1 tablespoon corn flour


  • Using a box grater, grate the potatoes and squeeze them dry using a kitchen towel. Squeeze out as much water as possible.
  • In a mixing bowl combine these potatoes with chopped onion, flour, seasonings and mix. You can add in a little bit of milk or if you are keeping it vegan any vegan milk is good. You do not need a lot of milk, just a couple of tablespoons is enough.
  • In a skillet heat oil and with a scoop or measuring cup, I scoop out ¼ cup of the mixture and flatten it uniformly onto the skillet.
  • At this point, I reduce the heat to a slightly lower side. So the potatoes are cooked inside as well.
  • After 2 minutes, I increase the heat to make them crisp.



  • To drain off excess oil use paper towel and enjoy them fresh off skillet when these are still hot and crisp.
  • *The potato pancake absorb more oil than the regular ones but I make them few times per year, so for me that’s okay. 
  • If you like to Use eggs skip cornflour and almond milk and add one whole egg instead.


Calories: 261kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 823mg | Potassium: 604mg | Fiber: 4g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 5mg