Amish Potato Pancakes


Amish Potato Pancakes: A Hearty and Flavorful Breakfast Delight!

Prepare to awaken your taste buds with our mouthwatering Amish Potato Pancakes recipe! Bursting with rustic charm and homestyle goodness, these potato pancakes are a beloved staple in Amish kitchens and will quickly become a favorite in your own home. Made with simple ingredients and seasoned to perfection, these crispy yet tender pancakes are perfect for breakfast, brunch, or even as a savory side dish. Let’s delve into the details and learn how to whip up a batch of these delightful pancakes that will leave you craving more!



  • 2 large Russet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 1 egg
  • 1/2 cup all-purpose flour
  • 2 tablespoons freshly chopped parsley
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons vegetable oil
  • Crumbled bacon or cheddar cheese for serving


  1. Prepare the Potatoes:
    • Peel and cube the Russet potatoes, then place them in a large bowl of cold water to prevent browning.
  2. Grate the Potatoes and Onion:
    • Using a box grater or food processor, grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out any excess moisture.
  3. Mix the Batter:
    • In a large mixing bowl, combine the grated potatoes and onion with the egg, all-purpose flour, chopped parsley, baking powder, salt, black pepper, Worcestershire sauce, and ground nutmeg. Mix until well combined.
  4. Heat the Oil:
    • In a large skillet or frying pan, heat the vegetable oil over medium heat until hot but not smoking.
  5. Cook the Pancakes:
    • Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes.
    • Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
  6. Serve and Enjoy:
    • Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
    • Serve the Amish Potato Pancakes hot, garnished with crumbled bacon or shredded cheddar cheese, if desired.

Cook’s Notes and Variations:

  • Make Them Extra Crispy: For extra crispy pancakes, press the grated potatoes and onion between paper towels or a clean kitchen towel to remove as much moisture as possible before mixing the batter.
  • Add Some Heat: For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños to the batter.
  • Make-Ahead Option: Prepare the potato pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Cook the pancakes just before serving for the best texture and flavor.
  • Sweet Variation: For a sweet twist on this recipe, omit the savory seasonings and add a touch of cinnamon and sugar to the batter. Serve the sweet potato pancakes with maple syrup or fruit compote.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of potato? A: While Russet potatoes are traditional for Amish potato pancakes, you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.


Q: Can I make these pancakes gluten-free? A: Yes, you can substitute gluten-free flour or almond flour for the all-purpose flour to make gluten-free potato pancakes.


Q: Can I freeze leftover pancakes? A: Yes, you can freeze leftover potato pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the pancakes to a resealable plastic bag or airtight container and store them in the freezer for up to 3 months. To reheat, simply bake them in a preheated oven until heated through.


Q: Can I make these pancakes keto-friendly? A: To make keto-friendly potato pancakes, substitute almond flour or coconut flour for the all-purpose flour, and use a low-carb sweetener instead of the Worcestershire sauce.


Keto Version and Low-Carb Adaptation:

For those following a keto or low-carb lifestyle, here’s a modified version of the recipe:


Keto Amish Potato Pancakes:

  • Substitute almond flour or coconut flour for the all-purpose flour to reduce the carb content.
  • Use a low-carb sweetener or omit the Worcestershire sauce for a keto-friendly option.
  • Serve the pancakes with sugar-free syrup or a dollop of keto-friendly sour cream for added flavor.

Elevate your breakfast or brunch spread with the comforting goodness of Amish Potato Pancakes – a rustic and flavorful dish that’s sure to delight your taste buds. Whether enjoyed on their own or paired with your favorite toppings, these crispy yet tender pancakes are a versatile and satisfying addition to any meal. With simple ingredients and easy preparation