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Potato Pancakes

Serves 12

3 C peeled, grated cooked potatoes
1 medium onion, finely chopped
2 egg whites
1/4 C whole-wheat bread crumbs
White pepper to taste
1 T canola oil

Beat potatoes, onions, and egg whites together. Blend in bread crumbs and pepper. Heat oil in a large skillet over medium-high heat. For each pancake, drop about 1/4 C of potato into hot oil and flatten to about 1/2-inch thick. Repeat with remaining potato mixture, making 12 pancakes. Lightly brown pancakes on both sides. Place pancakes close together on a nonstick baking sheet.

Bake at 350° for 10 minutes. Turn and bake for another 10 minutes. Blot each pancake with a paper towel and serve hot.


  • 1/4 C egg substitute can be used in place of the egg whites.
  • Leftover mashed potatoes can be substituted for the grated potatoes.
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