Potato Pancakes – a delicious recipe with potatoes, onion, egg, egg whites, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel potatoes and chop into 4 to 6 pieces (depending on size of potatoes).
2
Peel and chop onion into 6 pieces.
3
In an electric blender add egg, egg whites and 3 or 4 pieces of potato with 2 pieces of onion.
4
Blend until smooth.
5
Add flour, baking powder and salt & pepper to taste.
6
Gradually add the rest of the potatoes and onion until the mixture is smooth and consistent.
7
Spray a large skillet with non-stick cooking spray.
8
Heat skillet on high until a drop of water evaporates instantly.
9
Pour batter to form any size pancakes desired.
10
Reduce heat to medium.
11
Cook both sides until golden brown.
12
Store pancakes in a warm oven until all the batter has been used.
235
kcal
Calories
8
g
Fat
29
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 ounces uncooked potatoes, ½ cup onion, 1 egg, 2 egg whites, and more.
Yes, Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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