Dinner

Amish Potato Pancakes Recipe

Name: Amish Potato Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Amish
Ingredients: 2 large russet potatoes, peeled and cubed; 1 medium onion, chopped; 1 egg; 1/2 cup all-purpose flour; 2 tbsp fresh parsley, chopped; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp Worcestershire sauce; 1/8 tsp ground nutmeg; 2 tbsp vegetable oil (for frying); Crumbled bacon (optional for serving); Shredded cheddar cheese (optional for serving)

ByMaya Arden September 2, 2026September 2, 2026

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Introduction

Amish Potato Pancakes are crispy, flavorful, and comforting—a perfect way to enjoy a simple potato breakfast or snack. Made with fresh ingredients and a hint of spice, these pancakes have a light texture and delicious taste that will keep you coming back for more.

A white plate holds five golden brown potato pancakes arranged in a slightly overlapping circle. Each pancake has a crispy texture with a mix of light golden and darker brown edges, sprinkled lightly with small green parsley flakes. In the back of the plate, there is a small white bowl with creamy white sour cream topped with finely chopped green herbs. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 russet potatoes (large, peeled and cubed)
1 onion (medium, chopped)

1 egg
1/2 cup all-purpose flour

2 tbsp fresh parsley (chopped)
1/2 tsp baking powder

1/2 tsp salt
1/2 tsp black pepper
1/4 tsp Worcestershire sauce

1/8 tsp ground nutmeg
2 tbsp vegetable oil (for frying)
crumbled bacon (optional for serving)

cheddar cheese (shredded, optional for serving)

Instructions

Step 1: Place the cubed potatoes, chopped onion, egg, flour, parsley, baking powder, salt, pepper, Worcestershire sauce, and nutmeg in a blender or food processor.
Step 2: Blend the mixture until smooth and well combined.

Step 3: Heat vegetable oil in a large skillet over medium-low heat.
Step 4: Pour about 1/4 cup of batter into the skillet for each pancake.
Step 5: Cook each pancake for 3–5 minutes per side until golden brown and crisp.

Step 6: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
Step 7: Season with additional salt and pepper if desired and serve with crumbled bacon or shredded cheddar cheese.

Tips & Variations

For extra crispiness, drain the potato mixture briefly in a fine sieve before blending to remove excess moisture.

Add finely chopped green onions or chives for a fresh, mild onion flavor.
Serve with sour cream or applesauce for a classic touch.
Make them gluten-free by substituting the all-purpose flour with an equal amount of gluten-free flour blend.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and crisp again. Avoid microwaving to maintain their texture.