There’s a quiet simplicity in Amish potato pancakes—shredded potatoes, onions, and just enough binding to fry into crispy-edged, tender-centered cakes that taste like home. Unlike latkes (which often include matzo meal or eggs), traditional Amish versions are minimalist: just potatoes, onion, salt, and sometimes a whisper of flour or egg to hold them together.
Served hot off the griddle with applesauce, sour cream, or alongside sausage and eggs, they’re the kind of humble, hearty food that fills bellies and warms souls—perfect for breakfast, dinner, or a snowy Sunday supper.
Why You’ll Love This Recipe
- 🥔 Only 4–5 ingredients—pantry staples
- ⏱️ Ready in 30 minutes
- 💛 Crispy outside, soft inside—no fancy tools needed
- 💸 Costs under $5—feeds 4 generously
- 🌾 Naturally nut-free & easily gluten-free
(Makes 8–10 pancakes)
- 2 lbs (900g) russet potatoes, peeled
- 1 small yellow onion, peeled
- 1 large egg (optional, for binding—traditional versions often skip it)
- 2 tbsp all-purpose flour or matzo meal (optional—only if needed)
- 1½ tsp salt
- ¼ tsp black pepper
- Vegetable oil or bacon fat, for frying
💡 Pro Tips:
- Use russet potatoes—they’re starchy and crisp beautifully.
- Squeeze out ALL moisture—this is the secret to crispiness!
- Grate by hand—food processors can over-process and make mush.
Step-by-Step Instructions (Crispy, Golden, Foolproof)
1. Prep the Potatoes
- Grate potatoes and onion using the large holes of a box grater.
- Place in a clean kitchen towel or cheesecloth. Wring out as much liquid as possible (seriously—this step is key!).
- Let sit 2–3 minutes, then squeeze again.
2. Make the Batter
- In a bowl, combine drained potatoes, onion, salt, and pepper.
- If mixture seems too wet or won’t hold shape, add egg and/or flour (start with 1 tbsp).
- Mix gently—don’t overwork.
3. Fry to Perfection
- Heat ¼ inch of oil or bacon fat in a skillet over medium-high heat (350°F / 175°C).
- Scoop ¼ cup batter per pancake; flatten slightly into 3-inch rounds.
- Fry 3–4 minutes per side, until deep golden and crispy.
- Drain on a wire rack (not paper towels—keeps them crisp!).
4. Serve Hot
- Best served immediately with:
- Applesauce (classic Amish pairing)
- Sour cream or plain yogurt
- Maple syrup (for a sweet-savory twist)
- Fried eggs or sausage for a full meal
Serving Suggestions
- 🍳 Breakfast: With scrambled eggs and toast
- 🥩 Dinner: Alongside roasted pork or meatloaf
- 🍎 Holiday favorite: As part of a Christmas or Easter brunch spread
- 🧈 Simple joy: With just a pat of butter and a sprinkle of chives
Make-Ahead & Storage Tips
- Fridge: Cooked pancakes keep up to 3 days—reheat in oven or air fryer to restore crispness.
- Freeze: Cool completely, freeze in a single layer, then bag. Reheat from frozen in 400°F oven (10–12 mins).
- Prep ahead: Grate potatoes and store in cold water (up to 2 hours); drain and dry thoroughly before using.
Frequently Asked Questions
Q: Can I use sweet potatoes?
A: Yes—but they’re less starchy and won’t crisp as well. Mix with russets for best results.
Q: Gluten-free?
A: Absolutely! Skip flour or use GF flour or cornstarch (1 tsp max).
Q: No onion?
A: Fine—but onion adds flavor and helps with browning.
Q: Why are my pancakes soggy?
A: Not enough moisture removed! Squeeze, squeeze, squeeze—and don’t crowd the pan.
❤️ The Heart of the Dish
Amish Potato Pancakes aren’t about perfection—they’re about presence. They’re what you make when you want to turn humble potatoes into something golden and good, using nothing but time, care, and a hot skillet.
So grate those spuds, fire up the oil, and fry with patience. Because the best comfort food isn’t complicated—it’s crispy, simple, and made with love.
“Good pancakes don’t need a recipe—they just need potatoes, salt, and someone hungry.” 🥔✨
