Baked Potato Pancakes

Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes, perfect for breakfast, a snack, or dinner. Serve with a dollop of sour cream!

Love potatoes? Try my silky Creamy Mashed Potatoes and then turn the leftovers into my Leftover Mashed Potato Gnocchi.

Baked Potato Pancakes with sour cream on top, on a white plate.

Potatoes have to be the most comforting food! These potato pancakes are amazing. Crispy, starchy, oniony, and garlicky, they’re so tasty and really easy to make in the oven. What’s not to love?

Potato Pancakes are also known as latkes are a traditional Hanukkah dish prepared once a year. They are typically fried and served with sour cream or apple sauce. These Baked Potato Pancakes are so good they can be made year-round.

Loaded with shredded onion, Parmesan cheese, garlic, and fresh parsley. It is a flavorful twist on the original. I added panko breadcrumbs for some crunch. Egg and flour are used as a binder to keep everything together.

The best part for me (as a mom) is these pancakes are an easy way to sneak some vegetables into your kid’s diet. I like adding carrots and zucchini. Shred them with the onions and potatoes. Delicious!

What you’ll need for this recipe

  • Potatoes: I used white Idaho potatoes, but any white starchy potato would be fine. You could even try to make sweet potato pancakes with this recipe. They’re delicious!
  • Onion and garlic: Shredded onions and minced garlic pack in the flavor! I use a cheese grater to shred my onion.
  • Parsley: For a pop of freshness and color I threw in some chopped parsley. Either flat leaf or curly leaf will work!
  • Eggs: Eggs are an important ingredient that binds everything together.
  • Flour: Plain, all-purpose flour is ideal for potato pancakes.
  • Breadcrumbs: To add extra crispiness I mixed in panko breadcrumbs. Regular breadcrumbs would work in a pinch!
  • Cheese: Parmesan cheese adds a delicious tang to the potato pancakes.
  • To serve: A dollop of sour cream and a sprinkle of parsley are my garnishes for potato pancakes.

How to make Baked Potato Pancakes

  • Preheat the oven to 400 degrees.
  • Prepare the potatoes: An important step in this recipe is draining as much moisture as you can from the potatoes. This will ensure we have a nice crispy pancake. I place the shredded potato in a colander and push it down to extract the water. A sieve or cheesecloth would also work perfectly for this. This step will take a bit of muscle power! When you think you’ve drained it enough drain it some more.
  • Mix potatoes, herbs, and eggs: Combine potatoes, onion, garlic, parsley, and eggs in a large bowl.
  • Add flour and breadcrumbs: Add in all-purpose flour and breadcrumbs. Mix to combine. We want our pancakes to be light and fluffy.
  • Seasoning and cheese: Add in salt, pepper, and Parmesan cheese. Fold to combine.
  • Prepare a baking tray: Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
  • Shape the potato pancakes: With your oiled hands, portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not too thin where they fall apart.
  • Bake: Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
  • Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.

Baked Potato Pancakes with sour cream on top, on a white plate with a fork.

How to serve potato pancakes

Potato pancakes are best served warm and with a dollop of sour cream. Garnish with extra fresh parsley. I like to put a little hot sauce on mine as well.

For a lighter option, you can use greek yogurt instead of sour cream on top. You can also substitute sweet potatoes for white potatoes if you prefer.

What to serve with potato pancakes

Are potato pancakes and hash browns the same?

Not quite. Potato pancakes contain flour and egg and are bound together in a round pancake shape. Hashbrowns usually only contain potatoes and onion, and often aren’t formed into a shape.
Baked Potato Pancakes with sour cream on top, on a white plate.

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Baked Potato Pancakes

4 from 5 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 Pancakes
Crispy Baked Potato Pancakes stuffed with shredded potatoes, Parmesan cheese, onion, and garlic. A healthier alternative to fried potato pancakes or latkes.

Ingredients

  • 4 medium Idaho white potatoes shredded and drained very well
  • 1/4 cup onion shredded
  • 2 cloves garlic minced
  • 1 teaspoon parsley chopped
  • 2 whole eggs
  • 1/4 cup all purpose flour
  • 2 tablespoons panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan cheese
  • 1 tablespoon olive oil
  • sour cream for serving
  • extra parsley for garnish

Instructions

  • Preheat oven to 400 degrees.
  • Combine potatoes, onion, garlic, parsley and eggs in a large bowl.
  • Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix. We want our pancakes to be light and fluffy.
  • Add in salt, pepper, and Parmesan cheese. Fold to combine.
  • Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.
  • With your oiled hands portion out 8 potato pancakes. The thinner the better we want them to be crispy. Not to thin were they fall apart.
  • Place in the oven and cook for 20-25 minutes, flipping halfway. The pancakes should be a nice golden brown color.
  • Serve immediately with a dollop of sour cream on each and fresh parsley for garnish.
Nutrition Facts
Baked Potato Pancakes
Amount Per Serving
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 166mg7%
Potassium 378mg11%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 84IU2%
Vitamin C 10mg12%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Jewish
Keyword: Baked Potato Pancakes, Easy side dish, Potato Latkes

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Comments

  • Brian

    Gooey Gummy Chewy. I’ve made potato pancakes for better than 50 years. I fry them the traditional way in oil. This recipe does not produce anything close to a genuine potato pancake. I made the recipe exactly as directed. I baked them for 25 minutes at 400. They were pale and floppy. I increased the oven temp to 450 and let them go another 30 minutes at that temp before they showed any signs of browning. After all that, they somewhat resembled the taste of a potato pancake, but they were rubbery and nothing like the real thing. I’d be embarrassed to serve these things.

    • Hi Brian,

      I am so sorry that these did not turn out well for you. Sometimes when they are too thick they get a bit softer. I like to make mine pretty thin. I hope this helps. You can always try crisping them up in a skillet or back in the oven.

      Thank you,

      Kelley

    • Mike Darrish

      is It possible that you didn’t squeeze out enough of the liquid or that you used red potatoes. I made the recipe and it was great.

  • anna

    These potato pancakes were awesome! I followed the directions exactly and the pancakes turned out wonderful, the only thing I did differently is I cooked them 2 minutes longer under the broiler and the tops turned golden brown and crispy around the edges. GREAT recipe–thank you.

  • LPG

    Very tasty! I fried them and turned up the heat just at the end of cooking for a crispy finish. Great for when you have a lot of potato’s to use up.

    • Hi Charlene,

      I personally have not tried making these a day ahead but I think they should turn out fine making them in advance. You could reheat them in a 350 degree oven until warm or on the stovetop in a skillet with olive oil to re-crisp them. Let me know how you make out.

      Thanks!

      Kelley

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