Oven-baked potato pancakes (recipe)

By The Health News Team | December 20, 2016
Oven-baked potato pancakes

While potato pancakes, or latkes, taste great any time of year, they are commonly associated with the Jewish holiday Hanukkah.

With a fraction of the oil used in a traditional fried latke, these oven-baked potato pancakes still deliver that crispy crunch.

Oven-Baked Potato Pancakes (Latkes)
For an even healthier version, substitute squash or sweet potato.

Oven-baked potato pancakes (recipe)


  • 2 tablespoons olive oil

  • 3 tablespoons whole-wheat flour (or all-purpose flour)

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 2 large russet potatoes or 1 pound Yukon Gold potatoes

  • 1 small yellow onion, peeled

  • 1 large egg (or 2 egg whites, for a lighter version)



Step 1

Heat the oven to 425° F. Lightly oil two large baking sheets. Combine flour, baking powder and salt in a small bowl and mix well; set aside.


Step 2

Use the large holes of a grater to grate the potatoes and onion. Squeeze grated pieces in a paper towel to remove moisture. Place the potato and onion mixture in a large bowl. Add egg and stir well. Add the flour mixture and stir well.


Step 3

Use a spoon to scoop potato mixture from the bowl and spread it into a round, flat shape on the oiled baking sheet. Pieces should be roughly 3 inches wide and 1/4-inch thick. Repeat to fill the second sheet.


Step 4

Bake 15 to 20 minutes or until the bottoms of the pancakes are deeply golden. Turn over the pancakes and bake for an additional 10 minutes.


Step 5

Serve with applesauce, cinnamon sugar, sour cream or yogurt (optional).

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