There’s something timeless about Amish Potato Pancakes. They carry the feeling of slower mornings—when food was made with patience, care, and love. The kitchen warm, windows fogged, someone at the stove flipping golden pancakes while the rest of the house slowly wakes. These aren’t just pancakes; they’re memories served on a plate.

The first time I made them was on a quiet weekend when I craved something hearty and homemade. No shortcuts, no fancy ingredients—just simple food prepared with intention. As the potatoes sizzled in the skillet, the aroma filled the kitchen, and I understood why this recipe has been cherished for generations.

Amish cooking is about nourishment, using what you have, and bringing people together. These potato pancakes fit perfectly into that tradition: crispy on the outside, tender inside, grounding and comforting. Whether for breakfast, dinner, or as a rustic side dish, they’re the kind of food that makes you slow down and savor the moment.

Amish Potato Pancakes 🥔✨

Ingredients

Instructions

1. Grate & Drain
   Grate potatoes and onion. Place in a clean kitchen towel and squeeze firmly to remove excess liquid.
2. Mix Batter
   Transfer to a bowl. Add egg, flour, salt, pepper, and baking powder. Mix until combined.
3. Fry Pancakes
   Heat oil in a skillet over medium heat. Scoop about ¼ cup of mixture per pancake, flatten gently. Cook 3–4 minutes per side until golden and crispy.
4. Serve Hot
   Drain briefly on paper towels if needed. Enjoy immediately while crisp.

Notes & Tips 🌿

• Removing excess liquid is key to crisp pancakes.
• Serve with applesauce or sour cream for a traditional touch.
• Best eaten fresh from the skillet—crispy edges fade if left too long.