Amish Potato Pancakes

Amish Potato Pancakes

Golden, savory pancakes with old-world comfort

Amish Potato Pancakes are a humble, time-honored dish that proves simple ingredients can create extraordinary flavor. Variations of potato pancakes have existed for centuries across many cultures—Jewish latkes, Irish boxty, German kartoffelpuffer—all rooted in the idea of turning potatoes into something crisp, filling, and comforting.

This Amish-style version stands out for its gentle seasoning. Nutmeg, parsley, and onion add warmth and depth, transforming basic pantry staples into pancakes that are crispy on the outside and tender on the inside.

To keep things easy, this recipe uses a blender or food processor to create a smooth batter, making prep fast and foolproof while ensuring perfectly textured pancakes every time.

A Bit of History

Potatoes became a staple in many European and American kitchens due to their affordability and versatility. Amish cooking, known for its simplicity and practicality, often focuses on making the most of basic ingredients. These potato pancakes reflect that philosophy—no frills, no waste, just hearty, satisfying food meant to be shared around the table.

Why You’ll Love Amish Potato Pancakes

• Crispy outside, soft inside

• Simple ingredients with big flavor

• Quick to prepare using a blender or food processor

• Perfect for breakfast, lunch, or dinner

• Comfort food with old-fashioned charm

Ingredients

• 2 large Russet potatoes, peeled and cubed

• 1 medium onion, chopped

• 1 egg

• ½ cup all-purpose flour

• 2 tablespoons freshly chopped parsley

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon Worcestershire sauce

• ⅛ teaspoon ground nutmeg

• 2 tablespoons vegetable oil

• Crumbled bacon or shredded cheddar cheese, for serving

How to Make Amish Potato Pancakes

Step 1 – Make the Batter

Add the potatoes, onion, egg, flour, parsley, baking powder, salt, black pepper, Worcestershire sauce, and nutmeg to a blender or food processor. Blend until smooth and well combined.

Step 2 – Heat the Oil

Heat the vegetable oil in a large skillet over medium-low heat.

Step 3 – Cook the Pancakes

Pour about ¼ cup of batter into the skillet for each pancake. Fry for 3–5 minutes per side, or until golden brown and cooked through.

Step 4 – Drain and Season

Transfer pancakes to a paper towel-lined plate to drain excess oil. Season with additional salt and pepper to taste.

Step 5 – Serve

Serve warm, topped with crumbled bacon or shredded cheddar cheese if desired.

Cooking Method & Texture Formation

Blending the potatoes and onion creates a smooth, cohesive batter that cooks evenly and holds together beautifully. Baking powder gives the pancakes a slight lift, while frying at medium-low heat ensures a crisp exterior without burning. Nutmeg adds subtle warmth, enhancing the natural sweetness of the potatoes.

Variations & Serving Ideas

• Classic: Serve with sour cream or applesauce

• Breakfast Style: Top with a fried egg

• Cheesy: Mix cheddar directly into the batter

• Herb Swap: Use chives or dill instead of parsley

• Lighter Version: Pan-fry with less oil or use a nonstick skillet

Nutritional & Practical Benefits

• Filling and budget-friendly

• Made with everyday pantry ingredients

• Potatoes provide energy and potassium

• Versatile enough for any meal

Who Will Love These Pancakes?

• Fans of traditional comfort food

• Potato lovers

• Families seeking simple homemade meals

• Anyone who enjoys crispy skillet dishes

• Those who appreciate Amish-style cooking

Conclusion

Amish Potato Pancakes are a beautiful example of how timeless recipes endure for a reason. Crispy, savory, and gently seasoned, they bring together centuries of tradition in a dish that’s easy to make and deeply satisfying. Whether served for breakfast or as a comforting side, these pancakes are sure to earn a place at your table.