• 4 cups peeled and shredded russet potatoes (about 4 medium-sized potatoes)
  • 1 small onion, grated
  • 2 large eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray (or a small amount of oil for frying)


  1. Place the shredded potatoes in a clean kitchen towel and squeeze out any excess moisture.
  2. In a large mixing bowl, combine the shredded potatoes, grated onion, beaten eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well to combine.
  3. Preheat a large non-stick skillet or griddle over medium heat. If you’re using oil for frying, add a small amount to coat the surface.
  4. Drop spoonfuls of the potato mixture onto the hot skillet, spreading them out into thin pancakes.
  5. Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy.
  6. Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
  7. Repeat the process until all the potato mixture is used.
  8. Serve the German Potato Pancakes hot, and optionally, with a dollop of non-fat Greek yogurt or applesauce.

W-W Points (per Serving):

For a typical serving size (2-3 pancakes), it’s approximately 4 W-W points,

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.