Photographers Guide to the Great Smoky Mountains

Bavarian Potato Pancakes

Potato Pancakes


  • 3 russet potatoes
  • 1 medium yellow onion
  • ⅓ cup all-purpose flour
  • 3 eggs
  • ¼ teaspoon baking powder
  • ½ teaspoon Kosher salt (or to taste)
  • ¼ teaspoon ground white pepper (or to taste)
  • Canola oil (or vegetable oil) for frying
  • Applesauce (for serving)
  • Sour cream (optional, for serving)


  1. Peel potatoes and onions, and finely grate using a box grater. Place in a strainer set over a bowl and let drain, squeezing mixture until dry; transfer to another bowl. Slowly pour off the water from squeezing the potatoes until you reach the milky starch at the bottom of the bowl; pour this on top of the drained potato mixture. Add flour, eggs, baking powder, salt and white pepper; mix until evenly combined.
  2. Heat 1⁄4 cup oil in an 8" skillet over medium heat. Working in batches, measure out 1⁄2 cup potato mixture, and use your hands to flatten it into a 4-5" pancake; add to skillet, and fry, flipping once, until golden brown and cooked through, about 4 minutes each side. Transfer to a paper towel-lined baking sheet, and repeat with more oil, as needed, and remaining potato mixture. Serve pancakes with applesauce on the side. Sour cream is also a good optional side serving.
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Bavarian Potato Pancakes
Nutrition Facts
Servings: 3
Serving Size: About 4 pancakes
Amount per serving:
Calories: 529
Total Fat: 42 g
  Saturated Fat: 4 g
  Monounsaturated Fat: 24 g
  Polyunsaturated Fat: 12 g
  Trans Fat: 0 g
Cholesterol: 186 mg
Sodium: 263 mg
Potassium: 1670 mg
Total Carbohydrate: 28 g
  Dietary Fiber: 3 g
  Sugars: 1 g
Protein: 11 g
Vitamin A: 5%
Vitamin C: 0%
Calcium: 3%
Iron: 5%
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