Can I make these pancakes ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. However, for the best texture, it's recommended to cook the pancakes just before serving.

Can I freeze Gluten Free Potato Pancakes?

Absolutely! Once cooked, let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. To reheat, simply bake in the oven at 375°F (190°C) for about 10-15 minutes or until heated through.

What can I serve with these pancakes?

These Gluten Free Potato Pancakes are versatile and can be served with a variety of toppings. Try them with sour cream, applesauce, or even a dollop of Greek yogurt. For a savory option, top with smoked salmon and a sprinkle of fresh dill.

Gluten Free Potato Pancakes: Healthy Breakfast

Name: Gluten Free Potato Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American/European
Ingredients: — The Pancakes —; 1.5 lbs Russet or Yukon Gold potatoes (approx. 3 medium), peeled; ½ medium yellow onion; 2 large eggs, lightly beaten; 3 tablespoons gluten-free all-purpose flour (or almond flour for a lower carb option); 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder (optional, for extra savory flavor); — For Cooking —; 2–3 tablespoons avocado oil or olive oil (for shallow frying); — For Serving —; Plain Greek yogurt or sour cream; Unsweetened applesauce; Chopped chives or green onions

Description

These Gluten-Free Potato Pancakes are the perfect healthy breakfast savory treat. Crispy on the outside and tender on the inside, they are made without heavy wheat flour, relying instead on wholesome potatoes and a touch of gluten-free flour to bind them. Serve them with a dollop of Greek yogurt or applesauce for a balanced start to your day.

Ingredients

Scale

— The Pancakes —

1.5 lbs Russet or Yukon Gold potatoes (approx. 3 medium), peeled

½ medium yellow onion

2 large eggs, lightly beaten

3 tablespoons gluten-free all-purpose flour (or almond flour for a lower carb option)

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder (optional, for extra savory flavor)

— For Cooking —

2–3 tablespoons avocado oil or olive oil (for shallow frying)

— For Serving —

Plain Greek yogurt or sour cream

Unsweetened applesauce

Chopped chives or green onions

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Instructions

1. Prepare the Veggies: Using the large holes of a box grater (or a food processor), grate the potatoes and the onion together.

2. The Crucial Step (Squeeze!): Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible. (The drier the mixture, the crispier the pancakes will be!).

3. Mix the Batter: Transfer the dried potato mixture to a large bowl. Add the beaten eggs, gluten-free flour, salt, pepper, and garlic powder. Use a fork to toss everything together until the potatoes are evenly coated and the mixture holds together slightly.

4. Heat the Pan: Heat the oil in a large cast-iron skillet or non-stick pan over medium heat. The oil should be shimmering but not smoking.

5. Form Patties: Scoop about ¼ cup of the mixture into your hand and press it firmly to form a patty. Place it carefully into the hot pan. Repeat to fill the pan, but do not overcrowd (cook in batches if needed).

6. Fry: Flatten the pancakes slightly with the back of a spatula. Cook for 4–5 minutes on the first side, or until deeply golden brown and crispy.

7. Flip & Finish: Carefully flip the pancakes. Cook for another 3–4 minutes on the second side until golden and cooked through.

8. Drain: Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil.

9. Serve: Serve immediately while hot and crispy, topped with Greek yogurt, applesauce, or fresh chives.

Notes

Potato Choice: Starchy potatoes like Russets yield the crispest edges, while Yukon Golds offer a creamier center. Both work beautifully.

Make Ahead: These pancakes freeze well! Cook them fully, let them cool, then freeze in a single layer. Reheat in a toaster oven or air fryer at 375°F to restore the crunch.

Soggy Pancakes? If your pancakes are falling apart or soggy, you likely didn’t squeeze enough water out of the potatoes. Don’t skip that step!

Dairy-Free: Serve with dairy-free yogurt or just applesauce to keep the entire meal dairy-free.

Prep Time: 15
Cook Time: 15
Category: Breakfast
Method: Stovetop
Cuisine: American/European

Nutrition

Serving Size: 1 pancake
Calories: 110
Sugar: 1
Sodium: 300
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 14
Fiber: 2
Protein: 3
Cholesterol: 45