Baked Potato Pancake – Easy Recipe

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Average Rating: 4.5 | Rated By: 10 users

Crispy gluten-free baked potato pancakes without frying! Thinking about pancakes, but want something more savoury? This tasty, crispy, German-style potato dish is hard to resist – so, no need to look any further. This baked potato pancake recipe is made simply with freshly grated potatoes, onions, garlic herbs and spices and then baked in an oven. They are low in fat, crispy, and packed with flavour just the way potato pancakes should be.

Potato is one of those vegetables that we all love. Whether it is a side dish, in a stew or in these pancakes, they always fall into the comfort food department. What I love about this potato pancake recipe is, all you do is mix everything, then bake into crispy potato pancakes. No frying needed!

The potato pancakes make an excellent addition to breakfast. Just add eggs, maybe bacon or sausage, fruit and you are good to go. But, don’t stop at breakfast, they make for a delicious anytime snack. I especially love them with homemade apple sauce or sour cream and chives. 

Because they are so easy to make, you can make them any time of the day. I especially love them with sauerkraut salad or pork tenderloin with bacon and stewed red cabbage with apples. Enjoy!

Love potatoes? Check out these amazing gluten-free potato recipes!



  • 5 medium potatoes, peeled
  • 1 medium yellow onion
  • 1 garlic clove, minced
  • 2 eggs, lightly beaten
  • ¼ cup chopped fresh parsley
  • 2 tsp. sea salt
  • ½ tsp. GF ground black pepper
  • Extra virgin olive oil for brushing
  • Toppings: sour cream, yogurt, applesauce or maple syrup
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  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Using a hand shredder or food processor, grate potatoes and onions using a fine grader. Place in a sieve and drain away excess water. Ultimately you can use your hands to squeeze the excess water. The drier the potatoes the crispier pancakes
  • In a medium size bowl combine potatoes, onion, garlic, eggs and parsley
  • In a separate bowl mix flour, salt, mustard and black pepper.
  • Just before you are ready to cook the pancakes, combine wet ingredients with dry
  • Brush the prepared baking sheet with oil and place a heaped tablespoon of mixture on the baking sheet and flatten into a pancake, continue until you use up all the potato mixture. Lightly brush the pancakes with olive oil and bake for 12 – 15 minutes per side or until golden brown
  • Serve warm with your choice or topping
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