If you’re looking for a reliable, delicious recipe to keep on hand for any occasion (or no occasion at all), try this baked potato latkes (pancakes) recipe. It’s simple, uses everyday ingredients, and is easy enough that you likely already have everything in your pantry and fridge.
These potato latkes are a little different from the typical fried version — they are baked. Baking makes them a healthier option and prevents your house from smelling like oil. More importantly, the baked latkes are crispy and flavorful, coming very close to the texture and taste of fried latkes without the extra fat.
My mom and grandmother, Anna, made incredible potato latkes when I was growing up. They would grate the potatoes by hand and make a large batch, usually around Hanukkah. The process was labor-intensive, and we kids were often kept out of the kitchen for safety reasons, but we all helped clean up while the latkes warmed in the oven. Those family memories are dear to me, and I think Mom Ruthie and Grandma Anna would be pleased that this baked version preserves the spirit and flavor of their recipe while simplifying the process.
My family loves this version — my husband and kids prefer it to the fried latkes I used to make. If your household prefers less oil and a quicker cleanup, you’ll likely enjoy these too.
Baked Potato Latkes (Pancakes)
There’s nothing like a freshly baked potato latke. These are crispy on the edges and tender inside, and you won’t miss frying them. They keep the important crunch while cutting back on fat and calories.
Why You’ll Love This Recipe
- Quick and easy to prepare.
- Uses a handful of everyday ingredients.
- Retains a satisfying crunch.
- Tastes as good as — or better than — fried latkes.
Ingredients
- 1 package frozen shredded potatoes (hashbrowns), about 30 ounces
- 1 small to medium yellow onion, grated
- 2 lightly beaten eggs
- 1/4 cup flour, plus extra as needed (start with 1 tablespoon at a time). A gluten-free flour blend should work; avoid coconut flour.
- 1 1/2 teaspoons baking powder (use fresh for best results)
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground white or black pepper
- Oil for greasing the baking sheet (avocado or another neutral vegetable oil recommended; avoid olive oil)
Directions
- Preheat your oven to 425°F (220°C).
- Defrost the frozen hashbrowns in the refrigerator overnight or at room temperature for a few hours. Once defrosted, drain as much liquid as possible: place the potatoes in a fine-mesh strainer and press down over the sink. Transfer them to layers of paper towels or a clean dish towel, twist the top, and squeeze tightly to remove more moisture. Return the well-drained potatoes to a large mixing bowl.
- Add the grated onion, beaten eggs, flour, baking powder, salt, garlic powder (if using), and pepper to the potatoes. Mix gently but thoroughly, scraping the bottom of the bowl with a rubber spatula to incorporate any flour. If the mixture seems too wet, add flour one tablespoon at a time. The mixture should be slightly moist but hold together — more like a loose batter that can be scooped and formed.
- Grease two non-stick, rimmed baking sheets with oil (use about 1/4 cup total between them). Using a rimmed sheet helps prevent spillage. Place one sheet in the hot oven for about 5 minutes to heat it; this helps start the latkes crisping immediately when they hit the pan. Use oven mitts when handling hot pans.
- Scoop 2 to 3 tablespoons of the potato mixture onto the hot sheet, spacing latkes about 1½ inches apart. Keep the portion sizes consistent so they cook evenly. Gently press each mound with a small spatula or spoon to flatten slightly. The latkes should look rustic and “shaggy” — they don’t need to be perfect.
- Bake one sheet at a time for 20 minutes. Remove the sheet carefully and place it on a flat surface. Flip each latke with a spatula and bake another 10 minutes, or until edges are crispy and both sides are golden. If you prefer a darker crust, leave them in a few minutes longer after flipping. Transfer baked latkes to paper towels to drain briefly. You can keep finished latkes warm in a 180°F (82°C) oven until ready to serve. Serve plain or with applesauce or sour cream.
Baked Potato Latkes (Pancakes)
Simple, comforting, and easy to make with everyday ingredients — these baked latkes are a healthier alternative to frying without sacrificing texture or flavor.
10 minutes
30 minutes
40 minutes
15 Latkes/Pancakes
Pam
Ingredients
- 1 package frozen shredded potatoes (about 30 ounces)
- 1 small to medium yellow onion, grated
- 2 lightly beaten eggs
- 1/4 cup flour, more as needed
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground white or black pepper
- Oil for greasing the baking sheet
Instructions
- Preheat oven to 425°F (220°C).
- Defrost hashbrowns and drain thoroughly using a strainer and towels to remove excess liquid, then transfer to a large bowl.
- Mix grated onion, eggs, flour, baking powder, salt, garlic powder, and pepper into the potatoes. Add flour a tablespoon at a time if the mixture is too wet.
- Grease two rimmed non-stick baking sheets and heat one in the oven for 5 minutes. Scoop 2–3 tablespoons of mixture onto the hot sheet, spacing latkes 1½ inches apart and flattening slightly.
- Bake one sheet at a time for 20 minutes, flip each latke, and bake another 10 minutes until golden and crispy. Drain briefly on paper towels and keep warm in a 180°F oven if needed. Serve with applesauce or sour cream.
Thanks for stopping by. I hope you make these potato latkes and enjoy them — they’re truly delicious.
Save this recipe for later and come back soon for more savory and sweet favorites.
