Potato pancake
Common food
Photo: Wikipedia
A potato pancake is a savory, pan-fried cake made from grated or mashed potato, offering a crisp, golden-brown exterior and a tender, starchy interior. Its flavor is subtly earthy and salty, often enhanced with onion and spices. Nutritionally, it provides a moderate calorie source with a balance of carbohydrates and fats, though it is relatively low in protein and fiber.
Calorie split: 9% protein · 42% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People love potato pancakes for their satisfying crunch and comforting, hearty flavor, which pairs perfectly with sour cream or applesauce. They are a beloved staple in many cultures, often associated with festive meals and family gatherings.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and fat content from frying can lead to blood sugar spikes and is calorie-dense, which may be a concern for those managing weight or diabetes. To counteract this, pair with a protein source like Greek yogurt or smoked salmon, practice portion control, and consider baking or air-frying as a lower-fat alternative.
Key benefits
- Good source of quick energy from carbohydrates.
- Contains potassium and vitamin B6 from potatoes.
- Can be made with minimal added ingredients.
- Versatile base for both sweet and savory toppings.
- Comfort food with cultural significance in many cuisines.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'latke' is believed to derive from the Yiddish word 'latke,' which itself comes from the Russian 'oladka,' meaning a small, thick pancake.
Full nutrition (USDA data · scales with serving)
| Water | 61.9 g |
| Energy | 196 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 10.8 g |
| Carbohydrate, by difference | 20.6 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 91.0 mg |
| Potassium, K | 448 mg |
| Sodium, Na | 402 mg |
| Zinc, Zn | 0.53 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 6.0 ug |
| Vitamin C, total ascorbic acid | 15.6 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 26.0 ug |
| Folic acid | 5.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 30.0 ug |
| Choline, total | 57.9 mg |
| Vitamin B-12 | 0.14 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 29.0 ug |
| Retinol | 29.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 91.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 11.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.8 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:3 | 0.41 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
Estimated from Potato pancakes — USDA does not publish this profile for Potato pancake.
| Tryptophan | 0.09 g |
| Threonine | 0.24 g |
| Isoleucine | 0.28 g |
| Leucine | 0.44 g |
| Lysine | 0.39 g |
| Methionine | 0.14 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.23 g |
| Valine | 0.37 g |
| Arginine | 0.34 g |
| Histidine | 0.14 g |
| Alanine | 0.27 g |
| Aspartic acid | 1.0 g |
| Glutamic acid | 1.0 g |
| Glycine | 0.20 g |
| Proline | 0.26 g |
| Serine | 0.36 g |
FAQ
What is the best potato for potato pancakes?
Starchy potatoes like Russets are ideal because they have a high starch content, which helps create a crispier exterior and a fluffy interior when grated and fried.
How do you keep potato pancakes from getting soggy?
After grating, squeeze out as much moisture as possible using a cheesecloth or clean towel. Ensure the pan and oil are hot before adding the pancakes, and avoid overcrowding the pan.
Can potato pancakes be made ahead of time?
Yes, you can form the patties and refrigerate them for a few hours before frying. Cooked pancakes can be reheated in a single layer in a 375°F (190°C) oven for 10-15 minutes to restore crispness.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.96 kcal/g · 9% calories from protein · 2.2 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.90 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.