This Savory Potato Pancake is a delicious and versatile dish that combines crispy, golden-brown grated potatoes with fresh vegetables and a hint of cheese. Perfect for breakfast, lunch, or a light dinner, this oven-baked pancake delivers comforting flavors and great nutrition in every bite.
What makes this dish even better is the creamy yogurt sauce, which adds a refreshing and tangy contrast to the crispy pancake. Whether you’re serving this as a hearty meal or a side dish, it’s sure to impress your family and guests.
If you love potato-based dishes, this one is a must-try!
Why You’ll Love This Recipe
✔ Easy to Make – Simple ingredients and minimal prep.
✔ Oven-Baked for Less Oil – A healthier take on traditional potato pancakes.
✔ Perfect for Any Meal – Serve it as breakfast, lunch, or dinner.
✔ Customizable – Add your favorite veggies or spices.
✔ Pairs Well with Many Dishes – Serve with salads, eggs, or roasted vegetables.
Ingredients
For the Potato Pancake:
- 4 large potatoes, grated
- 1 chopped bell pepper (any color)
- 1 grated carrot
- Chopped spring onions (scallions)
- 3 eggs, beaten
- 1 glass (240 ml) of milk
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- Shredded cheese (mozzarella, cheddar, or a blend) – to taste
- Salt and pepper, to taste
- Olive oil, for greasing
For the Yogurt Sauce:
- ½ cup plain yogurt
- 1 tablespoon mayonnaise
- Chopped fresh parsley
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (356°F).
- Lightly grease a baking dish with olive oil.
Step 2: Prepare the Potatoes and Vegetables
- Grate the potatoes using the large holes of a box grater.
- Chop the spring onions and bell pepper.
- Grate the carrot and set everything aside.
Step 3: Mix the Batter
- In a large mixing bowl, whisk together the beaten eggs, milk, flour, and baking powder.
- Season with salt and pepper to taste.
Step 4: Combine Everything
- Add the grated potatoes, spring onions, bell pepper, and grated carrot to the bowl.
- Mix well until everything is evenly combined.
Step 5: Bake the Potato Pancake
- Pour the potato mixture into the prepared baking dish and spread it evenly.
- (Optional) Sprinkle shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is firm.
Step 6: Prepare the Yogurt Sauce
- In a small bowl, mix plain yogurt, mayonnaise, chopped parsley, salt, and pepper.
- Stir well and set aside.
Step 7: Serve and Enjoy
- Remove the potato pancake from the oven and let it cool slightly.
- Slice into wedges and serve warm with a dollop of creamy yogurt sauce.
Cooking Tips for the Best Potato Pancake
✔ Squeeze out excess moisture – If your grated potatoes release too much water, squeeze them with a clean kitchen towel before mixing.
✔ For extra crispiness – Bake for an additional 5 minutes under the broiler for a crispy top.
✔ Use different cheeses – Try feta, parmesan, or pepper jack for different flavor variations.
✔ Make it gluten-free – Use gluten-free flour instead of all-purpose flour.
✔ Spice it up – Add a pinch of paprika, garlic powder, or cayenne pepper for extra depth.
What to Serve with Savory Potato Pancakes
- A fresh green salad – Adds a crisp contrast to the pancake’s texture.
- Fried or poached eggs – Makes it a filling breakfast option.
- Avocado slices – Adds creaminess and healthy fats.
- Roasted vegetables – Pairs well as a side dish for dinner.
- Smoked salmon – A fancy brunch addition!
FAQs About Potato Pancakes
1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes will give a sweeter and more nutritious twist to the recipe.
2. Can I make this recipe ahead of time?
Yes! You can prepare the potato mixture in advance and store it in the fridge for a few hours before baking.
3. Can I freeze the baked potato pancake?
Yes! Slice it into portions, wrap tightly, and freeze for up to 2 months. Reheat in the oven before serving.
4. Can I add other vegetables?
Absolutely! Try adding zucchini, corn, or mushrooms for more texture and flavor.
5. What can I use instead of eggs?
You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute.
6. Can I use dairy-free milk?
Yes! Substitute regular milk with almond, soy, or oat milk.
7. How do I know when the pancake is done?
The top should be golden brown, and a knife inserted into the center should come out clean.
8. Can I make the yogurt sauce in advance?
Yes! Store it in an airtight container in the fridge for up to 5 days.
9. Can I omit the cheese?
Yes! Simply leave it out if you prefer a dairy-free version.
10. What can I serve with this potato pancake?
This dish goes well with steamed vegetables, a fresh salad, or even a warm soup for a balanced meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | 10g |
| Carbohydrates | 40g |
| Fats | 9g |
| Fiber | 4g |
Storage Tips
✔ Refrigerate leftovers – Store in an airtight container for up to 3 days.
✔ Reheat properly – Warm it up in the oven at 350°F (175°C) for 10 minutes to keep it crispy.
✔ Freeze for later – Cut into portions and freeze for up to 2 months.
Conclusion
This Savory Potato Pancake with Creamy Yogurt Sauce is the perfect combination of crispy, cheesy, and comforting flavors. It’s easy to make, packed with nutrients, and works well for breakfast, lunch, or dinner. Whether you’re making it for a family meal or meal prep, this dish will surely become a favorite.
Enjoy this delicious potato pancake and share it with loved ones!