Photo of Potato and apple pancakes by WW

Potato and apple pancakes

0 - 1
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
We topped these cinnamon-spiced, potato-apple latkes (pancakes) with a dollop of sour cream, but they're also delicious with unsweetened applesauce. You can never go wrong with these bite-size hot cakes as a simple and elegant crowd-pleaser. Latkes are traditionally served as part of Hanukkah, but considering this version can be made in 30 minutes, we don't see why you shouldn't be able to enjoy them all year-round. But you should keep in mind that it's super-important to drain as much as the liquid as you can from the grated potatoes and apples before cooking them to get the crispiest consistency possible.


Uncooked Yukon gold potato(es)

1 large, peeled

Fresh apple(s)

1 medium, such as Pink Lady, peeled, cored, quartered

Dehydrated onion flakes

4 tsp


1 large egg(s), beaten

Table salt

¼ tsp

Black pepper

¼ tsp

Ground cinnamon

¼ tsp

Cooking spray

3 spray(s)

Fat free sour cream

½ cup(s)


  1. Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by hand; drain liquid. Set aside mixture for 1 minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.
  2. Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make twenty 2-inch latkes. Leave at least 1 inch between latkes; you will have to do this in batches.
  3. Cook latkes until golden on first side, about 3 minutes. Gently flip latkes with a spatula and cook until other side is golden, about 3 to 4 minutes more. Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining ingredients. Top with sour cream and serve. Yields 2 latkes and 2 1/3 teaspoons sour cream per serving.