Photo of Potato pancakes by WW

Potato pancakes

0 - 2
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
These healthy pancakes are baked, not fried, and still have all the great taste and crispness of traditional latkes. You'll also love the combination of using russet and sweet potatoes, which also gives the pancakes a vibrant color. Fat-free egg substitute also helps to lighten things up, while store-bought matzo meal cuts down on prep time. All you have to do to make them is grate the potatoes in a food processor, toss in the egg substitute, matzo meal, onion, and salt and pepper, then let them bake in the oven for 30 minutes. They're the crunchy, supremely satisfying appetizer that you'll crave all year long.


Fat free egg substitute

¼ cup(s)

Matzo meal

¼ cup(s)

Uncooked onion(s)

½ small, chopped

Table salt

1 tsp

Black pepper

¼ tsp, ground

Uncooked potato(es)

3 large

Uncooked sweet potato(es)

1 large

Cooking spray

1 spray(s), or enough to coat baking sheet and pancakes


  1. Heat oven to 500°F. In large bowl combine egg substitute, matzo meal, onion, salt and pepper.
  2. In food processor, grate potatoes through feed tube. Squeeze out any excess moisture. Combine with egg mixture. (Note: Do not grate potatoes ahead of time.)
  3. Coat baking sheet with cooking spray. Place twelve 1/4 cups of pancake mixture on sheet; coat with cooking spray. Bake until pancakes are crisp, 30 minutes, turning over after 15 minutes.