The Potato Carrot Pancake Recipe That’s Fast, Healthy, & Kid-Friendly

These delicious Potato Carrot Pancakes are healthy, very easy to make, and kids love them! This recipe requires only 5 ingredients and 20 minutes of your time.

potato pancakes

Hey, friends! Tania from Cooktoria here, and I have a very tasty recipe to share – Potato Carrot Pancakes. Kids absolutely love these pancakes, and adults, too! They make a great lunch, snack, or even a light dinner. Serve them with yogurt, sour cream, or apple sauce and ENJOY!

Growing up in Ukraine, I ate a lot of potato carrot pancakes. This recipe is a staple in my family and I can’t wait for you to make it! Simple, easy, healthy, and very tasty. Sounds great, right? OK, in that case, you have to give it a try.


  • 3 medium potatoes. I recommend using russet potatoes in this recipe because they work best due to their high starch content. If you don’t have russets, you may use Yukon Gold or Katahdin. 
  • 2 medium carrots.
  • 1/2 medium onion. This ingredient is optional. You can add 1/4 of a medium, grated onion for extra flavor and health benefits.
  • 2 eggs.
  •  1/4 cup flour. Use all-purpose or whole wheat flour.
  •  ½  tsp. Salt
  •  ½  tsp. pepper. 
  • ⅓ cup vegetable oil (for frying).

potato pancakes


  1. If using a food processor: peel and cube the potatoes and carrots. Place the vegetables in the food processor and process for about 2 minutes, until the vegetables look “grated” and no lumps remain.

If using a grater: peel the potatoes and carrots, and grate.

  1. Place the potato-carrot mixture into a fine strainer and try to squeeze almost all of the liquid into a bowl.
  2. Discard the liquid. You’ll see a white powder on the bottom of the bowl after you pour the liquid out. This is potato starch and it helps to keep the pancakes in shape, so you should leave it there.
  3. Return the potato-carrot mixture to the bowl and add the egg, flour, salt, and pepper. Mix everything well.
  4.  Heat up the oil in a large, non-stick skillet over medium heat. Add a spoonful of potato-carrot mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.


Work fast. Once you grate the potatoes, they are exposed to air, which will cause them to quickly turn dark. So, have the rest of the ingredients nearby and make the batter as soon as possible.

Use a Non-Stick Skillet. Make sure you use non-stick cookware, so your pancakes don’t stick to the pan and fall apart.

Use high-quality oil. Using olive oil is best. It has a high smoke point and it’s definitely healthier than most oils. Some other great options include grapeseed, peanut, and avocado oil.


Cool the pancakes completely. Transfer them in a single layer onto a baking sheet. Place the baking sheet in the freezer for about 2-3 hours. Transfer the frozen pancakes to freezer storage bags. They can be kept frozen for up to 1 month.


These pancakes taste great with yogurt, sour cream, or apple sauce on the side. You can serve them as a snack or a side dish. I love serving them with this Creamy Cucumber Radish Salad!


  •       Classic Potato Pancakes
  •       Broccoli Fritters
  •       Cauliflower Fritters
  •       Vegetable Fritters


Tania is a creator of food blog called Cooktoria, where she shares quick and healthy recipes with Mediterranean twist. All of her recipes include step-by-step photos as well as instructional videos, which is very helpful. She can’t wait to become friends with you!

The post The Potato Carrot Pancake Recipe That’s Fast, Healthy, & Kid-Friendly appeared first on Life As Mama.

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