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Sourdough Potato Pancakes – Fully Fermented and Tummy Friendly

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Potato pancakes or “latkes” happen to be one of my favorite comfort foods.

When I was young my mother served up the gluey, chewy, potato pancakes from a box mix. They are delicious in their own right, but honestly they have nothing on my sourdough potato pancakes.

 

 

My sourdough version uses an easy overnight leaven (thick batter) that is then mixed with shredded potato, eggs, and spices. The result is a thin crispy pancake with perfect potato texture and a chewy sourdough center.

 

 

These easy sourdough potato pancakes make a great breakfast or brunch.

Serve them with Homemade Apple Sauce and Cultured Raw Sour Cream!

 

 

They also make a great side dish to many meals. My daughter enjoys them served like hash browns with ketchup.

 

 

This easy 7 ingredient sourdough batter makes a perfect Sourdough Potato Pancake with a soft chewy center and crispy crunchy exterior. #Latkes #Breakfast #Brunch #Starter #fermented #sourdough #batter #pancake #potato #savory #applesauce #sourcream #cultured #realfood #wapf #nourishingtraditions #sourdoughforlife #sidedish #snack #healthy #traditional

Sourdough Potato Pancakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Fermentation: 12 hours
Total Time: 12 hours 50 minutes

An easy overnight batter that is then mixed with fresh shredded potatoes and spices for a perfect fermented potato pancake!

Ingredients

For the overnight leaven

For the batter

For frying

  • 215 Grams Tallow, Lard, Ghee, or Avocado oil, (1 cup)

Instructions

The night before

  1. Mix the flour, water, and starter into a thick batter and let it ferment overnight at room temperature.

The next morning

  1. Melt the butter in a small pan.
  2. Grate the potatoes in to a small bowl.
  3. Add the eggs, salt, onion granuals, and pepper to the overnight leaven batter. Whisk well.
  4. Stir in the cooled melted butter and whisk until fully incorporated.
  5. Check on the grated potato. If it has released a lot of water, drain most of the liquid away and gently squeeze the potato.
  6. Add the grated potato to the batter and stir well until fully distributed.
  7. Cover the batter and let it ferment at room temperature for at least 1 hour.

For cooking

  1. Preheat a cast iron pan or griddle over medium/low heat until evenly heated.
  2. Add about 1 Tablespoon of cooking oil. Using a large spoon, scoop enough batter into the oil to form a thin pancake 4"-6 " in diameter. Use the spoon to spread the batter out thinly and evenly.
  3. Cook the potato pancake slowly until golden brown on both sides. Lower the temperature slighty if the pancake browns too quickly. They should take around 3 minutes per side for the potato to cook through.
  4. Serve the potato pancakes hot from the pan with apple sauce and sour cream!

 

 

Making your own sour cream from raw cream is simple and delicious. Sour cream is an essential ingredient in many recipes and adds a probiotic to kick to almost any meal. Find out how easy it is to make at home! #homemade #sour #cream #cultured #milk #raw #dairy #heavy #probiotic #fermented #realfood #fresh #traditional #wapf #nourishingtraditions
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