Mini Potato Walnut Pancakes

Mini Potato Walnut Pancakes
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Recipe for Mini Potato-Walnut Pancakes. Chopped walnuts add unique flavor and texture to pancake batter. Choose any fresh vegetable as a topping with a dollop of sour cream.


  • 1 1/2 cup frozen hash brown potatoes, thawed
  • 1 large egg
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • non-stick cooking spray
  • 3 tablespoons light sour cream
  • 16 California walnut halves
  • 1/4 cup your choice of various topping ingredients such as halved mini cherry tomatoes, corn kernels, sliced olives, roasted red pepper strips
  • fresh herb sprigs for garnish (optional)


  1. In a medium bowl, combine potato, egg, flour, salt and walnuts.  Coat a 10-inch non-stick pan with cooking spray.
  2. Over medium low heat, add heaping tablespoonfuls of the batter, flattening them into 1 1/2” cakes. Do not crowd the pan; make the pancakes in several small batches. Cook 3-4 minutes per side or until golden brown.
  3. To serve, place 1/2 teaspoon sour cream on each pancake and top with a walnut half. Add your choice of desired toppings and herb sprig. Serve warm.
  4. Makes 16 pancakes Serves 8: 1 serving = 2 cakes (with 1/4 cup mini cherry tomatoes) Nutrition information per serving: 113 calories, 3g protein, 10g carbohydrates, 1g dietary fiber, 9g total fat, 2g saturated fat, 28mg cholesterol, 95mg sodium.