Healthy Potato and Dill Pancakes – A Light and Savory Twist on a Classic
These healthy potato and dill pancakes are a delicious twist on classic potato pancakes, offering a lighter, herb-infused alternative. Made with fluffy potatoes, fresh dill, and a touch of olive oil, they’re packed with flavor and nutrients. Whether enjoyed for breakfast, lunch, or as a side dish, these pancakes are crispy on the outside and soft on the inside, making them a perfect balance of comfort and health.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: European-inspired
Ingredients
Scale
- 3–4 medium-sized potatoes (cut into small cubes)
- Water (for boiling)
- Green onions (spring onions), chopped
- Salt (to taste)
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon sugar
- 350 ml milk
- 150 grams flour
- 2 tablespoons olive oil
- Fresh dill, chopped
Instructions
-
Boil the Potatoes:
- Cook the diced potatoes in boiling water until soft. Drain and mash lightly.
-
Prepare the Batter:
- In a bowl, whisk the eggs with salt and sugar.
- Add the milk, flour, and olive oil, mixing until smooth.
-
Combine Ingredients:
- Stir in the mashed potatoes, chopped green onions, and fresh dill.
-
Cook the Pancakes:
- Heat a non-stick pan over medium heat and lightly grease with olive oil.
- Pour small portions of the batter onto the pan and cook for 2–3 minutes per side until golden brown.
-
Serve and Enjoy:
- Garnish with extra dill or a dollop of yogurt for a fresh, tangy finish.
Notes
- Let the batter rest for a few minutes before cooking to enhance flavor and texture.
- Use fresh dill for the best taste, but dried dill can be substituted if necessary.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results.
- To make the pancakes even crispier, cook them on a slightly higher heat and flip only when the edges start to set.