in partnership with Marley Goldin (@marleysmenu)

Apple & Sage Potato Pancakes

These pancakes are the perfect combination of salty and sweet, served with honey, whipped mascarpone, and cinnamon for a Fall-forward finish that we can't stop dreaming about!

This Recipe Loves

Best For

  • Sides
  • Snacks

Cook Time & Servings

Yields 6-8 pancakes

Prep Time
10 minutes

Cook Time
~15 minutes

Total Time
~25 minutes


  • 3 SweeTango apples, peeled (save the skins to make Apple Scrap Cider Vinegar!)
  • 2 russet potatoes, peeled
  • 1 large egg
  • 1 ½ Tbsp all-purpose flour
  • 1 Tbsp chopped fresh sage (substitute 1 tsp dried sage)
  • ½ tsp ground cinnamon
  • sea salt to taste
  • olive oil for frying
  • optional: warm honey, whipped mascarpone for topping


  1. Grate apples and potatoes using the large side of a box grater.
  2. Use a cheesecloth (or layered paper towels) to squeeze out excess liquid from your apples and potatoes. When most of the liquid is removed, transfer apples and potatoes to a large mixing bowl.
  3. Add egg, flour, sage, and cinnamon. Combine with clean hands.
  4. In a large frying pan or cast iron skillet, heat about 2 Tbsp olive oil over medium for about 5 minutes. You’ll know the oil is hot if you drop a tiny bit of the mixture in and bubbles form immediately.
  5. Use your hands to form a patty from the apple and potato mixture. Try to divide the mixture into 6-8 even-sized patties.
  6. Fry patties in a single layer until golden brown on the first side, about 5 minutes. Flip over and cook for an additional 5 minutes.
  7. Transfer potato pancakes onto a paper towel to absorb excess oil. Salt to taste while still hot.
  8. Repeat steps 6 & 7, adding oil as needed.
  9. Top with warm honey and mascarpone cheese, or serve as-is!