Perkins Potato Pancakes Recipe is a warm and tasty breakfast treat. These pancakes are crispy outside and soft inside.
They taste like classic diner food, but you can make them at home. I love how simple the ingredients are. You only need potatoes, onionband a few pantry staples.
If you want how to make Perkins Potato Pancakes, this recipe is easy to follow. The ingredients for Perkins Potato Pancakes are simple and budget-friendly. You will enjoy these pancakes with syrup or sour cream.
My Experience With This Recipe
I first tried these pancakes at Perkins. I loved the crispy edges and soft center. I wanted to recreate them at home.
The first time I made them, I was nervous. But they turned out great. My family loved them too.
Now I make them on weekends. They are perfect for slow mornings. The smell fills the kitchen and feels cozy.
Recipe Card info
- Recipe Name: Perkins Potato Pancakes
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Course: Breakfast
- Cuisine: American
- Calories: 220 kcal per serving
Equipment List
- Large mixing bowl
- Grater or food processor
- Clean kitchen towel
- Frying pan
- Spatula
- Measuring cups and spoons
- Plate lined with paper towels
Ingredients You Need for Perkins Potato Pancakes
- Potatoes, peeled and grated – 3 large
- Onion, grated – 1 small
- Egg – 1 large
- All-purpose flour – 3 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Vegetable oil – 2 tablespoons
- Optional: sour cream or applesauce for serving
Instructions
1. Grate the Potatoes
Peel potatoes and grate them finely. Use a box grater or food processor. This makes the pancakes smooth.
2. Remove Extra Moisture
Put grated potatoes in a towel. Squeeze out as much water as possible. This helps them get crispy.
3. Mix the Ingredients
In a bowl, add potatoes, onion, egg, flour, salt and pepper. Mix well until combined.
4. Heat the Pan
Heat a frying pan over medium heat. Add oil and let it warm.
5. Form the Pancakes
Scoop a spoonful of batter. Flatten it into a small pancake shape in the pan.
6. Cook Until Golden
Cook for 3–4 minutes per side. Flip when edges turn golden brown.
7. Drain Excess Oil
Place cooked pancakes on paper towels. This removes extra oil and keeps them crisp.
8. Serve Warm
Serve immediately with sour cream or applesauce. Enjoy the crispy and soft texture.
Recipe Tips
- Squeeze potatoes very well to avoid soggy pancakes.
- Use medium heat for even cooking.
- Don’t overcrowd the pan while frying.
- Add a pinch of garlic powder for extra flavor.
- Keep pancakes warm in the oven if making many.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbs | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
Serving Suggestions
Perkins Potato Pancakes taste best with sour cream or applesauce. The cool sour cream balances the hot pancake. Applesauce adds a sweet touch.
You can also serve them with maple syrup for a sweet breakfast. They pair well with eggs and bacon too. These pancakes are great for a cozy weekend brunch.
Best Sides To Serve With
- Crispy bacon
- Scrambled eggs
- Fresh fruit
- Sausage links
- Toast with jam
Storage and Reheating Tips
- Store leftovers in an airtight container.
- Keep in the fridge for up to two days.
- Reheat in a skillet for crisp texture.
- Avoid microwaving to keep them crispy.
- Freeze cooked pancakes for longer storage.
Delicious Perkins Potato Pancakes – Copycat
Ingredients
- Potatoes peeled and grated – 3 large
- Onion grated – 1 small
- Egg – 1 large
- All-purpose flour – 3 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Vegetable oil – 2 tablespoons
- Optional: sour cream or applesauce for serving
Instructions
Grate the Potatoes
- Peel potatoes and grate them finely. Use a box grater or food processor. This makes the pancakes smooth.
Remove Extra Moisture
- Put grated potatoes in a towel. Squeeze out as much water as possible. This helps them get crispy.
Mix the Ingredients
- In a bowl, add potatoes, onion, egg, flour, salt and pepper. Mix well until combined.
Heat the Pan
- Heat a frying pan over medium heat. Add oil and let it warm.
Form the Pancakes
- Scoop a spoonful of batter. Flatten it into a small pancake shape in the pan.
Cook Until Golden
- Cook for 3–4 minutes per side. Flip when edges turn golden brown.
Drain Excess Oil
- Place cooked pancakes on paper towels. This removes extra oil and keeps them crisp.
Serve Warm
- Serve immediately with sour cream or applesauce. Enjoy the crispy and soft texture.
Notes
- Squeeze potatoes very well to avoid soggy pancakes.
- Use medium heat for even cooking.
- Don’t overcrowd the pan while frying.
- Add a pinch of garlic powder for extra flavor.
- Keep pancakes warm in the oven if making many.
FAQs about Perkins Potato Pancakes
1. Can I use frozen potatoes?
Yes, you can use frozen grated potatoes. Thaw and squeeze out water first. This helps them crisp well.
2. Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F). Brush with oil and bake until golden and crispy.
3. How do I make them extra crispy?
Use less moisture and cook on medium heat. Also, use a good amount of oil for a crispy edge.
4. Can I add cheese to the batter?
Yes, you can add shredded cheese. It makes the pancakes richer and tastier. Add about ¼ cup.
5. Are these gluten-free?
Not with regular flour. Use gluten-free flour to make them gluten-free.
Conclusion
Perkins Potato Pancakes Recipe is a delicious and simple breakfast. You now know how to make Perkins Potato Pancakes at home. The ingredients for Perkins Potato Pancakes are easy to find.
These pancakes are crispy, warm, and filling. Try them this weekend and enjoy a classic diner-style breakfast at home.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
