These Copycat Perkins Potato Pancakes are a tasty, classic breakfast recipe that doesn’t necessarily have to be for breakfast. So, if you’ve never tried potato pancakes from Perkins or any restaurant, now’s the time!
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 eggs
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced onion
- 2 1/2 cups frozen (and thawed) hash browns or
- peeled and shredded fresh russet potatoes (3 to 4)
On the Side
- Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an electric mixer until smooth.
- Add the potatoes to the batter and mix by hand until the potatoes are well combined.
- Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray.
- Ladle 1/4 cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned out stack with a pat of butter on top.
- Serve syrup on the side, if desired. Serve with applesauce to make them even closer to the restaurant version.
Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.
Recipe and Photo: Todd Wilbur