Perkins Potato Pancakes Recipe

Welcome back, my friend. I’m Shivam, and today I’m excited to share my take on the famous Perkins Potato Pancakes Recipe.

Have you ever tasted something so simple yet so comforting that it sticks in your memory for years? That’s exactly how these crispy, golden potato pancakes feel to me. They bring that classic diner warmth right into my kitchen, and I can’t wait to help you make them at home too.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: Makes 6–8 pancakes
Course: Breakfast / Brunch

History of Perkins Potato Pancakes Recipe

Before we go into the history or ingredients, here’s a quick look at what this recipe really is. These Perkins-style potato pancakes are crispy on the outside, soft on the inside, and full of that diner-style flavor that makes mornings feel warm and cozy.

I always wonder about where a recipe truly started, do you think about that too? Perkins is an American restaurant chain known for its homestyle breakfasts, and Perkins Potato Pancakes Recipe have been on their menu for decades.

They are inspired by old European recipes, especially from German and Jewish cooking, where shredded potatoes were mixed with eggs and fried into a crisp cake.

Over time, Perkins gave it their own diner-style twist, making the pancakes a little softer and more flavorful than traditional latkes. I find that mix pretty addictive, what about you?

Equipment Needed

I like keeping things simple, don’t you? Here’s what you actually need in Perkins Potato Pancakes Recipe:

• A box grater or food processor
• A mixing bowl
• A cheesecloth or clean towel to squeeze moisture
• A nonstick skillet or cast iron pan
• A spatula
• Measuring spoons and cups

Ingredients Table

Here’s the neat ingredient table of Perkins Potato Pancakes Recipe. Have you already checked what you have in your kitchen?

Step-by-Step Methods

I always feel cooking becomes easier when the steps are clear, do you feel the same?

Step 1: Prep the potatoes

Grate the potatoes and immediately place them in cold water so they don’t turn brown. After a minute, drain and squeeze out every drop of water using a towel.

Removing moisture is super important, otherwise the pancakes won’t crisp up. Have you ever tried squeezing potatoes like this before?

Step 2: Mix the base

Add the grated onion, eggs, flour, salt, pepper, baking powder, and sugar to the potatoes. Stir everything until it looks like a sticky batter. It shouldn’t be runny. If it feels too wet, add a spoon of flour. Do you like your batter thicker or lighter?

Step 3: Heat the skillet

Warm your skillet over medium heat and add a nice thin layer of oil. I sometimes mix a bit of butter too because it adds that diner flavor. What do you prefer, butter or oil?

Step 4: Fry the pancakes

Scoop a spoonful of the mixture and gently flatten it onto the pan. Cook until each side becomes golden brown, about 3–4 minutes per side. The smell will tell you when you’re close, trust me. Are you smelling it already in your imagination?

Step 5: Serve fresh

This Perkins Potato Pancakes Recipe taste best hot. Serve them with sour cream or applesauce the way Perkins does. Which one would you choose?

Recipe Card

Perkins Potato Pancakes Recipe

Perkins Potato Pancakes Recipe crispy and tender breakfast classic from Perkins that always reminds me of comfort and warmth.

It is perfect crispy-outside and soft-inside potato pancake that tastes just like the famous Perkins style.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 Pancakes

Course: Breakfast

Cuisine: American

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium Russet potatoes peeled and grated
• 1 small onion grated
• 2 eggs
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder
• 1 tsp sugar optional, Perkins-style
• Oil or butter for frying

Equipment

• A box grater or food processor
• A mixing bowl
• A cheesecloth or clean towel to squeeze moisture
• A nonstick skillet or cast iron pan
• A spatula
• Measuring spoons and cups

Method

 

Step 1: Prep the potatoes

1. Perkins Potato Pancakes Recipe
   
2. Grate the potatoes and immediately place them in cold water so they don’t turn brown. After a minute, drain and squeeze out every drop of water using a towel. Removing moisture is super important, otherwise the pancakes won’t crisp up. Have you ever tried squeezing potatoes like this before?

Step 2: Mix the base

1. Perkins Potato Pancakes Recipe
2. Add the grated onion, eggs, flour, salt, pepper, baking powder, and sugar to the potatoes. Stir everything until it looks like a sticky batter. It shouldn’t be runny. If it feels too wet, add a spoon of flour. Do you like your batter thicker or lighter?
   

Step 3: Heat the skillet

1. Perkins Potato Pancakes Recipe
2. Warm your skillet over medium heat and add a nice thin layer of oil. I sometimes mix a bit of butter too because it adds that diner flavor. What do you prefer, butter or oil?
   

Step 4: Fry the pancakes

1. Perkins Potato Pancakes Recipe
2. Scoop a spoonful of the mixture and gently flatten it onto the pan. Cook until each side becomes golden brown, about 3–4 minutes per side. The smell will tell you when you’re close, trust me. Are you smelling it already in your imagination?
   

Step 5: Serve fresh

1. Perkins Potato Pancakes Recipe
2. Potato pancakes taste best hot. Serve them with sour cream or applesauce the way Perkins does. Which one would you choose?
   

Notes

• Squeezing water from potatoes is the most important step.
• If the pancakes fall apart, add a little extra flour or cook longer on low flame.
• Use Russet potatoes only; waxy potatoes won’t crisp as nicely.
• Let the mixture rest 5 minutes for better binding.
• Serve immediately; they lose crispiness as they cool.

Nutritional Information

I know many readers like to keep track, do you also count calories sometimes?

Recipe Notes Helpful Tips

• Squeezing water from potatoes is the most important step.
• If the pancakes fall apart, add a little extra flour or cook longer on low flame.
• Use Russet potatoes only; waxy potatoes won’t crisp as nicely.
• Let the mixture rest 5 minutes for better binding.
• Serve immediately; they lose crispiness as they cool.

Conclusion

The Perkins Potato Pancakes Recipe is truly one of those comforting dishes that bring a warm, diner-style feeling right into your kitchen. I love how simple ingredients turn into something so crispy, soft, and flavorful.

Whether you enjoy them for breakfast or brunch, they always hit the spot. Did you also feel that nostalgic taste while cooking them? Try serving them fresh and hot, and you’ll see why this classic recipe never fades away.

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Frequently Asked Questions (FAQs)