Perkins potato pancakes are a classic and tasty meal for breakfast. This dish has been a pretty famous breakfast during the operation time of Perkins Family restaurants. However, a lot of people who have tasted it do not limit eating it only for breakfast but having Perkins potato pancakes for all meals in a day. The Perkins restaurant chain was founded back in 1957 by Matt and Ivan Perkins and since that time till now their potato pancakes was always the signature dish on their menu. Unfortunately, on August 5, 2019, after over 60 years in business with the famous Perkins potato pancakes recipe, Perkins Family restaurants filed for bankruptcy and announced the decision to close 29 under-performing restaurants in their chain. So, looking for Perkins potato pancake inside the boundary of the United States was quite difficult at that time.
However, the restaurant chain has received another chance to develop as on September 12, 2019, it was announced that a total of 342 units of Perkins restaurants would be under the new management of ASCENT Hospitality Management of Buford, Georgia. Although the Perkins restaurants chains are still open, under the new management the pancakes you receive on each order will be fewer than before. In my opinion, it’s quite expensive for that amount of pancake. Therefore, I decided to experiment and find out my own recipe that offers the same taste as the Perkins potato pancakes recipe. In this article, Bourbon O will share with you guys the copycat version of the Perkins potato pancakes recipe that we created in our kitchen. Without further ado, let’s dive right in.
Perkins potato pancake recipe – Copycat
Since Perkins is under the new administration of ASCENT Hospitality Management, I feel like potato pancakes are now expensive when we receive fewer pancakes than before. With that amount of pancakes per serving, they can’t fill up my gut. So, I created my own recipe to make potato pancakes that are as close as the taste of Perkins potato pancakes based on my feeling of having those for not only my breakfast but also my lunch and dinner in many years.
Fortunately, among many failed batches, I found this recipe and I’m going to share this joy with you guys in this article.
- 4 eggs
- 3 tbsp butter, melted
- 1 cup all-purpose flour
- 3 tbsp sugar
- 1 cup Whole milk
- ¼ tsp baking powder
- ½ tsp salt
- 1 tbsp Chopped fresh parsley
- ½ tsp ground pepper
- 1 ½ lb peeled and shredded fresh russet potatoes
- 1 tbsp onion (minced)
- 3 oz oil
- Apple sauce and Sour cream (recommended)
- Nonstick pan
- Large Bowl
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Step 1: You need to make the hashbrowns first. (Skip to step 2 if you already know how to make hashbrowns).
- After the potatoes were peeled and washed, you will need to grate them all.
- Remove the liquid from the potatoes. In order to do this, you can try to place all the grated potatoes in a towel and wring the water out.
- Pour oil into a nonstick pan and turn on the heat.
- Fill the pan with grated potatoes and flatten it out. Then season it with salt and pepper. Flip it when ready.
- Place the cooked hashbrown into a plate and repeat those steps until the potatoes are done.
Step 2: Beat the eggs.
Step 3: Mince the onion.
Step 4: Measure 3 tbsp butter and put it in a bowl, then put 1 tbsp minced onion.
Put the mixture into a microwave and melt it to create the onion butter.
Step 5: Mix the beaten eggs, onion butter, oil, and chopped fresh parsley together in a large mixing bowl.
Step 6: Put 1 cup all-purpose flour, 1 cup whole milk, 6 oz oil, and cooked hashbrowns into the mixture and whisk it until it is well-combined.
In the next step, pour oil into a nonstick pan and turn on the stove at medium heat.
After that, make big pancakes by ladling the mixture into the nonstick pan. Then, you can season the pancakes with salt and pepper.
Finally, serve in a fanned-out stack with a pat of butter on top.
Serve syrup on the side, if desired. In my opinion, everything works on this kind of pancake but sour cream and apple sauce are the most recommended item you should try with. This combination can bring you pancakes beyond delicious.
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Perkins potato pancakes Nutrition Facts
Nutrition Facts Per Serving
- Calories 588.7
- Total Fat 26.9 g
- Saturated Fat 8.8 g
- Polyunsaturated Fat 4.7 g
- Monounsaturated Fat 8.5 g
- Cholesterol 238.9 mg
- Sodium 759.9 mg
- Potassium 763.8 mg
- Total Carbohydrate 71.8 g
- Dietary Fiber 4.1 g
- Sugars 14.1 g
- Protein 14.6 g
Variations and Serving Suggestions
Perkins Potato Pancakes are a classic breakfast dish that can be served in many different ways. Here are a few ideas to get you started:
- Traditional Serving: A traditional way to serve potato pancakes is with sour cream or applesauce. These condiments complement the savory flavors of the pancakes and add a creamy or tangy texture to the dish. For an added burst of flavor, you can also sprinkle chopped chives or green onions on top.
- Savory Main Course: Potato pancakes can also be served as a main course. Top them with smoked salmon, a dollop of crème fraîche, and some capers for a delicious and filling dish that’s perfect for lunch or dinner.
- Sweet Variations: For a sweeter take on potato pancakes, you can try adding grated apples or cinnamon to the batter. These ingredients will give the pancakes a warm and comforting flavor that’s perfect for fall.
- Veggie Additions: To add some extra nutrition to your potato pancakes, you can mix in other veggies like grated carrots or zucchini. This will not only make the pancakes more colorful and visually appealing, but it will also add some extra vitamins and fiber to your meal.
- Cheese and Onion: For a savory and hearty twist on traditional potato pancakes, you can mix in some shredded cheddar cheese and chopped onions to the batter. The cheese will melt and create a gooey, delicious center, while the onions will add some extra flavor and texture.
Overall, potato pancakes are a versatile dish that can be served in many different ways. Feel free to experiment with different ingredients and flavors to find your own favorite variation.
Potatoes are a staple in many diets, and Perkins Potato Pancakes are no exception. Here’s a closer look at the nutritional value of this delicious breakfast dish:
- Carbohydrates: Potatoes are high in carbohydrates, which provide energy for the body. One Perkins Potato Pancake contains approximately 20 grams of carbohydrates.
- Calories: Perkins Potato Pancakes are a relatively high-calorie food, with one pancake containing around 160 calories. However, this can vary depending on the size of the pancake and the ingredients used.
- Potassium: Potatoes are an excellent source of potassium, with one Perkins Potato Pancake containing approximately 430 milligrams. Potassium is important for regulating blood pressure and maintaining healthy muscle and nerve function.
- Fiber: Potatoes are a good source of fiber, which is important for maintaining a healthy digestive system. One Perkins Potato Pancake contains around 1 gram of fiber.
- Vitamin C: Potatoes are also a good source of vitamin C, which is an antioxidant that helps protect the body against damage from free radicals. One Perkins Potato Pancake contains around 6% of the daily recommended intake of vitamin C.
While Perkins Potato Pancakes do provide some important nutrients, they should be consumed in moderation due to their high calorie content. To make them a healthier option, consider serving them with a side of fresh fruit or a small serving of protein, such as eggs or turkey sausage. Additionally, using sweet potatoes instead of regular potatoes can also increase the nutrient density of the dish.
What is the difference between potato pancakes and latkes?
Potato pancakes and latkes are both made from grated potatoes, but there are a few key differences between the two dishes:
- Ingredients: Potato pancakes usually include grated potatoes, flour, eggs, milk, salt, and pepper, while latkes typically only include grated potatoes, onions, eggs, and salt. Latkes are also usually made with matzo meal instead of flour to keep them gluten-free.
- Texture: Potato pancakes tend to be fluffier and thicker than latkes, which are thinner and crispier.
- Cooking Method: Potato pancakes are often cooked in a skillet with oil, while latkes are traditionally fried in oil until they are crispy and golden brown.
- Culinary Tradition: Latkes are a traditional Jewish dish that are often served during Hanukkah, while potato pancakes are a more general breakfast dish that can be found in many cultures around the world.
Overall, while there are some differences between potato pancakes and latkes, both dishes are delicious and can be enjoyed in their own right.
Perkins potato pancakes review
I will be a little talking up when saying that those pancakes are the best food I’ve tasted. But it’s really good food for breakfast to charge your battery up for a hard-working morning.
To sum up, every ingredient in our recipe plays an integral role to shape up the taste of the pancakes, but we think the most important one to make it closest to Perkins is the “onion butter”, so carefully follow our instructions to not mess up your meal. We hope that our Perkins potato pancake recipe can help you make your own pancakes at home to save up your money from eating out at Perkins restaurant too often. This tasty, classic meal doesn’t necessarily have to be for breakfast, you can eat it whenever you want.
If you follow our recipe to make your own version of Perkin potato pancakes, kindly share with Bourbon O the results and how does it taste.