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
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.
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
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.
Here you will find recipes for dishes that are both familiar and exotic, all designed to tantalize your taste buds and inspire your inner chef. So whether you’re an experienced cook or just starting out, we hope you will find something to excite your palate.