Craving those crispy, golden potato pancakes from your favorite diner? This copycat recipe recreates the beloved Perkins-style potato pancakes at home, using simple ingredients like russet potatoes, onion, and a light batter to achieve that perfect balance of crispy edges and tender centers. Whether you’re serving them for breakfast or as a savory side, these pancakes are easy to make and deliver that classic, comforting flavor every time.
Ingredients
- 4 medium russet potatoes (about 2 lb / 900 g), peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (1 g) baking powder (optional, for extra fluffiness)
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the peeled potatoes and onion using the large holes of a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, pepper, and baking powder (if using). Stir until well combined; the mixture will look slightly pasty but should hold together when pressed.
- Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add about 1/4 inch (6 mm) of vegetable oil to the pan. When the oil shimmers (about 350°F / 175°C if you have a thermometer), carefully drop spoonfuls of the potato mixture (about 1/4 cup / 60 ml each) into the hot oil, flattening them slightly with a spatula to form 3-4 inch (8-10 cm) pancakes. Do not overcrowd the pan; cook in batches.
- Cook for 3-4 minutes per side, until the bottoms are deep golden brown and crispy. Flip carefully using a spatula and cook the other side until equally browned and the pancakes are cooked through (the internal temperature should reach 160°F / 71°C, the USDA FSIS safe minimum for egg dishes).
- Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crispy, or place them on paper towels to drain. Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve immediately while hot and crispy.
Tips
- Squeeze well: The more liquid you remove from the grated potatoes, the crispier the pancakes will be. Don’t skip this step—excess moisture makes them soggy.
- Use russets: Russet potatoes are high in starch and low in moisture, which yields a fluffier interior and crispier crust. Waxy potatoes like red or new potatoes won’t crisp up as well.
- Don’t overmix: Stir the batter just until combined. Overmixing can make the pancakes dense and gluey.
- Keep warm in the oven: If making a large batch, keep the cooked pancakes on a baking sheet in a 200°F (95°C) oven while you fry the rest, so they stay hot and crispy for serving.
Serving Suggestions
These potato pancakes are traditionally served with sour cream and applesauce on the side, but they also pair beautifully with a dollop of Greek yogurt, a sprinkle of fresh chives, or a drizzle of maple syrup for a sweet-savory twist. For a hearty breakfast, serve alongside scrambled eggs and bacon; for dinner, they make a great side to roast chicken or a simple green salad.
Variations
- Cheesy: Stir in 1/2 cup (50 g) of shredded cheddar or Parmesan cheese into the batter for extra richness.
- Herbed: Add 2 tablespoons of chopped fresh dill, parsley, or chives to the batter for a fresh, aromatic flavor.
- Spicy: Add a pinch of cayenne pepper or a minced jalapeño to the batter for a kick.
- Gluten-free: Substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend. The texture will be slightly different but still delicious.
Storage and Reheating
Refrigerate any leftover potato pancakes in an airtight container for up to 3-4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, flipping halfway, until heated through and crispy. You can also reheat them in a skillet with a little oil over medium heat for 2-3 minutes per side. Avoid microwaving, as it will make them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 15-20 minutes.
Frequently Asked Questions
Can I use pre-shredded potatoes from the store? Yes, but they are often drier and may not hold together as well. If using pre-shredded, squeeze them thoroughly and consider adding an extra egg to help bind the mixture.
Why are my potato pancakes falling apart? This usually happens when there’s too much moisture or not enough binder. Make sure to squeeze the potatoes very well, and if the mixture seems too wet, add an extra tablespoon of flour.
Can I make the batter ahead of time? The batter is best used immediately, as the potatoes will oxidize and turn brown, and the mixture will release more liquid. If you must prep ahead, grate and squeeze the potatoes, then store them in a bowl covered with cold water in the fridge for up to 24 hours. Drain and pat dry before mixing with the other ingredients.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils won’t burn at the high temperatures needed for crispy pancakes.
Can I bake these instead of frying? Yes, you can bake them on a parchment-lined baking sheet at 425°F (220°C) for 15-20 minutes, flipping once, until golden. They won’t be as crispy as fried, but they’ll still be tasty and healthier.
Are these the same as latkes? They are very similar! Latkes are a Jewish version of potato pancakes, typically made with just potatoes, onion, eggs, and matzo meal or flour. Perkins-style pancakes often have a slightly fluffier texture due to the baking powder, but the concept is the same.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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