Perkins Potato Pancakes (Copycat Recipe)
These crispy Perkins-style potato pancakes are a homemade copycat of the diner favorite. Made with shredded potatoes, onions and a few pantry staples, they are golden on the outside and soft on the inside perfect for breakfast or brunch!
Ingredients
- 2 ½ Cup frozen hash browns (thawed) or 3–4 russet potatoes,
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 eggs
- 3 tbsp melted butter
- 3 tbsp sugar
- ¼ tsp baking powder
- ½ tsp salt
- 1 tbsp chopped fresh parsley
- 1 tbsp minced onion
- Butter or oil, for frying
Instructions
- Make the batter: In a large bowl, whisk together flour, milk, eggs, melted butter, sugar, baking powder, salt, parsley, and onion until smooth.
- Add potatoes: Stir in the thawed hash browns or shredded potatoes until evenly combined.
- Heat the skillet: Preheat a skillet over medium heat. Add a bit of butter and oil for extra crispiness.
- Cook the pancakes: Scoop ¼ cup of the batter into the pan. Gently flatten. Cook for 3–4 minutes per side until golden brown.
- Keep warm: Place cooked pancakes on a wire rack over a baking sheet in a warm (200°F) oven to stay crisp.
- Serve: Plate with a dollop of applesauce or sour cream for the classic Perkins diner taste.
Storage Tips
- Let pancakes cool completely.Store in an airtight container in the fridge for 3–4 days.Reheat in a skillet or oven to keep them crispy.
Notes
If you're using freshly shredded potatoes instead of thawed hash browns, squeeze out the excess moisture with a clean towel before mixing them in. Too much water can make the pancakes soggy. Also, feel free to adjust the flour slightly if the batter seems too runny — every potato behaves a little differently! Want extra crisp edges? A mix of butter and oil in the pan gives that perfect golden crunch just like Perkins!