Blended Potato Pancakes
Blended potato pancakes offer a quick and easy way to enjoy crispy, savory treats with minimal effort. The blend of potatoes, onion, and eggs creates a flavorful batter, perfect for breakfast or a snack. Suitable for those seeking comforting, homemade comfort food with a crispy exterior and tender interior.
Ingredients
Instructions
- Wash, peel, and cut up the potatoes.
- Pat dry with paper towel. Put all ingredients into a blender container.
- Cover the blender.
- Press the 'chop' button for 10 seconds to blend.
- Use a spatula to push potatoes down if necessary.
- Stop the motor when using the spatula.
- Spoon batter onto a hot, greased griddle, using about 1/4 cup for each pancake.
- Brown on one side, then turn once to brown the other side.
Tips & Substitutions
For extra flavor, consider adding herbs like chives or parsley to the batter. If you don’t have flour, you can use breadcrumbs or a gluten-free alternative. Make sure to blend the ingredients just until combined to keep some texture in the pancakes. If using a high-powered blender, be cautious not to over-process them into a puree.
Serving Suggestions
Serve the pancakes hot with a dollop of sour cream or applesauce on top for a delicious contrast. They also pair beautifully with a side of scrambled eggs or a fresh salad for a complete meal. For a unique twist, try serving alongside Sharp Cheese Sauce for an indulgent treat.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a hot skillet for a few minutes on each side until heated through and crispy. Alternatively, you can bake them at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blended Potato Pancakes contains roughly 1014 calories, with 15g protein, 145g carbohydrates, and 42g fat. It is an excellent source of potassium (69% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (41% of the Daily Value). Note that it is relatively high in sodium, at 747mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. However, it's best to use it fresh as the potatoes may oxidize and change color. Stir the batter well before cooking to ensure all ingredients are mixed properly.
Can I freeze leftover pancakes?
Absolutely! Allow the pancakes to cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 2 months. Reheat directly from the freezer in a skillet or oven until warmed through.
What type of potatoes should I use?
Russet potatoes are ideal for this recipe due to their high starch content, which creates a fluffy texture. However, Yukon Gold potatoes can also work well for a creamier consistency. Avoid waxy potatoes like red or new potatoes as they won't yield the desired texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).