Blender Potato Pancakes
Creamy and crispy potato pancakes with a savory onion flavor, perfect for brunch or dinner, appealing to those who enjoy quick, homemade comfort food.
Ingredients
Instructions
- Wash, peel, and cut up potatoes.
- Pat dry with paper towel.
- Put all ingredients into blender container; cover.
- Press the 'chop' button for 10 seconds.
- Use a spatula to push potatoes down, if necessary.
- Stop the motor when using the spatula.
Tips & Substitutions
For extra flavor, consider adding garlic powder or herbs like chives to the batter. If your potatoes are starchy, you might want to reduce the flour slightly to achieve the desired consistency. You can substitute the onion with shallots for a milder taste, or omit it entirely for a simpler flavor. Ensure your blender has enough capacity to handle the mixture; if not, blend in batches.
Serving Suggestions
These potato pancakes are delicious served with a dollop of sour cream or applesauce on the side. They pair wonderfully with a fresh green salad or steamed vegetables for a complete meal. For a hearty breakfast, serve them alongside scrambled eggs or as part of an Easter Brunch Overnight French Toast spread.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. You can also use an air fryer for a quicker reheating process.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Potato Pancakes contains roughly 1027 calories, with 15g protein, 150g carbohydrates, and 41g fat. It is an excellent source of potassium (70% 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 738mg 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 these pancakes ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a good stir before cooking to ensure everything is well mixed. Alternatively, cook the pancakes ahead of time, cool them, and store in the fridge to reheat later.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal due to their starchy content, which helps achieve a crispy texture. Avoid waxy varieties like red potatoes as they may lead to a gummy batter. For a twist, you can even mix in sweet potatoes for added flavor and nutrition.
Can I freeze the potato pancakes?
Absolutely! Freeze the cooked pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag once solid. They can be stored for up to three months. To reheat, simply bake them from frozen, adding a few extra minutes to the cooking time.
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).