Breakfast Potato Pancakes
Golden, crispy potato pancakes with a tender interior, perfect for a hearty breakfast or brunch, offering warm flavors and satisfying texture for all potato lovers.
Ingredients
Instructions
- Pat the peeled and chopped potatoes dry between paper towels.
- Put eggs in a blender and blend for a few seconds.
- Add melted butter, flour, salt, and milk to the blender.
- Add the potatoes and puree until smooth.
- Pour the batter onto a greased hot skillet or griddle.
- Cook for about 2 minutes on each side until golden brown.
Tips & Substitutions
For crispier pancakes, make sure to dry the potatoes thoroughly after chopping. You can substitute the flour with a gluten-free blend if needed. If you prefer a richer flavor, consider adding a pinch of garlic powder or chopped green onions to the batter. Using eggs from pasture-raised chickens can enhance the taste, similar to using them in scrumptious dishes like Liz'S Hash Browns.
Serving Suggestions
Serve these breakfast potato pancakes warm with a dollop of sour cream or applesauce on top. They pair beautifully with fresh fruit or a side of crispy bacon. For a lighter option, consider a side salad. You can also serve them alongside a smoothie like the Carob-Banana-Peanut Butter Shake for a balanced meal.
Storage & Reheating
Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 2-3 minutes on each side until heated through and crispy again. You can also pop them in the toaster oven for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Potato Pancakes contains roughly 1014 calories, with 16g protein, 161g carbohydrates, and 34g fat. It is an excellent source of potassium (53% of the Daily Value), vitamin C (42% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2038mg per serving (89% 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 use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile! Just make sure to adjust the cooking time slightly, as they may cook faster. The sweetness of the sweet potatoes can be a delightful addition to the pancakes.
Can I make the batter ahead of time?
While it's best to cook the pancakes fresh for optimal texture, you can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good stir before pouring onto the skillet, as the ingredients may settle.
How can I make these pancakes dairy-free?
To make the pancakes dairy-free, simply substitute the milk with a non-dairy alternative, like almond milk or oat milk. You can also replace the melted butter with a plant-based butter or coconut oil for a completely dairy-free option.
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).