Onion Potato Pancakes
Golden crispy onion potato pancakes with fresh parsley, perfect for breakfast or brunch, offering a savory, flavorful bite with a tender interior and satisfying crunch.
Ingredients
Instructions
- In a blender or food processor, place eggs, onion, flour, salt, pepper, baking powder, and 1/2 cup of potatoes.
- Cover and process on high until smooth.
- Add parsley and remaining potatoes.
- Cover and pulse 2 to 4 times until potatoes are chopped.
- Pour 1 to 2 tablespoons of oil onto a hot griddle or skillet.
- Pour batter by 1/3 cupfuls onto the griddle.
- Flatten slightly to 4 to 5-inch diameter.
- Cook over medium heat until golden on both sides.
- Add oil as needed until all pancakes are cooked.
Tips & Substitutions
For a crispier texture, try grating the potatoes instead of cubing them. You can also substitute the all-purpose flour with whole wheat flour for added nutrition. If you're short on time, pre-packaged shredded potatoes can be a convenient option. Fresh herbs like dill or chives can be swapped in for parsley to give a different flavor profile. These pancakes are similar to traditional latkes, making them a delightful addition to any vegetarian recipes collection.
Serving Suggestions
Serve these delicious pancakes warm with a dollop of sour cream or applesauce on top for a classic touch. They pair beautifully with a fresh salad or steamed vegetables for a light meal. You could also enjoy them with a side of Pineapple Spread For Sandwiches to create a delightful contrast in flavors. A sunny-side-up egg on top can elevate this dish to a hearty breakfast.
Storage & Reheating
Leftover onion potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side until heated through and crispy. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 10 minutes for a quick reheating method.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Potato Pancakes contains roughly 259 calories, with 7g protein, 49g carbohydrates, and 4g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1130mg per serving (49% 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 ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. You can also cook the pancakes in advance and reheat them as needed. This makes them a great option for meal prep or brunch gatherings.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water, let it sit for 5 minutes). These alternatives will help bind the ingredients together and keep the pancakes moist.
How do I know when the pancakes are done cooking?
Look for a golden-brown color on both sides of the pancakes, which usually takes about 3-4 minutes per side over medium heat. You can also gently press the center; it should feel firm and hold its shape. If they're browning too quickly, reduce the heat to ensure they're cooked through without burning.
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).