Potato And Onion Pancakes
Crispy potato and onion pancakes with savory flavors, perfect for brunch or a hearty snack. They are golden, tender inside, and pair well with sour cream or applesauce.
Ingredients
Instructions
- Mix shredded potatoes, egg, onion soup mix, and flour in a large bowl until well combined.
- In a 10-inch skillet, melt butter over medium heat until foamy but not brown.
- Drop 1/2 cupfuls of the potato mixture into the hot butter, several inches apart.
- Cook each side for about 3 minutes until golden brown.
- Drain the pancakes on paper towels.
- Keep warm until serving.
- Serve with sour cream and applesauce.
Tips & Substitutions
For extra flavor, consider adding some grated cheese or finely chopped herbs to the potato mixture. You can substitute the onion soup mix with a homemade blend of dried onion, garlic powder, and salt if you prefer. Ensure the potatoes are thoroughly drained to avoid sogginess. If you want a lighter version, use a non-stick spray instead of butter.
Serving Suggestions
These pancakes are delicious served with a dollop of sour cream and a side of applesauce, adding a nice balance of creaminess and sweetness. For a complete meal, pair them with a fresh green salad or some sautéed vegetables. They also make a great side dish for breakfast alongside eggs or bacon.
Storage & Reheating
Leftover 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 a few minutes on each side until crispy again, or bake them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Onion Pancakes contains roughly 414 calories, with 5g protein, 48g carbohydrates, and 22g fat. It is an excellent source of potassium (22% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 in advance?
While it's best to use the batter fresh, you can prepare it up to a few hours ahead of time. Just cover it and refrigerate it, and stir it well before cooking. However, the longer it sits, the more moisture the potatoes may release, which could affect the texture.
What type of potatoes work best?
Russet potatoes are ideal for this recipe due to their starchy texture, which helps the pancakes hold together. However, you can also use Yukon Gold for a creamier taste. Just make sure to peel and shred them well for the best results.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer bag. They will keep for up to 2 months. To reheat, simply bake from frozen in the oven until heated through.
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).