Sour Cream Potato Pancakes
Creamy and crispy potato pancakes with a hint of sour cream, perfect for brunch or dinner, offering comforting flavors and satisfying texture for family gatherings.
Ingredients
Instructions
- Peel potatoes, grate and drain.
- Beat eggs well and mix with the grated potatoes, baking powder, salt, flour or bread crumbs, and pepper.
- Heat a skillet and spoon the mixture onto it, browning on both sides.
- Serve hot.
Tips & Substitutions
For extra flavor, consider adding finely chopped onions or garlic to the potato mixture. If you need a gluten-free option, substitute the flour with a gluten-free flour blend. Make sure to drain the grated potatoes thoroughly to avoid excess moisture, which can prevent the pancakes from crisping up properly. You can also use leftover mashed potatoes from meals like Peas, Carrots, Asparagus Casserole to create these pancakes.
Serving Suggestions
These potato pancakes are delicious served hot with a dollop of sour cream or applesauce on top. For a complete meal, pair them with a fresh salad or your favorite protein. They also make a great side dish for brunch alongside eggs or can be enjoyed as a snack. Explore more ideas with American recipes to complement your meal.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a skillet over medium heat for about 3-4 minutes on each side or in a preheated oven at 375°F (190°C) for 10-15 minutes until heated through and crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Potato Pancakes contains roughly 511 calories, with 8g protein, 73g carbohydrates, and 21g fat. It is an excellent source of potassium (37% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 975mg per serving (42% 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, you can substitute regular potatoes with sweet potatoes for a different flavor profile. Keep in mind that sweet potatoes may require slightly different cooking times and may produce a sweeter pancake. Adjust the seasoning accordingly to balance the sweetness.
How can I make these pancakes vegan?
To make vegan sour cream potato pancakes, replace the eggs with a flaxseed meal or chia seed mixture (1 tablespoon ground seeds mixed with 2.5 tablespoons water). You can also use a non-dairy milk and a vegan flour substitute, ensuring the mixture holds together well before cooking.
Can I freeze these potato pancakes?
Absolutely! Once cooled, place the pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. They can be stored for up to 2 months. When ready to eat, reheat them from frozen in the oven or skillet until warmed through and crispy.
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).