Bisquick Potato Pancakes
Crispy, golden, and irresistibly savory, these Bisquick Potato Pancakes are a quick and easy twist on a classic comfort food. Made with freshly grated potatoes and the convenience of Bisquick mix, these pancakes are perfectly seasoned with just the right amount of salt and pepper. The recipe comes together in minutes, making it an ideal option for busy weeknight dinners, hearty breakfasts, or fun weekend brunches. With their crispy edges and soft, tender centers, these potato pancakes are best served with a dollop of creamy sour cream and a sprinkle of fresh green onions for extra flavor. Whether you're looking for a new family favorite or a creative way to use up pantry staples, these pancakes are sure to impress. Ready in just 35 minutes and yielding enough to serve four, this recipe is perfect for sharing!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 2 large Potatoes
- 1 cup Bisquick mix
- 1 large Egg
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Green onions (optional, for garnish)
- 0 to taste Sour cream (optional, for serving)
Directions
Step 1
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible. This is crucial for getting crispy pancakes.
Step 2
In a large mixing bowl, combine the grated potatoes, Bisquick mix, egg, milk, salt, and pepper. Mix until the ingredients are evenly combined and form a thick batter.
Step 3
Heat the vegetable oil in a large non-stick skillet over medium heat. You’ll need enough oil to coat the pan lightly.
Step 4
Spoon 2–3 tablespoons of the potato mixture into the hot skillet for each pancake. Flatten them slightly with the back of a spoon or spatula to ensure even cooking.
Step 5
Cook for 3–4 minutes on each side, or until the pancakes are golden brown and crispy. Adjust the heat as needed to avoid burning.
Step 6
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat the cooking process with the remaining batter, adding more oil to the skillet if necessary.
Step 7
Garnish the pancakes with chopped green onions, if desired, and serve warm with a dollop of sour cream on the side.
Nutrition Facts
| Serving size | 944.1 grams (944.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1376 |
| Total Fat 47.00g | 60% |
| Saturated Fat 9.90g | 50% |
| Polyunsaturated Fat 18.80g | |
| Cholesterol 231mg | 77% |
| Sodium 4116mg | 179% |
| Total Carbohydrate 223.00g | 81% |
| Dietary Fiber 15.90g | 57% |
| Total Sugars 25.50g | |
| Protein 34.30g | 69% |
| Vitamin D 107IU | 537% |
| Calcium 681mg | 52% |
| Iron 13mg | 74% |
| Potassium 3662mg | 78% |
Source of Calories