Potato pancakes with a dollop of sour cream and a sprinkle of chives are a pretty convincing reason to get the griddle out.
This recipe from Desirée Ruberti in Blackstone Griddle 101: The Official Cookbook starts with skin-on russet potatoes, onion and shallot. The publisher shared the recipe and its photograph with Totally The Bomb, and the full excerpt is below.
A few details to catch before you start
The potatoes, onion and shallot are grated into cold water, then drained and squeezed dry before the eggs and seasonings go in. Don’t skip straight from the water bowl to the batter.
Check the seasoning list, too: this recipe calls for Blackstone SPG Seasoning, plus dried parsley, garlic powder, onion powder and a dash of hot sauce. The pancakes cook on a medium griddle, with the batter pressed down after each spoonful hits the surface.
The cookbook lists five minutes of prep and 30 minutes of cooking for four servings. Each pancake cooks for three to five minutes per side, until golden brown; keep the full cooking time in your plan rather than treating one pancake’s timing as the whole batch.
Potato Pancakes
Recipe by Desirée Ruberti
These Potato Pancakes are crispy outside, tender inside, and perfect served with sour cream and chives. They make for a comforting and versatile appetizer.
Serves: 4
Recipe prep time: 5 minutes
Recipe cook time: 30 minutes
Times as listed in the cookbook.
Ingredients
- 2 ½ pounds russet potatoes (with skin)
- ½ medium yellow onion, peeled
- 1 medium shallot, peeled
- 3 large eggs, beaten
- ¼ cup all-purpose flour
- ½ tablespoon Blackstone SPG Seasoning
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Dash hot sauce
- Vegetable oil for griddle
- Fresh chives, chopped
- Sour cream
Instructions
- Preheat griddle to medium.
- Grate potatoes, onion, and shallot into a large bowl of cold water, then drain and squeeze dry.
- Add mixture to a medium bowl, then add eggs, flour, SPG Seasoning, parsley, garlic powder, onion powder, and hot sauce.
- Drizzle oil on griddle and then add spoonfuls of batter, pressing mixture down with a spatula or back of a spoon. Cook 3–5 minutes per side, until golden brown.
- Garnish with chives and a dollop of sour cream.
Excerpted from “Blackstone Griddle 101: The Official Cookbook” by Nathan Lippy, CJ Frazier, Todd Toven, Matthew Hussey, Desirée Ruberti. Photographs by Harper Point Photography. Copyright © 2026 by North Atlantic Imports, LLC. Used by permission of the publisher. All rights reserved.
Another recipe from the cookbook
The publisher also shared the Breakfast Crunchy Wrap Supreme, which folds sausage, eggs, cheese and a hash brown into a toasted tortilla. You can find more about the book in our Blackstone cookbook overview.
