Potato Pancakes Recipe: Crispy, Cheesy, and Easy to Make

Did you know that over 70% of people surveyed reported potato pancakes as their ultimate comfort food? Potato pancakes hold a special place in our hearts. They’re comfort food, nostalgia, and culinary magic all rolled into one! Whether you’re looking to use up leftover mashed potatoes or whip up something satisfying for breakfast, brunch, or even dinner, this potato pancake recipe is a must-try. This isn’t just any pancake recipe; these are golden, crispy disks of pure delight, infused with the subtle savory notes of potato and an irresistible cheesy pull. They’re surprisingly simple to make, turning humble ingredients into a dish that feels truly special. Get ready to elevate your potato game and impress yourself and your loved ones with these utterly delicious potato pancakes.

Irresistible Ingredients for Your Crispy Potato Pancakes

The beauty of these potato pancakes lies in their simplicity, using readily available ingredients to create something truly spectacular. We’ve added a cheesy twist, but you can always omit or swap it.

• 2 cups Mashed Potatoes: The heart of our pancakes! Ideally, use plain mashed potatoes without excessive butter or cream, as this can make the batter too wet. They should be cool to the touch.
  Substitution: Leftover roasted potatoes, finely mashed, can also work, though the texture might be slightly different.
• 1/2 cup All-Purpose Flour: This acts as the binder, helping hold everything together.
  Substitution: For a gluten-free option, use a 1:1 gluten-free baking flour blend.
• 2 large Eggs: Essential for binding and richness. Ensure they are at room temperature for better incorporation.
• 1/2 cup Shredded Cheese: We love sharp cheddar for its nutty flavor and excellent melting quality, but Gruyère, Monterey Jack, or even a Parmesan will be delicious.
  Substitution: Omit for dairy-free, or use your favorite dairy-free shredded cheese.
• 1/4 cup Finely Chopped Onion or Scallions: Adds a subtle pungent sweetness and depth of flavor.
  Substitution: Shallots or chives can be used for a milder flavor. Omit if you’re not an onion fan!
• 1 teaspoon Baking Powder: For a touch of lightness and puffiness.
• 1/2 teaspoon Salt: Enhances all the flavors. Adjust to your mashed potatoes’ saltiness.
• 1/4 teaspoon Black Pepper: Freshly ground for the best aroma and taste.
• 2-3 tablespoons Oil or Butter for Frying: A neutral oil like vegetable, canola, or even melted butter works beautifully.

Timing is Everything for Perfect Pancakes

Compared to average potato pancake recipes that often involve grating raw potatoes and pressing out moisture, this recipe using mashed potatoes significantly cuts down on prep time, making it ideal for a quick weeknight meal or a spontaneous brunch.

Step-by-Step Instructions

Step 1: Prep the Potatoes

If you’re starting with leftover mashed potatoes, ensure they are cooled and at a scoopable consistency. If they seem too firm, you can gently warm them for a few seconds in the microwave or on the stovetop to make them easier to mix. If your mashed potatoes are very wet or loose, you might need to add an extra tablespoon or two of flour. The batter should be thick enough to hold its shape but not so dense it’s unmixable.

Step 2: Mix the Batter

In a large bowl, combine the mashed potatoes, flour, eggs, shredded cheese, chopped onion (if using), baking powder, salt, and pepper. Gently mix everything together with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough pancakes. You want a cohesive mixture that holds together when scooped.

Step 3: Cook the Pancakes

Heat 1-2 tablespoons of oil or butter in a large non-stick skillet or cast-iron pan over medium heat. Once the oil is shimmering (or butter is melted and slightly foamy), carefully spoon about 1/4 cup of the potato mixture into the hot pan for each pancake. Gently flatten each pancake with the back of your spoon or spatula to about 1/2 inch thickness for even cooking. Don’t overcrowd the pan; cook in batches of 2-3 at a time.

Cook for about 4-5 minutes per side, until golden brown and crispy. You’ll see the edges start to firm up and the underside turn a beautiful golden hue before it’s time to flip. Use a thin spatula to carefully flip the pancakes. If the pan seems to be getting too hot or the pancakes are browning too quickly, reduce the heat slightly.

Step 4: Serve and Enjoy!

Once cooked, transfer the potato pancakes to a plate lined with paper towels to drain any excess grease. Serve immediately while they are warm and wonderfully crispy.

Nutritional Snapshot

While exact nutritional values can vary based on ingredients and portion sizes, a typical serving of these cheesy potato pancakes (approximately 2 pancakes) can be estimated as follows:

• Calories: 250-300 kcal
• Protein: 8-10g
• Fat: 15-20g (will vary based on cheese and frying oil)
• Carbohydrates: 20-25g
• Fiber: 2-3g

*Note: These are approximate values. For precise calculations, it’s recommended to use a nutrition calculator with your specific ingredients.*

Smarter Swaps for Lighter Indulgence

You can enjoy these delicious pancakes with a few mindful adjustments:

• Baking Instead of Frying: Spread the pancakes on a baking sheet lined with parchment paper, lightly greased with cooking spray. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp. This significantly reduces fat content.
• Reduced Cheese: Use a sharper cheese in a smaller quantity for maximum flavor impact with fewer calories. A sprinkle of nutritional yeast can also add a cheesy, umami flavor if you’re reducing dairy.
• Whole Wheat Flour: Swap half or all of the all-purpose flour for whole wheat flour for added fiber and a nuttier flavor.
• Leaner Mashed Potatoes: If making mashed potatoes from scratch for this recipe, opt for water or broth instead of milk and cream, and use a minimal amount of butter.

Wonderful Ways to Serve Your Potato Pancakes

These potato pancakes are incredibly versatile!

• Classic Breakfast: Top with a fried or poached egg and a dollop of sour cream or Greek yogurt.
• Brunch Delight: Serve alongside crispy bacon, smoked salmon, or a fresh side salad.
• Savory Side: They make an excellent accompaniment to roasted meats or stews.
• Appetizer: Serve a mini version with a complementary topping like chives and a drizzle of crème fraîche.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to tough, rubbery pancakes. Mix only until ingredients are just combined.
• Pan Not Hot Enough: If the pan isn’t hot, your pancakes will absorb too much oil and become greasy rather than crispy.
• Overcrowding the Pan: This lowers the pan’s temperature, steaming the pancakes instead of frying them, and makes them harder to flip.
• Using Wet Mashed Potatoes: Excess moisture from the potatoes will make the batter too runny, leading to flat, unappealing pancakes.

Keeping Them Delicious: Storing Your Potato Pancakes

Potato pancakes are best enjoyed fresh and hot right off the pan. However, if you have leftovers:

• Refrigeration: Allow the pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To regain some crispiness, reheat them in a dry skillet over medium heat, in a toaster oven, or an air fryer until warmed through and restored to a desirable crispness. Microwaving will make them soft.

Frequently Asked Questions