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Potato Pancakes are fluffy and cheesy pancakes made with mashed potatoes! Pan-fried to crispy golden brown perfection, these fluffy pancakes are the best potatoes you can have for breakfast! The potato pancake mixture can be made with leftover mashed potatoes, so this is a great recipe to always keep on hand.
Potato Pancakes Recipe
What’s not to love about hot, crispy potato pancakes topped with sour cream? These will quickly become a family favorite comfort food. The nice thing about potato pancakes is that they are very easy to make.
- Grated raw potatoes (can be russet potatoes, Yukon gold, or potato starch of choice)
- Leftover mashed potatoes
- All-purpose flour
- Grated white cheddar
- Garlic powder
- Olive oil
Leftover Mashed Potato Pancakes
In a large bowl, mix the grated potatoes, mashed potatoes, flour, cheese, egg, milk, and spices. Take ¼ cup of the potato mixture and make patties, about 2 1/2 inches in diameter and ½ inch thick.
In a large skillet over medium heat add the olive oil (or vegetable oil), once hot, and the patties (about 4 at the time). Fry the batter on each side for about 4 minutes or until browned.
Drain the pancakes in a paper towel before serving. Whether you decide to make them just like this or customize them with a variety of new flavors, this beloved comforting dish can be an incredibly versatile meal that is always sure to satisfy.
Try diced vegetables like red pepper, mushrooms, and onion; healthy filling additions like shredded spinach or chopped kale; or spices like nutmeg, cinnamon, and paprika if you’re feeling adventurous. The possibilities are endless – so don’t be afraid to get creative and add your own unique twist!
What Can I Serve With Potato Pancakes?
Some great options are bacon, eggs, sausage, or ham. You could also top them with jam, sour cream, or savory breakfast gravy.
Make-Ahead Freezer Instructions
Place the patties in a single layer on a baking sheet and freeze for two hours. Then transfer them to a resealable container or freezer bag and store them for up to two months. To reheat, place them on a baking sheet in a 350°F oven for 10-15 minutes.
More Breakfast Recipes by The Blogette to Try Next
- Mixing bowl
- 2 cups grated raw potatoes
- 1½ cup leftover mashed potatoes
- 1¼ cup all-purpose flour
- 1 cup grated white cheddar
- 1 Egg, whisked
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper, to taste
- ¼ cup olive oil
- In a medium bowl, mix the grated potatoes, mashed potatoes, flour, cheddar, egg, milk, and spices.
- Take ¼ cup of the mixture and make patties, about 2 1/2 inches in diameter and ½ inch thick.
- In a large skillet over medium-high heat add the olive oil, once hot, and the patties (about 4 at the time).
- Cook on each side for about 4 minutes or until browned.
- Drain the pancake in a paper tower before serving.
- Serve warm with sour cream and green onion if desired.