Potato Cheese Pancakes

There’s nothing quite as satisfying as biting into a crispy, golden-brown potato cheese pancake with a gooey, melty center. This dish is a comfort food classic that blends the fluffy texture of mashed or grated potatoes with the richness of cheese, all crisped to perfection in a hot pan.

These pancakes, also known as potato fritters or latkes with cheese, are easy to make, super customizable, and incredibly delicious. Whether you enjoy them as a breakfast treat, a side dish for dinner, or a quick snack, they’re always a hit. Serve them with sour cream, yogurt, or a spicy dipping sauce to elevate the experience!

Why You’ll Love These Potato Cheese Pancakes

• Crispy on the outside, cheesy on the inside – The perfect texture balance!
• Simple ingredients – Uses pantry staples like potatoes, cheese, eggs, and flour.
• Customizable – Add spices, herbs, or even different cheese types to change up the flavor.
• Perfect anytime – Serve them for breakfast, brunch, or as a side dish.
• Kid-friendly and great for parties – A snack that everyone will love.

Preparation Time & Yield

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4 (Makes about 12 pancakes)

Nutritional Information (Per Pancake)

• Calories: 180
• Carbohydrates: 22g
• Protein: 7g
• Fat: 8g
• Fiber: 2g
• Sugar: 1g

Ingredients for Potato Cheese Pancakes

• 3 large russet potatoes, peeled and grated
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 small onion, grated (optional, for extra flavor)
• 2 eggs
• 3 tablespoons all-purpose flour (or breadcrumbs for extra crispiness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 cup vegetable oil (for frying)

Step-by-Step Instructions for Potato Cheese Pancakes

Step 1: Prepare the Potatoes

• Peel the potatoes and grate them using a box grater or food processor.
• Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This helps the pancakes become crispy instead of soggy.

Step 2: Mix the Ingredients

• In a large bowl, combine the grated potatoes, shredded cheese, grated onion, eggs, flour, salt, pepper, garlic powder, and paprika.
• Stir until everything is well combined. If the mixture feels too wet, add another tablespoon of flour.

Step 3: Heat the Oil

• In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot but not smoking.

Step 4: Form and Cook the Pancakes

• Scoop about 2 tablespoons of the potato mixture and flatten it into a round pancake shape.
• Carefully place it in the hot oil. Repeat with more pancakes, but don’t overcrowd the pan.
• Cook for 3-4 minutes per side, until golden brown and crispy.

Step 5: Drain and Serve

• Transfer the pancakes to a plate lined with paper towels to absorb excess oil.
• Serve warm with sour cream, Greek yogurt, or a dipping sauce of your choice.

Ingredient Background

Potatoes: The Foundation of Crispy Pancakes

Potatoes are the star of this dish, providing a starchy base that becomes perfectly crispy when fried. Russet potatoes are the best choice because they have a high starch content, which helps bind the pancakes together and gives them a golden-brown crust. If you prefer a creamier texture, Yukon Gold potatoes are a great alternative, offering a slightly buttery flavor.

Cheese: The Gooey, Melty Goodness

Cheese takes these pancakes to another level by adding richness and a delicious melt-in-your-mouth texture. Cheddar cheese is a classic option because of its sharp, tangy taste, while mozzarella creates a stretchy, gooey texture. If you want a more intense flavor, try Parmesan or Gruyère. You can even mix different cheeses for a more complex taste!

Flour vs. Breadcrumbs: Which One to Use?

Flour helps bind the ingredients together and prevents the pancakes from falling apart. However, if you want extra crispiness, using breadcrumbs instead of flour creates an even crunchier exterior. Panko breadcrumbs are especially great for achieving a light, airy crunch.

Technique Tips for Potato Cheese Pancakes

1. Removing Excess Moisture for Crispy Pancakes

One of the biggest mistakes people make when making potato pancakes is not draining the potatoes well enough. If the grated potatoes hold too much water, the pancakes will turn out soft instead of crispy. The best way to remove moisture is to wrap the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible before mixing with the other ingredients.

2. Using the Right Pan and Oil

For the crispiest pancakes, use a cast-iron skillet or a non-stick pan. These help distribute heat evenly, ensuring that each pancake fries to golden perfection. The best oils for frying are vegetable oil, canola oil, or avocado oil, as they have high smoke points and don’t overpower the flavor of the pancakes.

3. Flipping Without Breaking the Pancakes

Because these pancakes are soft inside, they can fall apart if flipped too soon. The trick is to wait until the edges look golden brown and crispy before flipping. Use a wide spatula and be gentle to keep them intact.

Alternative Presentation Ideas

1. Mini Potato Pancake Bites for Appetizers

Instead of making full-sized pancakes, shape them into small, bite-sized rounds and serve them with dipping sauces like garlic aioli, spicy mayo, or marinara sauce. These make a perfect party appetizer or finger food for gatherings.

2. Stuffed Potato Cheese Pancakes

For an extra surprise inside, add a small cube of cheese, cooked bacon, or caramelized onions in the center of each pancake before frying. This creates a deliciously gooey center when you bite into them!

3. Breakfast-Style with Fried Eggs

Turn these pancakes into a hearty breakfast by serving them with a fried or poached egg on top, along with avocado slices and fresh herbs. The runny yolk adds an extra layer of flavor to the crispy pancakes.

Freezing and Storing Potato Cheese Pancakes

1. Storing Leftovers in the Fridge

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To prevent them from getting soggy, place a paper towel between layers to absorb moisture.

2. Reheating for Crispy Results

To bring back the crispiness, avoid microwaving. Instead, reheat in a preheated oven at 375°F (190°C) for 10 minutes or use an air fryer at 350°F (175°C) for 5 minutes. This keeps the pancakes crispy without drying them out.

3. Freezing for Later

These pancakes freeze beautifully! Once cooled, place them in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer them to a zip-top freezer bag and store them for up to 3 months. Reheat from frozen in the oven or air fryer for best results.

Healthier Twist Ideas

1. Bake Instead of Frying

To cut down on oil, bake the pancakes on a parchment-lined baking sheet at 400°F (200°C) for 25 minutes, flipping halfway through. They will still turn golden and crispy without the extra grease.

2. Use Sweet Potatoes for Extra Nutrition

For a more nutrient-dense version, swap russet potatoes with sweet potatoes. They add natural sweetness, extra fiber, and a dose of vitamin A, making them a healthier alternative.

3. Go Gluten-Free with Almond Flour

If you’re avoiding gluten, replace regular flour with almond flour or chickpea flour. This keeps the pancakes gluten-free while still maintaining structure and crispiness.

Serving Suggestions for Events

1. Brunch with Family and Friends

Potato cheese pancakes are an excellent addition to a brunch spread. Serve them with scrambled eggs, smoked salmon, and a side of fruit for a well-balanced meal that’s sure to impress.

2. Holiday Side Dish

These crispy pancakes work wonderfully as a side dish for Thanksgiving, Christmas, or Hanukkah. Pair them with roasted meats, cranberry sauce, or apple compote for a festive touch.

3. Kids’ Lunchbox Favorite

Make a batch of mini pancakes and pack them in lunchboxes with a small container of ranch or ketchup for dipping. They’re an easy-to-eat, fun alternative to sandwiches!

Frequently Asked Questions (FAQs)

1. Can I make potato pancakes without eggs?

Yes! You can use a flaxseed egg (1 tbsp flaxseed + 3 tbsp water) or mashed potatoes as a binder instead of eggs.

2. How do I keep my pancakes from falling apart?

Make sure to drain the potatoes well, use enough flour or breadcrumbs, and don’t flip too early. Let them brown properly before turning.

3. Can I use leftover mashed potatoes?

Absolutely! Just reduce the amount of flour since mashed potatoes are already soft and starchy.

4. What’s the best cheese for potato pancakes?

Cheddar, mozzarella, or Parmesan work great. Feel free to mix cheeses for added flavor depth.

5. Can I make these pancakes vegan?

Yes! Use vegan cheese, flax eggs, and almond flour for a dairy-free and egg-free version.

6. How do I get my pancakes extra crispy?

Use cornstarch instead of flour, fry in hot oil (350°F), and don’t overcrowd the pan. A cast-iron skillet helps with even browning.

7. Can I make them in advance?

Yes! You can prepare the batter ahead of time and refrigerate it for up to 24 hours before frying.

Conclusion

Potato cheese pancakes are a deliciously crispy, cheesy treat that works for any meal of the day. Whether you serve them for breakfast, brunch, or as a snack, they’re guaranteed to be a hit. With their crispy edges, soft centers, and gooey cheese filling, they bring comfort food vibes with every bite.

So why wait? Grab your potatoes, shred some cheese, and start cooking up a batch of golden, crunchy, irresistible potato cheese pancakes!

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