Imagine biting into a crispy, golden pancake filled with stretchy, melted cheese—a combination that brings together the comforting flavors of potatoes, cheese, and seasonings in a single bite. These potato cheese pancakes are the perfect savory snack, appetizer, or side dish, delivering a balance of crispy exterior and gooey, cheesy interior that will leave you craving more.
Whether you’re making them for breakfast, brunch, or a cozy evening treat, these pancakes are easy to prepare and require just a handful of simple ingredients. Let’s dive into the best recipe for potato cheese pancakes and discover the perfect way to make them at home!
Why You’ll Love This Potato Cheese Pancakes Recipe
These savory potato pancakes are packed with flavor and texture. Here’s why you’ll love them:
- Crispy on the Outside, Gooey on the Inside – The contrast of a crunchy crust and melted cheese center is irresistible.
- Easy to Make – Simple ingredients and minimal prep time make this recipe beginner-friendly.
- Customizable – Use different cheeses and seasonings to match your taste.
- Perfect for Any Occasion – Great as a snack, side dish, or even a light meal.
- Crowd-Pleasing – Kids and adults alike will love these cheesy potato pancakes.
Now, let’s get started with the ingredients you need!
Ingredients for Potato Cheese Pancakes
Here’s what you’ll need to make these crispy and cheesy potato pancakes:
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 500 g (1 pound) |
| All-purpose flour | 90 g (¾ cup) + more for coating |
| Sugar (optional) | 4 g (1 tsp) |
| Salt | To taste |
| Black pepper | To taste |
| Mozzarella cheese (or Cheddar, Swiss, etc.) | As needed |
| Oil for cooking (Peanut oil recommended) | As needed |
Step-by-Step Instructions to Make Potato Cheese Pancakes
1. Prepare the Potatoes
- Peel and cube the potatoes into small pieces for quicker cooking.
- Boil the potatoes in salted water until they are soft and fork-tender (about 10–12 minutes).
- Drain and mash the potatoes until smooth. Let them cool slightly.
2. Make the Dough
- In a mixing bowl, combine the mashed potatoes, flour, salt, black pepper, and sugar (if using).
- Mix well until a soft, pliable dough forms. If the dough is too sticky, add a bit more flour.
3. Shape the Pancakes
- Take a small portion of dough (about the size of a golf ball) and flatten it into a disc.
- Place a small amount of shredded mozzarella cheese in the center.
- Carefully fold the edges over the cheese and press to seal, shaping it into a thick pancake.
4. Coat with Flour
- Lightly dust each pancake with all-purpose flour to create a crispier crust.
5. Heat the Oil
- In a skillet, heat peanut oil (or any high-smoke-point oil) over medium heat.
- Make sure the oil is hot before adding the pancakes to prevent them from absorbing too much oil.
6. Cook the Pancakes
- Place the pancakes in the pan and cook for 3–4 minutes per side, or until they turn golden brown and crispy.
- Flip carefully to avoid breaking them.
7. Serve and Enjoy
- Remove the pancakes from the skillet and place them on paper towels to drain excess oil.
- Serve warm with sour cream, ketchup, or garlic dipping sauce!
Best Dips and Sauces for Potato Cheese Pancakes
These pancakes taste amazing on their own, but dipping sauces elevate their flavor. Here are some great options:
- Sour Cream with Herbs – A classic, creamy pairing.
- Garlic Yogurt Sauce – Adds a tangy, garlicky kick.
- Spicy Ketchup – For those who love a little heat.
- Honey Mustard – A sweet and tangy contrast to the crispy potatoes.
- Ranch Dressing – A kid-friendly favorite.
Tips for the Perfect Potato Cheese Pancakes
1. Use Starchy Potatoes
Russet or Yukon Gold potatoes work best because they have higher starch content, making the pancakes crispier.
2. Don’t Overload with Cheese
Too much cheese can cause the pancakes to break apart. Use just enough to get that stretchy, melty effect.
3. Keep the Oil Hot
Cooking in medium-high heat prevents the pancakes from becoming greasy.
4. Make It Extra Crispy
- Double-coat the pancakes with flour for an even crunchier crust.
- Cook in small batches to avoid crowding the pan.
5. Experiment with Different Cheeses
Try using Cheddar, Swiss, Gouda, or even a mix of cheeses for different flavors.
How to Store and Reheat Leftovers
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked pancakes in a single layer, then transfer them to a zip-top bag for up to 2 months.
Reheating
- Oven: Bake at 350°F (175°C) for 10 minutes until crispy.
- Skillet: Heat over medium heat with a little oil for a fresh-cooked texture.
- Air Fryer: Heat at 350°F (175°C) for 5–7 minutes.
Nutritional Information
| Nutrient | Per Serving (1 pancake) |
|---|---|
| Calories | ~180 kcal |
| Protein | 6g |
| Fat | 8g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugar | 1g |
Frequently Asked Questions (FAQ)
1. Can I make potato cheese pancakes without flour?
Yes! You can use cornstarch or potato starch as a gluten-free alternative.
2. What’s the best cheese for a gooey center?
Mozzarella gives the best stretch, but Cheddar, Swiss, or Gouda add great flavor.
3. Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
4. How do I prevent the pancakes from falling apart?
Make sure the dough is firm and not too wet. If it’s too soft, add a little more flour.
5. Can I add other ingredients to the dough?
Absolutely! Try adding chopped green onions, bacon bits, or grated Parmesan for extra flavor.
6. Can I make these ahead of time?
Yes! Assemble the pancakes and store them in the fridge for up to 24 hours before cooking.
Final Thoughts: Try These Cheesy Potato Pancakes Today!
These potato cheese pancakes are a must-try for anyone who loves crispy, cheesy, and savory comfort food. With a golden crust and gooey cheese filling, they make the perfect snack, appetizer, or side dish for any occasion.
Give this easy recipe a try and enjoy the ultimate potato and cheese combo!
Print
Potato Cheese Pancakes: Crispy, Cheesy, and Irresistible
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
Description
These Potato Cheese Pancakes are crispy on the outside, soft and cheesy on the inside. Made with mashed potatoes, stretchy mozzarella, and simple seasonings, they are perfect as a snack, appetizer, or side dish. Whether you’re making them for breakfast, brunch, or a quick savory treat, this easy recipe will satisfy your cheesy potato cravings!
Ingredients
- 500 g (1 pound) potatoes, peeled and cubed
- 90 g (¾ cup) all-purpose flour + extra for coating
- 4 g (1 tsp) sugar (optional)
- Salt, to taste
- Black pepper, to taste
- Mozzarella cheese (or Cheddar, Swiss, etc.), shredded
- Oil for cooking (Peanut oil recommended)
Instructions
- Prepare the Potatoes:
- Peel and cube the potatoes into small pieces.
- Boil in salted water for 10–12 minutes until fork-tender.
- Drain and mash until smooth. Let them cool slightly.
- Make the Dough:
- In a large bowl, combine mashed potatoes, flour, salt, black pepper, and sugar (if using).
- Mix until a soft, non-sticky dough forms. If needed, add a little more flour.
- Shape the Pancakes:
- Take a small portion of dough (about the size of a golf ball).
- Flatten it into a disc and place a spoonful of shredded mozzarella cheese in the center.
- Seal the edges and press gently to form a thick pancake.
- Coat and Heat the Oil:
- Lightly dust each pancake with all-purpose flour for extra crispiness.
- Heat peanut oil in a skillet over medium heat until hot.
- Cook the Pancakes:
- Fry for 3–4 minutes per side until golden brown and crispy.
- Flip carefully to prevent breaking.
- Serve and Enjoy:
- Remove from the pan and place on paper towels to drain excess oil.
- Serve warm with sour cream, garlic sauce, or ketchup.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best texture.
- For extra crispiness, double-coat the pancakes with flour before frying.
- Make them ahead: Store uncooked pancakes in the fridge for up to 24 hours before frying.
- Leftovers? Reheat in an oven at 350°F (175°C) for 5–7 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: European-inspired