There’s something absolutely magical about biting into Cheesy Potato Pancakes—crispy golden edges giving way to fluffy, cheesy interiors that are packed with flavor. Whether you’re enjoying them as a cozy breakfast, a comforting lunch, or a crowd-pleasing party snack, these pancakes never fail to deliver that perfect blend of homey comfort and irresistible indulgence!
Why You’ll Love This Recipe
- Ultra-Crispy Edges: Each Cheesy Potato Pancake sears up with a gorgeous, crunchy crust that shatters with every bite.
- Cheesy, Savory Flavor: A dreamy blend of Cheddar and Parmesan makes these pancakes ooze with melty richness while delivering perfect salty pops in every forkful.
- Simple Ingredients, Big Comfort: You only need a handful of kitchen staples, but the taste will transport you straight to cozy comfort-food bliss!
- Perfect for Sharing: Double or triple the batch—these are a guaranteed crowd-pleaser that disappear quickly from any table.
Ingredients You’ll Need
This Cheesy Potato Pancakes recipe is built on just a few essential staples, each one working a little magic. Every ingredient brings something special—be it the crispiness of the potatoes, the gooey pull of the cheese, or the savory depth of the bacon bits.
- Russet potatoes: The starchy superstar for fluffy insides and crispy, browned exteriors.
- Eggs: They bind everything together, ensuring every pancake holds its shape beautifully during frying.
- Milk: Adds moisture and a little tenderness so the pancakes never feel dry.
- All-purpose flour: Helps create a sturdy pancake that fries up golden and crisp.
- Parmesan cheese: Lends sharp, salty flavor and those addictive golden flecks after frying.
- Shredded Cheddar cheese: Melts to oozy perfection, making every bite extra decadent.
- Real bacon bits (optional): For a hint of smoky savoriness—totally optional, but decadent!
- Onion salt: Gives the pancakes a subtle savory lift without overpowering the cheese and potato.
- Baking powder: Offers just enough lift so your pancakes are never gummy or dense.
- Salt and ground black pepper: Essential for bringing out all those comforting, homey flavors.
- Corn oil: For frying—corn oil’s high smoke point means extra crispy pancakes every time.
- Unsalted butter: A rich, golden finish that adds undeniable flavor to every pancake.
Variations
Once you’ve whipped up a batch of Cheesy Potato Pancakes, you’ll want to personalize them again and again! With a few simple tweaks, this recipe can be adapted to suit any cravings, pantry limitations, or dietary needs you may have.
- Swap the Cheese: Try Gouda, Pepper Jack, or Smoked Mozzarella for a whole new flavor dimension and melt factor.
- Go Herbaceous: Add a handful of fresh chopped parsley, chives, or dill to brighten and freshen each bite.
- Veggie-Packed: Fold in finely grated zucchini or carrot for extra color and hidden nutrition—just squeeze out excess moisture first!
- Make Them Gluten-Free: Use a cup-for-cup gluten-free flour blend instead of all-purpose flour and enjoy pancakes everyone can devour.
How to Make Cheesy Potato Pancakes
Step 1: Prepare the Potatoes
Start by peeling and grating your russet potatoes. A box grater works perfectly here. If you want ultra-crispy pancakes, spread the grated potatoes on a clean kitchen towel and gently squeeze out as much liquid as you can—this prevents soggy pancakes and helps everything stay delightfully crisp!
Step 2: Mix the Batter
In a big mixing bowl, combine the grated potatoes, eggs, and milk and give everything a gentle stir. Next, sprinkle in flour, Parmesan, Cheddar, bacon bits (if using), onion salt, baking powder, salt, and pepper. Use a fork to mix everything together until just combined—the batter will be thick and full of texture.
Step 3: Heat the Skillet
Add the corn oil and unsalted butter to a large skillet and set it over medium heat. Waiting until the butter melts and the oil shimmers makes sure you get that irresistible golden crust on your Cheesy Potato Pancakes.
Step 4: Form and Cook the Pancakes
Scoop up about 2 tablespoons of batter per pancake and gently drop them into the hot skillet, spacing them out so they don’t crowd each other. Use a spatula to lightly flatten each one. Cook for about 4 minutes per side, or until gorgeously golden brown, flipping once.
Step 5: Drain and Serve
Once each pancake is crisp and deep golden on both sides, transfer to a plate lined with paper towels. This little step keeps them crispy as they cool—the final touch before you dig in!
Pro Tips for Making Cheesy Potato Pancakes
- Squeeze Those Potatoes: Removing as much moisture as possible from the grated potatoes ensures supremely crisp pancakes every time.
- Grate Fresh Cheese: Skip the pre-shredded cheese for maximum melt and flavor—the anti-caking agents can prevent that irresistible gooey pull.
- Don’t Overcrowd the Pan: Give each Cheesy Potato Pancake enough space to brown beautifully—cooking in batches is well worth the patience.
- Keep Warm in the Oven: If you’re serving a crowd, hold finished pancakes on a wire rack in a low oven so they stay hot and crisp.
How to Serve Cheesy Potato Pancakes
Garnishes
A sprinkle of fresh chives, a dusting of extra Parmesan, or a dollop of sour cream can all work wonders—each bite gets a fresh, herbaceous lift or extra creamy richness. For a hit of color and zing, try a spoonful of apple sauce or a drizzle of hot sauce on top.
Side Dishes
Cheesy Potato Pancakes are deliciously versatile—pair them with crisp green salads for a lighter meal, or with sautéed greens, eggs, or smoked salmon for a brunch-style feast. They’re also a dream alongside roasted meats or simple grilled vegetables.
Creative Ways to Present
Stack ‘em high topped with poached eggs for a brunch showstopper, cut them into wedges for party appetizers, or make mini versions for kid-friendly snacking. You can even layer them with thin-sliced tomatoes and basil for a summery twist!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, Cheesy Potato Pancakes can be stored in an airtight container in the fridge for up to 3 days. Make sure there’s parchment paper between layers to avoid sticking and sogginess.
Freezing
Place cooked and cooled pancakes in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep beautifully for up to 3 months—perfect for last-minute breakfasts or snacks.
Reheating
To recapture that fresh-from-the-skillet crispiness, reheat pancakes in a 400°F oven for 8–10 minutes or pop them in a toaster oven. Avoid microwaving, as it can make them soft rather than crispy.
FAQs
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Can I make Cheesy Potato Pancakes ahead of time?
Absolutely! You can prepare the pancakes in advance and store them in the fridge for a couple of days, or freeze them for up to three months. Just reheat in the oven to bring back their crispiness before serving.
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What’s the best way to grate potatoes for this recipe?
A box grater’s largest holes work best for texture, but you can also use a food processor with a shredding blade for speed. Always remember to squeeze out any excess liquid for the ultimate crispy pancake!
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Can I use sweet potatoes instead of russets?
Yes! Sweet potatoes add a beautiful sweetness and vibrant color to the pancakes, but they do cook a bit faster and have more moisture, so make sure to squeeze them well before mixing.
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How do I prevent my Cheesy Potato Pancakes from sticking to the pan?
Ensure your skillet and oil are properly heated before adding the pancakes, and avoid flipping too early—let the crust form before turning them for best results.
Final Thoughts
Once you taste these Cheesy Potato Pancakes, you’ll understand why they’re a staple in my kitchen. Crispy, cheesy, and endlessly comforting—they’re a pure joy to make and even more fun to share. Try a batch soon, and don’t be surprised when everyone asks for seconds!
Print
Cheesy Potato Pancakes Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Potato Pancakes are a delightful twist on traditional pancakes, combining the savory flavors of potatoes, cheeses, and bacon bits. Crispy on the outside and fluffy on the inside, they make a delicious breakfast or brunch option.
Ingredients
Russet Potatoes:
4 potatoes, peeled and grated
Eggs:
2
Milk:
1/2 cup
All-Purpose Flour:
1 cup
Parmesan Cheese:
1/2 cup, grated
Cheddar Cheese:
1/2 cup, shredded
Bacon Bits:
1/4 cup, real (Optional)
Onion Salt:
1 teaspoon
Baking Powder:
1 teaspoon
Salt:
1 teaspoon
Ground Black Pepper:
1/2 teaspoon
Corn Oil:
1/4 cup
Unsalted Butter:
2 tablespoons
Instructions
- Combine Ingredients: In a large bowl, mix grated potatoes, eggs, and milk.
- Add Dry Ingredients: Stir in flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and pepper.
- Heat Skillet: Heat corn oil and butter in a skillet.
- Cook Pancakes: Drop 2 tablespoonfuls of potato mixture onto skillet and cook until golden brown, about 4 minutes per side.
- Drain: Place cooked pancakes on a paper towel-lined plate to drain excess oil.
Nutrition
- Serving Size: 1 pancake
- Calories: 427
- Sugar: 2g
- Sodium: 1159mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 95mg
