Cheesy Potato Pancakes Recipe

There are few things in life as soul-satisfying as biting into Cheesy Potato Pancakes—crispy on the outside, tender and fluffy within, with gooey melted cheese and savory notes in every bite. Whether you’re making brunch extra special or need a comforting side that wows a crowd, these golden beauties deliver pure, cheesy happiness.

Ingredients You’ll Need

One of the true joys of Cheesy Potato Pancakes is just how unfussy they are—you’ll find every ingredient is easy to spot in the pantry or fridge, but each plays a starring role. The result? Crispy edges, a melting cheesy middle, and a hint of smoky goodness in every patty.

• Russet Potatoes: Their starchy texture is what gives the pancakes their classic crispy edge and fluffy interior.
• Eggs: Work as the essential binder, holding everything together for that perfect bite.
• Milk: Adds moisture and ensures your potato mixture stays creamy, not crumbly.
• All-purpose Flour: Helps soak up any excess liquid and brings structure to the pancakes.
• Grated Parmesan Cheese: For salty, nutty depth that perfectly complements the potatoes.
• Shredded Cheddar Cheese: Melts into gooey, stretchy pockets of rich flavor in each pancake.
• Real Bacon Bits (Optional): Lend a hint of smokiness and delightful texture—skip for a vegetarian version.
• Onion Salt: Seasons the batter and adds mellow, aromatic onion flavor without chopping required.
• Baking Powder: A touch of lift makes the pancakes light and tender rather than dense.
• Salt and Black Pepper: For seasoning and balance—adjust to taste for your perfect pancake.
• Corn Oil & Unsalted Butter: Combining the two gives you the crispy, golden crust and rich finish you want in every bite.

Variations

One of my favorite things about Cheesy Potato Pancakes is how completely customizable they are. Switch things up based on what’s in your fridge, your favorite flavor combos, or special dietary needs—there are endless ways to make these your own!

• Swap the Cheese: Try mozzarella, Gruyère, Monterey Jack, or smoked Gouda for a different cheesy twist.
• Add Veggies: Finely grated zucchini or carrots slip easily into the batter for extra color, texture, and nutrition.
• Go Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for just-as-tasty results.
• Make It Spicy: Stir in a diced jalapeño or a sprinkle of crushed red pepper for a subtle kick.
• Herb It Up: Fresh chives, parsley, or even a pinch of thyme or dill brings extra freshness and flavor.

How to Make Cheesy Potato Pancakes

Step 1: Grate and Prep Your Potatoes

Start by peeling your russet potatoes and grating them—either on a box grater or using a food processor if you’re short on time. As soon as you’re done, transfer the grated potatoes to a large bowl of cold water to prevent them from browning and to rinse off some excess starch, which helps keep your pancakes crisp.

Step 2: Drain and Mix

Drain the potatoes well and blot with a clean kitchen towel—you want them as dry as possible for crisp pancakes. In a large mixing bowl, whisk together the eggs and milk, then add the potatoes. Stir in the flour, Parmesan, Cheddar, (bacon bits if using), onion salt, baking powder, salt, and black pepper. Mix gently with a fork until everything is evenly combined.

Step 3: Heat the Skillet

Set a sturdy skillet (cast iron is my favorite for a killer crust!) over medium heat and pour in the corn oil and butter. Let the butter melt into the oil—this combo gives you a crisp exterior without burning the butter.

Step 4: Fry to Golden Perfection

Drop the potato mixture by heaping tablespoons onto the hot skillet, pressing lightly into rounds. Don’t overcrowd! Let them cook for about four minutes per side, until each Cheesy Potato Pancake is deeply golden, crisp, and the cheese is melted and bubbly inside.

Step 5: Drain and Serve

When your pancakes are gloriously golden, transfer them to a paper towel-lined plate to drain off any excess oil. Serve them piping hot for maximum crispness and oozy cheese factor—trust me, they rarely make it to the table before someone nabs one straight from the plate!

How to Serve Cheesy Potato Pancakes

Garnishes

Take your Cheesy Potato Pancakes to the next level with a bright shower of fresh chopped chives or parsley, a dollop of tangy sour cream, or a sprinkle of extra shredded cheese. For a little zing, add a spoonful of your favorite salsa or a dash of hot sauce—each bite gets even more irresistible!

Side Dishes

Pair your pancakes with crisp green salads, roasted veggies, or a fried egg for brunch. They’re also dreamy next to roast chicken, grilled sausages, or even as a decadent side at holiday dinners. The savory, cheesy notes play well with dishes that need a little extra comfort and crunch.

Creative Ways to Present

Stack mini pancakes for appetizers, make a pancake “tower” drizzled with herb-infused cream, or serve in a cast iron skillet at the table for a rustic, cozy vibe. For a playful spin, cut them into wedges and tuck into sliders with your favorite toppings. There’s no wrong way to show off these beauties!

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Potato Pancakes store beautifully! Let them cool completely, then pop them into an airtight container, layering parchment or wax paper between layers. They’ll keep in the fridge for up to 3 days and stay just as flavorful.

Freezing

To freeze, arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll last up to 2 months and are perfect for grabbing on busy mornings—or emergency snack attacks!

Reheating

For the crispiest results, reheat your pancakes in a skillet over medium heat or pop them into a 375°F oven or toaster oven for about 10 minutes. Avoid the microwave if you want to preserve their signature crunch—the oven is your best bet.

FAQs

Final Thoughts

Once you’ve tried these Cheesy Potato Pancakes, I promise they’ll earn a spot in your regular rotation. They’re so easy to love, endlessly riffable, and unfailingly crowd-pleasing. Whip up a batch and prepare to be showered with compliments—your tastebuds (and friends and family) will thank you!

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