Crispy on the outside, irresistibly gooey inside, these Cheesy Potato Pancakes are the kind of comfort food you’ll crave all year long! Bursting with melty cheese, smoky bacon, and a whisper of onion, they turn humble potatoes into something truly unforgettable. One bite of these golden beauties, and they’ll earn a spot on your regular rotation—promise!
Why You’ll Love This Recipe
- Impossible-to-Resist Texture: Think crisp, golden edges wrapped around a dreamy, fluffy interior—these pancakes nail that perfect bite every single time.
- Cheese Lover’s Dream: With both Parmesan and Cheddar, every pancake oozes cheesy perfection in every mouthful.
- Family-Friendly & Customizable: Kids and adults will both devour them, and you can tweak ingredients to suit what you have on hand (or your crew’s cravings).
- Ready in Under 40 Minutes: Need an easy weeknight win or a wow-worthy brunch? Cheesy Potato Pancakes come together so fast, you’ll want to make double!
Ingredients You’ll Need
You don’t need a long shopping list or anything fancy—just classic, staple ingredients that each bring their own magic to these Cheesy Potato Pancakes. Here’s how every item works together for top-notch flavor and texture.
- Russet potatoes (4, peeled and grated): These starchy potatoes give your pancakes that signature crispiness and fluffy center.
- Eggs (2): They bind all the ingredients together for pancakes that won’t fall apart in the pan.
- Milk (½ cup): Adds creaminess, keeping the potato mixture moist and smooth.
- All-purpose flour (1 cup): This gives the structure—think sturdy but never dense.
- Parmesan cheese (½ cup, grated): For that salty, savory, nutty depth you’ll taste in every bite.
- Cheddar cheese (½ cup, shredded): The melty, gooey star that defines “cheesy” in Cheesy Potato Pancakes.
- Real bacon bits (¼ cup, optional): Smoky bacon takes these pancakes to rockstar status—toss in if you’re feeling extra indulgent.
- Onion salt (1 teaspoon): Brings gentle onion flavor without any fuss—so easy and so tasty.
- Baking powder (1 teaspoon): A little lift means lighter, fluffier pancakes!
- Salt (1 teaspoon) & ground black pepper (½ teaspoon): Everyday essentials; don’t leave them out for maximum flavor.
- Corn oil (¼ cup) & unsalted butter (2 tablespoons): The dynamic duo for crisping up the pancakes with rich, golden edges.
Variations
The beauty of Cheesy Potato Pancakes is how easily they flex for your pantry, your mood, and your dietary needs. Don’t be afraid to get creative—the base recipe is just the beginning!
- Swap Your Cheese: Try Swiss, mozzarella, or smoked gouda for a totally different cheesy vibe every time.
- Add Veggies: Grated zucchini, diced bell pepper, or chopped spinach are a fantastic way to add color (and sneak in some greens!).
- Make It Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend, and they turn out deliciously crispy.
- Veggie-Friendly: Skip the bacon bits and pop in some sliced scallions or your favorite herbs for extra oomph.
How to Make Cheesy Potato Pancakes
Step 1: Prep the Potatoes
Start by peeling your russet potatoes, then grate them on the large holes of a box grater. If you like extra crisp pancakes, give the grated potatoes a gentle squeeze with a clean kitchen towel to remove any excess moisture. This step keeps your Cheesy Potato Pancakes beautifully golden and never soggy.
Step 2: Mix the Batter
In a big bowl, whisk together the eggs and milk, then stir in the grated potatoes. Scatter in your flour, cheeses (Parmesan and Cheddar), bacon bits (if using), onion salt, baking powder, salt, and black pepper. Mix everything well with a fork, making sure the potatoes are coated and the cheese is spread throughout—no pockets of flour here!
Step 3: Fry to Perfection
Heat your corn oil and butter together in a big, nonstick skillet over medium heat. Scoop out the potato mixture in generous tablespoon portions (about 2 tablespoons each) and drop them right into the skillet. Gently flatten with your spoon for those classic pancake rounds. Let them cook for about 4 minutes on each side, until the bottoms are crispy and beautifully golden.
Step 4: Drain and Serve
Once they’re done, move the Cheesy Potato Pancakes onto a paper towel-lined plate to drain some of that extra oil. Serve them hot and fresh—there’s something about that first bite straight from the pan that’s just unbeatable!
Pro Tips for Making Cheesy Potato Pancakes
- Squeeze Out the Spuds: Removing excess liquid from your grated potatoes is the secret to pancakes that are crispy, not soggy.
- Combine Oil & Butter for Crunch: Frying in both butter and oil creates that irresistible golden crust and brings rich, savory flavor.
- Don’t Crowd the Pan: Give each pancake enough space so they brown up beautifully—work in batches if needed!
- Try a Cast Iron Skillet: For truly restaurant-worthy Cheesy Potato Pancakes, a hot cast iron pan gives the crispiest results.
How to Serve Cheesy Potato Pancakes
Garnishes
Pile your freshly cooked pancakes with a dollop of sour cream, a sprinkle of extra cheddar, chopped chives or scallions, or even a light scatter of parsley for fresh color and flavor. If you’re feeling fancy, a spoonful of applesauce is a classic and oh-so-delicious pairing!
Side Dishes
Cheesy Potato Pancakes are an all-star side for soups, salads, roasted veggies, or grilled meats. Try them alongside scrambled eggs for brunch, or serve next to a crisp green salad for a lighter lunch that still hits the comfort food spot.
Creative Ways to Present
Stack pancakes high for brunch boards, tuck them into sandwiches as a hearty layer, or cut smaller rounds to serve as bite-size party appetizers. However you plate them, their golden color and cheesy aroma always steal the show!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Cheesy Potato Pancakes in an airtight container in the refrigerator for up to 3 days. Layering them with parchment or wax paper helps keep them from sticking together, so they’re easy to grab and reheat.
Freezing
These pancakes freeze wonderfully! Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag. They’ll keep their flavor and texture nicely for up to 2 months, making them a perfect make-ahead snack.
Reheating
For the best results, reheat Cheesy Potato Pancakes in a hot skillet with a tiny splash of oil or butter until crisp and hot. Alternatively, use the oven (400°F for 5-7 minutes) or the air fryer for that just-fried texture—no sogginess in sight!
FAQs
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Can I make Cheesy Potato Pancakes ahead of time?
Absolutely! Simply cook the pancakes, let them cool, and store in an airtight container in the fridge. Reheat them in a skillet or oven when you’re ready to serve—they’ll crisp up like new.
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What’s the best cheese to use in Cheesy Potato Pancakes?
Parmesan gives you salty depth, and Cheddar brings gooey goodness, but you can swap in your favorite melty cheese—think mozzarella, Monterey Jack, or even smoked gouda for a fun twist!
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How do I keep my pancakes from turning soggy?
The key is squeezing out excess moisture from your grated potatoes before mixing—this ensures you’ll get that satisfying crispy exterior every time.
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Can I make these pancakes gluten-free?
Yes! Simply replace the all-purpose flour with your favorite gluten-free blend in a 1:1 ratio, and Cheesy Potato Pancakes will still crisp up perfectly.
Final Thoughts
If you’re ready to fall in love with potatoes all over again, give these Cheesy Potato Pancakes a try! Crispy, gooey, and endlessly adaptable, they’re my go-to for everything from brunch to late-night snacking. I can’t wait for you to share the joy with your own family—happy cooking!
Print
Cheesy Potato Pancakes Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Potato Pancakes are crispy on the outside, tender on the inside, and packed with delicious flavors. Perfect as a side dish or a light meal, these pancakes are easy to make and incredibly satisfying.
Ingredients
Russet Potatoes:
- 4 russet potatoes, peeled and grated
Egg Mixture:
- 2 eggs
- 1/2 cup milk
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon onion salt
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Cheese and Flavorings:
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup real bacon bits (Optional)
For Cooking:
- 1/4 cup corn oil
- 2 tablespoons unsalted butter
Instructions
- Prepare Potato Mixture: In a large bowl, combine grated potatoes, eggs, and milk.
- Add Dry Ingredients: Stir in flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper using a fork.
- Cook Pancakes: Heat corn oil and butter in a skillet over medium heat. Drop 2 tablespoonfuls of potato mixture onto the skillet. Cook until golden brown, about 4 minutes per side.
- Drain and Serve: Place cooked pancakes on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!
Nutrition
- Serving Size: 1 pancake
- Calories: 235
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
