Potato Pancakes
Posted Nov 03, 2021, Updated Feb 21, 2024
This post may contain affiliate links. Please read our disclosure policy.
These potato pancakes are delicious and easy to make with or without leftover mashed potatoes! It only takes 8 ingredients to make the best potato pancakes!
One day, the craving for potato pancakes struck me and I couldn’t shake it. So I scoured the internet to try to find a recipe for potato pancakes that didn’t require leftover mashed potatoes, and had no luck!
So created this potato pancake recipe and it’s so delicious!
I’ll walk through through how to make potato pancakes from scratch without leftover mashed potatoes. Of course, you can use leftover mashed potatoes if you have them, but just in case you don’t I have you covered.
Potato Pancakes: Ingredients & Substitutions
- Yukon gold/russet potatoes. You can also use red potatoes, or even sweet potatoes, but Yukon & Russets are the best.
- Eggs. there is no substitute for eggs in this recipe.
- All-purpose flour. You can easily substitute 1:1 all-purpose gluten-free flour to make this potato pancake recipe gluten-free.
- Garlic/onion powder. You can use minced garlic and finely diced onions in place of the powders, you will just need to sauté them together with a little bit of olive oil until the onions are soft, then add them to the riced potatoes.
- Cheddar Cheese. Use your favorite cheese: cheddar, mozzarella, goat cheese, feta, Parmesan, etc.
How to Make Potato Pancakes
Let’s walk through this potato pancakes recipe together step-by-step, and don’t forget to watch the video. You can make these with fresh potatoes, or with leftover mashed potatoes.
Prepare the Potatoes
If you’re making this potato pancake recipe without leftover mashed potatoes, begin by cooking the potatoes. To do this, peel 1 lb. potatoes cut them into halves or quarters (depending on the size of the potatoes).
Place them in a 3-quart pot and cover them with cold water by 2 inches, then add about ½ tsp sea salt to the water.
Then, bring water to a boil, then boil for 15-25 minutes until fork tender.
Strain the cooked potatoes in a colander to remove any excess water, let cool in the colander until they reach room temperature.
Once the potatoes are cooled, rice them into a large mixing bowl using a potato ricer.
To Use Mashed Potatoes
Substitute about 2 ½ cups of leftover mashed potatoes for the potatoes in the recipe. Then, skip the steps under “prepare the potatoes” and proceed to “Making the Potato Pancake Mixture.”
Make the Potato Pancake Mixture
In a large bowl add the eggs to the riced potatoes or to leftover mashed potatoes, and stir to combine.
Then, add the flour, garlic powder, onion powder, sea salt and pepper and stir until evenly distributed.
NOTE. If using mashed potatoes that are already flavored well then omit salt and other seasonings.
Stir in cheddar cheese until it’s evenly distributed throughout the mixture.
Cook the Potato Pancakes
Next, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat until the butter is melted.
Use a ¼ cup measuring cup to measure out portions of the potato pancake mixture and drop it onto the skillet. Flatten the mixture into a round circle about ½” thick. Repeat with remaining mixture.
Cook over medium heat for 5-6 minutes, or until the bottom is golden-brown.
Then, flip and cook an additional 5 minutes until golden-brown.
Serve
Top with flaky sea salt and serve warm with sour cream, chives, etc. I suggest serving these as a great side along with this turkey cranberry sandwich, balsamic pot roast, or with a delicious kale salad or brussel sprout salad.
Store/Freeze
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Reheat on the stovetop to restore the outer crispiness, or in the microwave.
Potato Pancakes Recipe FAQs
The egg and flour in this recipe help bind the potato pancakes and keep them from falling apart. Also, make sure they are fully cooked on one side before trying to flip them over.
The eggs keep the mixture moist while the flour helps bind everything together.
Potato pancakes use cooked and mashed potato while latkes use grated raw potatoes. Also latkes use matzo meal while potato pancakes use flour.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Potato Pancakes Recipe
Ingredients
Boiling Potatoes*
- 1 pound Yukon gold potatoes (or Russet potatoes)
- ¼ teaspoon sea salt
- water
Potato Pancakes
- 2 large eggs beaten
- 2 Tablespoons all purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ cup cheddar cheese
Frying Potato Pancakes
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- Flaky sea salt for topping
Instructions
Prepare the Potatoes*
- Peel 1 pound potatoes and cut them into halves or quarters (depending on the size of the potatoes).
- Place them in a 3-quart pot and cover them with cold water by 2 inches, then add sea salt to the water.
- Bring water to a boil, then boil for 15-25 minutes until fork tender.
- Strain potatoes in a colander to remove any excess water, let cool in the colander until they reach room temperature.
- Once they are cooled, rice the potatoes into a large mixing bowl using a potato ricer.
Make the Potato Pancakes
- Add eggs either to the riced potatoes or to leftover mashed potatoes if that was what you’re using and stir until combined.
- Add flour, garlic powder, onion powder, sea salt and pepper and stir until evenly distributed.
- Add cheddar cheese and stir to combine.
Frying Potato Pancakes
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat until the butter is melted.
- Use a ¼ cup measuring cup to measure out portions of the potato pancake mixture and drop it onto the skillet. Flatten the mixture into a round circle about ½” thick. Repeat with remaining mixture.
- Cook over medium heat for 5-6 minutes, or until the bottom is golden-brown.
- Flip and cook an additional 5 minutes until golden-brown.
Serve
- Top with flaky sea salt and serve warm with sour cream, chives, etc..
Video
Notes
- Yukon gold/russet potatoes. You can also use red potatoes, or even sweet potatoes, but Yukon & Russets are the best.
- Eggs. there is no substitute for eggs in this recipe.
- All-purpose flour. You can easily substitute 1:1 all-purpose gluten-free flour to make this potato pancake recipe gluten-free.
- Garlic/onion powder. You can use minced garlic and finely diced onions in place of the powders, you will just need to sauté them together with a little bit of olive oil until the onions are soft, then add them to the riced potatoes.
- Cheddar Cheese. Use your favorite cheese: cheddar, mozzarella, goat cheese, feta, Parmesan, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Laura, is possible to cooking the potato pancakes with the Air Fryer?
Thank you very much!
Giorgio
Hello Giorgio! I do not own an air fryer, so I cannot advise on exactly how to cook them in one. However, I’m sure you can!
Laura, I just wanted to tell you every time I want to try to make something new I check to see if you have a recipe first! I’ve probably made over a hundred of your chocolate chip cookies, your oatmeal cookies, and blondies by now. Several other dishes as well. Yours are always a hit and my favorite to make. ☺️ As always, these were 10/10!
Thank you so much, that means the world to me!
Delicious recipe/outline. In my family we use potato starch instead of ap flour which binds incredibly well. We add a small amt. of finely grated white onion that softens instantly and white cheddar. New to your IG and w-site, I’m enjoying them! Thxs for the prep boost!
Hi, I was wondering if there is a way to make these if you don’t have a potato ricer. your recipe sounds so easy to do I would like to try them. By the way, I made several of your cookies & bars for a cookie exchange at church, and they were a hit. I made the Double Chocolate Chip and the peanut butter bars, thumbprints (I used homemade seedless raspberry and strawberry Jam. ) The Best Chocolate Chip and peanut butter bars, Millionaire Shortbread, Raspberry Crumb Bars, and my favorite the Pumpkin Pie Bars, and also the Lemon and Raspberry bars. They all were a big hit. Thanks so much, Your recipes so far have been really good I’m going to try some of your savory dishes soon, 🙂