Stuffed Potato Pancakes with a Cheesy Twist are a hearty, flavorful dish that combines crispy potato pancakes with a gooey, cheesy center. Perfect for breakfast, brunch, or even dinner, these savory pancakes are sure to impress family and guests alike.
Why You’ll Love This Recipe
- Golden and Crispy: The potato pancakes are perfectly crisp on the outside.
- Cheesy Surprise: The melted cheese filling adds a delightful twist to a classic dish.
- Versatile Meal: Great as a standalone dish or a side to soups, salads, or proteins.
- Easy Ingredients: Made with pantry staples, these pancakes are simple yet indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (russet or Yukon gold, grated)
- All-purpose flour
- Eggs
- Salt
- Black pepper
- Garlic powder (optional)
- Shredded cheese (cheddar, mozzarella, or your choice)
- Vegetable oil (for frying)
- Sour cream or green onions (optional, for serving)
Directions
- Prepare the Potatoes: Grate the potatoes and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Make the Batter: In a large bowl, combine the grated potatoes, flour, eggs, salt, black pepper, and garlic powder (if using). Mix well to form a cohesive batter.
- Shape the Pancakes: Take a small handful of batter and flatten it into a thin pancake. Place a portion of shredded cheese in the center and cover with more potato batter, sealing the edges. Repeat with the remaining mixture.
- Heat the Oil: Heat vegetable oil in a skillet over medium heat.
- Fry the Pancakes: Cook the pancakes in the hot oil for 3-4 minutes per side, or until golden brown and crispy. Work in batches, if necessary, to avoid overcrowding the pan.
- Drain and Serve: Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with sour cream or green onions if desired.
Servings and Timing
- Servings: Makes about 6-8 pancakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Herb-Infused: Add fresh herbs like parsley, dill, or chives to the batter for added flavor.
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper for some heat.
- Meaty Filling: Include diced ham, bacon, or cooked sausage along with the cheese for a protein boost.
- Vegan Option: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and dairy-free cheese to make these vegan-friendly.
Storage/Reheating
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes with parchment paper between layers for up to 1 month.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
FAQs
1. Can I use instant mashed potatoes instead of grated potatoes?
Freshly grated potatoes work best for texture, but you can use instant mashed potatoes if you adjust the consistency to make a thick dough.
2. What cheese works best for the filling?
Cheddar, mozzarella, or gouda melt beautifully and add great flavor. Feel free to mix cheeses for variety.
3. How do I keep the pancakes from falling apart?
Ensure the potatoes are well-drained and the batter is cohesive. Sealing the edges tightly around the cheese is also key.
4. Can I bake these instead of frying?
Yes, place them on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
5. Can I make the batter ahead of time?
It’s best to use the batter immediately to prevent the potatoes from discoloring.
6. What dipping sauces pair well with these pancakes?
Sour cream, garlic aioli, marinara sauce, or spicy ketchup are great options.
7. Can I add vegetables to the batter?
Absolutely! Finely grated zucchini or carrots can be mixed in for extra nutrients.
8. How do I prevent the cheese from leaking out?
Make sure to fully encase the cheese in the potato batter and seal the edges tightly.
9. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well but may result in slightly softer pancakes.
10. How do I keep the pancakes warm while frying in batches?
Keep the cooked pancakes warm in an oven set to 200°F (90°C) until ready to serve.
Conclusion
Stuffed Potato Pancakes with a Cheesy Twist are the ultimate comfort food, combining crispy potatoes with gooey melted cheese for an irresistible treat. Whether you’re serving them for breakfast, as a side dish, or even as a snack, these pancakes are guaranteed to impress. Try them today and experience the magic!
Print
Stuffed Potato Pancakes with a Cheesy Twist
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Appetizer / Side Dish
- Method: Pan-Frying
- Cuisine: Comfort Food
Description
These golden, crispy potato pancakes are stuffed with gooey, melty cheese for a delicious twist on a classic comfort food. Perfect as an appetizer, side dish, or snack, they’re easy to make and even easier to devour!
Ingredients
For the Potato Pancakes:
- 2 cups (500g) mashed potatoes (leftover or freshly made)
- 1 large egg
- 1/4 cup (30g) all-purpose flour (plus extra for dusting)
- 1/4 teaspoon garlic powder (optional)
- Salt and pepper to taste
For the Filling:
- 1 cup (100g) shredded mozzarella, cheddar, or your favorite melty cheese
- 1/4 cup (40g) cream cheese (optional, for extra creaminess)
For Frying:
- 2–3 tablespoons vegetable oil or butter
For Garnish:
- Chopped fresh parsley
- Sour cream or yogurt (for dipping)
Instructions
- Prepare the Dough:
- In a large bowl, combine the mashed potatoes, egg, flour, garlic powder (if using), salt, and pepper. Mix until a soft, pliable dough forms. If the dough is too sticky, add a little more flour.
- Prepare the Filling:
- In a small bowl, mix the shredded cheese with the cream cheese (if using) to create a creamy, cheesy filling.
- Shape the Pancakes:
- Dust your hands with flour to prevent sticking. Take a golf ball-sized portion of the potato dough and flatten it into a disc about 3 inches in diameter.
- Place a tablespoon of the cheese filling in the center of the disc. Gently fold the edges of the dough around the filling to seal it, forming a ball. Flatten the ball slightly to create a pancake shape. Repeat with the remaining dough and filling.
- Fry the Pancakes:
- Heat the oil or butter in a large skillet over medium heat.
- Place the stuffed pancakes in the skillet, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
- Serve:
- Garnish with chopped parsley and serve hot with a dollop of sour cream or yogurt on the side.
Notes
- For a flavor boost, add chopped cooked bacon or sautéed onions to the filling.
- These pancakes can be made in advance and reheated in the oven or air fryer for a crispy texture.
- Use gluten-free flour for a gluten-free version.