Potato Cheese Pancakes Easy

Crispy potato cheese pancakes are that rare snack everyone seems to crave on cozy weekends. With golden outsides and gooey cheese inside, they are a big crowd pleaser—easy enough for beginners, fun for kids to help shape, and they always disappear by the handful.

The first time I made these, it was pouring outside and I had a few potatoes and a bit of cheese left in the fridge. My family ended up fighting over the last one so now I always double the batch for weekend brunches.

Ingredients

• Potatoes: for soft creamy filling look for starchy types like Russets or Yukon Gold
• All purpose flour: helps bind and hold the pancakes together choose fresh flour and sift to fluff for best texture
• Sugar: optional for a light hint of sweetness to balance the savoriness use fine sugar so it blends in well
• Salt: brings out the flavor in both the potatoes and cheese use kosher salt if you have it
• Black pepper: for a mild kick grind your own for best taste
• Mozzarella or other stretchy cheese: for that gooey center buy fresh block cheese and chop by hand for better melting
• Oil for frying: gives you that crisp golden crust peanut oil is a favorite for its high smoke point and neutral taste

Instructions

Prepare the Potatoes:

Peel the potatoes and cut them into medium chunks This size helps them cook evenly and quickly

Cook the Potatoes:

Place potato chunks in a pot of salted boiling water or steam them until they are fork tender This takes about ten to fifteen minutes The potatoes should break apart easily so you can later mash them smooth

Mash the Potatoes:

Drain the potatoes immediately and mash them while they are still hot Use a fork potato masher or ricer Mash thoroughly until you achieve a creamy lump free texture

Mix the Dough:

Add flour sugar salt and pepper to the hot mashed potatoes Stir with a spoon or your hands until you get a smooth non sticky dough If the mixture feels wet add a little more flour until workable but still soft

Shape the Pancakes:

Scoop two spoonfuls of dough about the size of a large ice cream scoop Dust your hands well with flour to stop sticking Flatten the dough into a disc using your palms

Stuff with Cheese:

Place a spoonful of chopped mozzarella in the center of each disc Wrap the dough around the cheese forming a tight ball Pinch the edges well to seal

Flatten and Coat:

Gently press the ball to make a thick pancake and roll it in flour on all sides Place onto a parchment lined or floured dish Continue with remaining mixture aiming for nine pancakes

Fry the Pancakes:

Heat oil in a large nonstick skillet on medium Cook pancakes for about five minutes per side turning only once until all sides are golden and crisp Work in batches if needed for best results

Drain and Serve:

Once browned remove each pancake from the pan and set on a paper towel lined plate Serve immediately while the cheese is still melty and the outsides crisp

My favorite ingredient here is mozzarella because of how perfectly it melts inside these little potato cakes. I once made a double batch for my cousins and they still talk about those extra cheesy pockets now years later.

Storing Leftovers

After frying potato cheese pancakes let them cool completely Then refrigerate in a sealed container for up to three days When you want to reheat place them in a nonstick pan over low heat or bake at 350 F until warmed through This method keeps them crisp outside and gooey inside

Simple Swaps

No mozzarella Use any cheese that gets melty like cheddar or Monterey Jack For a bolder twist try smoked gouda or even add a sprinkle of chili flakes for some heat You can switch out regular flour for a gluten free blend and use vegetable oil instead of peanut oil if needed

How to Serve Potato Cheese Pancakes

Potato cheese pancakes shine as a snack but work beautifully with soup or salad for lunch For a party platter serve mini versions with herbed yogurt or sour cream on the side My family sometimes likes them with a fried egg and chopped chives sprinkled over the top

Origins and Traditions

These pancakes are a twist on classic European potato cakes The cheese filled version is a recent family favorite perfect for modern kitchens Sometimes I will use fresh garden herbs like dill or parsley in the dough inspired by Eastern European traditions

Seasonal Adaptations

Add chopped green onions or fresh chives in spring Try smoked cheese and paprika in autumn for a warming flavor Top with a spoonful of apple sauce in winter for a sweet and savory mix

Success Stories

Every time I make these for potlucks someone requests the recipe and they never believe it is mostly just potatoes and cheese Kids in my house named them magic pockets and they have become a favorite in our family cookbook

Freezer Meal Conversion

After shaping but before frying place pancakes on a tray to freeze Solid pieces go in a freezer bag and last up to a month To prepare fry from frozen over medium low heat until golden and heated through The centers will stay deliciously cheesy

Serve these while still hot for the meltiest cheese in the center. You will always wish you made a double batch.

Recipe FAQs

→ What cheese works best inside these pancakes?

Stretchy cheeses like mozzarella, cheddar, or Swiss cheese give the best gooey, melty interior.

→ How do I get a crisp exterior?

Use enough oil and medium heat to ensure both sides brown evenly for a crisp, golden finish.

→ Can I make them ahead of time?

You can prepare and form the pancakes in advance. Fry them just before serving for best texture.

→ Can I use leftover mashed potatoes?

Yes, just adjust the flour if your mash is wetter or drier than freshly made potatoes.

→ What is the best way to mash the potatoes?

Mash while still hot using a masher, ricer, or fork to ensure a smooth, creamy mixture.