Potato Pancakes

Easy potato pancakes are perfect for breakfast, lunch, or as a side. They have crispy golden edges and a cheesy center!

Potato pancakes are made with leftover mashed potatoes, and are perfect with sour cream! Serve these pancakes as an appetizer alongside Bacon Wrapped Smokies, Spinach Puffs, and Queso Blanco.

Potato Pancakes on white plate

Mashed Potato Pancakes

We love pancakes, but have you ever tried Potato Pancakes?

Potato pancakes are such a delicious way to use up leftover mashed potatoes. They have fluffy centers, golden edges, and a little cheese for extra flavor. They’re great as a side dish instead of mashed potatoes or baked potatoes – but I also love them for breakfast instead of making hash browns.

We’ve always loved mashed potatoes and rarely have leftovers, but with this recipe we are sure to try and have some saved so we can make these mashed potato pancakes the next morning.

Potato Pancake balls in an ice cream scoop.

How to Make Potato Pancakes

I prefer using mashed potatoes without garlic – but if that’s all you have they’ll work too.

COMBINE. To the mashed potatoes we’re adding a little shredded cheddar cheese, parsley, eggs, and flour. The eggs and flour help to bind the pancakes together. Adding the cheese and parsley add even more flavor. From there – mix all the ingredients together.

SEASON. I always add a little salt and pepper for flavor – but this will depend on how much seasoning you added to your mashed potatoes. If you already added salt and pepper when you made your mashed potatoes, you likely won’t need to add any to your potato pancakes.

FORM & FRY. To form the batter into patties, I like to use a large cookie scoop or ice cream scoop to make potato pancakes that are around 3-4 tablespoons of batter each. Flatten out the patties with your palms so they’re about ⅓ – ½ inch thick. Then fry in a large frying or on the griddle until golden on both sides.

Crispy potato pancakes stacked on a white plate

Tips + Storing Info

I like to serve these with the same toppings as baked potatoes, which includes:

  • sour cream
  • green onion
  • bacon bits
  • and more cheese!

To FREEZE, wrap tightly in aluminum foil and place in a freezer-safe Ziploc bag. Place in freezer and store there for up to 3 months. Look at the notes above on how to reheat the pancakes if frozen.

REHEAT in the oven. To do that, preheat oven to 350 (or 400 for frozen potato pancakes). Place a baking rack on a baking sheet, arrange on top and bake for about 5 minutes (10 minutes for frozen potato pancakes).

Potato Pancake Recipe stacked on plate topped with sour cream

For more pancake recipes, try these:

Or for more potato recipes, try these:

Potato Pancake Recipe

4.93 from 13 votes
Easy potato pancakes are perfect for breakfast, lunch, or as a side. They have crispy golden edges and a cheesy center!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 103 kcal
Author Lil' Luna


  • 3 cups mashed potatoes
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon dried parsley
  • salt & pepper to taste
  • oil for frying


  • Preheat a large frying pan or griddle to medium heat.
  • If your potatoes are cold from the fridge, I recommend warming them up slightly and giving them a second mash or beating with an electric mixer so they're easier to work with. 
  • In a large bowl add the mashed potatoes, eggs, flour, cheese, parsley, salt and pepper. 
  • Stir the ingredients together.
  • Grease the frying pan/skillet lightly.
  • Form the dough into patties about ¼ cup of batter each. Flatten the patty between your palms.
  • Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden.


*If your potatoes were already seasoned quite heavily, you may not need the salt & pepper. 

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About the Author

Fiona Dowling

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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Recipe Rating


    1. 4 stars
      I added some rosemary and thyme. Mashed taters already seasoned with onion, garlic and cheese. The flavors melted together and was fabulous! I only had a lil trouble getting the right consistancy since I did not have as many spuds leftover as called for in recipe. I also was able to reheat n eat them and was tastier than the 1st time. Thank you iron cooking makes everything better.

  1. 5 stars
    How delicious!! I would have never thought to try these, but they looked so good & they were! They were so soft & adding sour cream on top, makes them the perfect little snack or dinner!

  2. My mom would use leftover maShed potatOes, fOrm a pancaKe and fry Them in the Pan we’d just cooked bacon in. Ive Never seen a recipe fOr them until now. I loved the additional ingredIeNts you used. Sooo good!!!

  3. 5 stars
    i would never of thought to make pancakes with potatoes. They are so fluffy and taste good. They are great for leftovers too!

  4. 5 stars
    My mom made these these for us as a small child. I dont remember what we called them but I remember that we liked them. A potato served as a patty with all the trimmings.

  5. 5 stars
    Ive Made these once before, AMAZING!! Im making these again tonight except im making Gravy as the “syRup”.

  6. Can you think of a good egg substitute for this recipe? I normally use flax egg or banana but I wasn’t sure if that would work.

    1. I personally haven’t tried either of those, so I am not sure. I am thinking they’d be ok. I am not normally substituting egg.