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Potato Pancakes

potato pancakes recipe with cheese

These cheesy potato pancakes are crispy on the outside, soft and cheesy on the inside—a perfect comfort food! Made with grated potatoes, Cheddar and Parmesan, and lightly seasoned, they’re easy to prepare and great for breakfast, lunch, or as a side dish. Serve with sour cream, garlic aioli, or your favorite dipping sauce for extra flavor.

  • Total Time: 35 minutes
  • Yield: 10-12 pancakes 1x

Ingredients

Scale
  • 4 Russet potatoes, peeled and grated
  • 2 eggs
  • ½ cup all-purpose flour (or breadcrumbs)
  • ½ cup Cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp baking powder
  • ¼ cup green onions, finely chopped (optional)
  • ¼ cup vegetable or canola oil (for frying)

Optional Add-ins:

  • ¼ cup bacon bits for extra flavor
  • Paprika for a smoky taste
  • Mozzarella cheese for a gooey texture

Instructions

  1. Prepare the Potatoes

    • Grate the Russet potatoes and squeeze out excess moisture using a clean kitchen towel.
    • Let the liquid settle, then keep the potato starch at the bottom for binding.

  2. Mix the Batter

    • In a bowl, combine potatoes, eggs, flour, cheeses, salt, pepper, garlic powder, onion powder, and baking powder.
    • Stir until well combined. If too wet, add a little more flour.

  3. Cook the Pancakes (Pan-Fry Method)

    • Heat oil in a large skillet over medium heat.
    • Scoop 2 tablespoons of mixture, flatten into a patty, and place in the pan.
    • Cook for 3-5 minutes per side until golden brown and crispy.
    • Transfer to a paper towel-lined plate to drain excess oil.

  4. Alternative Cooking Methods

    • Baking: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
    • Air Frying: Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.

  5. Serve & Enjoy

    • Garnish with chopped green onions and serve with sour cream, ranch, or garlic mayo.

Notes

  • For extra crispiness, add a tablespoon of cornstarch to the mixture.
  • Make them gluten-free by using gluten-free flour or almond flour.
  • For meal prep, refrigerate leftovers for up to 3 days or freeze for up to 3 months.
  • Reheat in an oven or air fryer for best results.
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish / Breakfast
  • Method: Pan-Fry, Bake, Air-Fry
  • Cuisine: Eastern European / Comfort Food
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake
  • Calories: 180 kcal
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

Keywords: Potato pancakes, cheesy potato pancakes, crispy potato pancakes, easy potato pancakes, homemade latkes, Cheddar potato pancakes, best potato pancakes