instant potato pancake recipe

Written ByJenny Smyth Posted on
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The Best instant potato pancake recipe

I’ve been making instant potato pancakes for years, and they’ve become a staple in our household. My kids love them, and they’re so easy to make. The best part is that they’re made with just a few ingredients: instant potatoes, eggs, and shredded cheese.

I like to use the small curd cheese for this recipe, as it melts beautifully and adds a nice flavor to the pancakes. When I’m feeling lazy, I’ll often make a batch of these pancakes on the weekend and freeze them for later use. They reheat perfectly in the oven or microwave, making them a great option for busy weeknights when I need a quick dinner solution.

I think what I love most about instant potato pancakes is how versatile they are. You can top them with sour cream, applesauce, or even chili for added flavor. My kids also enjoy making their own toppings with things like shredded cheese, diced ham, or chopped scallions.

It’s amazing how something so simple can be turned into a fun and interactive meal. One of my favorite things about this recipe is that it’s so easy to customize to your family’s tastes. If you have picky eaters like me, you can easily make a batch of these pancakes without any additional toppings or fillings.

The other benefit of using instant potatoes is that they’re incredibly convenient. No peeling or chopping required – just grab a bag of instant potatoes and get started! This makes it perfect for those nights when you’re short on time but still want to serve up something healthy and delicious.

Instant Potato Pancakes

4.8 from 1817 votes

Crispy on the outside and tender on the inside, these instant potato pancakes are made from dehydrated potato flakes for a quick and satisfying meal. Perfect for breakfast or a light lunch, they come together in minutes with pantry staples.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Pancakes

2 cups instant potato flakes
1 1/2 cups boiling water
1/2 cup all-purpose flour
1 large egg, beaten
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil, for frying

For Serving (optional)

Sour cream
Applesauce

👨‍🍳Directions

1In a large mixing bowl, combine the instant potato flakes and boiling water.
2Stir with a fork until the potatoes are evenly moistened and form a thick mash, about 1 minute.
3Let the mixture cool for 2 minutes so it is warm but not hot to the touch.
4Add the flour, beaten egg, chopped onion, salt, and pepper to the potato mixture.
5Stir until a soft, cohesive dough forms; it should hold together when pressed but not be sticky.
6If the dough feels too wet, add 1 tablespoon more flour.
7Divide the dough into 8 equal portions and shape each into a patty about 1/2 inch thick.
8Place the patties on a plate and refrigerate for 10 minutes to firm up, which helps them hold their shape during frying.
9Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
10Carefully place 4 patties in the skillet without overcrowding, and cook until the bottoms are deep golden brown and crispy, about 3 to 4 minutes.
11Flip the pancakes using a spatula and cook the other side until golden brown and crispy, another 3 to 4 minutes.
12Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
13Repeat with the remaining patties, adding more oil if needed.
14Serve the potato pancakes immediately while hot and crispy, with sour cream or applesauce on the side if desired.
15The pancakes should be golden brown all over and sound crisp when tapped.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Fork or whisk
Large non-stick skillet
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For extra flavor, add 1/4 cup shredded cheddar cheese or 2 tablespoons chopped fresh chives to the dough. The pancakes can be kept warm in a 200°F oven on a baking sheet for up to 20 minutes before serving.

Watch Video Of How Instant Potato Pancakes Works

These instant potato pancakes are always a hit at family gatherings or weeknight dinners alike. One of my favorite things about this recipe is how versatile it is – you can top them with your favorite toppings or serve them as a side dish.

To store leftover pancakes, simply place them in an airtight container in the refrigerator for up to 3 days or freeze them for later use. Reheating is easy – just pop them in the oven or microwave until heated through.

One last tip: if you’re feeling adventurous, try adding some diced ham or chopped scallions to give these pancakes an extra kick!

❓ Frequently Asked Questions About Instant Potato Pancakes

Q: What type of cheese should I use?

A: For this recipe, you can use any type of cheese that melts well. Small curd cheese is our favorite choice because it has a mild flavor and melts perfectly.

Q: Can I make these pancakes ahead of time?

A: Yes, you can prepare the batter up to a day in advance and store it in the refrigerator overnight. Just be sure to let the mixture rest at room temperature for 30 minutes before forming the patties.

Q: Do I have to use instant potatoes?

A: No, you can substitute regular potatoes if you prefer. However, keep in mind that using regular potatoes will increase the cooking time significantly.

Q: How do I store leftover pancakes?

A: You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for later use.

Q: Can I add other ingredients to the batter?

A: Yes, feel free to add your favorite herbs or spices to give the pancakes an extra boost of flavor.

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