Mashed potato pancakes are a tasty way to use up leftovers! Crispy on the outside, soft inside, and a breeze to make. Perfect for breakfast, brunch or a light dinner.
One of the things I love most about cooking is transforming everyday ingredients into something new and exciting.
Take mashed potatoes, for example. I always seem to make too much and have a stash in the fridge. That's where mashed potato pancakes come in.
These pancakes are a quick, easy way to use up your leftover mashed potatoes and turn them into something crispy, golden, and entirely new.
The mashed potatoes provide the base, and with just a few additional ingredients, you've got a meal or snack that everyone will enjoy.
The texture is perfect-crispy on the outside, soft on the inside, with a slight savory flavor from the scallions and a hint of garlic (if you choose to add it).
I've made mashed potato pancakes on countless occasions, whether as a weekend brunch dish or a quick dinner side. They're an absolute hit every time. The best part is how versatile they are-you can make them with whatever you have on hand, and they're a fun way to mix things up.
If you're a fan of crispy pancakes and enjoy mashed potatoes, these will become a go-to in your kitchen.
Trust me, once you try them, you'll be looking for reasons to have mashed potatoes just so you can make these crispy little delights.
Jump to:
Why You'll Love This Recipe
- Quick and Easy: It only takes about 20 minutes from start to finish. Perfect for busy days.
- Budget-Friendly: You likely already have most of the ingredients in your pantry and fridge.
- Versatile: You can serve these pancakes for breakfast, lunch, dinner, or as a snack.
- Crispy and Soft: The contrast of textures makes them irresistible.
- Customizable: You can add your favorite toppings and ingredients to make them your own.
Ingredients
You only need simple pantry ingredients for this recipe!
- Leftover mashed potatoes: The star ingredient! You'll need about 2 cups. If you don't have leftovers, freshly made mashed potatoes will work too.
- All-purpose flour: This helps bind the batter together. You can substitute with whole wheat flour or gluten-free flour if needed.
- Eggs: These add richness and help hold the batter together.
- Milk: To loosen the batter to pancake consistency. If you want a dairy-free version, use any plant-based milk.
- Scallions (spring onions): They add a fresh, mild onion flavor. You can substitute with chives or even finely chopped shallots.
- Baking powder: For fluffiness. Don't skip this, as it helps the pancakes puff up.
- Garlic powder: Optional, but it adds a nice savory kick. You can leave this out if you prefer a more neutral flavor.
- Salt and pepper: Essential for seasoning. Adjust to taste.
- Butter: For frying. You can substitute with olive oil or another cooking oil if preferred.
See the recipe card for quantities and method.
How to make mashed potato pancakes
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Tip: If the leftover mashed potato is fridge-cold, then heat it up (in a microwave or pan on the stovetop) slightly so it's easier to mix.
In a large bowl, combine the leftover mashed potatoes, flour, eggs, milk, scallions, baking powder, garlic powder (if using), salt, and pepper.
Mix well until you have a smooth, thick batter. If the batter is too thick, you can add a little more milk to reach a pancake batter consistency.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of melted butter to coat the pan.
Scoop about ¼ cup of the potato batter onto the heated skillet for each pancake. Use the back of a spoon to spread it into a round shape if needed.
Cook for 3-4 minutes per side, or until golden brown and crispy on the outside. Flip carefully, as these pancakes can be a little more delicate than regular pancakes.
Once cooked, transfer the pancakes to a plate and keep warm while you cook the remaining pancakes.
Serve the warm mashed potato pancakes as desired, or topped with sour cream, smoked salmon and little fresh dill.
Scroll down for the full ingredients list and method.
Serving Suggestions
- Serve with smoked salmon and a dollop of sour cream.
- Top with a fried egg and a sprinkle of fresh herbs.
- Serve as a side dish with steak or roasted chicken.
- Pair with a simple salad for a light meal.
- Add a drizzle of hollandaise sauce for a decadent breakfast.
- Serve with a tangy yogurt sauce.
- Top with your favorite hot sauce for a little heat.
- Add rashers of bacon and serve with hot honey.
- Spoon on some Bacon Aioli.
Variations
- Add shredded cheese for extra richness.
- Mix in finely chopped spinach or kale for a veggie-packed version.
- Stir in cooked bacon bits for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a twist.
- Top with a fried egg for a hearty breakfast.
- Add a bit of chili powder or paprika for a spicy kick.
- Use fresh herbs like parsley or thyme instead of scallions.
- Mix in sautéed mushrooms for an earthy flavor.
- Add grated Parmesan cheese into the batter.
- Try adding some cooked corn kernels for a sweet touch.
More Potato Recipes
Storage, Freezing, and Make-Ahead Advice
Make-Ahead: You can make the batter a day ahead and keep it in the fridge. Just give it a good stir before cooking. If you prefer, you can also cook the pancakes ahead of time and reheat them in a skillet.
Storage: Leftover mashed potato pancakes can be stored in an airtight container in the fridge for up to 3 days.
Freezing: These pancakes freeze well! Lay them flat on a baking sheet and freeze them for about 1 hour before transferring to a freezer bag. They can be frozen for up to 3 months.
Recipe Tips
- If your mashed potatoes are too thick, add a little extra milk to loosen the batter.
- Use a non-stick pan to make flipping these pancakes easier.
- Don't overcrowd the skillet, cook the pancakes in batches to get that nice crispy texture.
- Use a spoon or ice cream scoop to ensure the pancakes are evenly sized.
- Keep the pancakes warm in the oven while you cook the rest.
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📖 Recipe
Mashed Potato Pancakes
Equipment
- Bowl
- Frying Pan
Ingredients
- 2 cups leftover mashed potatoes
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk or more, depending on desired batter consistency
- 2 scallions/spring onions chopped
- 1 teaspoon baking powder
- ¼ teaspoon garlic powder optional
- Salt and pepper to taste
- 2 tablespoons melted butter plus extra for frying
To serve (optional)
- Smoked Salmon
- Sour cream
- Dill
Instructions
- If the mashed potato is fridge-cold, then heat it up (in a microwave or pan on the stovetop) slightly so it's easier to mix.
- In a large bowl, combine the leftover mashed potatoes, flour, eggs, milk, scallions, baking powder, garlic powder (if using), salt, and pepper. Mix well until you have a smooth, thick batter. If the batter is too thick, you can add a little more milk to reach a pancake batter consistency.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of melted butter to coat the pan.
- Scoop about ¼ cup of the potato batter onto the heated skillet for each pancake. Use the back of a spoon to spread it into a round shape if needed.
- Cook for 3-4 minutes per side, or until golden brown and crispy on the outside. Flip carefully, as these pancakes can be a little more delicate than regular pancakes.
- Once cooked, transfer the pancakes to a plate and keep warm while you cook the remaining pancakes.
- Serve the warm mashed potato pancakes as desired, or topped with sour cream, smoked salmon and little fresh dill.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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