If you’re looking to dazzle at brunch or just want to treat yourself to something cozy and comforting, these CHEESY POTATO PANCAKES are about to become your new kitchen ace. Each bite offers a dreamy combo: golden, crispy edges give way to an impossibly fluffy interior, all wrapped around a center of gooey, melty cheese. Whether you serve them as a snack, side dish, or the star of a meal, these little wonders never fail to impress. The best part? They’re delightfully easy to make and completely irresistible.

CHEESY POTATO PANCAKES Recipe - Recipe Image

Ingredients You’ll Need

The magic of CHEESY POTATO PANCAKES comes from just a few humble ingredients. Every element in the mix adds a note—think flavor, crunch, or creamy richness—so you get that perfect bite from the first pancake to the last.

Russet potatoes: Their starchy texture goes pillowy soft inside while crisping beautifully on the outside.
Scallions: Bring a gentle oniony flavor and lovely flecks of green throughout each pancake.
Garlic cloves: Pressed garlic infuses the batter with savory warmth.
Large eggs: Help bind everything together for cohesive, tender pancakes.
All-purpose flour: Just enough to give a bit of structure while keeping things light.
Salt: Essential to bring out all the other flavors.
Ground black pepper: Adds a mild warmth and subtle bite.
Monterey Jack cheese: Creamy and melts like a dream—each pancake gets its gooey, cheesy surprise!
Vegetable oil: For crisping the pancakes to golden perfection without overpowering other flavors.
Sour cream: The classic tangy finishing touch for serving.

How to Make CHEESY POTATO PANCAKES

Step 1: Prep Your Cheese and Scallions

Start by slicing Monterey Jack cheese into thin 1-inch squares—these will nestle right in the center of each pancake, turning irresistibly gooey as they cook. Next, thinly slice your scallions, setting them aside to brighten the mix later.

Step 2: Grate and Prep the Potatoes

Grate the russet potatoes using a box grater to achieve that perfect balance between shreds and fluffiness. If you use a food processor, give the potatoes a few pulses with the blade attachment to break up long strands—shorter pieces distribute better in the batter. Soak your grated potatoes in cold water for 10 minutes, which helps remove excess starch and prevents gray coloring. After soaking, drain well and squeeze out as much water as possible; this step makes sure your pancakes are deliciously crisp and not soggy.

Step 3: Mix the Pancake Batter

In a large mixing bowl, combine the well-drained potatoes, sliced scallions, pressed garlic, beaten eggs, flour, salt, and pepper. Mix thoroughly so that every bite is seasoned and cheesy—don’t worry if the mixture seems a little sticky, that’s exactly what you want for holding everything together!

Step 4: Shape and Fill the Pancakes

Pour about a quarter-inch of vegetable oil into a sturdy frying pan and get it nice and hot over medium-high heat. Scoop a heaping tablespoon of the potato mixture into the pan (a medium cookie scoop does this job beautifully). Flatten it gently, press a slice of cheese into the center, then top with another half-tablespoon of potato mix to completely cover the cheese. This layering creates that dreamy, molten-cheese center.

Step 5: Fry to Golden Perfection

Fry three or four pancakes at a time, taking care not to overcrowd the pan. Cook each for about three minutes on each side, until they’ve turned a deep golden brown and the insides are fully cooked. The aroma of sizzling cheese and potatoes is pure bliss! Transfer your finished pancakes to a plate lined with paper towels to drain and stay as crisp as possible.

How to Serve CHEESY POTATO PANCAKES

Garnishes

A generous dollop of sour cream is classic, adding creamy tang that pairs perfectly with the hot, crispy pancakes. Sprinkle on a few extra sliced scallions for a pop of color and fresh flavor. If you’re feeling fancy, a touch of smoked salmon or even chives can make these pancakes absolutely brunch-worthy.

Side Dishes

CHEESY POTATO PANCAKES are stars on their own but also play well with others. Serve alongside a crisp green salad, pan-seared sausage, or even a simple tomato and cucumber salad for a lighter touch. If it’s breakfast or brunch time, try pairing them with scrambled eggs and fresh fruit for a meal that’s both satisfying and balanced.

Creative Ways to Present

Stack them high for dramatic effect at your next brunch buffet, or arrange them in a circle around a bowl of creamy dip for easy sharing. Skewer mini pancakes onto cocktail picks for a fun appetizer at parties. However you present them, make sure that golden, cheesy center gets a moment in the spotlight!

Make Ahead and Storage

Storing Leftovers

Leftover CHEESY POTATO PANCAKES keep beautifully in the fridge for up to three days. Let them cool completely, then layer them between sheets of parchment paper in a container to keep the edges crisp and prevent sticking.

Freezing

If you want to keep pancakes handy for future cravings, let them cool completely first. Arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to three months, and you can grab just what you need, anytime!

Reheating

To get those pancakes crisp and melty all over again, reheat them in a 350°F (175°C) oven for about ten minutes. This method revives the exterior crunch and gently warms the cheesy center without drying things out. The microwave works in a pinch, but the oven keeps the texture just right.

FAQs

Can I use a different type of cheese in the pancakes?

Absolutely! While Monterey Jack is delicious for its meltiness, you can swap in mozzarella, cheddar, or even a little gouda—just make sure it’s a good melting cheese for that dreamy center.

What’s the best way to grate the potatoes?

Using a box grater gives you fine, fluffy shreds for the ideal pancake texture. If you want to speed things up, a food processor works too, but pulse to break up any long strands so everything cooks evenly.

Do I need to peel the potatoes?

For the smoothest texture, peeling is recommended. However, if you don’t mind a little extra rustic charm and nutrients, leaving the skins on works fine—just give them a good scrub first.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend or even potato starch—it binds beautifully and keeps the classic texture intact.

How do I prevent the pancakes from falling apart?

If your pancakes are falling apart, make sure you’ve squeezed out all excess water from the potatoes and that the egg is well incorporated. A touch more flour can also help bind things together if needed.

Final Thoughts

Few things compare to pulling a golden, CHEESY POTATO PANCAKE hot from the pan and dipping it into cool, tangy sour cream. Whether you’re cooking for family, friends, or just treating yourself, this recipe never fails to bring smiles (and requests for seconds). I hope you’ll give these a try soon—their crispy, cheesy goodness is sure to earn them a spot in your regular rotation!