Potato and Onion Cheese Pancakes

Some recipes don’t need drama—they just need a hot pan and good timing. These Potato and Onion Cheese Pancakes are built on a simple, sensible idea: grate the potatoes, soften the onions, add cheese for obvious reasons, and bind everything together into a batter that actually behaves. A quick fry on the stovetop does the rest, turning everyday ingredients into crispy-edged, tender-centered pancakes that smell way better than they have any right to.

Why You’ll Love These Potato and Onion Cheese Pancakes

There’s something timeless about the way potatoes, onions, and cheese come together. Each brings its own personality — the potato gives you that hearty, starchy base; onions add sweetness and bite; and cheese? Well, that’s the glue that makes the whole thing irresistible. When fried to crispy perfection, the trio turns into a golden, savory pancake that hits all the right notes of comfort and satisfaction.
What makes these pancakes stand out is their balance — they’re cheesy but not heavy, crispy yet tender inside. Think hash browns, but cheesier and loaded with flavor. You can even sneak in a few green onions or herbs if you’re feeling fancy. The result? Something familiar yet surprisingly fresh.

If you love potatoes paired with melted cheese, you might also enjoy these cheesy mashed potato puff bites, which turn simple ingredients into crispy, bite-sized comfort food.

Ingredients & Pantry Checklist for Potato and Onion Cheese Pancakes

Main Ingredients – Potatoes, Onions, Cheese, and Binding Agents

The beauty of this recipe lies in its simplicity — everything you need is probably already in your kitchen. Below is your shopping and prep list, complete with standard US measurements.

Pro Tip: For extra crunch, pat the grated potatoes dry with a clean kitchen towel before mixing. Moisture is the enemy of crispiness!

Step-by-Step Method to Make Potato and Onion Cheese Pancakes

Preparing the Potatoes & Onions – Grating, Draining, and Mixing

When it comes to crispy pancakes, texture is everything. If your mixture is too wet, your pancakes will steam instead of fry — and that’s not what we want. So, let’s start strong with proper prep.

Step 1: Grate the potatoes and onions

• Peel your 4 medium russet potatoes and 1 large onion.
• Use the large holes of a box grater to shred them both.
• The mix will look a little messy — that’s totally fine. The magic’s in the next step.

Step 2: Drain the mixture

• Transfer the grated potatoes and onions to a clean kitchen towel or cheesecloth.
• Twist and squeeze out as much liquid as possible.
• Less moisture means more crisp — and that’s the goal.

Step 3: Mix the base

• In a large bowl, combine the grated potatoes and onions.
• Add 2 beaten eggs, 3 tablespoons of flour, 1 teaspoon of salt, ½ teaspoon of pepper, and 1 cup of shredded cheese (cheddar or mozzarella work great).
• Stir until everything’s evenly coated and slightly sticky.

Step 4: Rest the batter

• Let the mixture sit for about 5 minutes.
• This gives the flour time to absorb excess moisture and helps the pancakes hold together better.

Cooking and Finishing – Shaping, Frying, and Serving

This is where your kitchen starts to smell like a cozy diner on a Sunday morning. Let’s turn that batter into golden perfection.

Step 5: Heat the pan

• Set a large nonstick skillet over medium heat.
• Add 2 tablespoons of butter or vegetable oil.
• Wait until the oil shimmers — that’s your sign it’s ready.

Step 6: Shape and cook

• Scoop about ¼ cup of the potato mixture per pancake.
• Flatten gently with a spatula to about ½ inch thick.
• Cook for 3–4 minutes per side, or until golden brown and crispy.
• Don’t overcrowd the pan; work in batches if needed.

Step 7: Drain and serve

• Transfer cooked pancakes to a paper towel–lined plate to absorb extra oil.
• Serve warm with sour cream, Greek yogurt, or even applesauce for a sweet-savory twist.

Pro Tip: For an extra crunch, try finishing the pancakes in a 400°F oven for 5 minutes after frying. It keeps them warm while crisping the edges beautifully.

Troubleshooting Common Issues

Every home cook has been there — pancakes that fall apart, turn soggy, or just don’t crisp the way you want. Don’t worry, these quick fixes will have your pancakes turning out restaurant-worthy every time.

Problem: The mixture is too wet

• Fix: After grating, always squeeze the potato and onion mixture in a towel to remove excess water. If it still feels damp, add an extra tablespoon of flour to help bind everything together.

Problem: Pancakes aren’t crispy enough

• Fix: Heat control is key. Your skillet should be medium-hot before adding the batter. Too low, and they’ll soak up oil instead of browning. Also, avoid flipping too early — let them get that golden crust before turning.

Problem: Pancakes fall apart when flipping

• Fix: Your eggs might be too small, or the mixture too dry. Add another half egg (beat one, and pour in half), or one extra tablespoon of flour to improve structure.

Problem: Pancakes too greasy

• Fix: Always drain them briefly on paper towels. You can also bake-finish them at 400°F for 5 minutes after frying for extra crispiness without excess oil.

Potato and Onion Cheese Pancakes

---

• Author: Angie
• Total Time: 35 mins

Print Recipe

Pin Recipe

Description

Golden, cheesy, and crispy Potato and Onion Cheese Pancakes made with simple pantry ingredients. Perfect for breakfast, lunch, or a snack.

---

Ingredients

Scale 1x2x3x

4 medium potatoes, peeled and grated

1 large yellow onion, grated

1 cup shredded cheese (cheddar or mozzarella)

3 tbsp all-purpose flour

2 eggs

1 tsp salt

½ tsp black pepper

2 tbsp butter or vegetable oil (for frying)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grate potatoes and onion; squeeze out excess moisture.
2. Mix grated vegetables with eggs, flour, cheese, salt, and pepper.
3. Heat butter or oil in a skillet over medium heat.
4. Scoop ¼ cup of mixture per pancake, flatten slightly, and cook 3–4 minutes per side until golden.
5. Drain on paper towels and serve warm with sour cream or dip of choice.

Notes

For extra crispy pancakes, finish in a 400°F oven for 5 minutes. Add herbs or turkey bacon for extra flavor.

• Prep Time: 15 mins
• Cook Time: 20 mins

Nutrition

• Serving Size: 4–6 pancakes

Serving Suggestions and Creative Twists for Your Pancake Dish

Once you’ve mastered the basics, the fun begins! These Potato and Onion Cheese Pancakes can adapt to almost any mood or mealtime.

1. Classic American Breakfast Style: Serve hot with fried eggs, turkey bacon, and a drizzle of maple syrup. The mix of savory, cheesy, and sweet flavors is addictive.

2. Kid-Friendly Snack or Lunchbox Favorite: Cut smaller, bite-sized rounds and serve them with ketchup or ranch dressing for dipping. You can even sneak in finely grated zucchini or carrots for extra nutrients.

3. Light Dinner with a Gourmet Touch: Top pancakes with a dollop of sour cream, caramelized onions, and a sprinkle of chopped chives. Add grilled chicken or beef sausage on the side for a satisfying evening meal.

4. Cheese Lovers’ Upgrade: Mix two or three cheeses for depth — cheddar for sharpness, mozzarella for melt, and Parmesan for saltiness. You’ll get layers of flavor in every bite.

5. Holiday or Party Appetizer: Make mini pancakes, top with herbed cream cheese or Greek yogurt, and sprinkle with chopped herbs. Perfect finger food for any gathering.

If savory breakfasts are your thing, this fried egg quesadilla is another quick and satisfying option that pairs perfectly with a relaxed morning or weekend brunch.

Pro Tips for Storage and Reheating

FAQ

1. Can I make these potato and onion cheese pancakes ahead of time?

Yes! You can prepare the potato-onion mixture a few hours in advance and store it in the refrigerator. Just be sure to squeeze out any excess moisture before frying for the best texture.

2. What type of cheese works best in these pancakes?

Cheddar or mozzarella are ideal for a melty, cheesy flavor. For extra richness, combine both or add a sprinkle of Parmesan.

3. Can I make these pancakes gluten-free?

Absolutely! Replace all-purpose flour with cornstarch or a gluten-free flour blend to keep them light and crispy.

4. How can I keep these pancakes crispy?

Cook them over medium heat without overcrowding the pan. For extra crispiness, finish them in a 400°F (200°C) oven for 5 minutes.

5. Are these pancakes kid-friendly?

Yes! Soft, cheesy, and easy to dip, these pancakes are perfect for kids and a family-friendly snack or meal.

Conclusion

These Potato and Onion Cheese Pancakes are a simple, cozy, and versatile dish for breakfast, lunch, or dinner. With easy pantry ingredients and a few helpful tips, anyone can make golden, cheesy, and perfectly crisp pancakes. Serve them plain or with dips and toppings, and watch them disappear fast — a guaranteed crowd-pleaser for family and friends.