The first time I made these potato and onion cheese pancakes I was halfway through a lonely weeknight dinner and short on time.
They came together in a single bowl, smelled like caramelized onions and cheddar, and saved the night.
This recipe is a winner because it’s forgiving, quick, and endlessly adaptable.
Crisp outside, tender inside, cheesy pockets — everything a simple comfort food should be.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes from start to finish.
- Uses pantry staples and one bowl for easy cleanup.
- Crispy edges with a tender, cheesy center — kid-friendly and great for guests.
- Works as a snack, a side, or a light main with a salad.
These pancakes deliver a contrast of texture: the grated potatoes develop a golden, crunchy crust while the inside stays soft and moist thanks to the eggs and cheese. The onion melts into the mix and gives a sweet-savory backbone that contrasts with bright sour cream and herbs. The cheese adds salt, richness, and a slight stringiness when hot, which is irresistibly pleasing.
“Five stars — my kids asked for them three nights in a row. So simple, so satisfying.” — reader Emma R.
Key Ingredients
Potatoes (2 large, grated): The potato is the foundation. Use starchy potatoes like Russets for a drier grated texture that fries up crispier. If you use waxy potatoes, squeeze out excess moisture or expect a softer interior.
Cheese (1 cup shredded, cheddar or your choice): Sharp cheddar gives a bright, savory punch and browns beautifully. For creamier pancakes try a young Gouda or Monterey Jack; avoid pre-shredded cheese with anti-caking agents if you want the best melt.
Onion (1 medium, finely chopped): Onion supplies sweetness and depth. Finely chop or grate it so it melds into the batter and cooks quickly; raw chunks will remain undercooked.
Eggs & Flour (2 eggs, 1/2 cup all-purpose flour): Eggs bind and add richness; flour tames excess moisture and gives structure. If your potatoes are very wet, add another tablespoon of flour to firm the batter.
Full ingredient list:
- 2 large potatoes, grated
- 1 medium onion, finely chopped
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup all-purpose flour
- 2 eggs
- Salt and pepper to taste
- Oil for frying
- Sour cream and fresh herbs for serving
Step-by-Step Instructions
Step 1: Prepare and combine the base
In a large mixing bowl, combine the grated potatoes, finely chopped onion, shredded cheese, and flour.
Use a box grater for the potatoes and cheese, or pulse briefly in a food processor for quick prep.
Pro Tip: If the potatoes feel wet after grating, press a handful in a clean kitchen towel and squeeze out excess water. You want the batter tacky, not soupy.
Step 2: Add the binders and seasoning
Add the eggs, a generous pinch of salt, and several grinds of black pepper. Stir until everything is evenly incorporated.
Taste a small raw piece of grated potato for seasoning if you’re unsure; remember the cheese adds salt too.
Pro Tip: The batter should hold together when pinched. If it falls apart, add a tablespoon of flour at a time until it binds.
Step 3: Heat the pan
Heat a skillet over medium heat and add enough oil to coat the surface. Wait until the oil shimmers but isn’t smoking.
A nonstick or well-seasoned cast-iron skillet works best for even browning.
Pro Tip: Test with a tiny drop of batter — it should sizzle immediately but not burn. Adjust heat as needed.
Step 4: Form and fry the pancakes
Spoon portions of the batter into the pan, then flatten each mound slightly with the back of the spoon or a spatula. Cook in batches, leaving space between each pancake.
Aim for palm-sized cakes about 1/2 inch thick so the middle cooks through without burning the exterior.
Pro Tip: Don’t crowd the pan. Overcrowding drops the pan temperature and yields soggy pancakes.
Step 5: Flip and finish
Cook until the undersides are golden brown, about 3–4 minutes, then flip and cook for another 3–4 minutes until both sides are deeply golden. Remove and drain briefly on paper towels.
Serve warm topped with a dollop of sour cream and a scattering of fresh herbs.
Pro Tip: You’ll know they’re ready to flip when the edges lift easily from the pan and the bottom is a deep golden brown. If the cakes stick, give them a bit longer — they’ll release when set.
Expert Tips for Success
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Control moisture carefully. Potatoes contain a lot of water, and excess moisture is the most common reason pancakes turn out soggy. Grate into a bowl, let sit for a few minutes, then squeeze out water in a clean towel if needed. This concentrates starches and helps the crust become crisp.
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Use the right potato. Starchy varieties (Russet, Idaho) brown better and create a flakier texture. Waxy potatoes (Yukon Gold) are creamier and will produce a slightly denser cake. Both work — just adjust flour slightly if using waxy.
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Keep the oil temperature steady. Medium heat is key. Too cool and the cakes absorb oil; too hot and the exterior burns before the center cooks. Adjust the burner as you fry batches, and give the skillet a minute to reheat between batches.
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Fry in small batches. Crowding the pan drops temperature and causes steaming instead of frying. Three to four pancakes per skillet is a reasonable maximum in a 10–12 inch pan.
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Press, don’t smash. When shaping, flatten gently so the cakes cook through. Over-compressing can make them dense. Aim for uniform thickness so they cook evenly.
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Season layers. Cheese contributes salt, but the potato needs its own seasoning. Season the batter early and taste a tiny crisped spoonful if you’re unsure. Add a touch more salt or pepper to balance the cheese and onion.
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Try mixing textures. For a lighter interior, pulse half the potatoes to a coarse mash and keep the other half grated. This gives crispy edges with a pillowy middle.
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Use a thermometer if unsure. Oil around 350°F (175°C) is ideal; if you have a thermometer, it removes guesswork and yields consistent browning.
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Rest or refrigerate briefly. If the batter seems runny, chilling 10–15 minutes tightens it and makes frying neater. It also gives the flour time to hydrate.
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Finish in the oven for thick batches. If pancakes are thick, keep them on a baking sheet in a 300°F (150°C) oven to stay warm and finish cooking without burning while you do later batches.
Storage & Freezing
Fridge: Store cooled pancakes in an airtight container for up to 3 days. Layer with parchment paper to prevent sticking. Reheat in a single layer in a skillet over medium-low heat for a few minutes per side until crisp, or use a 350°F oven for 8–10 minutes.
Freezer: For longer storage, freeze on a baking sheet in a single layer until solid (about 1 hour), then transfer to a labeled freezer bag or airtight container. They’ll keep well for up to 3 months.
Reheating from frozen: Reheat directly from frozen in a hot skillet with a teaspoon of oil, turning occasionally until heated through and crisp, about 6–10 minutes. You can also reheat in a 375°F oven for 12–15 minutes, flipping once to restore both sides.
Re-crisping tips: To revive crunch after refrigeration or freezing, a quick pan-fry or oven finish (5–8 minutes at 400°F) restores texture much better than a microwave, which makes them mushy.
Variations & Substitutions
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Herb & Garlic: Fold 1–2 tablespoons finely chopped chives, dill, or parsley into the batter and add a small minced garlic clove for an aromatic lift. Serve with lemony yogurt instead of sour cream.
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Gluten-free: Swap the all-purpose flour for 1:1 gluten-free flour or use chickpea flour for a nuttier flavor. Expect a slightly different texture; reduce liquid slightly if using chickpea flour.
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Spicy Cheddar & Jalapeño: Add a diced jalapeño (seeded for mild heat) and use pepper jack or a spicy cheddar for a kick. Serve with lime-spiked sour cream.
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Bacon or Ham Add-in: Fold in 1/2 cup crisp-cooked bacon pieces or diced ham for a meaty, smoky twist. Increase seasoning slightly to compensate for the salty meat.
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Vegan-ish: Use a flax "egg" (1 tbsp ground flax + 3 tbsp water per egg, chilled) and a vegan shredded cheese. The texture won’t be identical but can be excellent with a little extra flour for binding.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes. You can assemble the batter and refrigerate covered for up to 12 hours. Squeeze any additional moisture out before frying, and bring the batter to near room temperature for even cooking.
Q: How do I stop the pancakes from falling apart?
A: Ensure proper binding with eggs and flour. If your potatoes were very wet, add a tablespoon of flour at a time until the mixture holds together when squeezed. Also, do not flip too early — wait for a deep golden crust.
Q: Can I bake them instead of frying?
A: You can bake at 425°F on a parchment-lined sheet for 15–20 minutes, flipping halfway to brown both sides. They won’t be as deeply crisp as pan-fried versions but will be lighter and use less oil.
Q: What cheese melts best in these pancakes?
A: Medium to sharp cheddar melts well and offers flavor. Young Gouda, Monterey Jack, and fontina are also excellent melting cheeses. Avoid pre-shredded mixes with anti-caking agents for better melt and texture.
Q: Are these pancakes kid-friendly?
A: Very much so. Kids often love the crunchy-cheesy combination. For picky eaters, keep seasonings mild and serve with ketchup, applesauce, or a mild yogurt dip.
Final Thoughts
These potato and onion cheese pancakes are one of those simple recipes that feel special with minimal effort.
They’re forgiving, quick, and endlessly tweakable to match your pantry and taste.
Please leave a star rating in the recipe card below if you tried them, and pin this recipe to Pinterest for later.
Conclusion
If you want variations that lean more toward cheesy street-food bites, check out this creative take on a similar idea at Korean Cheese Potato Pancakes – Jasmine and Tea for inspiration.
For a classic oven- and skillet-tested version with additional user tips, see the Cheesy Potato Pancakes Recipe as a useful reference.
Potato and Onion Cheese Pancakes
Ingredients
Main Ingredients
- 2 large potatoes, grated Use starchy potatoes like Russets for a crispier texture.
- 1 medium onion, finely chopped Onion supplies sweetness and depth.
- 1 cup shredded cheese (cheddar or your choice) Use sharp cheddar for flavor; avoid pre-shredded cheese.
- 1/2 cup all-purpose flour Adjust if potatoes are very wet.
- 2 large eggs Bind the mixture together.
- to taste none salt and pepper Season to preference.
- none none oil for frying Use enough to coat the skillet.
- none none sour cream and fresh herbs for serving Optional toppings.
Instructions
Preparation of Base
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, shredded cheese, and flour.
- If the potatoes feel wet after grating, press a handful in a clean kitchen towel and squeeze out excess water.
Add Binders and Seasoning
- Add the eggs, salt, and black pepper, and stir until everything is evenly incorporated.
- Taste a small piece of grated potato for seasoning and adjust if necessary.
Heat the Pan
- Heat a skillet over medium heat and add enough oil to coat the surface.
- Test with a tiny drop of batter — it should sizzle immediately.
Form and Fry the Pancakes
- Spoon portions of the batter into the pan, flattening slightly with a spoon.
- Cook until the undersides are golden brown, about 3–4 minutes, then flip and cook for another 3–4 minutes.
Serving
- Remove pancakes and drain on paper towels.
- Serve warm topped with sour cream and fresh herbs.
