Easy Mashed Potato Pancakes

Turn leftover mashed potatoes into golden mashed potato pancakes with this easy recipe! These savory pancakes work for breakfast with maple syrup or as a side dish topped with sour cream and chives.

Here’s a genius way to give leftover potatoes a new life: mashed potato pancakes! I tried this last year after Thanksgiving and I’m now a believer in these savory pancakes that taste like fluffy hashbrowns. The tender texture is out of this world good! They’re easy to whip up, the perfect idea for leftover mashed potatoes from Thanksgiving or any meal.

I’ve refined the technique after a few test batches, finding a way to make these even simpler than the recipes I started from. Alex always requests these and I think we both look forward to the pancakes just as much as the potatoes. They’re great with maple syrup but I like them best with chives and sour cream as a savory pancake!

Why This Recipe Works

There are two basic methods for making potato pancakes from mashed potatoes, both of which add eggs, flour, and often cheese before frying the potatoes. I found that a common method makes a dough that is thick and dense and pats it into small disc shapes that are then pan-fried. However, in my testing these were hard to flip and needed quite a bit of oil to fry them on all sides.

Instead, my recipe for leftover mashed potato pancakes makes a batter that’s more like a pancake batter. It’s is thick but liquid enough to pour onto the griddle, so it fries up just like traditional pancakes. It’s so simple and there’s no need to form pancakes or deep fry: just pour them right onto the skillet!

Key Ingredients You’ll Need

To make mashed potato pancakes you’ve got to start with leftover mashed potatoes, of course! Here’s what you’ll need for this recipe:

Leftover mashed potatoes: The star ingredient! The cold, day-old texture is actually ideal: refrigeration dries out the potatoes and helps them hold together better. I typically use potatoes from my mashed potatoes recipe, but this works with any style: even horseradish mashed potatoes make delicious savory pancakes.
Eggs: These bind everything together and add richness.
Cheddar cheese: Sharp cheddar adds savory depth and helps the pancakes hold together. You could also use Parmesan or any shredded cheese you have on hand.
Baking powder: This secret ingredient gives the pancakes a slight rise, making them fluffier and lighter than traditional potato pancakes.
All-purpose flour: Just ¼ cup provides structure without weighing down the batter. For gluten-free pancakes, you can substitute 1-for-1 gluten-free flour (the texture may be slightly more delicate).
Milk of choice: This loosens the batter to a pourable consistency.
Olive oil: This is added directly to the batter for moisture and flavor, plus you’ll need butter or more oil for cooking.

Tips for Perfect Leftover Mashed Potato Pancakes

These leftover mashed potato pancakes are simple to whip up: you’ll make a simple batter and fry it up just like sweet breakfast pancakes. Here are a few things to keep in mind:

Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter to get them golden brown.
Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
The batter may become very thick while waiting for the second batch. If so, add a teaspoon or two of buttermilk until the batter is pourable.

Serving Suggestions

Leftover mashed potato pancakes work savory or sweet, making them extremely versatile. They work as a sweet or savory breakfast, a side dish, or as an appetizer. Here are a few ways we like to serve them:

Topped with sour cream and chives as a savory breakfast or appetizer
As a side dish for salmon, chicken or vegetarian main dishes
Appetizer, made into smaller pancakes (similar to fritters)
Topped with maple syrup, fresh fruit and butter as a sweet breakfast

Storing and Reheating

Store leftover potato pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet and heat until warmed through and crispy again: about 2-3 minutes per side.

You can freeze these pancakes (though I have not tried it personally). I’d recommend placing cooled pancakes in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Reheat directly from frozen in a skillet.

Dietary Notes

As written, this mashed potato pancakes recipe is vegetarian. For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.

For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.