Mashed Potatoes Pancakes

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Prep 10

Total 35

Servings

▢ Leftover mashed potatoes (about 2 cups — give or take)
▢ 2 eggs
▢ 2 tbsp flour
▢ Salt and pepper
▢ Garlic powder or herbs (optional but add tons of flavor)
▢ Crisco shortening, butter, or oil for frying
▢ Toppings: sour cream, applesauce, fried eggs, fruit, or even a splash of juice on the side

Get Recipe Ingredients

Mix the batter

In a medium bowl, stir together the mashed potatoes, egg, flour, salt, pepper, and garlic powder until everything comes together. The mixture should hold its shape if you scoop some up — not too thin, not too stiff . Tip: If it looks too loose, sprinkle in another spoonful of flour until it feels right.

Heat the skillet

Add a couple tablespoons of shortening or oil to a skillet and warm it over medium heat. You want the fat hot enough that the batter sizzles when it hits the pan — but not so hot that it smokes.

Cook until golden

Drop 1/4 cup portions of batter into the pan and press them gently into pancake shapes. Pan fry until crisp and golden on the outside but soft inside, about 3–4 minutes per side.
While the pancakes finish, whip up some eggs — fried, scrambled, or however your crew likes them.

Add the extras

This is where you can make the plate shine.
Serve your potato pancakes with:
A dollop of sour cream or applesauce, a fried or poached egg on top, or fresh fruit or a glass of juice to balance it all out
They’re versatile enough to lean savory or sweet depending on what’s in your kitchen.
From mashed potatoes to pancakes, just like that, last night’s dinner becomes this morning’s breakfast. It’s cozy, quick, and a reminder that sometimes the best meals aren’t planned at all — they’re simply remixed.

Texture check: The batter should be thick enough to hold a spoon upright — like thick cookie dough. Too loose? Add flour one tablespoon at a time. Too dry? Beat in a splash of milk.
Make-ahead magic: Mix the batter the night before and refrigerate — it actually makes them easier to cook in the morning. You can also freeze cooked pancakes between parchment paper for up to 2 months; reheat in a toaster oven for crispy results.
Flavor boost: These are wonderfully versatile. Keep them savory with shredded cheese, scallions, or everything bagel seasoning, or go sweet by skipping the garlic and serving with maple syrup and cinnamon.

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