Jump to Recipe Print RecipeThe moment the aroma of sizzling potatoes and onions fills your kitchen, you’re instantly transported to a cozy, sunlit bistro, where conversations flow as easily as the cooking. My recipe for Potato and Onion Cheese Pancakes is a delightful way to turn everyday ingredients into a comforting meal that’s sure to please all palates. These crispy pancakes are not just a breeze to whip up but also packed with melted mozzarella and fresh dill, giving them a warm and gooey heart that truly satisfies. Perfect for brunch, a quick weeknight dinner, or a leisurely weekend treat, they can be customized with your favorite herbs or sides. I can’t wait for you to try these savory bites—what will your unique twist be? Why Are These Pancakes So Irresistible? Savory Satisfaction: These crispy Potato and Onion Cheese Pancakes deliver a flavor profile that’s simply unforgettable. The blend of melted mozzarella and fresh dill adds an irresistible warmth to each bite. Quick & Easy: With just a handful of ingredients, you can have these delectable pancakes on the table in no time, making them ideal for busy weeknights or leisurely weekends. Versatile Dish: Whether served at breakfast, brunch, or dinner, they shine in any culinary setting. Feel free to add sun-dried tomatoes or swap herbs to tailor them to your liking. Crowd Pleaser: Perfect for gatherings, these pancakes appeal to both vegetarians and non-vegetarians alike, ensuring all your guests leave satisfied. Make-Ahead Marvel: Prepare a batch in advance and reheat them in the oven for that delightful crispiness, ensuring you can serve your family or friends with ease. For a delicious side, consider pairing these pancakes with a fresh salad or some Cinnamon Buttermilk Pancakes for a brunch feast everyone will love! Potato and Onion Cheese Pancakes Ingredients For the Pancake Batter 1 medium onion, freshly grated – Provides flavor and natural sweetness; shallots can make a milder alternative. 4 medium potatoes, grated and drained well – Offers structure; starchy potatoes like Russets work best. 3 fresh eggs – Binds everything together; substitute with flax eggs for a vegan version. 4 tablespoons all-purpose flour – Adds structure and helps bind; gluten-free flour can replace it if needed. Sea salt, to your liking – Enhances the overall flavor; adjust according to dietary needs. Freshly ground black pepper – Provides seasoning; white pepper can be a milder option. For the Tomato Topping 6 ripe tomatoes, diced – Adds freshness and acidity; roasted red peppers make a delicious substitute. 150g fresh mozzarella cheese, shredded – Creates a gooey interior; swap with sharp cheddar or gouda for variety. Fresh dill, chopped – Offers a bright, aromatic flavor; can replace with chives for a different twist. For Cooking Olive oil for pan-frying – Essential for achieving the desired crispy texture; vegetable oil or butter can be used as alternatives. Now you’re ready to assemble your savory Potato and Onion Cheese Pancakes! Let’s get cooking! Step‑by‑Step Instructions for Potato and Onion Cheese Pancakes Step 1: Prepare the Batter Grate the medium onion and four medium potatoes into a large mixing bowl, ensuring the potatoes are drained well to avoid excess moisture. Add three fresh eggs, a pinch of sea salt, freshly ground black pepper, and four tablespoons of all-purpose flour to the bowl. Mix everything thoroughly until you have a cohesive batter that’s ready for frying. Step 2: Heat the Pan In a non-stick frying pan, heat olive oil over medium heat until it shimmers, indicating it’s hot enough for frying. Using a spoon, drop generous spoonfuls of the potato and onion batter into the pan, shaping them into pancakes about ½ inch thick. Cook for approximately 2 to 3 minutes or until the edges turn golden brown and crispy. Step 3: Flip the Pancakes Gently flip each pancake with a spatula, taking care not to break them, and cook the other side for another 2 to 3 minutes. You’ll know they’re done when both sides are a beautiful golden brown and crispy in texture. If necessary, adjust the heat to ensure even cooking without burning. Step 4: Prepare the Topping While the pancakes are frying, preheat your oven to 200°C (400°F). In a separate bowl, combine six diced ripe tomatoes, freshly chopped dill, and half of the shredded mozzarella cheese, mixing gently to create a fresh topping mixture bursting with flavor. Step 5: Assemble for Baking Once the pancakes are cooked, carefully place them on a baking sheet. Spoon the tomato-cheese mixture generously over each pancake, then sprinkle the remaining shredded mozzarella on top of all the pancakes. This will create a gooey, cheesy finish that elevates your Potato and Onion Cheese Pancakes. Step 6: Bake to Perfection Transfer the baking sheet to your preheated oven and bake for 15 minutes or until the cheese is melted and bubbly. Keep an eye on them to achieve that perfect golden melt! The delightful aroma will fill your kitchen, signaling that your pancakes are just about ready. Step 7: Serve and Garnish Once baked, allow the Potato and Onion Cheese Pancakes to cool slightly for a few minutes. Serve warm, garnished with additional fresh dill if desired. These savory pancakes are now ready to be enjoyed with your favorite dipping sauces or sides! How to Store and Freeze Potato and Onion Cheese Pancakes Fridge: Store cooled pancakes in an airtight container for up to 3 days. Ensure they are well-separated to maintain their crispy texture. Freezer: Freeze the pancakes spread out on a baking sheet for about an hour, then transfer to a freezer-safe bag or container for up to 3 months. Reheating: To reheat, place the pancakes in a preheated oven at 180°C (350°F) for about 10-15 minutes. This method helps restore their crispiness. Make-Ahead Tip: These delicious Potato and Onion Cheese Pancakes can be made in advance, making them perfect for easy meal prep or impromptu gatherings! Expert Tips for Potato and Onion Cheese Pancakes Well-Drained Potatoes: Ensure your grated potatoes are thoroughly drained to avoid a soggy pancake texture. Soggy pancakes can ruin your delightful Potato and Onion Cheese Pancakes experience! Avoid Overcrowding: Fry the pancakes in batches to ensure they get crispy. Overcrowding the pan can lead to uneven cooking and soggy results. Perfect Preheat: Preheat your oven properly before baking the pancakes with the topping. A hot oven ensures that the cheese melts evenly and perfectly, enhancing the flavors. Easy Reheating: For leftovers, reheat the pancakes in the oven instead of the microwave to maintain their crispy texture. This simple trick can make a big difference! Flavor Variations: Don’t hesitate to mix in different herbs or cheeses! Experimenting with variations can lead to exciting new twists on the classic Potato and Onion Cheese Pancakes. What to Serve with Crispy Potato and Onion Cheese Pancakes Elevate your meal and create a culinary experience with these delicious accompaniments that complement the richness of your pancakes. Zesty Green Salad: A crisp salad with tart lemon vinaigrette adds a refreshing contrast to the richness of the pancakes. The bright flavors will awaken your palate. Creamy Avocado Dip: This smooth and velvety dip brings a luscious creaminess that balances the crispy texture of the pancakes, enhancing each bite with buttery goodness. Poached Eggs: Adding a perfectly poached egg on top transforms these pancakes into a brunch delight, offering a warm, runny yolk that mingles beautifully with the cheesy filling. Sautéed Spinach: Lightly sautéed garlic spinach provides a nutritious side that offsets the hearty pancakes with its bright, earthy flavor and soft texture. Roasted Root Vegetables: The sweet and savory notes of caramelized root vegetables create a warm and comforting plate, complementing the flavors of your Potato and Onion Cheese Pancakes. Homemade Applesauce: A side of sweet, homemade applesauce introduces a subtle sweetness that contrasts with the savoriness of the pancakes, making every bite a delightful surprise. Chilled Tomato Gazpacho: This refreshing soup pairs well with the warmth of pancakes, adding a bright note of acidity and a burst of fresh ingredients to your meal. Chardonnay or Light Lager: A glass of chilled Chardonnay or a light lager can enhance your dining experience, their crisp notes harmonizing perfectly with the rich flavors of the pancakes. Make Ahead Options These crispy Potato and Onion Cheese Pancakes are a fantastic option for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the grated potatoes, onion, eggs, flour, salt, and pepper, then store it in an airtight container in the refrigerator. For even more convenience, you can cook the pancakes and refrigerate them for up to 3 days. To maintain their crispiness, reheat them in the oven at 180°C (350°F) for about 10 minutes before serving. Simply top with the tomato-cheese mixture and bake as directed for perfectly delicious, make-ahead pancakes that feel just as fresh as the day you made them! Potato and Onion Cheese Pancakes Variations Feel free to get creative with your pancakes, transforming them into the perfect dish for your taste buds! Herb Explosion: Add a mix of fresh herbs like parsley or thyme to your batter for a burst of flavor. Fresh dill adds a beautiful aromatic touch as well! Spicy Kick: Mix in some finely chopped jalapeños or a dash of red pepper flakes to bring heat to the table. This will certainly excite any spice lover! Vegetable Medley: Fold in finely chopped bell peppers or zucchini into the batter for an extra veggie boost. The added texture enhances each bite perfectly. Cheesy Indulgence: Swap in sharp cheddar or crumbled feta for a different cheesy vibe. Each variation brings a new depth of flavor that’s simply delightful. Mediterranean Flair: Incorporate sun-dried tomatoes and oregano into your batter for a Mediterranean-inspired twist. The sun-dried tomatoes not only add flavor but also a lovely burst of color! Crunchy Texture: For an extra crunch, sprinkle some breadcrumbs on top before baking. This creates an irresistible crispy layer that elevates your pancakes. Smoky Flavor: Add smoked paprika for a rich and smoky essence. It’s a great way to impart depth without overwhelming the other flavors. Sweet Surprise: Try a touch of grated carrot or sweet corn in the batter to lend a hint of sweetness alongside the savory elements. It’s a surprising yet delightful combination! No matter which variation you choose, these pancakes can be served alongside a fresh salad or even paired with a slice of Key Lime Cheesecake to complete the meal! Potato and Onion Cheese Pancakes Recipe FAQs How do I choose the best potatoes for my pancakes? Absolutely! For the best texture, I recommend using starchy potatoes like Russets. They provide the ideal structure and crispness. Make sure they are firm and free of dark spots or blemishes for the freshest flavor. What’s the best way to store leftover pancakes? Very! Store cooled Potato and Onion Cheese Pancakes in an airtight container in the refrigerator for up to 3 days. Just make sure to separate them with parchment paper to keep that delightful crispiness intact while stored! Can I freeze the Potato and Onion Cheese Pancakes? Yes, absolutely! To freeze, spread the pancakes out on a baking sheet and place them in the freezer for about an hour until firm. Then, transfer them to a freezer-safe bag or container for up to 3 months. Don’t forget to label them with the date for easy reference! What’s the best method to reheat the pancakes? For sure! To maintain the crispy texture, preheat your oven to 180°C (350°F) and place the pancakes on a baking sheet. Heat them for about 10-15 minutes or until they’re heated through and crispy again. It will be worth it! Can I make the pancakes vegan? Absolutely! To create a vegan version of the Potato and Onion Cheese Pancakes, substitute the 3 fresh eggs with 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water. Let it sit for a few minutes until it thickens; this will serve as a great binding agent! What should I do if my pancakes are soggy? Don’t worry, it happens! If your pancakes turn out soggy, it may be because the grated potatoes weren’t drained well. Next time, make sure to squeeze out any excess moisture using a clean kitchen towel or cheesecloth before mixing in the other ingredients. Crispy Potato and Onion Cheese Pancakes You’ll Crave Daily Potato and Onion Cheese Pancakes deliver irresistible flavors with melted mozzarella and fresh dill, perfect for brunch or dinner. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsBaking Time 15 minutes minsTotal Time 50 minutes mins Servings: 4 pancakesCourse: BreakfastCuisine: Comfort FoodCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pancake Batter1 medium onion, freshly grated Provides flavor and natural sweetness; shallots can make a milder alternative.4 medium potatoes, grated and drained well Offers structure; starchy potatoes like Russets work best.3 whole fresh eggs Binds everything together; substitute with flax eggs for a vegan version.4 tablespoons all-purpose flour Adds structure and helps bind; gluten-free flour can replace it if needed.sea salt, to your liking Enhances the overall flavor; adjust according to dietary needs.freshly ground black pepper Provides seasoning; white pepper can be a milder option.For the Tomato Topping6 whole ripe tomatoes, diced Adds freshness and acidity; roasted red peppers make a delicious substitute.150 g fresh mozzarella cheese, shredded Creates a gooey interior; swap with sharp cheddar or gouda for variety.fresh dill, chopped Offers a bright, aromatic flavor; can replace with chives for a different twist.For Cookingolive oil for pan-frying Essential for achieving the desired crispy texture; vegetable oil or butter can be used as alternatives. Equipment mixing bowlnon-stick frying panBaking sheet Method Step-by-Step InstructionsGrate the medium onion and four medium potatoes into a large mixing bowl, ensuring the potatoes are drained well to avoid excess moisture. Add three fresh eggs, a pinch of sea salt, freshly ground black pepper, and four tablespoons of all-purpose flour to the bowl. Mix everything thoroughly until you have a cohesive batter that’s ready for frying.In a non-stick frying pan, heat olive oil over medium heat until it shimmers, indicating it’s hot enough for frying. Using a spoon, drop generous spoonfuls of the potato and onion batter into the pan, shaping them into pancakes about ½ inch thick. Cook for approximately 2 to 3 minutes or until the edges turn golden brown and crispy.Gently flip each pancake with a spatula, taking care not to break them, and cook the other side for another 2 to 3 minutes. You’ll know they’re done when both sides are a beautiful golden brown and crispy in texture.While the pancakes are frying, preheat your oven to 200°C (400°F). In a separate bowl, combine six diced ripe tomatoes, freshly chopped dill, and half of the shredded mozzarella cheese, mixing gently to create a fresh topping mixture bursting with flavor.Once the pancakes are cooked, carefully place them on a baking sheet. Spoon the tomato-cheese mixture generously over each pancake, then sprinkle the remaining shredded mozzarella on top of all the pancakes.Transfer the baking sheet to your preheated oven and bake for 15 minutes or until the cheese is melted and bubbly.Once baked, allow the Potato and Onion Cheese Pancakes to cool slightly for a few minutes. Serve warm, garnished with additional fresh dill if desired. Nutrition Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg NotesThese savory pancakes can be customized with your favorite herbs or sides, and they're perfect for meal prep and impromptu gatherings. Tried this recipe?Let us know how it was!
