These Instant Potato Pancakes are crispy outside and fluffy inside, making them a tasty treat! You just mix, cook, and enjoy—perfect for a quick meal or snack.
Honestly, they disappear fast at my house! Whether for breakfast or a side dish, you can never go wrong with these easy pancakes. Plus, who doesn’t love crispy goodness? 😄
Key Ingredients & Substitutions
Instant Mashed Potato Flakes: These are the base for the pancakes. You can use different brands, but some may absorb more water. If you prefer fresh potatoes, use about 1 cup of grated raw potatoes, squeezing out excess moisture.
Onion: This is optional, but it adds flavor. If you’re not a fan of onions, you can try using garlic powder for a slight twist. Chopped green onions also work well!
Chopped Parsley or Chives: Fresh herbs brighten up the flavor. If you don’t have them, you can skip this or use dried herbs. I find that fresh is much better for the taste!
Flour: All-purpose flour is used to bind the pancakes. If you need a gluten-free option, try using a gluten-free flour blend or cornstarch instead.
How Can You Ensure Your Pancakes are Crispy?
To get that perfect crispy outside, there are a few steps to watch out for:
- Make sure your oil or butter is hot enough before frying. You can test it by dropping a tiny bit of batter into the oil; it should sizzle right away.
- Don’t overcrowd the skillet! Fry in batches to maintain heat. Overcrowding can lower the temperature and result in soggy pancakes.
- Press down gently with a spatula to help form a nice crust without squishing them too much.
- Let the pancakes drain on a paper towel after cooking to remove excess grease. This keeps them crispy!
By following these tips, you’ll have delicious, golden-brown potato pancakes that are sure to impress!
Instant Potato Pancakes
Ingredients You’ll Need:
- 2 cups instant mashed potato flakes
- 1 cup boiling water
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped onion (optional)
- 1/4 cup chopped fresh parsley or chives
- Salt and freshly ground black pepper to taste
- Vegetable oil or butter for frying
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes to cook, giving you a total of about 25 minutes to delicious potato pancakes. It’s that quick and easy!
Step-by-Step Instructions:
1. Prepare the Potato Mixture:
In a large mixing bowl, pour the boiling water over the instant potato flakes. Stir with a spoon until the flakes are fully rehydrated and the mixture becomes smooth. Let it sit for about 2 minutes to thicken.
2. Mix in Other Ingredients:
Add the eggs, flour, chopped onion (if using), and the fresh herbs to the bowl with the mashed potatoes. Sprinkle in salt and pepper to taste, and mix everything together until you have a thick batter that holds together well.
3. Heat the Skillet:
Place a large skillet on the stove over medium heat and add a generous amount of vegetable oil or butter. Let it heat up until it’s nice and hot—it should sizzle when you add the batter.
4. Cook the Pancakes:
Scoop about 1/4 cup of the potato batter into the hot skillet. Use a spatula to gently flatten it into a pancake shape about 1/2 inch thick. Cook each pancake for 3 to 4 minutes on one side until it turns golden brown and crispy, then flip and cook for another 3 to 4 minutes on the other side.
5. Allow to Drain:
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. This will keep them nice and crispy!
6. Repeat and Serve:
Continue cooking the remaining batter, adding more oil or butter to the skillet as needed. Serve the potato pancakes hot, garnished with extra chopped parsley, and don’t forget the sour cream on the side for dipping!
Enjoy your deliciously crispy and fluffy Instant Potato Pancakes! Perfect for any meal of the day!
Can I Use Fresh Potatoes Instead of Instant Mashed Potato Flakes?
Absolutely! If you prefer fresh potatoes, use about 1 cup of grated raw potatoes. Be sure to squeeze out excess moisture before mixing to maintain the right batter consistency.
How Can I Make These Pancakes Gluten-Free?
To make gluten-free potato pancakes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will help bind the ingredients without the gluten.
What Can I Serve with Potato Pancakes?
These pancakes pair beautifully with sour cream, applesauce, or even a savory yogurt sauce. You can also serve them alongside eggs for a hearty breakfast or with roasted vegetables for lunch or dinner.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat until they’re heated through and crispy again, or use a toaster oven for a quick fix!
