No heading needs to be written for the introduction.
Cheese‑Stuffed Potato Pancakes are the recipe I wish I had when I first startedNoobRecipes, honestly. I remember trying to make savory pancakes once, and they just turned into sad, greasy potato puddles that smelled vaguely of sadness. I almost gave up on potato dishes forever! But I kept thinking, there has to be a way for a beginner like me to get that satisfying crunch without the mess, right?
That’s when I figured out that the secret ingredient is actually *cold* mashed potatoes—sounds weird, I know! But trust me on this one. This recipe is my proof that you can achieve restaurant-quality textures even if your cooking skills are still in the training wheels phase. We’re talking about these gorgeous, golden-brown edges that shatter when you bite into them, followed immediately by that warm, gooey, melty cheese center. It’s the ultimate contrast, and it’s shockingly easy to pull off.
If you’ve ever felt intimidated by frying or working with potatoes, ditch those worries. These are fast, they use simple pantry staples, and they deliver maximum flavor payoff for minimum effort. Get ready to impress everyone!
Why You’ll Love These Cheese‑Stuffed Potato Pancakes
I know what you’re thinking: potato pancakes sound fussy, right? Wrong! This recipe is pure beginner gold. It takes leftover mashed potatoes—or ones you make in five minutes—and turns them into something truly special. The texture contrast is what gets me every time. It’s not just a snack; it’s an experience.
- They cook incredibly fast—seriously, under 15 minutes total on the stovetop.
- The exterior is perfectly crisp, like a tiny, savory potato chip shell.
- The center is pure, glorious, melty cheese goodness.
- You can whip these up using ingredients you probably already have in the fridge!
Quick Prep and Simple Ingredients
The beauty here is accessibility. We aren’t looking for fancy imported spices or ingredients that expire before you use them. If you have mashed potatoes leftover from dinner last night, you’re already halfway there. We use basic flour, salt, garlic powder, and chives to build flavor, which is way less intimidating than trying to balance a huge spice rack. If you need a great base recipe for mashed potatoes, check out my creamy brown butter mashed potatoes!
Active time is minimal. You’re mostly just scooping and sealing. Because we are using cold potatoes, they hold their shape so well that you won’t be fighting with sticky dough the whole time. It’s confidence-boosting cooking, which is what NoobRecipes is all about!
Essential Equipment for Perfect Cheese‑Stuffed Potato Pancakes
Okay, let’s talk tools. Since we are pan-frying, you don’t need a deep fryer or anything scary like that. You just need a few reliable pieces that you probably already own. Having the right gear makes the whole process feel smoother, and for a beginner, smooth sailing is everything!
You’ll want a good nonstick skillet, for sure. That’s nonnegotiable for getting that beautiful, even golden crust without things sticking and tearing apart when you flip them. Also, make sure you have a sturdy mixing bowl for bringing the potato base together.
Tools for Shaping and Frying
For shaping, your hands are actually your best tool, but a small cookie scoop or a tablespoon measure helps keep them uniform. When it comes to frying, grab a wire rack set over a baking sheet. This is crucial—it lets the excess oil drip away so your pancakes stay crisp! And definitely have a reliable pair of tongs ready for flipping.
Gathering Your Ingredients for Cheese‑Stuffed Potato Pancakes
Alright, let’s talk about the stars of the show. When you’re making Cheese‑Stuffed Potato Pancakes, ingredient quality matters, especially when you’re relying on leftovers. The absolute most important thing you need to remember? Your mashed potatoes *must* be cold. I cannot stress this enough! Warm, fresh mash is too soft, and it will make sealing those cheese pockets nearly impossible. You want firm, chilled mash so it acts almost like a dough.
For the cheese, we are aiming for melt factor here. Low-moisture mozzarella is perfect because it melts beautifully without releasing a ton of water, which would make your pancakes soggy. Keep those cheese cubes small, maybe a half-inch square, so you can completely wrap them up without creating a huge lump in the center.
Ingredient Breakdown and Preparation Notes
Here’s a quick rundown of what you’ll need. Don’t let the list scare you; most of it is just seasoning and coating!
| Ingredient | Key Prep Note |
|---|---|
| 4 cups Cold Mashed Potatoes | Must be chilled! |
| 8 oz Mozzarella Cubes | Small cubes, about 1/2 inch. |
| Flour, Egg, Chives, Seasonings | Mix these into the mash base. |
| Breadcrumbs & Cornstarch | Mix together for the outer coating. |
Step-by-Step Instructions for Perfect Cheese‑Stuffed Potato Pancakes
This is where the magic happens, and honestly, this is where most people mess up if they rush! Don’t worry, I’ll walk you through every single step so your pancakes turn out flawless. We’re aiming for that perfect seal and that gorgeous golden crust on our Cheese‑Stuffed Potato Pancakes.
Mixing the Potato Base
First things first: grab that big bowl of cold mashed potatoes. Dump in your egg, the garlic powder, salt, pepper, chives, and the starting amount of flour—1/3 cup. Now, you mix! Use a sturdy spoon or your hands. You want everything combined until it just comes together. This mixture should feel soft, but it shouldn’t be totally sloppy. If you feel like you can’t really scoop it without it falling apart instantly, it’s too wet. That’s when you add the extra flour, just one tablespoon at a time. You’re looking for a consistency that holds its shape but still feels soft, almost like playdough. Stop mixing the second it feels workable!
Assembling and Sealing the Cheese Filling
This step is critical, so listen up! Take about two spoonfuls of your potato mixture and flatten it in your palm. Make it into a disc about 2 1/2 inches wide. Now, place one cube of that mozzarella right in the center—and if you’re using cheddar, sprinkle a tiny pinch on top of the mozzarella. The key is to completely, totally, 100% enclose that cheese. Fold the edges of the potato up and over the cheese like you’re wrapping a tiny gift. Pinch those seams shut! If you see any cheese peeking out, patch it with a tiny bit of potato mixture. A leaky pancake is a sad pancake, trust me.
Coating and Chilling the Patties
While you’re sealing those, whisk your breadcrumbs and cornstarch together in a shallow dish. The cornstarch is my little secret here; it helps the coating stick better and adds an extra layer of crispness! Dredge both sides of your sealed patties lightly. Don’t pack the coating on; just a light coating will do. Once they are coated, put them on a plate and pop them in the fridge for about 10 to 15 minutes. This chilling time is crucial because it firms up the outside layer, making them much less likely to fall apart when they hit the hot oil.
Pan-Frying to Golden Perfection
Time to fry! Heat about an eighth of an inch of neutral oil in your skillet over medium to medium-high heat. You want the oil hot enough that a tiny sprinkle of breadcrumb sizzles immediately, but not so hot that it smokes instantly. Carefully place your chilled pancakes in the oil, making sure not to crowd the pan—give them space! Fry them for about 3 to 4 minutes per side. You are looking for a deep, rich, golden brown color. If they start browning too fast, turn the heat down a little! This gives the cheese time to melt inside without burning the outside. When they look perfectly crusty, pull them out, drain them on a rack, and give them a tiny sprinkle of salt right away. Serve immediately!
Pro Tips for Mastering Your Cheese‑Stuffed Potato Pancakes
Even though this recipe is super easy, there are a few little tricks I learned the hard way that I want to pass on to you Noobs so you skip the mistakes I made. Getting these Cheese‑Stuffed Potato Pancakes perfect is all about respecting the temperature and the seal! Remember how I stressed sealing the cheese? If you do that well, the rest is smooth sailing.
Preventing Leaks and Ensuring Crispness
The biggest fear is cheese leakage, and that usually happens for two reasons: the cheese cube was too big, or the seal wasn’t tight. Go small with the cheese. Also, when you’re frying, watch your heat. If the oil is too hot, the outside crust sets instantly, and if the cheese melts too fast, it pushes out before the potato casing is firm enough to hold it. Medium-high is the sweet spot!
Also, never skip the chilling step! That 15 minutes in the fridge is what sets the coating and firms up the entire structure. It prevents that sad, splattery mess when they hit the pan.
Keeping Cooked Batches Warm
Since you can’t cook all 18 pancakes at once without overcrowding, you need a holding spot. Don’t just stack them on a plate—that traps steam and makes the crust soggy. Instead, set up a wire rack over a baking sheet, and keep that sheet in a very low oven, like 250°F. As soon as a batch is done frying, move them over to the rack in the warm oven. They will stay hot and crisp while you finish cooking the rest of your delicious Cheese‑Stuffed Potato Pancakes!
Serving Suggestions for Your Cheese‑Stuffed Potato Pancakes
These are fantastic as a hearty snack or a killer side dish for brunch. Because they are so rich and savory on their own, you really only need a couple of simple dips to make them sing. The classic combination is definitely sour cream—the cool tang cuts right through the richness of the potato and cheese. I love adding a little extra sprinkle of fresh chives over the top right before serving for a pop of color.
If you want to kick it up a notch, grab some sweet chili sauce. That sweet and spicy contrast is addictive! A little dollop of spicy ketchup works too if you’re feeling nostalgic for the basics. They are best served piping hot so that cheese is still liquid gold inside.
Storing and Reheating Cheese‑Stuffed Potato Pancakes
Let’s be real, you might have leftovers, even though they are hard to resist! If you have any remaining Cheese‑Stuffed Potato Pancakes, they store really well, which is great for busy weeknights. Place any cooled pancakes in an airtight container and pop them in the fridge for up to three days. They also freeze beautifully!
Best Methods for Leftover Storage
If you’re freezing them, lay them in a single layer on a baking sheet first, freeze until solid, and then transfer them to a freezer bag. This stops them from sticking together. Now, the most important part: reheating! Do NOT use the microwave. That will turn your glorious crisp crust into mush. Instead, reheat them on a wire rack set on a baking sheet in a 400°F oven for about 8 to 10 minutes. This brings back that incredible crunch without overcooking the cheese center.
Frequently Asked Questions About Cheese‑Stuffed Potato Pancakes
I get asked these questions all the time about this recipe, so let’s clear up any confusion right now before you start mixing!
Can I use fresh mashed potatoes instead of cold?
You really shouldn’t. Freshly made, warm mashed potatoes are too soft and wet. They won’t hold their shape when you try to seal the cheese inside, and they’ll likely fall apart in the hot oil. Always make your mash ahead of time, or use leftover mash, and make sure it’s completely chilled!
What oil works best for frying these pancakes?
You need a neutral oil with a high smoke point. I usually grab canola oil or vegetable oil. You don’t need much—just enough to cover the bottom of the pan by about 1/8 inch. Olive oil is generally too low-temp for this kind of fry, so skip that for this recipe.
Can I bake these instead of pan-frying?
You can, but you won’t get the same texture. Baking them in the oven will result in a drier exterior—more like a baked potato croquette than a crispy pancake. If you absolutely must bake, try to spray them heavily with oil first and bake at 400°F, but I highly recommend the pan-fry for that essential shatter-crisp edge.
Nutritional Estimates for Cheese‑Stuffed Potato Pancakes
Keep in mind that nutrition is an estimate, especially since everyone uses different types of potatoes and different amounts of oil! But for a serving size of two pancakes, here is what you can generally expect:
| Nutrient | Amount |
|---|---|
| Calories | 270 |
| Fat | 14g |
| Carbohydrates | 25g |
| Protein | 9g |
Please remember these are general estimates based on the ingredients listed!
Share Your Success with These Cheese‑Stuffed Potato Pancakes
I hope you loved making these as much as I love eating them! If you followed along and managed to get that perfect seal and that golden crust on your Cheese‑Stuffed Potato Pancakes, I want to hear about it! Let me know in the comments below how they turned out for you. You can also share your cooking wins with our community on Facebook!
Seriously, take a picture and show me! Tag NoobRecipes on social media—seeing your beginner success stories is what keeps me cooking and sharing simple recipes. Happy frying!
Pro Tips for Mastering Your Cheese‑Stuffed Potato Pancakes
I know what you’re thinking: what if my cheese bursts out and makes a greasy mess? It happens to everyone, even me sometimes when I’m rushing! Getting these Cheese‑Stuffed Potato Pancakes perfect is honestly about respecting the temperature and the seal. Remember how I stressed sealing the cheese? If you do that well, the rest is smooth sailing, I promise you.
Preventing Leaks and Ensuring Crispness
The biggest fear is cheese leakage, and that usually happens for two reasons: the cheese cube was too big, or the seal wasn’t tight enough. Go small with the cheese! Also, when you’re frying, watch your heat. If the oil is too hot, the outside crust sets instantly, and if the cheese melts too fast, it pushes out before the potato casing is firm enough to hold it. Medium-high is the sweet spot for that perfect golden color.
Also, never skip the chilling step! That 15 minutes in the fridge is what sets the coating and firms up the entire structure. It prevents that sad, splattery mess when they hit the hot oil. If you see a little bit of cheese try to escape while frying, don’t panic! Just pinch a tiny bit of potato mixture onto the spot right away to patch it up before it leaks too much.
Keeping Cooked Batches Warm
Since you can’t cook all 18 pancakes at once without overcrowding the pan—and overcrowding makes them steam instead of crisp—you need a holding spot. Don’t just stack them on a plate; that traps steam and makes the crust soggy instantly. Instead, set up a wire rack over a baking sheet, and keep that sheet in a very low oven, like 250°F. As soon as a batch is done frying, move them over to the rack in the warm oven. They will stay hot and crisp while you finish cooking the rest of your delicious Cheese‑Stuffed Potato Pancakes!
Serving Suggestions for Your Cheese‑Stuffed Potato Pancakes
These are fantastic hot right out of the pan, seriously, don’t wait! Because they are so rich and savory, you don’t need a complicated side dish, but you absolutely need something cool and tangy to cut through that richness. Sour cream is my absolute go-to; the cool tang contrasts perfectly with the hot, salty potato.
If you want something with a little kick, grab some sweet chili sauce. That sweet-spicy combination with the melty cheese is addictive, trust me! I also love just plopping a spoonful of spicy ketchup on the plate next to them. Serve them immediately with a fresh sprinkle of chives for color!
Storing and Reheating Cheese‑Stuffed Potato Pancakes
Let’s be real, you might have leftovers, even though they are hard to resist! If you have any remaining Cheese‑Stuffed Potato Pancakes, they store really well, which is great for busy weeknights. Place any cooled pancakes in an airtight container and pop them in the fridge for up to three days. They also freeze beautifully!
Best Methods for Leftover Storage
If you’re freezing them, lay them in a single layer on a baking sheet first, freeze until solid, and then transfer them to a freezer bag. This stops them from sticking together. Now, the most important part: reheating! Do NOT use the microwave. That will turn your glorious crisp crust into mush. Instead, reheat them on a wire rack set on a baking sheet in a 400°F oven for about 8 to 10 minutes. This brings back that incredible crunch without overcooking the cheese center. Trust me, the oven is your friend here!
Frequently Asked Questions About Cheese‑Stuffed Potato Pancakes
I get asked these questions all the time about this recipe, so let’s clear up any confusion right now before you start mixing! It’s all about making sure your Cheese‑Stuffed Potato Pancakes turn out exactly how they should!
Can I use fresh mashed potatoes instead of cold?
Oh, please don’t try this! I learned the hard way: fresh, warm mashed potatoes are too soft and wet. They won’t hold their shape when you try to wrap that cheese inside, and they are super likely to fall apart when they hit the hot oil. You need firm, chilled mash so it acts almost like a dough. If you have to make them fresh, spread them on a pan and chill them in the fridge for at least an hour!
What oil works best for frying these pancakes?
You need a neutral oil that can handle medium-high heat without smoking right away. I always grab vegetable oil or canola oil for this. You don’t need a ton of oil, just enough to coat the bottom of the pan nicely, about an eighth of an inch deep. Don’t use butter or olive oil here; they burn too easily, and we want that perfect golden color, not black bits!
Can I bake these instead of pan-frying?
You absolutely can, but let me warn you: they won’t be the same! Baking them gives you a drier exterior—more like a crispy baked croquette than a shatter-crisp pancake. If you have to bake them, spray them generously with cooking spray first and aim for about 400°F. But honestly, the pan-fry is what gives these their signature crunch and gooey center!
Nutritional Estimates for Cheese‑Stuffed Potato Pancakes
I always like to give you guys a ballpark idea of what you’re eating, but remember, this is just an estimate! Since we are frying, the oil absorption can change things, and your cheese amounts might vary. This is based on two pancakes, which is a solid serving size if you ask me.
| Nutrient | Amount |
|---|---|
| Calories | 270 |
| Fat | 14g |
| Carbohydrates | 25g |
| Protein | 9g |
Don’t stress too much over these numbers, though! The joy of homemade food is knowing exactly what went into it. Enjoy them! For more quick meal ideas, check out my 15-minute high-protein breakfasts.
Share Your Success with These Cheese‑Stuffed Potato Pancakes
I hope you loved making these as much as I love eating them! If you followed along and managed to get that perfect seal and that golden crust on your Cheese‑Stuffed Potato Pancakes, I want to hear about it! Let me know in the comments below how they turned out for you. Don’t forget to pin this recipe on Pinterest!
Seriously, take a picture and show me! Tag NoobRecipes on social media—seeing your beginner success stories is what keeps me cooking and sharing simple recipes. Happy frying!
Pro Tips for Mastering Your Cheese‑Stuffed Potato Pancakes
I know what you’re thinking: what if my cheese bursts out and makes a greasy mess? It happens to everyone, even me sometimes when I’m rushing! Getting these Cheese‑Stuffed Potato Pancakes perfect is honestly about respecting the temperature and the seal. Remember how I stressed sealing the cheese? If you do that well, the rest is smooth sailing, I promise you.
Preventing Leaks and Ensuring Crispness
The biggest fear is cheese leakage, and that usually happens for two reasons: the cheese cube was too big, or the seal wasn’t tight enough. Go small with the cheese! Also, when you’re frying, watch your heat. If the oil is too hot, the outside crust sets instantly, and if the cheese melts too fast, it pushes out before the potato casing is firm enough to hold it. Medium-high is the sweet spot for that perfect golden color.
Also, never skip the chilling step! That 15 minutes in the fridge is what sets the coating and firms up the entire structure. It prevents that sad, splattery mess when they hit the hot oil. If you see a little bit of cheese try to escape while frying, don’t panic! Just pinch a tiny bit of potato mixture onto the spot right away to patch it up before it leaks too much.
Keeping Cooked Batches Warm
Since you can’t cook all 18 pancakes at once without overcrowding the pan—and overcrowding makes them steam instead of crisp—you need a holding spot. Don’t just stack them on a plate; that traps steam and makes the crust soggy instantly. Instead, set up a wire rack over a baking sheet, and keep that sheet in a very low oven, like 250°F. As soon as a batch is done frying, move them over to the rack in the warm oven. They will stay hot and crisp while you finish cooking the rest of your delicious Cheese‑Stuffed Potato Pancakes!
Serving Suggestions for Your Cheese‑Stuffed Potato Pancakes
These are fantastic hot right out of the pan, seriously, don’t wait! Because they are so rich and savory, you don’t need a complicated side dish, but you absolutely need something cool and tangy to cut through that richness. Sour cream is my absolute go-to; the cool tang contrasts perfectly with the hot, salty potato.
If you want something with a little kick, grab some sweet chili sauce. That sweet-spicy combination with the melty cheese is addictive, trust me! I also love just plopping a spoonful of spicy ketchup on the plate next to them. Serve them immediately with a fresh sprinkle of chives for color!
Storing and Reheating Cheese‑Stuffed Potato Pancakes
Let’s be real, you might have leftovers, even though they are hard to resist! If you have any remaining Cheese‑Stuffed Potato Pancakes, they store really well, which is great for busy weeknights. Place any cooled pancakes in an airtight container and pop them in the fridge for up to three days. They also freeze beautifully!
Best Methods for Leftover Storage
If you’re freezing them, lay them in a single layer on a baking sheet first, freeze until solid, and then transfer them to a freezer bag. This stops them from sticking together. Now, the most important part: reheating! Do NOT use the microwave. That will turn your glorious crisp crust into mush. Instead, reheat them on a wire rack set on a baking sheet in a 400°F oven for about 8 to 10 minutes. This brings back that incredible crunch without overcooking the cheese center. Trust me, the oven is your friend here!
Frequently Asked Questions About Cheese‑Stuffed Potato Pancakes
I get asked these questions all the time about this recipe, so let’s clear up any confusion right now before you start mixing! It’s all about making sure your Cheese‑Stuffed Potato Pancakes turn out exactly how they should!
Can I use fresh mashed potatoes instead of cold?
Oh, please don’t try this! I learned the hard way: fresh, warm mashed potatoes are too soft and wet. They won’t hold their shape when you try to wrap that cheese inside, and they are super likely to fall apart when they hit the hot oil. You need firm, chilled mash so it acts almost like a dough. If you have to make them fresh, spread them on a pan and chill them in the fridge for at least an hour!
What oil works best for frying these pancakes?
You need a neutral oil that can handle medium-high heat without smoking right away. I always grab vegetable oil or canola oil for this. You don’t need a ton of oil, just enough to coat the bottom of the pan nicely, about an eighth of an inch deep. Don’t use butter or olive oil here; they burn too easily, and we want that perfect golden color, not black bits!
Can I bake these instead of pan-frying?
You absolutely can, but let me warn you: they won’t be the same! Baking them gives you a drier exterior—more like a crispy baked croquette than a shatter-crisp pancake. If you have to bake them, spray them generously with cooking spray first and aim for about 400°F. But honestly, the pan-fry is what gives these their signature crunch and gooey center!
Nutritional Estimates for Cheese‑Stuffed Potato Pancakes
I always like to give you guys a ballpark idea of what you’re eating, but remember, this is just an estimate! Since we are frying, the oil absorption can change things, and your cheese amounts might vary. This is based on two pancakes, which is a solid serving size if you ask me.
| Nutrient | Amount |
|---|---|
| Calories | 270 |
| Fat | 14g |
| Carbohydrates | 25g |
| Protein | 9g |
Don’t stress too much over these numbers, though! The joy of homemade food is knowing exactly what went into it. Enjoy them!
Share Your Success with These Cheese‑Stuffed Potato Pancakes
I hope you loved making these as much as I love eating them! If you followed along and managed to get that perfect seal and that golden crust on your Cheese‑Stuffed Potato Pancakes, I want to hear about it! Let me know in the comments below how they turned out for you. You can also read more about our recipes on Medium.
Seriously, take a picture and show me! Tag NoobRecipes on social media—seeing your beginner success stories is what keeps me cooking and sharing simple recipes. Happy frying!
Print
Amazing 15-Minute Cheese‑Stuffed Potato Pancakes
- Total Time: 27–30 minutes
- Yield: 18 pancakes
- Diet: Vegetarian
Description
These Cheese-Stuffed Potato Pancakes offer shatter-crisp edges and a gooey, melty cheese center. They are easy to make using cold mashed potatoes for perfect shaping and a quick pan-sear for a golden crust.
Ingredients
- 4 cups cold mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour, plus 2–4 tablespoons as needed
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped chives
- 8 ounces low-moisture mozzarella, cut into 18 small cubes
- 1/2 cup shredded cheddar for extra flavor optional
- 1/2 cup plain breadcrumbs
- 3 tablespoons cornstarch
- Neutral oil for frying
- Sour cream for serving
- Chopped chives for serving
- Sweet chili sauce or spicy ketchup for serving
Instructions
- In a bowl, combine mashed potatoes, egg, 1/3 cup flour, garlic powder, salt, pepper, and chives. Add flour 1 tablespoon at a time if the mixture is too sticky to shape, until it forms soft, workable dough.
- Scoop about 2 tablespoons of the potato mixture into your palm. Flatten this into a 2 1/2-inch disc. Place one mozzarella cube in the center; add a small pinch of shredded cheddar if you are using it. Fold the edges over to fully encase the cheese. Flatten gently to about 1/2 inch thick, sealing all seams well.
- Mix breadcrumbs and cornstarch together. Lightly dredge both sides of each patty, shaking off any excess coating. Chill the patties for 10–15 minutes to help them set.
- Heat 1/8 inch of neutral oil in a nonstick skillet over medium to medium-high heat. Fry the pancakes for 3–4 minutes on each side until they are deep golden and crisp. Adjust the heat as needed so the crust browns before the cheese fully melts. Drain the cooked pancakes on a rack or paper towels and sprinkle them with a pinch of salt.
- Plate the pancakes hot and serve them immediately with sour cream, chopped chives, and your preferred dipping sauce.
Notes
- Start with cold mashed potatoes; warm mash is sticky and difficult to seal.
- Keep cheese cubes small and ensure they are fully sealed to prevent leaks during frying.
- Do not overcrowd the pan; proper spacing promotes even browning and crisp edges.
- If cheese leaks, patch the spot with a small amount of potato mixture before continuing to fry.
- Hold cooked pancakes on a wire rack set in a 250°F oven while you finish frying the remaining batches.
- Refrigerate leftovers up to 3 days or freeze in a single layer for up to 2 months. Reheat in a 400°F oven for 8–10 minutes to keep the crust crunchy; avoid the microwave.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Side Dish/Snack
- Method: Pan-Frying
- Cuisine: American
