Instant potato pancakes are a quick, crispy take on the classic Eastern European latke, made with instant mashed potato flakes instead of raw grated potatoes. They come together in minutes, fry up golden and crunchy on the outside with a soft, fluffy interior, and are perfect for breakfast, brunch, or a savory side dish. This recipe is a lifesaver when you crave potato pancakes but don’t have the time to peel, grate, and squeeze potatoes.
Ingredients
- 1 ½ cups (150 g) instant mashed potato flakes
- 1 ½ cups (355 ml) boiling water
- 1 large egg, lightly beaten
- ¼ cup (30 g) all-purpose flour
- ¼ cup (25 g) finely grated onion (about ¼ small onion)
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon black pepper
- 2 tablespoons (30 ml) vegetable oil, for frying, plus more as needed
- Optional for serving: sour cream, applesauce, chopped chives
Instructions
- In a large bowl, combine the instant potato flakes and boiling water. Stir with a fork until the water is absorbed and the mixture forms a thick, smooth mashed potato. Let cool for 2–3 minutes, until it is just warm but not hot to the touch.
- Add the beaten egg, flour, grated onion, garlic powder, salt, and pepper. Stir until everything is well combined into a thick, slightly sticky batter. The mixture should hold together when pressed; if it seems too wet, add another tablespoon of flour.
- Heat the vegetable oil in a large nonstick skillet over medium heat. The oil should shimmer but not smoke.
- Scoop about 2 tablespoons of the potato mixture per pancake and drop it into the skillet, flattening gently with the back of a spoon to about ½-inch (1.25 cm) thick. Work in batches, leaving space between pancakes so they crisp evenly.
- Cook for 3–4 minutes per side, until deep golden brown and crisp. Flip carefully with a spatula. If the pancakes brown too quickly, reduce the heat to medium-low.
- Transfer cooked pancakes to a paper-towel-lined plate to drain excess oil. Season immediately with a pinch of salt. Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve hot with sour cream or applesauce, garnished with chives if desired.
Tips
- Don’t skip the onion: Grated onion adds moisture and flavor that mimics fresh potato pancakes. If you don’t have onion, use 1 teaspoon onion powder and add 1 tablespoon of water to the batter.
- Adjust consistency: Instant potato flakes vary in absorbency. If the batter is too dry and crumbly, add a tablespoon of water at a time. If it’s too runny, add a tablespoon of flour.
- Keep them warm: If making a large batch, keep cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish frying the rest.
- Common mistake: Overcrowding the skillet lowers the oil temperature and makes pancakes soggy. Fry in small batches and let the oil reheat between batches.
Serving Suggestions
These potato pancakes are classic with a dollop of sour cream and a spoonful of applesauce. They also pair well with smoked salmon, a fried egg, or as a side to roasted chicken or pork chops. For a light lunch, serve them with a simple green salad dressed with lemon vinaigrette.
Variations
Cheesy: Fold in ½ cup (50 g) shredded cheddar or Parmesan into the batter for extra richness.
Herbed: Add 2 tablespoons of chopped fresh dill, parsley, or chives to the batter.
Spicy: Add a pinch of cayenne pepper or a finely minced jalapeño for heat.
Gluten-free: Substitute the all-purpose flour with an equal amount of gluten-free flour blend or cornstarch.
Storage and Reheating
Leftover pancakes can be refrigerated in an airtight container for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster oven or oven at 375°F (190°C) for 5–7 minutes until crisp; a microwave will make them soft, so avoid it if you want crunch.
Frequently Asked Questions
Can I use leftover mashed potatoes instead of instant flakes? Yes, but you’ll need to adjust the flour. Use 2 cups (about 400 g) of cold, thick mashed potatoes and reduce the flour to 2 tablespoons. Skip the boiling water step.
Why are my pancakes falling apart? The batter may be too wet or too dry. If it’s too wet, add more flour; if too dry, add a little water. Also, make sure the egg is fully incorporated and the pancakes are pressed firmly when shaping.
Can I bake these instead of frying? Yes, you can bake them at 425°F (220°C) on a parchment-lined baking sheet, brushing both sides with oil, for about 12–15 minutes, flipping halfway. They will be less crispy than fried.
Can I make the batter ahead of time? You can mix the batter and refrigerate it for up to 24 hours, but the pancakes may be slightly less crisp. Let the batter come to room temperature before frying.
Are these suitable for vegans? Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, and use a plant-based milk instead of water for the flakes. The texture will be slightly denser.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. Olive oil can burn at high heat and impart a strong flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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