If you’ve ever wondered how to turn your extra mashed potatoes into something irresistible, let me share my favorite Leftover Mashed Potato Cheddar Pancakes Recipe with you. These crispy, cheesy little beauties are the ultimate way to jazz up your leftovers and make snack time or mealtime a total win.

Two thick, golden-brown patties are stacked on a white plate with a ridged edge. The top patty is topped with a dollop of white creamy sauce and small chopped green herbs. A silver fork held by a woman's hand is lifting a soft, light yellow piece from the top patty, showing its fluffy inside. The plate sits on a blue and white striped cloth over a white marbled surface, with a blurred background that includes another white plate with more patties. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Leftover Mashed Potato Cheddar Pancakes Recipe
Top Tip
How to Serve Leftover Mashed Potato Cheddar Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Leftover Mashed Potato Cheddar Pancakes Recipe

Why You'll Love This Recipe

I can’t get enough of how these pancakes come out perfectly golden and flavorful every single time. They’re a super easy fix for leftover mashed potatoes that tastes way better than just reheating! Plus, they’re quick enough to whip up on a busy weeknight.

Uses leftover mashed potatoes: A smart and delicious way to avoid waste and stretch your meal.
Cheesy and crispy: The shredded cheddar melts right into the batter, giving you gooey pockets of flavor in every bite.
Simple pantry ingredients: No fancy shopping list needed—these come together with stuff you probably already have.
Ready in just 9 minutes: From start to finish, it’s a speedy treat that’s perfect anytime.

Ingredients & Why They Work

Before you start, make sure your mashed potatoes are fully cold—that’s key! Other than that, the ingredients are straightforward and each one plays a role in creating the perfect texture and flavor.

Flat lay of a mound of smooth leftover mashed potatoes, a small pile of shredded bright orange cheddar cheese, one whole large egg with a clean shell, a small white ceramic bowl filled with fine all-purpose flour, a small white bowl containing light green chopped chives, another small white bowl with creamy white sour cream, a tiny white dish of pale yellow avocado oil, and three small white ceramic bowls each holding a modest amount of garlic powder, onion powder, and ground black pepper, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cold leftover mashed potatoes: The base that keeps these pancakes creamy inside but crispy outside.
Shredded cheddar cheese: Adds a sharp, melty richness that makes every bite super satisfying.
Egg: Acts like glue, binding the mixture together for sturdy pancakes.
All-purpose flour: Helps the pancakes hold their shape and crisp up nicely when fried.
Garlic powder: Gives just a hint of savory depth without overpowering.
Onion powder: Complements garlic with a subtle sweet-earthy note.
Ground black pepper: Adds mild heat and a bit of zing.
Table salt: Balances and enhances all the flavors.
Oil (preferably avocado oil): For frying—its high smoke point ensures pancakes brown beautifully without burning.
Optional toppings like sour cream and chives: The perfect finishing touch that adds freshness and creaminess.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Leftover Mashed Potato Cheddar Pancakes Recipe is how easy it is to customize. Whether you’re keeping it simple or feeling adventurous, there are plenty of ways to make these pancakes your own.

Herb Boost: I love adding fresh herbs like parsley or dill into the batter for a bright, fresh flavor twist.
Spicy Kick: For a spicy upgrade, try mixing in a pinch of cayenne pepper or chopped jalapeños. Adds a surprising warmth that pairs beautifully with the cheddar cheese.
Veggie Delight: Finely diced sautéed mushrooms or grated carrots stirred in lend some extra texture and nutrition—perfect when you want a heartier side dish.
Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend to keep these pancakes crispy and safe for gluten-sensitive eaters.
Sweet and Savory: A drizzle of honey or maple syrup on top adds a little contrast to the savory cheese and potato — an unexpected but delicious combo!

Step-by-Step: How I Make Leftover Mashed Potato Cheddar Pancakes Recipe

The image shows three golden-brown patties frying in a shiny metal pan filled with bubbling oil. The patties have a crispy, slightly uneven crust with some darker brown spots. A woman's hand is holding a metal spatula with a white handle, lifting one of the patties from the pan. The scene is set on a white marbled surface with a red cloth visible on the right side. The lighting highlights the texture and color of the patties and oil, making them look hot and freshly cooked. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Batter

Start by gathering your cold leftover mashed potatoes—this is key since warm potatoes make the mix too soft. In a large bowl, stir together 2 cups of mashed potatoes, ¾ cups shredded cheddar cheese, one large egg, 2 tablespoons of flour, and your seasonings: garlic powder, onion powder, black pepper, and salt. Mix everything until combined, but don’t overwork it—the texture should be slightly firm and easy to shape. If it feels too wet, sprinkle in a bit more flour until the batter holds together well.

Step 2: Shape Your Pancakes

Lightly dust a baking sheet with flour to prevent sticking. Using a ¼ cup scoop or spoon, portion the potato mixture onto the sheet. Generously dust the tops of each mound with flour, then press each one down gently to about ¾ inch (2 cm) thickness—this makes flipping easier and helps them cook evenly. They should feel firm enough to pick up without falling apart. If not, add a bit more flour to the batter before shaping the rest.

Step 3: Heat and Oil the Pan

Pour 2 tablespoons of avocado oil into a large frying pan and warm it over medium-high heat until the surface shimmers. The oil should coat the entire pan bottom evenly—too little oil risks burning, and too much can make the pancakes greasy. A well-heated pan ensures that golden, crispy crust we all love!

Step 4: Fry Until Golden and Perfect

Carefully place the shaped pancakes into the hot oil, leaving about 2 inches (5 cm) of space between each so they cook evenly without steaming. Fry for a few minutes until the bottom side turns a beautiful golden brown, then gently flip and cook the other side similarly. To be sure they’re heated all the way through, use an instant-read thermometer—your pancakes should reach at least 165°F (74°C). This step ensures they’re warmed perfectly and safe to eat.

Step 5: Drain and Serve Warm

Once cooked, transfer the pancakes to a wire rack or a paper towel-lined plate to drain any excess oil. Serve them hot for the best crispy texture. Top with your favorites like tangy sour cream and fresh chives or scallions to add a bright, creamy contrast. These pancakes are a fantastic quick snack, side dish, or even a game-day delight!

Top Tip

Mastering the perfect Leftover Mashed Potato Cheddar Pancakes Recipe is all about a few simple tricks that make sure your pancakes come out crispy, flavorful, and hold together beautifully every time.

Use Cold Mashed Potatoes: Always start with cold leftover mashed potatoes. Warm potatoes can make your batter too soft and tricky to shape, which I learned the hard way after a few gooey pancakes!
Adjust Flour as Needed: If your mashed potatoes feel too wet, don’t hesitate to add a tiny bit more flour. This little adjustment makes a big difference in holding the pancake together without sacrificing flavor.
Don’t Skimp on Oil: Using enough oil to coat the entire pan ensures even browning and prevents sticking. I prefer avocado oil for its high smoke point and mild flavor.
Cook in Batches: Give each pancake room in the pan by spacing them about 2 inches apart. Overcrowding leads to steaming instead of frying, and that’s when pancakes lose their crispness.

How to Serve Leftover Mashed Potato Cheddar Pancakes Recipe

A white speckled plate holds a stack of five golden brown patties with crispy edges and a slightly rough texture, arranged in a slight pile. The top patty is garnished with a dollop of white cream topped with small green chopped herbs. The patties show a mix of golden and darker brown spots from cooking. Around the plate, there are scattered pieces of green herbs. The plate sits on a blue and white striped cloth on a white marbled surface, with a silver fork placed next to it. In the soft-focused background, there are two small dark bowls, one with more cream topped with green herbs, and the other with chopped greens, all set on the white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These pancakes are fantastic topped with a dollop of sour cream and a sprinkle of fresh chives or scallions which add a lovely brightness and a little crunch. For an extra kick, try a drizzle of spicy sriracha or a spoonful of applesauce for a hint of sweetness.

Side Dishes

Pair your cheesy potato pancakes with a fresh green salad, roasted vegetables, or a bowl of warm soup for a well-rounded meal. They also make a great side to breakfast dishes like scrambled eggs or crispy bacon if you want to turn them into a hearty brunch treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare because they’re so delicious!), store them in an airtight container in the fridge. They’ll keep well for up to 2 days. Just be mindful that the crispiness does soften over time.

Freezing

These pancakes freeze beautifully! Lay them flat on a baking sheet lined with parchment and freeze until firm. Then transfer to a freezer bag or container. They’ll keep in the freezer for up to 1 month. To reheat, bake them at 350°F (175°C) until warmed through and crispy again.

Reheating

The best way to reheat your pancakes is in a hot skillet with a little oil for a few minutes on each side. This restores their crisp exterior better than a microwave, which tends to make them soggy.

Frequently Asked Questions:

Can I use homemade mashed potatoes for this recipe?

Absolutely! Homemade leftover mashed potatoes work perfectly. Just be sure they are cold and on the drier side; if they’re too moist, add a little extra flour to help the pancakes hold their shape.

What cheese can I substitute for cheddar?

Cheddar gives a nice sharp flavor, but you can try mozzarella for a milder taste or pepper jack if you want a little spice. Just keep the shredded cheese quantity the same (¾ cup).

Can I make these pancakes gluten-free?

Yes! Substitute the all-purpose flour for a gluten-free flour blend that measures like all-purpose flour. Make sure to add it gradually to get the right consistency.

How do I know when the pancakes are cooked through?

Cook the pancakes until both sides are golden and the internal temperature reaches at least 165°F (74°C). This ensures they are hot all the way through and safe to eat.

Final Thoughts

Turning your leftover mashed potatoes into these delightful Cheddar Pancakes is such a rewarding and tasty way to reduce food waste and enjoy a quick, comforting snack or side. Warm, cheesy, and crispy on the outside, soft on the inside — these pancakes bring simple ingredients to life every single time. I hope you love making and sharing this recipe as much as I do!