Leftover Mashed Potato Pancakes

Are you wondering what to do with all those leftover mashed potatoes from Thanksgiving and Christmas? Well let me introduce you to Leftover Mashed Potato Pancakes! Yum!

This is an old fashioned recipe that has become a tradition in our house the morning after Thanksgiving and Christmas. Plus, after all the cooking that goes into preparing for the holidays, you sure don't want to do a lot of cooking the next day and these pancakes are so quick and easy to make!

These leftover mashed potato pancakes are so soft and buttery with a hint of garlic! Also, they don't fall apart while you're cooking them like other recipes I have tried. If you're in a cheesy mood, simply add 1/4 cup grated cheddar cheese to the batter. Talk about yum!

What to Serve with Potato Pancakes

To be honest, the day after a holiday we are pooped and tend to sleep-in past breakfast. Good news, these savory pancakes are perfect for breakfast, brunch, lunch, and dinner!

If we're up at breakfast time, I serve these pancakes with scrambled eggs and fruit. My kids like to add maple syrup on top of theirs and I pour leftover gravy on mine.

If you're serving these at lunch and dinner time, add a dollop of sour cream on top with grated cheese and chives. They are a perfect side dish to any meat and vegetables.

How to Make Them Gluten Free

If you're needing a gluten-free option, simply substitute the flour in the recipe for the same amount of gluten-free flour (1:1 ratio).

Make Ahead Breakfast Pancakes

These mashed potato pancakes are perfect as a "make ahead" breakfast for busy weekday mornings! After cooking them, place in an airtight freezer container or bag with parchment or waxed paper in between each pancake (so they don't stick together). Store in the freezer for up to 2 months. Simply, take the pancakes out of the freezer as you need them and microwave on high for 20 seconds at a time until pancakes are completely heated through.

How to Make Leftover Mashed Potato Pancakes

1. Melt one tablespoon of butter in a skillet over medium heat. Add more butter as skillet dries out.

2. Mix eggs, flour, mashed potatoes, garlic powder, and salt together in a bowl.

3. Spoon 1/3 cup of batter into hot skillet and, using your spoon, smooth into the shape of a pancake that is 4 inches wide and 1/4 to 1/2 inch thick.

4. Cook both sides until lightly brown (about 2-3 minutes per side).

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Printable Recipe Card

Leftover Mashed Potato Pancakes

By: Ranch Style Kitchen

Transform leftover mashed potatoes from Thanksgiving and Christmas into these soft and delicious Mashed Potato Pancakes! This easy recipe is sure to become a new family tradition!

5 from 9 votes

Print Recipe Pin Recipe Rate Recipe

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 8 pancakes

Calories 120 kcal

Equipment

• Mixing Bowl
• Skillet
• Turner Spatula

Ingredients

  

1x2x3x

• 2 Tablespoons butter (divided)
• 2 eggs (slightly beaten)
• 1/2 cup flour
• 2 cups mashed potatoes
• 1/4 teaspoon garlic powder
• salt (to taste)

Instructions

 

• Melt one tablespoon of butter in a skillet over medium heat. Add more butter as skillet dries out.
• Mix eggs, flour, mashed potatoes, garlic powder, and salt together in a bowl.
• Spoon 1/3 cup of batter into hot skillet and, using your spoon, smooth into the shape of a pancake that is 4 inches wide and 1/4 to 1/2 inch thick. Cook both sides until lightly brown (about 2-3 minutes per side).
• Serve with leftover gravy and enjoy!

Notes

Place leftover pancakes in an airtight container and store in the refrigerator for up to 3 days.

Nutrition

Serving: 1 pancakeCalories: 120 kcalCarbohydrates: 15.9 gProtein: 3.6 gFat: 4.8 gSaturated Fat: 2.5 gCholesterol: 15.9 mgFiber: 0.2 gSugar: 0.1 g

Tried this recipe?Leave a comment below to let us know how it was!