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+ servings
A stack of potato pancakes with sour cream on top.

Instant Potato Pancakes

Author: Mika Kinney
5 from 1 vote
These Instant Potato Pancakes are quick, easy, and a delicious and savory meal! Made with instant potato mix so they're budget-friendly!
Prep Time: 5 minutes
Total Time: 20 minutes
Protein: 7g
Serves: 6
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Ingredients

  • 1 cup Instant Potatoes (gluten free)
  • 2 eggs
  • cup Greek Yogurt (1 individual 5.3oz yogurt cup)
  • 1 cup milk (any kind)
  • ½ cup cheddar cheese (shredded)
  • ½ teaspoon garlic powder
  • ¼ tsp dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Before you start!

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Instructions

  • Heat a non-stick pan over medium-high heat. While that heats, mix everything in a bowl. The batter will get thicker as it sits and that's ok!
    A bowl of mashed potatoes.
  • Use two spoons to scoop enough batter to make a 4" pancake onto the pan. Because the batter is thick you will need to spread it out using the spoon.
  • Let this cook for 2-3 minutes on each side. Use a large spatula to gently flip the pancakes as they are fragile.
    A potato pancake cooking in a large black skillet.
  • Repeat until he batter is gone and then enjoy!

Video

Notes

Nutritional information is an estimate and for informational purposes only.
See post for substitution options and storage notes.

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: dinner, lunch, Side Dish
Cuisine: American
Keyword: dinner, instant potatoes, lunch, pancakes, potato, side dish

Nutrition

Calories: 127kcal | Carbohydrates: 11g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 209mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 0.5mg
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