Instant Mashed Potato Pancakes Recipe

Name: Instant Mashed Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups instant potato flakes; 2 teaspoons baking powder; 3/4 cup flour; 2 1/2 cups milk; 2 eggs, beaten; 2 tablespoons canola oil; 1/2 cup green onion, finely sliced; 1 teaspoon garlic powder or 1 teaspoon fresh garlic; salt or seasoning salt; pepper; canola oil (for frying, or for brushing griddle)

Servings: persons

1 1/4 cups instant potato flakes
2 teaspoons baking powder
3/4 cup flour
2 1/2 cups milk
2 eggs, beaten
2 tablespoons canola oil
1/2 cup green onion, finely sliced
1 teaspoon garlic powder or 1 teaspoon fresh garlic
salt or seasoning salt
pepper
canola oil (for frying, or for brushing griddle)

1
Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
2
Combine milk (or stock), eggs and oil in another bowl. Beat well.
3
Add green onion and spices to wet ingredients.
4
Pour wet ingredients into dry.
5
Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
6
In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
7
Drop 1/3 c.batter into skillet or onto griddle.
8
Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
9
Remove to serving plate and serve with applesauce and/or sour cream.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups instant potato flakes, 2 teaspoons baking powder, 3/4 cup flour, 2 1/2 cups milk, and more.

Yes, Instant Mashed Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Instant Mashed Potato Pancakes

How did you like this recipe?

Frequently Asked Questions