Potato-Apple Cheddar Pancakes Recipe

Name: Potato-Apple Cheddar Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes (or 3 medium will do); 2 apples ( I used Fuji for this recipe; use any type. Granny Smith, Red delicious etc.); 4 eggs; 4 green onion scallions chopped thinly; 1 cup shredded cheddar; 4 tbsp all-purpose flour; 1 tsp salt; 1/4 tsp cayenne pepper; 1 tsp white pepper; 1/2 tsp cajun seasoning; 1 oil for frying ( olive oil, canola); 1 sour cream for topping

Servings: persons

2 large potatoes (or 3 medium will do)
2 apples ( I used Fuji for this recipe; use any type. Granny Smith, Red delicious etc.)
4 eggs
4 green onion scallions chopped thinly
1 cup shredded cheddar
4 tbsp all-purpose flour
1 tsp salt
1/4 tsp cayenne pepper
1 tsp white pepper
1/2 tsp cajun seasoning
1 oil for frying ( olive oil, canola)
1 sour cream for topping

1
Fill a large mixing bowl with cold water.
2
Peel, and then rinse your potatoes.
3
Grate by hand your potatoes; or with your food processor grater.
4
Place grated potatoes immediately into bowl of cold water.
5
Repeat same steps with your 2 apples; peel, grate and place into bowl of cold water with potatoes.
6
So to keep them from browning.
7
Drain grated potatoes and apples.
8
Press as much water as you can from mixture.
9
In medium bowl mix grated potatoes/apples, onion, cheese, eggs, flour, salt, white pepper, cayenne and cajun seasoning.
10
Stir to combine.
11
Heat about a tablespoon of oil in a large frying pan on medium heat.
12
Drop dollops of batter (about 4) into pan.
13
Press down on potato batter to form small pancakes, leave some space between so you can flip them.
14
Fry both sides until a nice golden to medium brown.
15
You may add more oil to pan in between batches if needed.
16
If pancakes seem oily place them onto a paper towel.
17
Serve pancakes topped with sour cream or a hollandaise sauce.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 large potatoes (or 3 medium will do), 2 apples ( I used Fuji for this recipe; use any type. Granny Smith, Red delicious etc.), 4 eggs, 4 green onion scallions chopped thinly, and more.

Yes, Potato-Apple Cheddar 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.

That's it — enjoy your meal!

Potato-Apple Cheddar Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions