Crispy Instant Mashed Potato Pancakes in Minutes
This recipe is designed for busy days when you want something hearty but don't have the time to fuss with peeling and mashing potatoes. Using instant mashed potato flakes saves you a lot of prep work while still delivering the comforting taste of homemade potato pancakes. With a few pantry staples like flour, eggs, and a touch of green onion or seasoning, you can whip up these crispy pancakes in minutes.
- 1 cup instant mashed potato flakes
- 1 large egg (beaten)
- 1/2 cup milk (or water)
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons green onions (finely chopped)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon butter ((for frying)
- Sour cream
- Extra chopped green onions for garnish
- Prepare the Ingredients
In a medium bowl, whisk together the instant mashed potato flakes and flour. Set this dry mixture aside.
In a separate bowl, beat the egg, then add milk (or water), garlic powder, onion powder, salt, and pepper. Stir in the chopped green onions to the wet mixture.
- Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients. Stir until the batter is thick and just combined, but don’t overmix. You want a slightly lumpy consistency.
- Heat the Pan
Heat a non-stick skillet over medium heat and add vegetable oil along with butter. Let the oil and butter heat up until the butter melts and starts bubbling.
- Fry the Pancakes
Scoop about 1/4 cup of batter into the skillet, gently flattening it to form a pancake. Cook for 2-3 minutes on each side, or until golden brown and crispy. Flip when the edges start to brown and bubbles form on the surface.
- Serve and Enjoy
Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil. Repeat with the remaining batter, adding more oil and butter as needed.
- If your batter seems too thick, add a bit more milk or water to reach a smoother consistency. If it’s too thin, sprinkle in a bit more potato flakes.
- Stir the batter until just combined to avoid dense pancakes. A few lumps are okay.
- Ensure your skillet is at medium heat. Too hot, and the pancakes will burn before cooking through; too low, and they’ll be greasy.
- If cooking in batches, keep the pancakes warm in a low oven (about 200°F) while you finish frying the rest.
Have Fun Baking!