If you love comforting, crispy, and cheesy dishes that bring a burst of freshness in every bite, this Potato and Onion Cheese Pancakes Recipe is going to become one of your absolute favorites. Imagine golden, crunchy pancakes made from tender grated potatoes and sweet onions, layered with juicy tomatoes and melted mozzarella cheese, all topped with fragrant fresh dill. It’s a humble dish that’s elevated with vibrant flavors and textures, perfect for sharing with family or impressing guests at brunch or dinner. This recipe strikes the perfect balance between simplicity and gourmet flair, giving you a satisfying meal that feels warm, fresh, and utterly delicious.

The image shows a stack of three golden-brown cheesy potato pancakes on a white plate, sitting on a white marbled surface. The top pancake is slightly lifted, revealing melted cheese stretching between the layers, with small green herbs sprinkled inside and lightly on top. The crispy texture of the pancakes is visible, with a caramelized surface and soft melted cheese inside. Some green herb bits are scattered around the plate, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting started with this Potato and Onion Cheese Pancakes Recipe is easy, thanks to the handful of simple yet essential ingredients. Each one plays a critical role in creating the perfect balance of flavor, texture, and even color on your plate.

1 medium onion, freshly grated: Adds sweetness and moisture, making the pancakes tender and flavorful.
4 medium potatoes, grated and drained well: The backbone of the pancake, providing a creamy, soft interior with a crispy edge when cooked.
3 fresh eggs: Bind the mixture together, helping the pancakes hold their shape during frying.
4 tablespoons all-purpose flour: Adds structure and ensures the batter isn’t too wet, keeping the pancakes perfectly tender.
Sea salt, to your liking: Enhances all the flavors naturally present in the ingredients.
Freshly ground black pepper: Gives a subtle kick that balances the sweetness of onion and tomatoes.
6 ripe tomatoes, diced: Brings juicy freshness and brightness to the cheese topping.
150g fresh mozzarella cheese, shredded: Melts wonderfully for a gooey, creamy finish that contrasts the crispy pancake base.
Fresh dill, chopped: Offers an herbal lift that complements the richness beautifully.
Olive oil for pan-frying: Provides a rich, fruity flavor and helps achieve that irresistible golden crust.

How to Make Potato and Onion Cheese Pancakes Recipe

Step 1: Prepare the Batter

Start by grating your onion and potatoes into a large mixing bowl. Make sure to drain the potatoes really well—this helps the pancakes stay crisp instead of soggy. Crack in the fresh eggs, then season generously with sea salt and freshly ground black pepper. Add the flour last, and mix everything till the batter becomes smooth and well combined. This is the moment everything starts to come together, a simple but magical mixture that guarantees that perfect crispy-yet-tender bite.

Step 2: Cook the Pancakes

Heat a good splash of olive oil in a non-stick pan over medium heat. Using a spoon or small ladle, drop portions of the potato mixture to form mini pancakes. Cook each side for about two minutes until they turn a beautiful golden brown and develop a delightful crunch. This is where the magic of crispy edges happens, and the aroma in your kitchen will have you eagerly awaiting the next step. Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.

Step 3: Prepare the Filling

While the pancakes are frying, preheat your oven to 200°C (400°F). Next, toss the diced tomatoes, chopped fresh dill, and half of your shredded mozzarella cheese together in a bowl. This mixture will add a juicy, herbaceous, and melty cheese layer that perfectly contrasts the crispy pancakes your just made. It’s fresh, colorful, and so inviting.

Step 4: Assemble and Bake

Lay your crispy pancakes on an oven-safe tray and spoon the tomato-cheese mixture evenly over each one. Then sprinkle the rest of the mozzarella on top, so it melts into a golden, bubbly crown. Pop the whole tray into the oven for about 15 minutes, allowing the cheese to melt beautifully and the flavors to meld together into a warm, irresistible treat.

Step 5: Serve and Enjoy

Once baked, let the pancakes cool for a minute or two—just enough so you don’t burn your mouth but the cheese stays gooey. If you want to go the extra mile, sprinkle some more fresh dill on top for color and aroma. Serve these delightful Potato and Onion Cheese Pancakes Recipe beauties warm, and watch how quickly they disappear from the table.

How to Serve Potato and Onion Cheese Pancakes Recipe

The image shows a stack of three golden brown patties with crispy, textured surfaces on a white plate. Each patty has a rough, slightly uneven edge and is studded with small bits of green herbs. The top patty has a wedge missing, revealing a soft, melting white cheese inside that stretches in thin strings. The patties have a warm yellow color with light browning and a slightly greasy look. Small chopped green chives are sprinkled on top. The plate sits on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh dill not only adds a pop of bright green color but also imparts an herby freshness that cuts through the richness of melted cheese. You could also add a dollop of sour cream or a drizzle of tangy yogurt to create a creamy contrast that pairs beautifully with the crispy pancakes.

Side Dishes

This dish shines well on its own but if you want to round out the meal, consider a crisp green salad dressed with a lemon vinaigrette or some roasted vegetables for added heartiness. A simple cucumber salad would also add crunch and refreshing notes that balance the warm comfort of the pancakes.

Creative Ways to Present

For a fun twist, stack these pancakes like mini savory cakes and use wooden picks to hold them together, adding layers of tomato-cheese filling between each. Alternatively, arrange them on a platter garnished with fresh herbs and a sprinkle of paprika for color. They’re perfect for a casual dinner or as an impressive appetizer at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Potato and Onion Cheese Pancakes Recipe (though that’s unlikely!), store them in an airtight container in the fridge for up to 2 days. The pancakes may soften a bit but will still taste delicious reheated.

Freezing

These pancakes freeze beautifully. Flash freeze the individual cooked pancakes on a baking sheet first, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 1 month. Freeze the tomato-cheese topping separately for best results, and assemble fresh before baking.

Reheating

To reheat, pop the pancakes in a preheated oven at 180°C (350°F) for 10–12 minutes or until warmed through and the cheese on top becomes melty again. Avoid microwaving if possible to keep the crispy texture intact.

FAQs

Can I use other types of cheese for this recipe?

Absolutely! While fresh mozzarella melts beautifully and offers a mild creaminess, you can experiment with cheddar, gouda, or even feta for different flavor profiles. Just keep in mind how each cheese melts and complements the other ingredients.

Do I have to peel the potatoes before grating?

Peeling the potatoes is recommended to avoid any tough skin pieces in your pancakes. However, if you prefer a more rustic texture and don’t mind a bit of extra color, leaving the skins on can add a lovely earthiness.

How can I make these pancakes gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend or use chickpea flour for a naturally gluten-free and protein-packed alternative. The texture might vary slightly but the taste remains just as delicious.

Can I prepare the batter in advance?

Yes! You can grate the potatoes and onions and mix the batter a few hours ahead, but it’s best to cook the pancakes shortly after to prevent the potatoes from oxidizing and turning brown. Cover the batter with a clean towel and keep it in the fridge until ready.

What’s the best way to ensure crispy pancakes every time?

Draining the grated potatoes thoroughly before mixing the batter is key to crispiness. Also, don’t overcrowd the pan when frying—give each pancake its own space to brown evenly. Use enough oil to promote frying but not so much that they become greasy.

Final Thoughts

I can’t recommend this Potato and Onion Cheese Pancakes Recipe enough if you’re looking for a dish that is easy to make, indulgently cheesy, and packed with fresh flavors. It’s one of those recipes that feels like a warm hug and is perfect for any occasion, from a cozy family dinner to a casual get-together with friends. Give it a try—you’ll be so glad you did!

Potato and Onion Cheese Pancakes Recipe