These fluffy, slightly sweet Cheesy Potato Pancakes are stuffed with cheese, slightly sweet and totally delicious! I spotted these on TikTok and had to give them a go myself – I learned from the comments section that these are very similar to Llapingachos from Ecuador.
Why You’ll Love These Potato Pancakes
Texture Heaven: Soft and fluffy on the inside, crispy on the outside these pancakes are SO satisfying. The gooey cheesy filling takes it to the next level.
Simple Ingredients: Made using basic pantry staples, you only need a handful of ingredients to make these pancakes. It’s also a budget-friendly appetizer.
Make Ahead: You can prepare the pancakes a day in advance and fry them when ready to eat. A handy time-saver if you’re hosting guests.
Vegan or Vegetarian Options: I adapted this recipe from the original vegetarian version with vegan substitutes for dairy, butter and milk and it will work perfectly. So whether you’re vegan or vegetarian, it works!
Here’s a shopping list of everything you’ll need to make these stuffed little bundles of cheesy potato goodness. You will probably have most of these basic ingredients already in your pantry.
- Icing sugar
- Milk of choice (I use unsweetened soy)
- Shredded cheese (I use plant-based cheese, but you do you)
- Butter or margarine (I use plant-based. If you’re in Australia – try Nuttelex, it’s affordable and versatile)
- Vegetable oil
- Sweet chilli sauce
FYI there’s also a recipe card at the bottom of this post with exact quantities if you’re looking for more detail.
How To Make Cheesy Potato Pancakes
Not only are these potato pancakes made from basic pantry staples, but they’re easy to make too. For detailed instructions and quantities, check out the recipe card at the bottom of this post. If you’re more of a visual learner, here’s a step-by-step guide on how to make Cheesy Potato Pancakes (with photos):
Mash boiled potatoes with milk, butter, cornstarch, and icing sugar.
Shape potato mixture into circles, add shredded cheese in the center and seal.
Shallow fry until golden and crispy.
Serve with dipping sauce of choice and enjoy!
These pancakes are best eaten fresh, immediately after pan-frying (just give them a minute or two to cool down on some paper towel so you don’t burn your mouth!).
You can store any leftovers in an airtight container in the refrigerator safely, however the texture won’t be as crispy when reheated in the microwave.
I would recommend preparing them in advance, then frying them as you go. This way you’ll minimize wastage and enjoy them at their best texture 🙂
I hope you love this recipe for cheesy stuffed potato pancakes! If you’re looking for more fun appetizer options be sure to try my viral Smashed Potatoes or Jalapeno Mac n Cheese Bites. Let me know what sauces you pair them with, or any variations you have tried in the comments below!
Llapingachos: Cheesy Potato Pancakes
- 1 tbsp salt
- 2 potatoes
- 3 tbsp milk plant-based
- 1 tbsp butter or margarine plant-based
- 1/4 cup cornstarch
- 1 tbsp icing sugar optional
- 1/2 cup shredded cheese plant-based
- 3 tbsp vegetable oil for frying
- sweet chilli or peanut sauce to serve
- Bring a small pot of water to the boil with salt. Peel and dice the potato, then add to boiling water. Cover the pot with a lid and boil for 10-15 minutes or until soft.
- Drain the potatoes and return to the pot. Add milk and butter, then mash well until completely smooth. Mix in icing sugar and cornstarch.
- Shape into balls roughly the size of a large golf-ball. Flatten the balls, place about a tablespoon of shredded cheese in the center, then pinch the potato pancake around the cheese. Press the pancake flat again so the cheese is sealed inside and it is the shape of a thick small pancake.
- Heat vegetable oil in a large frypan over medium heat. Once the oil is hot, add the pancakes. Fry for 2 minutes or until golden, then flip and cook on the other side.
- Transfer pancakes onto paper towel for 1-2 minutes to absorb any excess oil and cool slightly.
- Eat immediately – serve with sweet chilli sauce or peanut sauce.