Get ready to fall in love with these Stuffed Potato pancakes—a dish that captures everything comforting and crave-worthy about crispy potatoes, yet manages to surprise you with a hearty, savory filling. Imagine a golden, pan-fried potato pancake that’s delightfully crisp on the outside and hiding a core of sautéed mushrooms, baby spinach, and gooey vegan cheese. Each bite is rich with flavor and texture, making these an instant favorite for brunch, a satisfying lunch, or a cozy dinner. Trust me, once you try Stuffed Potato pancakes, they’ll quickly find a top spot in your recipe rotation.

Stuffed Potato pancakes Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of simple ingredients can create such a memorable dish. Each one is chosen for its role—potatoes for structure and comfort, cornstarch for that perfect crisp, and a medley of mushrooms, spinach, and vegan cheese to create magic in the middle.

Russet potatoes: Their starchy texture makes them mash beautifully while giving the pancakes a wonderfully fluffy interior.
Salt: Enhances every element, from the potato dough to the mushroom filling.
Black pepper: Provides a subtle kick and deepens savoriness throughout.
Cornstarch: This secret ingredient keeps the potato dough pliable and ensures those irresistibly crispy edges.
Vegetable oil (sautéing & frying): For sautéing veggies and crisping up the pancakes—use your favorite neutral oil.
Mushrooms: The umami powerhouse in your filling; they bring depth and a meaty texture even without meat.
Baby spinach: Adds color, freshness, and a slight earthiness that balances the richness.
Paprika: For a subtle smokiness that lingers after every bite.
Chili flakes (optional): Sprinkle in for just a little heat if you like a gentle kick.
Vegan cheese: The melty surprise in the center that makes every bite a treat; finely chop or grate for easy melting.
Dried parsley (for garnish): A fresh hit of color and a gentle herbal finish for serving.
Sour cream or favorite sauce (for serving): Creamy, tangy, and irresistible alongside the crispy pancakes.

How to Make Stuffed Potato pancakes

Step 1: Boil and Mash the Potatoes

Start by placing your peeled and chopped russet potatoes in a pot of well-salted water. Bring everything to a cheerful boil and cook until the potatoes are completely tender—you want them basically falling apart when poked with a fork. Drain the potatoes thoroughly, let them cool for a few minutes so you don’t burn your hands, then mash them until smooth and fluffy. A potato ricer or standard masher works wonders here!

Step 2: Make the Potato Dough

While your mashed potatoes are still warm (but not hot), stir in the salt and black pepper. Then, gradually add in the cornstarch—mixing until you have a soft, pliable dough that holds together but isn’t sticky. If things are a little too sticky, just dust in a bit more cornstarch. If it feels dry, a dash of water will bring things back to life. This potato dough is the cozy hug that holds your filling together!

Step 3: Prepare the Filling

Drizzle a bit of vegetable oil into a skillet over medium heat. Add your sliced mushrooms and sauté until they’ve shrunk, browned, and released all that savory goodness. Toss in the chopped baby spinach, and cook just until it’s wilted and vibrant. Now, stir in the salt, black pepper, paprika, and chili flakes if you’re feeling bold. Give the filling a taste—it’s okay to swoon a little here, you’re nearly there!

Step 4: Form the Pancakes

Take a chunk of your potato dough—golf ball-sized or a smidge larger—and flatten it into a disc right in your palm. Pile a generous spoonful of your warm mushroom-spinach mixture in the middle, then top with a pinch of vegan cheese. Bring the edges of the disc up and over the filling, pinching to seal, then gently flatten the seam-side into a classic pancake shape, aiming for about half an inch thick. Not every pancake will be perfect, but that’s all part of their homemade charm!

Step 5: Fry the Pancakes

Heat a thin layer of vegetable oil in a skillet over medium-low to medium heat. Once shimmering, carefully lay your Stuffed Potato pancakes in the pan, giving each one breathing room. Fry until each side is golden brown and crisp—about 3 to 5 minutes per side. Let them rest on a wire rack or paper towels for a minute or so. Listen to that crackle as they come out of the pan—it’s music to the hungry soul!

Step 6: Serve and Garnish

Arrange the Stuffed Potato pancakes on a serving platter, then give them a generous sprinkle of dried parsley to wake up those fresh, green notes. Serve straight away with dollops of vegan sour cream or your favorite dipping sauce, and get ready for a round of happy sighs at the table.

How to Serve Stuffed Potato pancakes

Garnishes

When it comes to Stuffed Potato pancakes, a sprinkle of dried parsley instantly brightens the golden crust, making every plate look inviting. For an extra-special touch, add a few fresh herbs—chopped chives, dill, or spring onions all work well. And never underestimate the magic of a swirl of vegan sour cream right on top, a drizzle of garlicky sauce, or even a handful of microgreens for a bit of garden freshness.

Side Dishes

Stuffed Potato pancakes can easily be the star, but they adore good company! Pair them with a crisp, tangy salad—think arugula with lemon vinaigrette, or a simple slaw with apples and carrots. Roasted vegetables or a chunky vegetable soup make this plate feel extra comforting, especially in cooler months. If you’re serving breakfast or brunch, some fresh fruit or a citrusy juice are gorgeous accompaniments.

Creative Ways to Present

Don’t be afraid to get playful! Stack Stuffed Potato pancakes into a tower on individual plates for a dramatic brunch display, or serve them cut in halves or quarters as part of a share platter. For a cozy dinner party, offer them alongside an array of small bowls with different sauces—think vegan aioli, spicy tomato relish, or herby chimichurri. They’re versatile enough to go anywhere your creativity leads.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the Stuffed Potato pancakes cool completely before transferring them to an airtight container. They’ll keep happily in the fridge for 2 to 3 days. When you’re ready to revisit their crispy goodness, just reheat as directed below and enjoy them as if they were freshly made.

Freezing

Stuffed Potato pancakes freeze surprisingly well. After cooling, arrange them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, separating layers with parchment to prevent sticking. Freeze for up to 2 months. When that craving hits, you’ll be glad you made a double batch!

Reheating

To restore that crackly crust, reheat the pancakes in a nonstick skillet over medium heat (add a few drops of oil if needed) until warmed through and crisp outside, about 3 minutes per side. Alternatively, bake in a 375°F (190°C) oven for 10–12 minutes. Microwave if you must, but know that the exterior won’t stay as crunchy.

FAQs

Can I use a different type of potato?

Russet potatoes are ideal for Stuffed Potato pancakes because of their starch content, which results in fluffier, sturdier dough. If you substitute with another variety, try Yukon Golds, but keep in mind the texture might be slightly creamier and less crisp.

Can these be made gluten-free?

Absolutely! This recipe is completely gluten-free as written, thanks to cornstarch instead of flour. Just double-check your vegan cheese and any sauces to confirm they’re certified gluten-free if needed.

Is there a good non-vegan cheese option?

If you’re not keeping this vegan, a melty cheese like mozzarella, gouda, or fontina is lovely inside. Use whatever melty cheese makes you happiest, just be sure to shred or chop it finely for even melting in the filling.

How do I keep the pancakes from falling apart?

If your pancakes are crumbling, usually it’s an issue with the dough. Make sure the mashed potatoes are free of excess moisture, add enough cornstarch to make the mixture cohesive, and seal your edges well before frying. Frying at a moderate temperature also helps them hold their shape.

Can I prepare these in advance for a party?

Definitely! Assemble the Stuffed Potato pancakes up to a day ahead and store them uncooked, covered, in the fridge. When guests arrive, just fry them fresh for best results. Warm, crispy, and filled with meltingly good flavor—they’ll be a hit!

Final Thoughts

Stuffed Potato pancakes are that rare comfort food that feels both familiar and delightfully new. They’re easier than you might think, endlessly versatile, and totally crowd-pleasing. Next time you’re after a meal that sparks joy from the very first bite, give these a try—you and anyone lucky enough to share them will be coming back for seconds!