Corn Potato Pancakes Recipe

Transform leftover mashed potatoes into crispy, golden-brown pancakes! This quick and easy recipe is a delicious side dish that's perfect for a weeknight meal or a weekend brunch. The sweet corn and savory potatoes create a delightful flavor combination that the whole family will love. Get ready to enjoy a taste of pure comfort food!

Prep Time 10 mins
Cook Time 20 mins
Calories 79.7 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Corn Potato Pancakes 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Corn Potato Pancakes

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How to Make Corn Potato Pancakes

  1. In a large bowl, combine 2 cups of leftover mashed potatoes, 1 cup of creamed corn, 1/2 cup all-purpose flour, 1/4 cup chopped onion, 1 large egg, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
  2. Heat 1 tablespoon of oil (vegetable or canola) in a large skillet over medium heat.
  3. Drop 1/4 cup of batter onto the hot skillet for each pancake. Adjust the amount to create pancakes of your desired size.
  4. Cook for 1-2 minutes per side, or until golden brown and crispy. Adjust cooking time depending on the heat of your stove and the size of your pancakes.
  5. Repeat steps 3 and 4 with the remaining batter, adding more oil to the skillet as needed.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

3g

Fat

3g

Carbs

3g