Get the Latest Recipes in your inbox:

Stuffed Potato Pancakes

Stuffed Potato Pancakes with buckwheat and egg filling. Pair these pancakes with a generous dollop of sour cream. Step-by-step photo instructions.

These aren’t your ordinary potato pancakes. There’s a pleasant surprise inside; a buckwheat and egg filling. How wonderful; especially if you have leftover mashed potatoes! I can’t help but dream up variations for these potato pancakes.

I’m especially looking forward to making them with the meat filling from the meat pirojki recipe next time around (drool). What if I filled them with sauteed mushrooms and onions? Maybe add some cheese? The possibilities are endless!

The Mr, (Vadim), remembers having these with buckwheat from childhood. I’ve never heard of them, but it doesn’t matter; they were good!! My husband made these from start to finish; took all the photographs and documented the how-to.  Pair these pancakes with a generous dollop of sour cream.

MY LATEST VIDEOS

Ingredients for Potato Pancakes With Buckwheat:

2 cups of cooked buckwheat
2 boiled eggs, diced
1 raw egg
1 medium onion, finely chopped
2 cups all purpose flour
6 cups (about 2 lb) of mashed potatoes
1 Tbsp salt
olive or vegetable oil

How to Make Potato Pancakes:

1. Finely dice onion, place it in to a large skillet with 2 Tbsp oil and saute on med-high heat until golden.

2. Add 2 boiled, diced eggs along with 2 cups of cooked buckwheat. Mix it well and remove from the stove. Feel free to add some salt if desired.  It should be warm, not hot. This is your filling.

stuffed-potato-pancakes

3. In a mixing bowl combine 6 cups (2 lbs) of mashed potatoes with 1 raw egg and mix it in. Add 2 cups of flour and mix well. Your mixture should not have lumps of flour.

stuffed-potato-pancakes-1

4. Use an ice cream scoop to get even portions of dough. Scoop out balls of dough and flatten them into patties (keep your hands floured, to prevent the dough from sticking).

5. Place 1 tbsp of buckwheat filling in the center of each patty, fold patty to close and seal the edges with your fingers. Mold it into the shape of a pancake. Try to flatten the sides for more even cooking.

stuffed-potato-pancakes-2

6. Preheat 1 or 2 skillets, fill them with enough oil to cover the bottom. Cook pancakes until golden brown on each side over medium heat (about 4-6 minutes per side). If Your pancakes are browning too quickly, turn down the heat.

stuffed-potato-pancakes-3

Serve warm with sour cream.

stuffed-potato-pancakes-hero-2

Stuffed Potato Pancakes

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Stuffed Potato Pancakes with buckwheat and egg filling. Pair these pancakes with a generous dollop of sour cream. Step-by-step photo instructions.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 20 -22 pancakes

Ingredients

  • 2 cups of cooked buckwheat
  • 2 boiled eggs diced
  • 1 raw egg
  • 1 medium onion finely chopped
  • 2 cups all purpose flour
  • 6 cups about 2 lb of mashed potatoes
  • 1 tbsp salt
  • olive or vegetable oil

Instructions

  1. Finely dice onion, place it in to a large skillet with 2 tbsp oil and saute on med-high heat until golden.
  2. Add 2 boiled, diced eggs along with 2 cups of cooked buckwheat. Mix it well and remove from the stove. Feel free to add some salt if desired. It should be warm, not hot. This is your filling.
  3. In a mixing bowl combine 6 cups (2 lbs) of mashed potatoes with 1 raw egg and mix it in. Add 2 cups of flour and mix well. Your mixture should not have lumps of flour.
  4. Use an ice cream scoop to get even portions of dough. Scoop out balls of dough and flatten them into patties (keep your hands floured, to prevent the dough from sticking).
  5. Place 1 tbsp of buckwheat filling in the center of each patty, fold patty to close and seal the edges with your fingers. Mold it into the shape of a pancake. Try to flatten the sides for more even cooking.
  6. Preheat 1 or 2 skillets, fill them with enough oil to cover the bottom. Cook pancakes until golden brown on each side over medium heat (about 4-6 minutes per side). If Your pancakes are browning too quickly, turn down the heat.
  7. Serve warm with sour cream.

Final Final Picmonkey Hashtag banner

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Wendy
    February 9, 2016

    My grandparents moved to Canada from Poland and were of German descent so the food on their table was this wonderful mix of German and Polish. My grandmother made something very like this recipe but stuffed with dry curd cottage cheese, fried onion, dill and lots of black pepper mixed with a beaten egg. Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      Mmm that combination sounds wonderful and so homey! 🙂 Reply

  • Galina
    September 26, 2013

    Hi Natasha! Do you make mashed potatoes from scratch? What about to use a mashed potatoes mix from a box. Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      I do make mashed potatoes from scratch. I have a great recipe here: https://natashaskitchen.com/2012/11/20/garlic-and-chive-mashed-potatoes/ I don’t think boxed potato mix would work. It probably wouldn’t hold together well and the texture wouldn’t be as good if you made the boxed potatoes thicker. I think mashed potatoes from scratch is best for this recipe. 🙂 Reply

  • Lidiya
    June 10, 2013

    These were amazing! I made some today with meat.. So good! Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Ooooh, what kind of meat did you stuff in there? That sounds great with meat! Reply

      • Lidiya
        June 11, 2013

        I bought beef, put it through food processor, potom pozharila with lots of pepper some salt, added mushroom and carrots. After all was cooked added cheese and parsley. It was sooo delish! My husband absolutely loved it and even took some to work!=) Reply

        • Natasha
          natashaskitchen
          June 11, 2013

          That’s sounds delicious, I want to make your version :). How much beef did you use? Reply

          • Lidiya
            June 11, 2013

            I use a lot of meat in everything=)) So it really depends (ya vseo delau na glaz & unfortunately not really sure with proportions=( )

  • inessa
    June 28, 2012

    Natasha these are Great! I have made them but used a different filling.. I used cooked eggs, green onions, and turckey pestrami and a tea spoon of mayo.. My family loved them.. Great presentation also! thanks for the recepie.. Reply

    • Natasha
      natashaskitchen
      June 28, 2012

      Wow that filling sounds awesome! You are so creative! Reply

  • June 18, 2012

    I have been waiting for 3 months to be able to cook your food again 🙂 this pregnancy has not been nice to me when it comes to smell but it’s getting better so these pancakes are next on my list 🙂 thank you!!! Reply

    • Natasha
      natashaskitchen
      June 18, 2012

      That was me exactly when I was prego. I thought I’d never love food again! Reply

  • luda
    June 14, 2012

    made them today, my husband loved them!!! thank for sharing Reply

    • Natasha
      natashaskitchen
      June 14, 2012

      Awesome! Thanks for letting me know. I’ll tell my husband. 🙂 Reply

  • What can I say? Simple, creative and looks yummy! I will definitely have to give this one a try. I love buckwheat and potatoes but never tried combining them in one dish. Thanks! Reply

  • Adi
    June 7, 2012

    Hi Natasha,

    Love the recipe. Thanks so much! I can’t wait to try them this weekend!
    Question for you: I found instant buckwhet (and other grains) at a Russian store. What do you think about this kind of kasha…have you ever used it?!

    Thank you,
    Adi Reply

    • Natasha
      natashaskitchen
      June 7, 2012

      Hi Adi, I haven’t tried instant buckwheat so I don’t know how it compares. Reply

  • Sveta
    June 7, 2012

    These look Great, Taras doesnt like potatoes but I think he will def eat these once I stuff them with meat! Reply

    • Natasha
      natashaskitchen
      June 7, 2012

      Yep ; try the meat piroshki mix. I’m definitely a carnivore and cant wait to try these with meat. Reply

  • June 7, 2012

    This looks amazingly good…never had this recipe before. I love anything with that (‘kasha’) buckwheat. This is a must try recipe. Thanks for sharing your recipe…great pics.
    Iryna Reply

    • Natasha
      natashaskitchen
      June 7, 2012

      Erica you are very welcome! I hope you love it!!! Reply

  • Lea
    June 6, 2012

    Its sounds so good. I would add green onion probably. Its so nice to have supporting husband. That’s why you are so successful.

    http://leascooking.blogspot.com/ Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      Yes, green onion sounds like a nice touch. And yes, I am so thankful for my husband. He has been so supportive all throughout my nursing school (and business school); he’s one patient man 🙂 Reply

  • Rosie Kuzmicz
    June 6, 2012

    Ohhh these look so good. I have never tried buckwheat before but my husband is in LOVE with it and he is Russian. A couple things; Can you deep fry these? Do you think they will hold their shape if you do? Also what if after you make it into the “pancake” dip it in an egg wash and then give it a nice bread crumb bath? You can have a crunchy, soft, chunky bite all at once 🙂 Hmmmm my thinking wheels are now turning. Thanks for the awesome recipe Vadim!!! Keep them coming Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      Rosie, I shared your comment with my husband. It made him smile big! I haven’t tried to deep fry them but pretty much anything can be deep fried 🙂 I’m not sure how much oil it will absorb since I haven’t tried it. You are thinking like I am with this recipe. I keep dreaming up different variations. I’ll have to experiment with dipping in egg and bread crumbs. You will have to have fairly flat pancakes though since it might not cook through as well if it’s breaded. Reply

      • Rosie Kuzmicz
        June 7, 2012

        Well I to shared this with my hubby and he grunted like a cave man when I told him what was in it LOL These men sure do know what they like. Gotta love them.
        When I try the recipe I’ll have to play around with it and I’ll let you know. Thanks again! Reply

        • Natasha
          natashaskitchen
          June 7, 2012

          Ha ha, that’s pretty funny. Hope you both love them! Reply

  • Tanya
    June 6, 2012

    Those look very appetizing!

    was reading your post and remembered i saw this recipe online this week…..
    http://gotovim-doma.ru/view.php?r=118-recept-Draniki-s-miasom-Kolduny Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      Wow that looks so interesting! Stuffed raw potato pancakes. Russian food is amazing isn’t it? Reply

  • Kelly
    June 6, 2012

    These look so good! and the potato “dough” recipe is awesome. I love buckwheat but have only had it a few times. My grandmother on my husband’s side makes halupki filled with potatoes and buckwheat. SO GOOD. Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      Are halupki the same thing as stuffed cabbage? If so, I’ve never tried them with a potato and buckwheat filling. That sounds great! A vegan version. Reply

  • Ohhh.. amazing recipe..my kids will love them. Thank you Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      You’re welcome Inessa 🙂 Reply

  • vikulya
    June 6, 2012

    These are also called “zrazi”. That’s how we called them back in Moldova. They remind me of my childhood, because they were served at kindergarten ) made it with meat filling.
    These are great because its a small meal in itself, especially for kids. You know how they always leave something on the one plate?… While these things are most likely to be finished.
    Thanks, Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      This is definitely a kid-friendly meal! Especially if they can dip it in something. My son really liked this with sour cream. Reply

  • Alina
    June 6, 2012

    Hi Natasha!

    The recipe looks amazing!

    As fur as buckwheat, what is your buckwheat to water ratio when getting the perfect buckwheat? I don’t want it to turn out like kasha yet want them to be fully cooked.

    Thanks 😉 Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      Hi Alina, it depends on your buckwheat. The buckwheat from winco turns to mush no matter what. The buckwheat that is from the Russian store cooks just like rice. So in a pot it should be 2 cups water, 1 cup rice. I use a rice maker and the ratio is different than in a pot. In my rice maker, I do 1.5 cups water for 1 cup of buckwheat (and I rinse the buckwheat too). I’ve heard the buckwheat in the Russian store is toasted so it holds its form better. Reply

      • Alina
        June 6, 2012

        That helps, thank you!

        I’ve been thinking of getting a rice maker, so this might just be a sign to get one now.

        🙂 Reply

        • Natasha
          natashaskitchen
          June 6, 2012

          Alina, make sure to read Irina’s comment about toasting the buckwheat yourself. Reply

      • Irina
        June 6, 2012

        Yes – you definitely need to toast your buckwheat if you buy it in an American store! It makes a huge difference in texture and taste. If the label on the buckwheat doesn’t say “toasted,” then it isn’t. You can usually tell by the color as well – toasted buckwheat will be much darker and will have more of a brown color.

        If you only have access to raw (un-toasted) buckwheat, you can toast it yourself in a dry cast iron skillet on the stove or on a rimmed baking sheet in the oven. Just be sure to stir it, especially if you’re using the stovetop method, and watch it carefully so it doesn’t burn, which can happen quickly! Reply

        • Natasha
          natashaskitchen
          June 6, 2012

          Good to know! Thank you Irina! Now I can use the bag I bought from Winco 🙂 Reply

  • Anna
    June 5, 2012

    These sure look yummy! I make them too using leftover rotisserie chicken (I grind it first) and add to buckwheat with a bit of chicken broth. Its always a hit! Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      Oh wow the chicken with buckwheat sounds so good, plus the chicken broth to make it a bit juicier; Yumm! Thank you for the idea! Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.