Potato pancakes

Prep: 15 mins Cook: 30 mins


Makes 12-15
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Nutrition and extra info

Nutrition: per serving

  • kcal75
  • fat3g
  • saturates1g
  • carbs9g
  • sugars0.7g
  • fibre0g
  • protein3g
  • salt0.2g
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  • 250g cold mashed potato, or 2 medium-size floury potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 75g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • crispy bacon and scrambled eggs to serve, if you like



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…


  1. If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.

  2. Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.

  3. Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

  4. Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

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Comments (26)

miffycat's picture

Fab recipe for using up left over mash. Had them with ham, eggs and salad for a light supper. Glad to see they freeze well as there are a few left over.

jul34es's picture

Had this for breakfast this morning and the potato cakes are so fluffy,I've even got more mixture to make more

Jules1909's picture

They are great!!! Loved them

suzi9's picture

We love these pancakes so much that I always make extra mash if I'm doing mashed potato, so that we can have them the next day. My 7 year old likes them with baked beans and some crispy bacon and I love them with a bit of Boursin melted on top (added after cooking the pancakes on one side).

belindacaroline's picture

I was really pleased with these pancakes, but did make some changes to the recipe in order to give them more flavour. Firstly, as others had commented on how it wasn't 'that potatoey' I increased the potato by 50g. I used some ground black pepper and salt in the batter, and also a couple of pureed cloves of garlic. Once the batter was well mixed I added 3 tbs of grated parmesan and stirred it in well. It is a great idea, which I can see working with other vegetables and herbs added too.

aislinnmcd's picture

My toddlers wouldn't eat their mashed potatoes last night. I made this recipe this morning, using the leftovers, and they devoured them with maple syrup. I added 1.5 tbsp of sugar and made four large waffles (as a previous poster had suggested).

regimen's picture

Have started a 2 day 600calorie regime. Can you tell me if the potato pancakes are 75 calories each?

Daniela Farrugia's picture

On top there is written 'per serving' - so I guess it is 75 cal per pancake ;)

kimkap's picture

My granddaughter (aged 7) asked if she could help me make these - oh how simple and the delight on her face was priceless. Everybody loved them - will definitely be making these again.

marzipanfeind's picture

Great recipe. I had leftover carrot and potato mash, which worked well. I ate the pancakes for breakfast with some lightly fried tomatoes and some creme fraiche. My husband had fried eggs on his.

tormcr's picture

I agree not very potato-y will also look to reduce egg and milk next time maybe add an extra spud, I didn't have chives so used parsley instead and I would like to try with spring onion as suggested.
I need to invest in circular shape moulds as they just moved outwards once in the pan. They are quite filling be prepared!

kateclift's picture

Made these using a waffle iron. They were lovely and light but not massively potato-y. Would probably reduce the egg and milk mix next time. Nice crispy finish though and the kids liked them.

MealyMum's picture

Enjoyed by all including two toddlers. V light, easy and freeze pretty well too, so worth making the full batch and keeping some (if you can resist) for a later date. Can imagine it would be good to add other herbs or spices to the batter, or even something like sweetcorn if you wanted to make them even more substantial.

spongemaker1's picture

These are lovely, I have made them several times now but always add spring onion instead of chives. The mixture makes too many for two people so I freeze them between sheets of parchment & simply reheat in the oven.

flirtinflight's picture

Made these last night to use up some potatoes. Recipe is very easy and the potato cakes are very yummy. Whilst my husband and toddler enjoyed theirs with scrambled eggs and bacon, I decided to go with smoked salmon and scrambled eggs (with horseradish sauce). I'm glad the recipe made so many because everyone went back for seconds!

marjorierose's picture

Very easy! I had no milk so used some thick cream, and parsley instead of chives. All measurements were approximate, and since I didn't have enough cream the mixture was quite thick but they cooked perfectly and were very delicious, light and fluffy! Will definitely make again and probably be just as random! They'd be perfect with a good 'fried' breakfast.

lilimohiddin's picture

very good - will do again

kasiakoczwara's picture

Really fab! I had some 30% cream to use up and used 1/2 milk and 1/2 cream - worked well.

susankguthrie's picture

Surprisingly light! The best way to use up left-over mash and delicious with baked beans. I added more chives for a bit more flavour.

kathmedwards's picture

I stirred some smoked salmon into the mixture and served it with scrambled eggs - absolutely delicious for a Sunday morning brunch


Questions (6)

usefulmusic's picture

I want to make lots at a time. How well do they freeze?

goodfoodteam's picture

Hi there, we've not tested freezing these so unfortunately cannot guarantee perfect results - freezing may alter the texture once defrosted.

sabbsa's picture

Can I ask what a serving is - is it one each???

goodfoodteam's picture

Hi there, thanks for your question. According to the nutritional information, one serving is one pancake, but you would serve between 2-4 pancakes per person depending on what you serve with them. 

Thanks, BBC Good Food team

Timita's picture

Can I replace the potatoes for sweet potatoes? And how long will the batter last in the fridge?
Thank you! :-)

goodfoodteam's picture

Hi there, thanks for getting in touch. That's a great idea - sweet potato will work really well as a substitute. Also, the batter will last 2-3 days in the fridge. Let us know how the sweet potato works out. 

BBC Good Food team

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