Potato pancakes

Potato pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Aug, 2012
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!
19th Jan, 2012
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.
23rd Jul, 2011
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.
6th May, 2011
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.
5th May, 2011
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!
19th Apr, 2011
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.
17th Apr, 2011
very good - will do again
kasiakoczwara's picture
16th Apr, 2011
Really fab! I had some 30% cream to use up and used 1/2 milk and 1/2 cream - worked well.
4th Apr, 2011
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.
13th Mar, 2011
I stirred some smoked salmon into the mixture and served it with scrambled eggs - absolutely delicious for a Sunday morning brunch


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.