Potato pancakes

Potato pancakes

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(35 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
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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…

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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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15th Feb, 2020
I've made these a couple of times- the first time using the recipe as it is and the second increasing to mash to about 350g and using a mixture of sweet and white potatoe with skins still on (because that's what was in the fridge). Quick and popular both times- but beware, they are more fragile than standard drop pancakes.... need to make sure the base is firmly set before attempting to turn them.
27th Apr, 2016
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
17th Apr, 2016
Had this for breakfast this morning and the potato cakes are so fluffy,I've even got more mixture to make more
26th Feb, 2016
They are great!!! Loved them
26th Sep, 2014
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).
12th Sep, 2014
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.
9th Feb, 2014
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).
13th May, 2013
Have started a 2 day 600calorie regime. Can you tell me if the potato pancakes are 75 calories each? thanks
Daniela Farrugia's picture
Daniela Farrugia
19th Feb, 2014
On top there is written 'per serving' - so I guess it is 75 cal per pancake ;)
25th Mar, 2013
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.


6th Mar, 2016
I want to make lots at a time. How well do they freeze?
goodfoodteam's picture
28th Apr, 2016
Hi there, we've not tested freezing these so unfortunately cannot guarantee perfect results - freezing may alter the texture once defrosted.
28th Jan, 2014
Can I ask what a serving is - is it one each???
goodfoodteam's picture
7th Feb, 2014
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
25th Sep, 2013
Can I replace the potatoes for sweet potatoes? And how long will the batter last in the fridge? Thank you! :-)
goodfoodteam's picture
7th Feb, 2014
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
Sage M.'s picture
Sage M.
11th Mar, 2020
They're nice, although I would recommend ensuring your mashed potato is not lumpy before you begin to cook the pancakes. Also I would recommend eating with something full of flavor as on their own these are bland.
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