Mashed Potato Pancakes

These crispy on the outside and fluffy on the inside mashed potato pancakes can be adapted for both sweet and savoury tastes. Serve for dinner with a vegetable topping such as pickled veggies, pan fried greens or leftover curry. Or enjoy the pancakes for breakfast with fruit compote, poached pears or fresh fruit slices, and a drizzle of maple syrup.


  • No potatoes? Use sweet potatoes instead. 
  • No buckwheat flour? Use plain flour instead. 
  • No eggs? Substitute with flaxseed or chia seeds instead.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 2


Medium size potato (or 200 g mashed potato)

70 g Buckwheat flour

1 tsp Baking powder

2 Eggs

100 ml Milk of choice

4 tbsp Vegetable oil (for cooking )


  1. Make the mashed potato: Scrub the potatoes clean under water and cut into chunks. Cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 200g and set aside to cool.
  2. Make the pancake batter: Add the flour, baking powder, eggs and milk onto cooled mash. Whisk the batter until smooth. If you are making savoury pancakes you can add a pinch of both salt and pepper.
  3. Cook the pancakes: Heat a large non-stick frying pan over a medium heat and add a drizzle of oil. When the oil is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook for about 1 minute on each side or until puffed and golden brown. Add more oil as needed. The batter should give you about 8 pancakes. 
  4. Serve the pancakes: Serve the pancakes with the topping or side of your choice. We love them with pan fried greens, leftover curry, soup, fruit compote, poached fruits or fresh fruit slices. Enjoy! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.