Try these potato and spring onion pancakes, then check out our savoury pancakes, baked pancakes, French socca, potato pancakes and more delicious pancake recipes.

Instant mashed potato might be something you last encountered at school but I’ve been converted recently after a blind tasting of Idahoan Perfect Mash. No weird aftertaste and no gluey texture, just fluffy mash you can make using a kettle. I’m not sure it will totally replace my regular mash (after all it only takes 20 minutes to whip up) but as a storecupboard standby it’s a great quick fix for fishcakes, pie toppers and these fluffy breakfast pancakes. £1.50/109g, available in large supermarkets and online.


  • 200g mashed potato, chilled (make up a pack or use leftovers)
  • 50g plain flour
  • 1 tsp baking powder
  • 1 small egg, beaten
  • 100ml buttermilk
  • 1-2 tbsp milk
  • 4 spring onions, finely chopped, plus extra to serve
  • 30g parmesan, finely grated
  • for frying butter


  • 8 slices pancetta, grilled
  • 4 soft-boiled eggs
  • 1 avocado, sliced


  • STEP 1

    Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk, milk, spring onions and parmesan, and season really well.

  • STEP 2

    Heat a frying pan and melt a knob of butter. Spoon in the batter to make small, 10cm-wide pancakes. When small bubbles appear, flip the pancakes and cook until golden. Serve with the pancetta, soft-boiled eggs, avocado slices, and a sprinkle of spring onions.

Watch our 20-second video for the easiest way to stone an avocado...

Try some of our other savoury pancake recipes

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