Irish Potato Pancakes
Make golden, crispy Irish potato pancakes with this easy, authentic recipe. Classic traditional Irish potato pancakes with mashed and shredded potatoes, buttermilk, and scallions — ready in under an hour.
There’s something about Irish potato pancakes that just hits different on a cold morning. My first time making these, I burned the first batch, devoured the second straight from the pan, and immediately planned to make them again the next weekend.
This recipe is part traditional Irish boxty recipe, part Sunday morning magic. It uses both mashed and shredded potatoes for the most satisfying texture — soft in the middle, golden and crispy at the edges. Let’s get into it.
Table of Contents
What Makes These Irish Potato Pancakes So Good
These aren’t your average easy potato pancakes. The secret is using two kinds of potatoes: mashed for that fluffy interior, and raw-shredded for a little bite and crispness.
Add in buttermilk, scallions, and a perfectly seasoned batter, and you’ve got something that feels both comforting and a little fancy. They’re the kind of breakfast that makes people ask for the recipe before they’ve even finished eating.
The best part? They’re surprisingly simple. A few humble ingredients, one skillet, and about 45 minutes. That’s it.
Ingredients You’ll Need
Everything here is easy to find and probably already in your kitchen. Here’s how it breaks down:
| Category | Ingredient | Amount |
|---|---|---|
| Dry | All-purpose flour | 1 cup (127g) |
| Dry | Diamond Crystal kosher salt (divided) | 2 1/2 tsp |
| Dry | Baking soda | 1/2 tsp |
| Dry | Freshly ground black pepper | 1/4 tsp |
| Potatoes | Russet potatoes (divided) | 2 lbs (907g) |
| Aromatics | Scallions, thinly sliced (plus more for garnish) | 4 (about 56g) |
| Wet | Large egg | 1 |
| Wet | Buttermilk | 1 cup (240ml) |
| Fat | Unsalted butter (divided) | 4 1/2 tbsp (63g) |
| For Serving (Optional) | Sour cream | As needed |
| For Serving (Optional) | Shredded cheddar cheese | As needed |
| For Serving (Optional) | Cooked bacon | As needed |
| For Serving (Optional) | Fried eggs | As needed |
Buttermilk tip: No buttermilk? Mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes and you’re good to go.
Potato note: Russets are the move here. Their high starch content gives you that beautifully fluffy interior. Waxy potatoes just won’t give you the same result.
How to Make Irish Potato Pancakes Step by Step
Step 1: Set Up Your Oven
Preheat your oven to 200°F (95°C) and line a baking sheet with a wire rack. This little setup means your first batch stays warm and crispy while you cook the rest.
Nobody wants to eat cold potato pancakes — this step is worth the 2 extra minutes, trust me.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, 1 teaspoon of salt, baking soda, and black pepper. Set it aside. That’s it for now — simple and clean.
Step 3: Cook and Mash Half the Potatoes
Peel 1 pound of potatoes and cut them into 1/2-inch pieces. Toss them into a saucepan with 1 teaspoon salt and enough cold water to cover by an inch. Bring to a boil, then simmer vigorously for about 15 minutes until they’re very tender.
Drain them and let them cool in the colander for about 10 minutes. Then mash them until smooth — no lumps. You want it fluffy, not gluey.
Step 4: Shred the Other Half
While the cooked potatoes cool, peel the remaining pound of potatoes. Use a box grater to shred them onto a clean kitchen towel, then wring out as much liquid as you can over the sink.
This step is the key to crispy traditional Irish potato pancakes. Wet potatoes = soggy pancakes. Don’t skip the squeeze.
Step 5: Build the Batter
Add the shredded potatoes to the mashed potatoes and stir until just combined. Mix in the scallions and egg, then stir in the flour mixture.
Finally, gently fold in the buttermilk with a spatula until the batter looks thick — like a hearty pancake batter with no dry streaks. It’s already smelling good at this point.
Step 6: Cook in Batches
Melt 1 1/2 tablespoons butter in a large nonstick or cast iron skillet over medium heat. Dollop four heaping 1/4-cup portions into the pan and flatten them into 4-inch circles, about 1/2-inch thick.
Cook undisturbed for 4 to 6 minutes per side until deeply golden. Resist the urge to peek or flip early — that golden crust is everything. Transfer to your warm oven and repeat with the remaining batter (you’ll get 3 batches total), adding 1 1/2 tablespoons butter between each batch.
Step 7: Season and Serve
Right before serving, sprinkle the hot pancakes with the remaining 1/4 teaspoon salt and a handful of fresh scallions. Load them up with your toppings of choice.
Whether it’s sour cream, cheddar, bacon, or a runny fried egg — or all of the above — these Irish potato pancakes can handle it. Pile it on.
Expert Tips, Variations, and Troubleshooting
Getting That Perfect Golden Crust
Medium heat is your best friend here. Too high and the outside burns before the inside cooks through. Too low and you lose that gorgeous sear. Give them time and don’t rush the flip.
Cast iron is ideal if you have it — it holds heat beautifully and gives an even, deep golden color. A good nonstick skillet works just as well though.
Make It Your Own: Fun Variations
This easy potato pancakes recipe is super flexible. Try stirring in shredded sharp cheddar or crumbled bacon right into the batter for a next-level savory version. A pinch of smoked paprika or garlic powder adds a nice depth too.
For a lighter spin, swap the sour cream topping for Greek yogurt. It still has that cool, tangy contrast without being too heavy. And if you love the flavors here, you’ll probably also love this creamy Irish champ — another classic potato dish worth knowing.
Troubleshooting Common Issues
If your pancakes are falling apart in the pan, the batter might be too wet. Next time, squeeze even more liquid out of the shredded potatoes before mixing.
If they’re sticking, your butter probably wasn’t hot enough before adding the batter. Wait for those little bubbles to form in the butter before you start dolloping. Patience pays off here.
How to Store, Reheat, and Use Leftovers
| Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container with parchment between layers |
| Freezer | Up to 2 months | Freeze in a single layer first, then transfer to a bag |
| Reheat (Oven) | 10 min at 375°F | Best method for keeping them crispy |
| Reheat (Skillet) | 2-3 min per side | A little butter in the pan makes them taste fresh again |
| Reheat (Microwave) | 60-90 seconds | Quick but they’ll lose some crispiness |
Zero-waste idea: Got leftover batter? Cover it tightly with plastic wrap and refrigerate overnight. Give it a gentle stir before cooking — it holds up well.
Leftover cooked pancakes are also incredible as a base for a savory breakfast bowl. Top with a fried egg, some hot sauce, and whatever greens you have around. Dinner sorted.
Nutritional Information
Based on 1 pancake (approximately, without optional toppings):
| Nutrient | Amount (per pancake) |
|---|---|
| Calories | ~160 kcal |
| Carbohydrates | ~24g |
| Protein | ~4g |
| Fat | ~5g |
| Fiber | ~2g |
| Sodium | ~320mg |
Nutrition values are estimates and will vary based on exact ingredients and toppings used.
Frequently Asked Questions
What is the difference between Irish potato pancakes and regular pancakes?
Traditional Irish potato pancakes — also called boxty — are made primarily with potatoes rather than a flour-heavy batter. They’re denser, heartier, and more savory than classic sweet pancakes. The texture comes from combining both mashed and shredded potatoes, which gives them a unique bite that regular pancakes just don’t have.
Can I make this Irish boxty recipe ahead of time?
Yes, absolutely. You can make the batter the night before and refrigerate it, then cook fresh in the morning. Already-cooked pancakes reheat beautifully in a skillet or oven. They’re actually a great make-ahead breakfast for a crowd.
What potatoes work best for easy potato pancakes?
Russet potatoes are the top pick for this recipe. Their high starch and low moisture content give you a fluffy mashed base and shreds that crisp up nicely in the pan. Yukon Golds can work in a pinch but tend to hold more water, so squeeze them extra well.
Can I make these gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious. Just make sure your baking soda and other ingredients are certified gluten-free if you’re cooking for someone with celiac disease.
What do you serve with Irish potato pancakes?
The classic combo is sour cream and chives — simple and perfect. But honestly, they go with almost anything. Fried eggs and bacon make it a full Irish-inspired breakfast. A side of baked feta pasta with vegetables turns them into a surprisingly great light dinner. The options are pretty wide open.
Give These Irish Potato Pancakes a Try
Whether you’re honoring a little Irish tradition or just looking for a new weekend breakfast obsession, these Irish potato pancakes are worth every minute in the kitchen. They’re crispy, golden, hearty, and endlessly customizable.
If you love cozy, satisfying recipes, you might also enjoy these strawberry lemon blondies for dessert, or these moist carrot cake bars with cheesecake swirl for when you’re craving something a little sweeter after all that savory goodness.
Made these? We’d love to know how they turned out. Drop a comment below with your favorite topping combo, and if you enjoyed the recipe, save it to Pinterest so others can find it too. Happy cooking!
Irish Potato Pancakes
Equipment
- Large nonstick or cast iron skillet
- Box grater
- Medium saucepan
- Potato masher or fork
- Large mixing bowl
- Medium bowl
- Clean kitchen towel
- Wire rack
- Baking sheet
- Spatula
Ingredients
Dry Ingredients
- 1 cup All-purpose flour 4 1/2 ounces / 127g
- 2.5 tsp Diamond Crystal kosher salt divided; for table salt use half as much by volume
- 0.5 tsp Baking soda
- 0.25 tsp Freshly ground black pepper
Potatoes
- 2 lbs Russet potatoes 907g, divided — 1 lb for boiling and mashing, 1 lb for shredding raw
Aromatics & Wet Ingredients
- 4 Scallions about 2 oz / 56g, thinly sliced, plus more for garnish
- 1 Large egg
- 1 cup Buttermilk 240ml; substitute: 1 cup milk + 1 tbsp white vinegar, rest 5 minutes
- 4.5 tbsp Unsalted butter 63g, divided — 1.5 tbsp per batch
For Serving (Optional)
- Sour cream
- Shredded cheddar cheese
- Cooked bacon
- Fried eggs
Instructions
- Adjust oven rack to the middle position and preheat oven to 200°F (95°C). Line a baking sheet with a wire rack and set aside. This keeps your finished pancakes warm and crispy while you cook the remaining batches.
- In a medium bowl, whisk together the flour, 1 teaspoon salt, baking soda, and black pepper. Set aside.
- Peel 1 pound of potatoes and cut into 1/2-inch pieces. Place in a medium saucepan with 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer vigorously until very tender when pierced, about 15 minutes. Drain and let cool in the colander for about 10 minutes. Transfer to a large bowl and mash until smooth with no lumps remaining.
- While the boiled potatoes cool, peel the remaining 1 pound of potatoes. Center a box grater over a clean kitchen towel and shred the potatoes onto the towel. Gather the edges and wring out as much liquid as possible over the sink. This step is key to crispy pancakes — don’t skip the squeeze.
- Transfer the shredded potatoes to the large bowl with the mashed potatoes and stir until just combined. Add the scallions and egg and stir to combine. Stir in the flour mixture until incorporated. Using a spatula, gently fold in the buttermilk until the batter resembles a thick, pancake-like consistency with no dry flour streaks remaining.
- Heat 1 1/2 tablespoons butter in a large nonstick or cast iron skillet over medium heat until melted and bubbling. Dollop 4 heaping 1/4-cup portions of batter into the skillet and flatten into 4-inch wide, 1/2-inch thick circles. Cook undisturbed until golden brown on the bottom, 4 to 6 minutes. Gently flip and cook until golden brown on the second side, another 4 to 6 minutes. Transfer to the wire rack-lined baking sheet and place in the oven to keep warm.
- Repeat with the remaining batter, cooking 4 pancakes at a time for a total of 3 batches. Add 1 1/2 tablespoons of fresh butter to the pan between each batch.
- When ready to serve, sprinkle the hot potato pancakes with the remaining 1/4 teaspoon salt and garnish with additional sliced scallions. Serve with your choice of toppings: sour cream, shredded cheddar cheese, cooked bacon, or fried eggs.
