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Recipe courtesy of Darina Allen

Boxty Pancakes

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
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8 ounces (225 grams) freshly cooked potatoes

8 ounces (225 grams) peeled raw potatoes

8 ounces (225 grams/ generous 1 1/2 cups) white flour

1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note

8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk

Pinch salt (optional)

Butter, for frying


  1. Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.
  2. Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
  3. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  4. *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.

Cook’s Note

*Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon

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