Boxty Pancakes
Crispy, golden Irish potato pancakes with a tender, fluffy center. Made from a mix of grated raw potato, creamy mashed potato, and flour, these savory griddle cakes are a beloved traditional dish perfect for breakfast or a hearty snack. Serve hot with a pat of butter and a sprinkle of salt.
For 8 servings
- boil · ~12 min
Boil half the potatoes for mash.
Take one 250g portion of peeled potatoes, cut into chunks, and boil in salted water until fork-tender, about 12 minutes. Drain well and mash until smooth. Set aside to cool slightly.
TIPSpread the mash on a plate to cool faster and release excess steam — less moisture means crispier pancakes. - prep · ~3 min
Grate the remaining potatoes.
Grate the second 250g portion of raw potatoes using the fine side of a box grater. Scoop the shreds into a clean kitchen towel and wring out as much liquid as possible into a bowl — reserve the starchy liquid and set aside.
TIPWork quickly so the raw potato doesn't oxidize and turn pink; squeezing out moisture is the secret to a crisp exterior. - mix · ~2 min
Combine the potato batter.
In a mixing bowl, combine the mashed potato, squeezed grated potato, flour, baking powder, salt, and pepper. Pour in the melted butter and milk, then stir with a wooden spoon until just combined into a thick, spoonable batter. If the batter seems too thick, add an extra splash of milk.
- fry · ~16 min
Fry the boxty pancakes until golden brown.
1.Heat 1 tablespoon of oil in a large non-stick skillet over medium heat.2.Spoon about ¼ cup of batter per pancake into the pan, flattening gently with the back of a spoon to roughly ⅓-inch thick.3.Cook for 3 to 4 minutes per side, until deep golden and crispy, flipping only once.4.Transfer to a paper-towel-lined plate and repeat with remaining batter, adding the second tablespoon of oil as needed.TIPDon't overcrowd the pan — leave room to flip easily. Keep cooked boxty warm in a 200°F oven on a wire rack. - serve
Serve hot with a knob of butter.
Stack the boxty pancakes on warm plates, top with a pat of butter, and finish with a light sprinkle of flaky salt if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a starchy potato like Russet or Yukon Gold for the best fluffy texture.
- 2Squeeze the grated raw potato thoroughly; excess moisture leads to greasy pancakes.
- 3Reserve the starchy liquid that settles from the squeezed potato—add a teaspoon back for extra crispness.
- 4Cook boxty over medium heat, not high, so the center cooks through before the outside burns.
- 5Keep cooked boxty warm on a wire rack in a 200°F oven to stay crispy, not soggy.
- 6For make-ahead, cool completely, freeze in a single layer, then reheat in a dry skillet.
Adapt it for your goals.
Gluten-free
Swap the all-purpose flour for a 1-to-1 gluten-free blend; the mashed potato helps maintain texture, so the switch is nearly seamless.
cheesyCheesy
Stir in 1/3 cup of shredded sharp cheddar or crumbled feta with the batter for a rich, tangy twist that pairs perfectly with sour cream.
herb & scallionHerb & scallion
Fold in 2 tablespoons of finely chopped chives or scallions and a tablespoon of fresh dill for a bright, oniony lift.
loaded brunchLoaded brunch
Top each pancake with a fried egg, crispy bacon bits, and a drizzle of maple syrup for a sweet-savory Irish-inspired brunch.
veganVegan
Use plant-based milk and substitute the butter with a neutral oil or vegan butter; the texture remains tender and crisp.
Why this is on our healthy list.
Good Source of Potassium
Potatoes are naturally rich in potassium, which supports healthy blood pressure and muscle function.
Moderate Protein from Dairy
The milk and butter in this recipe add a small amount of high-quality protein and calcium for bone health.
No Artificial Additives
Made from whole, simple ingredients with no preservatives or processed fillers—a clean, homemade choice.
Frequently asked questions
The most common culprit is not squeezing enough moisture from the raw grated potato. Wring it tightly in a kitchen towel, and consider letting the batter rest 5 minutes so excess liquid can be spooned off.
