Potato and Flour Pancakes with Scallions

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Lightly crisp potato pancakes made with fresh scallions and a hint of parsley, served with sour cream for a traditional Irish bite. This Irish-inspired vegetarian recipe, ready in about 35 minutes, layers russet potatoes, all-purpose flour, fresh parsley into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and grated russet potatoes
• 1/2 cup all-purpose flour
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped scallions
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup buttermilk
• 2 tbsp, for frying butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Place grated potatoes in a clean kitchen towel and squeeze out excess liquid thoroughly. Transfer to a mixing bowl and add flour, chopped parsley, scallions, salt, and black pepper. Mix well to combine.
2. Step 2: Gradually stir in buttermilk until the mixture holds together when pressed. Let rest for 10 minutes to allow flour to absorb moisture.
3. Step 3: Heat 1 tbsp butter in a large non-stick skillet over medium heat. Drop potato mixture by tablespoonfuls into the skillet, pressing each portion down gently to form 1/2-inch thick patties. Fry for 3-4 minutes on each side until golden brown and crispy.
4. Step 4: Transfer pancakes to a plate lined with paper towels to drain excess butter. Serve immediately with a dollop of sour cream and extra chopped scallions.