Leftover porridge pancakes

Perfect for slightly jammy, syrup-y smooshed up porridge leftovers - these soft, light pancakes will warm your heart, save you pennies and avoid food waste.
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  • around 50 grams leftover porridge
  • around 100 grams plain white flour
  • around 125 ml milk
  • 1 egg
  • 2 tablespoons baking powder
  • 1 teaspoon sugar
  • 15 grams melted butter & more for cooking


  • Measuring jug
  • Scales
  • Mixing bowl
  • Whisk
  • Non-stick or cast-iron frying pan
  • Flipper
  • Spatula


  • Weigh your leftover porridge; you don't want more than 50% leftover porridge as it will make the pancakes too soft; if you have more than about 75 grams of leftover porridge, double up the recipe for more, or look at my other leftover porridge recipes
  • Add the salt, sugar and baking powder to the flour
  • Add the flour mixture to the porridge; using your hands or a spoon (preferably hands), rub the porridge through the flour to make sure that there aren't any lumps
  • Milk: how much you need again depends on the ratio of porridge to flour. Start with around 75 ml and whisk the egg into the milk
  • Pour the egg/milk mixture into the porridge mixture and whisk. You want a batter that's quite thick, like white sauce. 
  • I use the pan I'm cooking in to melt the butter; pour the melted butter into the pancake batter, so that the pan is already warm
  • If you need more milk, add it now. You can always add more - sometimes I make one pancake and realise that the batter is too think and pour a little more milk in. Go with a little less milk than you need until you are happy
  • I pour all the mixture back into the measuring jug and pour straight into the pan from there
  • Scrape the sides of the jug until there's nothing left - even a tiny pancake will make someone happy

Cooking the pancakes

  • Turn the pan on to medium hot
  • Add a pinch of butter
  • When the butter sizzles, pour some batter into the pan - around 10cm pancakes are easiest to manage
  • As the pancakes cook, I like to move them a little - ease the spatula under each pancake and just wriggle it around
  • You may need to turn the heat down and up as you go. The pancakes are ready to flip when you see lots of little bubbles
  • Once flipped, the pancake will only need about another minute
  • Place the pancakes on a plate or in a dish and serve warm


  • Pancakes are best eaten ASAP but you can store these in a lidded container in the fridge, for up to 5 days - I mean they will be edible but stale. Best is to keep the uncooked batter and cook as required. Batter will keep for up to 3 days, absolutely fine