Easy Leftover Porridge Pancakes for Busy Family Mornings
I hate wasting food, and leftover porridge is one of those things that can easily get forgotten about in the fridge.
But rather than throwing it away, why not turn it into something delicious for breakfast the next day?
These leftover porridge pancakes are soft, simple to make, and a lovely way to use up yesterday’s breakfast. With just a few extra ingredients, you can turn a bowl of leftover porridge into a stack of golden pancakes the whole family can enjoy.
They’re perfect for busy school mornings, lazy weekends or whenever you fancy something a little different for breakfast. Add your favourite toppings, and you’ve got a simple recipe worth keeping!
Making the Most of Leftovers and Finding Time to Unwind
I’m always looking for little ways to make family life easier. Using leftovers is a great place to start, especially when you can turn them into something the family actually wants to eat. Having simple recipes ready to go means less waste and less time spent planning another meal.
Once the morning rush is over, there’s more time for what you enjoy, whether that’s a quiet coffee, family time, or a kinda grown-up downtime like online gaming. (Or, shall I better say “gambling”?) For those brave and responsible enough to try a hand at legal online casinos and get some bonus, expert review platforms like https://gry-hazardowe-zadarmo.com/bonus-bez-depozytu/ can be a good start. They test and rate casinos, listing up-to-date no-deposit bonuses and revealing all the details a potential player may need to know before the journey.
Once a platform is chosen and a game is played, back to cooking anyway!
Leftover Porridge Pancakes Recipe
Oats are naturally rich in fibre.
Did you know that 100g of dry rolled oats contains around 10.4g of dietary fibre? That’s official information for the USDA FoodData Central, by the way. So, using leftover porridge in this recipe is a practical way to make the most of a breakfast ingredient you already have.
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes: Approximately 8 small pancakes
Ingredients
- 200g leftover cooked porridge, cooled
- 1 medium egg
- 75g self-raising flour
- 100ml milk, plus a little extra if needed
- 1 ripe banana, mashed (optional)
- 1 tsp cinnamon (optional)
- A little butter or oil for frying
For serving:
- Fresh strawberries or blueberries
- Sliced banana
- Greek yoghurt
- Honey or maple syrup
Let’s do that, step by step!
1. Make the batter
Add the leftover porridge to a mixing bowl. Crack in the egg and add the flour and milk. If you’re using mashed banana and cinnamon, add those too.
Mix everything together until you have a thick batter. Add a little extra milk if the mixture feels too stiff. It should be easy to spoon into the pan without being too runny.
2. Heat the pan
Place a non-stick frying pan over a medium heat. Add a little butter or oil and let it warm up. You only need enough to lightly coat the surface.
3. Cook the pancakes
Spoon small portions of batter into the pan. Flatten them slightly with the back of your spoon. Cook for around two to three minutes, until the edges begin to set and the undersides are golden.
4. Flip and finish cooking
Carefully turn the pancakes over and cook for another two minutes, or until cooked through. Transfer them to a plate and repeat with the remaining batter.
5. Add your toppings
Serve the pancakes warm with sliced banana, fresh berries and a dollop of yoghurt. If you prefer something sweeter, add a little honey or maple syrup.
And that’s it! A simple breakfast made from something that might otherwise have gone to waste.
Practical Tips to Consider
The WRAP’s 2025 survey found that 27% of respondents fell into its high-food-waster category. Planning meals and finding uses for leftovers are practical ways to review everyday food habits.
- Keep them small. The porridge softens the batter, so smaller pancakes are easier to flip and less likely to fall apart.
- Use a ripe banana. This adds sweetness and flavour. You can leave it out if your porridge is already sweetened.
- Try different toppings. Blueberries, strawberries, yoghurt and nut butter all work well. You could also add grated apple or a pinch of mixed spice to the batter.
- Adjust the consistency. Every batch of porridge is different. If the batter is too thick, add milk gradually, or add a little extra flour if it spreads too much in the pan.
- Make extra for later. Cooked pancakes can be refrigerated promptly and reheated the next day thoroughly. You can also freeze them with baking paper between each pancake.
Can You Use Any Leftover Porridge?
Plain cooked porridge works best because you can control the flavour and sweetness yourself. If yours already contains milk, sugar or fruit, you can still use it. Just adjust the additional ingredients to suit.
Make sure the porridge was refrigerated promptly after cooking. Don’t use leftovers that have been left at room temperature for too long.
A Little Breakfast Inspiration
I love recipes that make the most of ingredients already sitting in the fridge. These leftover porridge pancakes are easy to adapt and give yesterday’s breakfast a completely different feel.
Whether you serve them with fruit and yoghurt or keep things simple with a drizzle of honey, they’re a lovely way to start the day. It’s a little change that can make breakfast more interesting while helping reduce food waste.
Would you give these leftover porridge pancakes a go?
