Combine mashed potato, flour and baking powder in a mixing bowl.
Whisk eggs with buttermilk.
Pour the wet ingredients into the dry, whisking to combine.
Heat a non-stick frypan over medium heat, add a small knob of butter, add 1/3 cup measurements of the pancake mixture and cook for about 2 minutes on both sides.
Cook the bacon to your liking.
Serve pancakes topped with bacon and drizzled with maple syrup.
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