These Vegan Potato Pancakes take just four simple ingredients and will be a fun new favorite for a weeknight meal.
Forget everything you thought you knew about pancakes and open up your mind to this delicious potato recipe. The crunch and texture of this dish is one that everyone is certain to love and the added spices just take the flavor totally over the top.
Not only are these pancakes delicious to eat as is but you can also easily change up the taste by trying out fun new dipping sauces and toppings. You can easily alter this every time you make it to be as though it's a brand new recipe.
Video Tutorial
What you'll need
- Potatoes. I find that Yukon Golds work best for this recipe. This potato makes a great crust and a creamy inside.
- Flour. It helps to hold the cakes together and adds texture.
- Spices. I used garlic powder, oregano, salt, and pepper.
- Oil for frying. I like using grapeseed oil.
How to make Vegan Potato Pancakes
1. Wash and grate the potatoes. Squeeze handfuls of the grated potatoes tightly to remove extra liquid. Place it into a large mixing bowl. Discard the liquid.
2. Add the rest of the ingredients (excluding the oil) to the potatoes and mix well.
3. Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the potato mixture, and flatten out the tops slightly to make the pancakes even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of vegan yogurt.
What potatoes to use for Vegan Potato Pancakes
The best potatoes to use for these potato pancakes are Yukon Golds. This is because these create a beautiful crust and creamy texture inside.
If you don't have that type of potato, you can use Red Bliss as well. And of course, if you don't happen to have any of these, you can make this recipe using any type of potato that you want or have on hand.
How to store and reheat
This potato dish is really best to make and eat right away. However, if you're lucky enough to have some leftovers to enjoy again, you can heat and reheat easily, too.
If you have a convection oven, just pop them in there for about 10 minutes at 375 degrees. This will warm them up and make them crispy again and taste as good as new.
You can also reheat them in the microwave but they're not going to turn out crispy this way. They will still have a wonderful flavor, though.
What to serve with these pancakes
Dipping sauces are always a good idea. You can try different types of Vegan Yogurt or even a Vegan Sour Cream. And if you have a favorite Vegan Dipping Sauce, this would be perfect for this potato recipe.
Also, don't forget the ease of pairing up with a fresh side salad as well. A little bit of fried paired with a little side salad creates a well-balanced and delicious meal.
Pro Tips
Stay close when frying. These fry up quickly so you're going to want to stay close and keep a close eye on them. No one wants a burnt potato pancake!
Try and keep the sizes similar. For frying purposes, the closer in size you can keep them, the better. That way you can add them to the pan and have them fry up and be ready to flip and pull all at the same time.
Wash and clean the outside of your potatoes well. No one wants to get a hint of dirt in their pancakes. Just make certain to scrub them well before shredding them up for this recipe so that they're clean and delicious all the way through.
How to Store
These vegan potato pancakes are super simple to store to be able to reheat and eat. Store them in a container with a lid and keep them in the fridge.
You can also possibly freeze them for later as well but there's a chance that freezing them will change the texture a bit once they unthaw to eat next time.
The best part of this potato pancake recipe is getting to cook up something that is easy and delicious. Since this simple potato recipe takes just a few moments of time, you'll be sitting at the table and enjoying every single bite in no time at all! (This is also a great recipe to share with family and friends to introduce them to this fun way to cook up and enjoy potatoes!)
More Delicious Dinner Recipes
- Creamy Broccoli Soup
- Creamy Lemon Spaghetti
- Pan-Fried Potato Cake
- Potatoes and Green Beans
- Mexican Stuffed Sweet Potatoes
Vegan Potato Pancakes
Ingredients
- 3 medium potatoes (about 1 ½ lbs.)
- ⅓ cup flour
- 1 tbsp. garlic powder
- ½ tbsp. oregano
- ½ tsp. salt or to taste
- ½ tsp. pepper or to taste
- ¼ cup oil, for frying or as needed
Instructions
- Wash and grate the potatoes. Squeeze handfuls of the grated potatoes tightly to remove extra liquid. Place it into a large mixing bowl. Discard the liquid.
- Add the rest of the ingredients (excluding the oil) to the potatoes and mix well.
- Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the potato mixture, and flatten out the tops slightly to make the pancakes even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of vegan yogurt.
Super yummy, I added finely chopped red onion and used garbanzo bean flour. Will make these again and again I am sure
I am glad you enjoyed the recipe, Julie! Thank you for the rating!
I’m not sure I followed the directions perfectly because I got tired of grating but they came out amazing! I added some rosemary to mine and it tasted really great 🙂 will be making these again
Sounds great! Thanks for reporting back!
Yum. Just delicious and instructions were simple to follow..
I wonder if I substitute sweet potatoes for white potatoes if that would work as well 🤔
Hi Merryl! Thanks for reporting back! Yes, you can use sweet potatoes, however your the latkes won't be so crunchy.
I love your potato pancakes and the recipe was spot on. I have made this recipe today with sweet potatoes but instead of frying I preheated a cookie sheet after adding oil spray and when it was hot after a few minutes I put the pancakes on it and put it back into the oven. It required flipping the sweet potato ones but they were very crispy but not dry. This recipe is hardy and they don't fall apart like other recipes do.
Awesome! Thanks for reporting back, Sabra!
The recipe was good. The pancakes are good. I seasoned the potatoes well. Next time i will not add all the flour, its not really needed. But overall its good and simple.
Hi Shamille! Flour keeps the pancakes together and adds a nice texture. Of course, you can skip it, if you'd like. Thanks for stopping by!