Vegan Potato Pancakes Recipe (2024)

Are you looking for a savory pancake recipe? This vegan potato pancakes recipe gives you all of the flavor of hash browns but none of the fuss. They’re perfect for breakfast or as the base for a tasty lunch or dinner and only take 15 minutes to whip up!

Who’s got the time to mess with freshly made vegan hash browns in the morning? Not me, which is why I love this blender potato pancakes recipe.

The combination of potatoes and leeks gives them a flavor similar to hash browns but they cook up much more quickly. You can even make them for your weekly meal prep and then heat them up as you’re ready to eat them.

Serve them up with your breakfast faves but we’re big fans of them with this tofu scramble and tofu breakfast burritos.

Why This Recipe Works

• Simple kitchen tools. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness.
• Quick and easy! The recipe cooks up quickly, in about 5-10 minutes from start to finish.
• More than breakfast possibilities! Perfect to serve for a vegan breakfast but they can also be the base of other tasty meals.

What Goes Into This Recipe

Made with basically five ingredients! This recipe is so easy to shop for and you actually may already have most of them on hand.

• Potatoes: Use Russet potatoes or another all-purpose potato.
• Leeks: Their mild onion flavor makes the perfect complement to potatoes but you can also use chopped onion as well.
• All-purpose flour: Gives the pancakes some structure but you can use gluten-free or whole wheat as well.
• Bell pepper and parsley: Mixed in at the end for a bit of color and texture in these potato pancakes without eggs.

Variations

• Add in other veggies like spinach, zucchini, kale, or mushrooms.
• Use sweet potatoes instead or use half sweet potato and half russet potato.
• Swap the ketchup for your condiment of choice.
• Make them spicy. Add some chopped chilies or a dash of hot sauce.

How To Make Vegan Potato Pancakes

This super simple recipe takes just a few steps to prepare. Here is an overview but be sure to check the recipe card for the details before getting started.

• 1) Combine the potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry. You don’t want it completely creamy as a few small bits are good.

• 2) Combine the flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir.

• 3) Add the potato mixture and stir well until combined and the batter is mixed.

• 4) Heat a nonstick skillet over medium heat. When hot, add a ladle of batter to the hot pan and cook until the edges begin to dry out a bit and it’s starting to crisp on the bottom, usually 1 to 2 minutes.

• 5) Flip the pancakes over and cook on the other side for 2-3 minutes until browning and cooked through.

• 6) Transfer the cooked pancake to a plate to keep warm while you cook the remaining pancakes.

Expert Tips

• Don’t over-blend the potatoes. You want the mixture to retain a bit of texture.
• Make sure your skillet is hot before adding the pancake mixture.
• To make gluten-free, swap the regular flour for your favorite 1-to-1 gluten-free flour mix.
• Serve them up fresh, while the pancakes are hot!

FAQs

How to Serve

Of course, freshly cooked savory potato pancakes go great with the old American stand-by, ketchup!

Guacamole, avocado sauce, spicy ketchup, and easy vegan gravy also work as a condiment for potato pancakes.

They make a great side dish for lima bean vegan sausage and eggless benedict with hollandaise.

More Vegan Pancake Recipes

• Blueberry Pancakes
• Banana Spinach Pancakes
• Banana Pancakes
• Vegan French Toast

Photos by Alfonso Revilla