Easy Vegan Potato Pancakes

Perfectly golden and crispy made with shredded potatoes and onions, these vegan potato pancakes are a plant based twist on a beloved classic. Quick and easy to make with basic pantry ingredients, they are a delicious vegan, gluten-free friendly, breakfast, lunch or dinner.

What Are Potato Pancakes?

Cheap, abundant, and easy to store, the humble potato has been a staple in cooking throughout history. Most cultures have their own version of potato pancakes for good reason. I'm here for all the potato pancakes from latkes, boxty, rösti, German potato pancakes, and hash browns to tater tots. Today, I'm sharing a vegan version of a classic potato pancake recipe made with grated potatoes but doesn't include eggs or dairy and doesn't compromise on flavor or texture!

Savory pancake lovers, try these next: corn zucchini fritters, savory green pancakes, and easy chickpea pancakes!

Potato Pancake Ingredients

These crispy, creamy, golden brown fried potato pancakes are addictively delicious. Luckily they are quick to make anytime a craving hits, and you'll need just 6 simple ingredients:

• Potatoes: I like russet potatoes or Yukon gold potatoes. They're high starch, low moisture potatoes which helps bind the pancakes together and makes the crispiest potato pancakes. See tips below.
• Onions: I like leeks, green onions or white onions in my potato pancakes.
• All purpose flour: Since these potato pancakes are vegan, they are made without eggs, so adding flour helps bind the ingredients together. Use all purpose flour, self rising flour, gluten free or chickpea flour (extra protein).
• Seasoning: Just salt, pepper, and a pinch of onion powder.
• Milk: Dairy free milk of choice if needed. Works with the flour to bind the pancakes together so they don't fall apart. Could also use aquafaba or another liquid of choice.
• Oil: Neutral oil for shallow frying the potato pancakes or use a non stick pan if following an oil free diet.

How to Make Potato Pancakes

Here's an overview of how to make potato pancakes from shredded (grated) potatoes. that turn out golden brown and crispy - like latkes. But without any added eggs or dairy!

1. Prepare the potatoes: Wash and peel the potatoes. Using the large holes of a box grater or a food processor with grater attachment, shred the potatoes. Transfer the potatoes to a kitchen towel and pat dry to absorb excess liquid.

2. Mix the ingredients: Place the grated potatoes, onions of choice (if using white onions, grate and then squeeze the liquid out before adding), flour, onion powder, salt, and black pepper into large mixing box. Stir to combine.
3. Prepare the pancake mixture: Add in some dairy free milk (or other liquid) as needed to create a sticky potato mixture. If the mixture feels too wet, add a bit more flour; too dry, add more liquid.

4. Pan fry the pancakes: Heat neutral oil in a large skillet over medium heat until shimmering. Scoop about 2 tablespoons of the pancake batter into the hot oil and gently flatten it out bringing the bottom of the pancake into full contact with the hot pan so it cooks evenly.
5. Fry until golden: Fry one side then flip and cook the other side until crispy and golden (about ~2-4 minutes per side). Adjust the heat as necessary to prevent burning. You decide how brown and crispy you want the pancakes from lightly golden to deep golden brown. Transfer to a paper towel lined baking sheet to drain.
6. Serve: Serve the potato pancakes with a dollop of sour cream and a sprinkle of chives on top. Enjoy as a side dish or for lunch with a green salad!

Tips for the Best Potato Pancakes

Here's a few tips to help you make the best vegan potato pancakes!:

• Which potatoes are best for potato pancakes?: I like russet and yukon gold potatoes. As I mentioned above, they both have a high starch content and make a nice crispy pancake. I find the russets to be a bit drier than the yukon gold potatoes. In my opinion the yukons have slightly more flavor so I prefer them for potato pancakes; but both are delicious. Try them both and decide for yourself.
• Squeezing the potatoes: The reason for squeezing (wringing) the grated potatoes is so the potato batter doesn't get too wet. However, since this recipe has no eggs (which add liquid), some added liquid is required to bind everything together to make a sticky batter. The starchy liquid from potatoes works well. I squeeze the excess liquid out of juicy potatoes (like the Yukons) and then add it back that way I have better control over how wet the potato pancake mixture is.
• A cast iron or heavy bottom pan is recommended for even cooking. Add enough oil to cover the surface and heat to shimmering over medium heat.
• Temperature matters!: If your pan is too hot, the potato pancakes will burn on the outside, but be raw on the inside. If the pan isn't hot enough, the pancakes absorb too much oil and become greasy. Adjust the heat as you go.
• For the crispiest edges: Add the pancake mixture to the hot pan then don't touch it - let the heat do its work creating a crispy crust. Flip the pancakes once golden brown; remove from the heat when crispy on both sides.
• Storing and reheating: Store leftover potato pancakes in the fridge for up to 4 or 5 days. To reheat, warm them in the air fryer for a few minutes at 350ºF, in a skillet on the stove or in the microwave (they won't re-crisp in the microwave).

Potato Pancake Topping Ideas

Customize your toppings to suit your taste: sweet, savory, spicy or any other flavor. Here's a few ideas:

• dairy-free sour cream
• cottage cheese
• applesauce
• ketchup or HP sauce
• tzatziki sauce
• chives, green onions, dill

• Crispy Air Fryer Potatoes: I not kidding when I tell you these crispy potatoes are like nothing you've ever tasted - totally addicting!
• Roasted Sweet Potato Cubes: Meal prep these flavor bombs to enjoy as a snack, on salads, bowls, tacos, and more. I make a BIG batch every week - I'm obsessed!
• Stuffed Baked Potato Bar: An easy, filling, fiber and protein rich potato recipe. Family favorite!
• Black Bean Stuffed Sweet Potatoes: Delicious, healthy, filling, high protein plant based, oil-free and gluten free with a killer dilly hummus drizzle.
• Creamiest Garlic Mashed Potatoes: These fluffy mashed potatoes are simple and oh so delicious. If you're feeling fancy, pipe them into elegant Duchess potatoes with lacy, golden edges.

Have you tried these Vegan Potato Pancakes? What are your favorite toppings? Let me know in the comments below, and tag me on Instagram with your photos! 
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