Are you looking for a savory pancake that’s quick, satisfying, and completely plant-based? This vegan potato pancakes recipe delivers the flavor of hash browns without the fuss. Ready in minutes, these pancakes are ideal for breakfast or as the foundation for a simple lunch or dinner.
If mornings are busy, you’ll love this blender method. It speeds up the process while still giving you a satisfying potato-and-onion flavor. The mix of potatoes and leeks creates that familiar hash brown taste, but the batter cooks faster and is easy to portion for meal prep—reheat as needed.
These pancakes pair well with classic breakfast sides, or use them beneath a savory topping for a heartier meal. They’re especially good alongside a tofu scramble or inside a tofu breakfast burrito.
Why this recipe works
- Simple tools: A basic blender, a bowl, and a skillet are all you need.
- Fast and easy: The batter comes together quickly and cooks in just a few minutes per pancake.
- Versatile: Great for breakfast, but equally useful as a base for lunches or dinners.
What goes into this recipe
This recipe uses just a few everyday ingredients most people have on hand.
- Potatoes: Russets or another all-purpose potato work well.
- Leeks: Mild and onion-like; you can substitute regular chopped onion.
- All-purpose flour: Provides structure; swap with a 1:1 gluten-free flour if needed.
- Bell pepper and parsley: Add color and fresh flavor without eggs.
Variations
- Add other vegetables: Incorporate spinach, zucchini, kale, or mushrooms.
- Swap potatoes: Use sweet potatoes, or a mix of sweet and russet.
- Change condiments: Serve with ketchup, spicy ketchup, or any sauce you like.
- Make them spicy: Add chopped chilies or a dash of hot sauce for heat.
How to make vegan potato pancakes
Overview of the simple steps. Refer to the recipe details below for exact measurements and timing.
- 1) Blend: Combine chopped potato, leek, and water in a blender. Pulse briefly into a slurry—leave a little texture; you don’t want it completely smooth.
- 2) Mix dry ingredients: In a bowl, stir together flour, salt, black pepper, bell pepper, and parsley.
- 3) Combine: Add the potato slurry to the dry ingredients and stir to form a batter.
- 4) Cook: Heat a nonstick skillet over medium heat. If not nonstick, add about 1 teaspoon oil to coat. Spoon a ladle of batter into the hot pan and cook until the edges look set and the bottom crisps, about 1–2 minutes.
- 5) Flip: Turn pancakes and cook 2–3 minutes more until golden and cooked through.
- 6) Keep warm: Transfer cooked pancakes to a plate to stay warm while you finish the batch. Reheat briefly in a toaster oven or microwave if needed.
Expert tips
- Don’t over-blend: Keep some texture in the potato mixture for the best bite.
- Hot skillet: Make sure the pan is hot before you add batter so pancakes crisp properly.
- Gluten-free option: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
- Serve immediately: These are best hot and fresh.
FAQs
Yes. Store cooled pancakes in an airtight container in the fridge, then reheat in the oven wrapped in foil or briefly in the microwave. They also freeze well for up to three months.
Texture is the main difference. These pancakes use blended potatoes for a smoother batter, while latkes use shredded potatoes for a coarser, crispier texture.
How to serve
These savory potato pancakes are delicious with ketchup or any favorite condiment. Try them with guacamole, a creamy avocado sauce, spicy ketchup, or an easy vegan gravy. They also pair nicely with vegan sausage or an eggless benedict-style dish.
More vegan pancake recipes
- Blueberry Pancakes
- Banana Spinach Pancakes
- Banana Pancakes
- Vegan French Toast
Photos by Alfonso Revilla
Vegan Potato Pancakes Recipe
Ingredients
- 1 cup russet potato, chopped (skins on)
- 1 cup leek, chopped (or onion)
- 1/2 cup water
- 1 cup all-purpose flour (gluten-free or wheat work)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small red bell pepper, finely chopped
- 2 Tablespoons fresh parsley, chopped
Instructions
- Combine potato, leek, and water in a blender. Blend briefly into a slurry—leave a few small bits for texture.
- In a medium bowl, mix flour, salt, black pepper, bell pepper, and parsley. Add the potato slurry and stir until a batter forms.
- Heat a nonstick skillet over medium heat. If using a regular skillet, add 1 teaspoon oil to coat. Spoon a ladle of batter into the pan and cook until edges set and bottom crisps, 1–2 minutes.
- Flip and cook 2–3 minutes more until browned and cooked through. Transfer to a plate to keep warm and finish the remaining pancakes. Reheat briefly if any get cold.
Notes
- Don’t over-blend the potatoes; a bit of texture makes better pancakes.
- Ensure your skillet is hot before adding batter for a crisp edge.
- To make gluten-free, use your preferred 1-to-1 gluten-free flour blend.
- Serve while hot for best flavor and texture.