Easy Vegan Potato Pancakes Recipe - Shane & Simple (2024)

Easy Vegan Potato Pancakes are so easy to make and perfect for using up those leftover mashed potatoes. Crispy on the outside, hot and gooey on the inside, these vegan potato pancakes are sure to be a family favorite.

One of my favorite things to eat growing up was “hoecakes” or potato pancakes. Any time we had leftover mashed potatoes my mom would make a plate full and serve it with Kraft macaroni and cheese. Yeah, I know. It wasn’t healthy at all, but it was so good!

A few days ago an unexplained miracle occurred in our home, WE HAD LEFTOVERS! So, I decided to try and recreate my mama’s famous potato pancakes. It took a few tries to get it right but when I did it was like being in mama’s kitchen all over again…without all the oil and cheese.

I quickly whipped up as many as I could along with my famous vegan mac and cheese and to say I was a bit emotional was an understatement. It was like going home. And, getting to share this memory and meal with my own kids only added to the moment. Hopefully, you will enjoy them as much as we did and do.

Why You’ll Love These Vegan Potato Pancakes

First, this simple recipe uses leftover mashed potatoes so there’s no unnecessary cooking. It uses just a few wholesome ingredients that you toss into a bowl, mix, and cook. That’s it!

Don’t get these confused with vegan latkes. Latkes are also referred to as potato pancakes but usually made with grated russet potatoes then deep-fried in hot oil. Unlike latkes, these vegan potato pancakes require no food processor, no deep frying in messy hot oil, and no involved prep.

What’s not to love?Let’s make’em!

Ingredients You’ll Need

Here’s everything you’ll need to make this simple and delicious recipe…

• Leftover mashed potatoes
• Whole Wheat Flour: for binding
• Whole Wheat Bread Crumbs: binds well with the flour but also adds a hint of flavor and texture
• Nutritional Yeast: adds a savory cheesy flavor
• Garlic powder and onion powder: give the potatoes a savory bit and depth of flavor
• Chopped Green Onions: you can’t have vegan potato pancakes without green onion
• Salt and black pepper to taste

How To Make Vegan Potato Pancakes

1. Preheat a nonstick frying pan over medium heat.
2. Place 2 cups of leftover mashed potatoes into a large bowl.
3. Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk for moisture. Taste and season with salt and pepper if needed.
4. Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ – ½” thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it’s golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.
5. Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.

That’s it! The world’s easiest, healthiest, and most delicious vegan potato pancakes. Perfect for breakfast, a snack, or an excellent side dish.

Serving Suggestions

• Top with chopped green onions and a huge dollop of my vegan sour cream
• Serve for breakfast alongside the Best Tofu Scramble or even some apple sauce (believe it or not)
• Top with Easy Vegan Brown Gravy or Vegan Cheese Sauce for a delicious snack.
• Serve it as a side dish with my Vegan Chickpea Meatloaf or any other dish where potatoes would be served.

Tips and Recipe Variations

• If you are not going to be using leftover mashed potatoes, be sure and let them cool in the fridge for a couple of hours so they will set up. The potatoes might be too mushy right off the stove. You would have to use more flour or breadcrumbs. And, that would take away from the flavor.
• Use ¼ cup of potato mixture if you want more pancakes. They will be smaller.
• Leftover mashed sweet potatoes are an excellent substitute for regular potatoes. A little dash of nutmeg and cinnamon doesn’t hurt.
• Feel free to get creative with spices like chili powder, cumin, and paprika.
• Use a small amount of cooking spray if you don’t have a decent nonstick frying pan.
• You can make this recipe completely gluten-free by using rice flour and gluten-free breadcrumbs.

How To Store Leftovers

I hardly doubt there will be leftovers but in the event, there are vegan potato pancakes do keep very well.

• Refrigerator: Place in an airtight container and store in the fridge for up to 3-4 days.
• Freezer: Place the vegan potato pancakes on a baking sheet lined with parchment paper and freeze, then transfer to a sealable bag or container and freeze for up to 2 weeks.
• Reheat: Place in a 450°F oven for 4-5 minutes. If removing from the fridge you can also use the microwave.

More Vegan Potato Recipes

If you are a potato freak like me then you’ll love these vegan potato recipes!

• Vegan Lentil Shepherd’s Pie
• Vegan Scalloped Potatoes
• 5-Minute Fat-Free Microwave Potato Chips
• Oil-Free Oven Roasted Potatoes
• Instant Pot Potato Soup
• The Best Vegan Sweet Potato Casserole
• Mashed Potato Tacos
• Sweet Potato Shepherd’s Pie

I hope you enjoy these vegan potato pancakes so let me know if you make them. Leave a comment below with a star rating. And, be sure and share a picture onInstagramwith the hashtag#shaneandsimple. I want to see your work. Enjoy!

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Easy Vegan Potato Pancakes Recipe

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5 from 3 reviews

Easy Vegan Potato Pancakes are so easy to make and perfect for using up those leftover mashed potatoes. Crispy on the outside, soft and gooey on the inside, these vegan potato pancakes are sure to be a family favorite.

• Author: Shane Martin
• Prep Time: 5 mins.
• Cook Time: 15 minutes.
• Total Time: 20 minutes
• Yield: 7–8 potato pancakes 1x
• Category: Vegan Side Dish
• Method: Stovetop
• Cuisine: Vegn
• Diet: Vegan

Ingredients

Scale

• 2 cups leftover mashed potatoes
• ¼ cup whole wheat breadcrumbs
• ¼ cup whole wheat flour
• 3 Tbsp nutritional yeast
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 3 Tbsp chopped green onion
• Salt and pepper to taste

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See Also

Crockpot Italian Beef Sandwich Recipe

Instructions

1. Preheat a nonstick frying pan over medium heat.
2. Place the leftover mashed potatoes into a large bowl.
3. Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk or water for moisture. Taste and season with salt and pepper if needed.
4. Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ – ½” thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it’s golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.
5. Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.

Equipment

Potato Flakes

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Glass Mixing Bowls

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Nonstick Skillet

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Whole Wheat Flour

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Nutritional Yeast

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Notes

If you are not going to be using leftover mashed potatoes, be sure and let them cool in the fridge for a couple of hours so they will set up. The potatoes might be too mushy right off the stove. You would have to use more flour or breadcrumbs. And, that would take away from the flavor.

Use ¼ cup of potato mixture if you want more pancakes. They will be smaller.

Leftover mashed sweet potatoes are an excellent substitute for regular potatoes. A little dash of nutmeg and cinnamon doesn’t hurt.

Feel free to get creative with spices like chili powder, cumin, and paprika.

Use a small amount of cooking spray if you don’t have a decent nonstickfrying pan.

You can make this recipe completelygluten-freeby usingrice flourand gluten-free breadcrumbs.

Nutrition

• Serving Size: 2 pancakes
• Calories: 370
• Sugar: 1.3 g
• Sodium: 111.3 mg
• Fat: 1 g
• Carbohydrates: 73.1 g
• Fiber: 7.7 g
• Protein: 8.3 g
• Cholesterol: 0 mg

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