As an Amazon Associate I earn from qualifying purchases.

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!

completed Vegan Potato Pancakes against a white surface

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.

Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

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.

ingredients for Vegan Potato Pancakes measured out against a white background
  • 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.
process shot of adding ingredients to blender
  • 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. 
process shot of transferring mixture into a pan
  • 5) Flip the pancakes over and cook on the other side for 2-3 minutes until browning and cooked through. 
process shot post flipping pancake in a pan
  • 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

Can I make vegan potato pancakes in advance?

Yes, you can! Cook them up and store them in an airtight container after cooling. When ready to eat, heat them up in the oven wrapped in foil or in the microwave on their own just until heated through. You can even freeze them for up to three months.

What is the difference between potato pancakes and latkes?

It really comes down to texture. Pancakes are made into a batter using blended potatoes for a smooth texture in the final pancake. On the other hand, latkes are made with shredded potatoes and have more texture than pancakes.

completed Vegan Potato Pancakes against a white surface

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

Photos by Alfonso Revilla

Vegan Potato Pancakes Recipe

5 from 86 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 -7 pancakes
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.

Ingredients 

  • 1 cup of russet potato chopped (skins on)
  • 1 cup of leek chopped (or onion)
  • ½ cup of water
  • 1 cup of all-purpose flour (gluten-free or wheat work)
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 small finely chopped red bell pepper
  • 2 Tablespoons of fresh parsley chopped

Instructions 

  • For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
  • Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.
  • Heat a skillet over medium heat. Use a nonstick skillet, or use 1 teaspoon of medium heat oil to coat pan. Add a ladle of batter at a time to the hot pan and cook until edges begin to dry out a bit and it starts to crisp on bottom, usually 1 to 2 minutes. Flip over and cook on the other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes. Warm them up in a toater oven if some of them get cold wile you are cooking them.

Notes

  • 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!

Nutrition

Calories: 109kcalCarbohydrates: 23gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 394mgPotassium: 189mgFiber: 1gSugar: 1gVitamin A: 747IUVitamin C: 21mgCalcium: 19mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Breakfast
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press
5 from 86 votes (76 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Have made these twice now–including a family gathering last night. They’re delicious and easy to make. I used sweet onion instead of leeks and a food processor instead of a blender and they turned out well. Served them with syrup and applesauce. Thank you!

  2. 5 stars
    I am in the process of making these now and they are delicious…I have to limit my salt intake so I left that out and used the food processor instead of the blender and they are turning out great! Thank you.

      1. We used to eat potato pancakes with syrup, applesauce and sour cream – can’t wait to try these!

          1. We at Plant-Based on a Budget haven’t tried that out yet but I’m sure it would work! 🙂 Let us know how it turns out!

  3. 5 stars
    Omg, these are delicious! Not only am I a huge potato lover, but this mixture of veggies and spices just elevates this recipe to a whole new level. Love!