Vegan Potato Pancakes

 

10 minutes prep, made with either freshly grated or leftover mashed potatoes, completely egg-free, wonderfully golden on the outside and fluffy inside, and a breakfast recipe that has been bringing joy to tables around the world for centuries. These vegan potato pancakes are a beloved morning staple known as latkes in Jewish cuisine, Kartoffelpuffer in Germany, and boxty in Ireland — and this plant-based version uses a simple flax egg, a little flour, and a big handful of spring onions to create crispy, savoury, golden pancakes that are just as satisfying and delicious as any traditional version. Serve with vegan sour cream and chives for a classic experience you will never forget.

Prep Time: 10 mins  |  Cook Time: 20 mins  |  Total Time: 30 mins |  Servings: 8 pancakes    

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Ingredients

Potato Pancakes:

• 700g (about 1.5 lb) Russet or Yukon Gold potatoes, peeled and coarsely grated
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• ½ small yellow onion, very finely grated
• 4 green onions (spring onions), thinly sliced
• 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
• 1 tablespoon nutritional yeast (adds savouriness and mild cheesy flavour)
• 1 tablespoon cornstarch (for extra crispiness)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional, but traditional and delicious)
• 3–4 tablespoons neutral oil (for frying)

To Serve:

• Vegan sour cream
• Fresh chives, finely chopped
• Applesauce (for the traditional sweet serving style)
• Extra green onions and black pepper

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Instructions

1. Make the flax egg: combine the ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and set aside for 5 minutes until thick and gel-like.
2. Grate the potatoes using the large holes of a box grater or the grating attachment of a food processor. Transfer to a large, clean kitchen towel and squeeze out as much liquid as humanly possible — be thorough and patient, as this step determines how crispy your pancakes will be. Discard all the starchy liquid.
3. Place the squeezed, dry grated potato in a large mixing bowl. Add the finely grated onion, green onions, flour, nutritional yeast, cornstarch, garlic powder, smoked paprika, salt, pepper, and nutmeg if using. Stir to combine.
4. Add the flax egg and mix everything together until evenly incorporated. The mixture should hold together when pressed into a ball — if it feels too loose, add another tablespoon of flour. If it feels too dry, add a small splash of plant milk.
5. Heat 2 tablespoons of oil in a large non-stick or cast iron skillet over medium-high heat. Once the oil is shimmering and hot, scoop approximately ¼ cup of the potato mixture into the pan for each pancake. Immediately use a spatula or the back of a spoon to press each scoop firmly into a flat, round disc about 1 cm thick. Leave enough space between pancakes to flip without them touching.
6. Cook undisturbed for 4–5 minutes until the bottom is deeply golden brown and a crispy crust has formed. Carefully flip and cook the second side for another 4–5 minutes until equally golden and crispy. Add a small drizzle of extra oil around the edges if the pan looks dry.
7. Transfer to a paper towel-lined plate to drain briefly. Keep warm in a low oven (100°C/210°F) while cooking the remaining batches.
8. Serve hot, topped with a generous dollop of vegan sour cream, a scatter of fresh chives, and a bowl of applesauce on the side for dipping in the traditional style.

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Notes

• Leftover mashed potato version: If you have leftover mashed potatoes, these potato pancakes come together even faster. Simply combine 2 cups of cold, firm leftover mash with flour, nutritional yeast, green onions, garlic powder, salt, and pepper. No squeezing required! Form into patties and fry as above.
• Do not move the pancakes early: Allow a full, firm golden crust to form on the first side before attempting to flip. Moving them too early will cause them to break apart in the pan. 4–5 minutes undisturbed is the minimum.
• Batch cooking tip: Keep finished pancakes warm on a wire rack set over a baking sheet in a 100°C (210°F) oven while you cook remaining batches — this keeps them crispy and warm without making them soggy.
• Gluten-free: Use chickpea flour or a gluten-free all-purpose flour blend 1:1 in place of the regular flour. Chickpea flour adds a subtle nutty flavour and extra protein.
• Storage: Store cooled pancakes in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet, oven, or air fryer at 200°C (400°F) for 5 minutes to restore crispiness. These also freeze well for up to 3 months.

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