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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!
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.
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.
- 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.
- 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.
- 5) Flip the pancakes over and cook on the other side for 2-3 minutes until browning and cooked through.
- 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
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.
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.
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
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
Disclaimer: Although journeytowellnesspath.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. journeytowellnesspath.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.
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!
So happy to hear that everyone has been enjoying it!
Potatoe pancakes are so good!
They’re the best!
These vegan potato pancakes were perfect for Sunday brunch … so easy and flavorful!
Right?! Such a yummy breakfast/brunch recipe to enjoy!
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.
So glad you enjoyed them! Thanks for your input! 🙂
We used to eat potato pancakes with syrup, applesauce and sour cream – can’t wait to try these!
Oh wow that sounds yummy! Hope you enjoy it!
could You prepare these in an airfryer?
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!
Potatoes have to be precooked correct?
They don’t have to be 🙂
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!
Right?! Soooo yummy!
These look SO good!
You’d love them!
I love how easy these pancakes are to make with the blender!
Right?! So easy and delicious!
Delicious! We liked the addition of leeks and red pepper. I would definitely make these again!
Yess! Such a great combination of flavor!
Ok, silly question… are the potatoes cooked or raw before blending? I’m excited to try these!
They can be blended raw 🙂 Hope you enjoy them!
These hash brown pancakes are fantastic! Directions were easy to follow, and they’re super delicious!
Gotta love the simple recipes!
Love this take on pancakes! So good!