Vegan Potato Pancakes

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With just 5 ingredients plus a few simple spices, I love making these easy vegan potato pancakes. They turn out golden brown with crispy edges and creamy centers every time. My family adores them, and I can usually have them ready to eat in just 20 minutes. They’re completely dairy-free, vegan, and gluten-free, making them a simple option for breakfast or a snack.

Nothing in my kitchen is more versatile than the humble potato. I can mash it, fry it, roast it, or bake it, and every method turns out delicious. I enjoy a crispy pan-fried potatoes and onions hash and a creamy mash, but vegan potato latkes hold a special place for me. The edges caramelize in a hot skillet, and the centers stay soft and light, making each bite warm and comforting. Yum!

For this vegan potato pancake recipe, I swap the eggs for flax eggs and the results are always delicious. I do not even notice a difference in texture or flavor. My kids love these vegan latkes, and they enjoy helping me make them. My oldest takes charge of combining the ingredients, and my youngest proudly squeezes out the extra water. So much fun!

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🥘 Ingredients

This vegan potato pancakes recipe calls for 5 main ingredients found at my local grocery store. Here’s what I need.

Flaxseeds: A mixture of ground flaxseeds and cold water creates flax eggs. Flax eggs bind and provide structure just like a regular egg. 

Potatoes: Any kind of potatoes work well in this eggless latke recipe, but starchier potatoes like Russets work the best. The high starch content keeps them from falling apart. Yukon gold potatoes are a good swap.

Gluten-Free Flour: My favorite brand is Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Chickpea flour, oat flour, or potato starch can also be used. If you can have gluten, regular all-purpose flour works too.

Baking Powder: For the perfect texture! If I don’t use baking powder, these eggless latkes come out too dense.

Spices: I like to keep it simple with garlic powder, oregano, salt, and pepper, but feel free to add onion powder or cayenne too.

Oil: I need a neutral oil to pan-fry the latkes. Olive oil can work, as long as I don’t let it smoke. Alternatively, avocado or vegetable oil works great!

🔪 How To Make

Making these vegan potato pancakes is something I really enjoy since they are easy to prepare and I can have them on the table for my family in 20 minutes.

Make Flax Egg: In a medium bowl, I combine the ground flaxseeds and 3 tablespoons of cold water. I stir, then set it aside.

Grate Potatoes: I grate the potatoes. A box grater or a food processor with a grating attachment both work fine.

Remove Excess Water: Using a clean dish towel or kitchen towel, I squeeze out the excess liquid, and then transfer the potatoes to a large bowl.

Add Remaining Ingredients: I add the rest of the ingredients except the oil to the bowl with the squeezed potatoes. I stir until well combined.

Pan-Fry Latkes: I add 2 to 3 tablespoons of oil to a large skillet or frying pan over medium heat. I scoop approximately two tablespoons of the batter into the hot pan and gently flatten with a spatula. I repeat until the skillet has 3 to 4 latkes.

Flip Latkes: I cook the latkes for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes. I transfer the latkes to a wire rack. I repeat with the remaining potato mixture. I remove any excess oil with a paper towel.

Serve: I enjoy the crispy latkes with apple sauce, a squeeze of lemon juice, a sprinkle of green onion, or a dollop of vegan sour cream.

📖 Variations

I customize this vegan potato pancake recipe to fit my tastes and dietary preferences! Here are some of our favorite variations:

Sweet potato swap: I use 2 cups of grated sweet potato instead of regular potato. This adds a warm sweetness that works well in the pan.

Mashed version: I replace the grated potatoes with 2 cups of leftover healthy mashed potatoes. I mix in 1 tablespoon of nutritional yeast for extra flavor.

Baked latkes: I place the latkes on a sheet pan greased with 1 tablespoon of coconut oil and bake them at 425 degrees Fahrenheit for 15 minutes. Then I flip them and bake for 10 to 15 minutes more until they are golden and cooked through.

🍽 Serving Suggestions

I love serving these potato pancakes with fun toppings like vegan sour cream, apple curd, or a little avocado. When I want to round out the table, I pair them with my vegan coleslaw or my kale salad since both add freshness and crunch.

For a bigger spread, I sometimes bring out my roasted pumpkin salad or my creamy broccoli soup to keep the meal hearty and colorful. These potato pancakes fit into so many meals, and they always bring everyone back for another serving.

🧊 Storage Directions

Refrigeration: I place the cooked potato pancakes in an airtight container and keep them in the fridge for up to 4 days.

Freezing: I freeze the pancakes in a single layer, then transfer them to a container so they do not stick together. They stay fresh for up to 3 months.

Reheating: I warm the pancakes in a skillet or in the oven until the edges turn crisp again. A few minutes is usually all they need.

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