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    Home » Recipes » Recipes

    June 17, 2016 77 Comments

    Vegan Potato Pancakes

    5.0K shares
    Jump to Recipe

    I did it!

    I finished my first draft of my manuscript for my cookbook. Gah! So excited. Currently, it sits at over 40,000 words and more than 125 recipes. Everything from breakfast to dessert and I did it all in 4 and a half months. Not only is my cookbook written but it was also my blogs birthday last week. It Doesn't Taste Like Chicken is officially 3 years old! (What a geezer).

    I decided to celebrate these festivities by NOT going to the grocery store this week. Ha! The luxury.

    Vegan Potato Pancakes! Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. #itdoesnttastelikechicken

    So I present to you, the ingredients I had in my fridge. Vegan Potato Pancakes! Don't you just love when you make something on a whim and it turns out so darn good? Simple ingredients, potatoes, onions, flour, and for a little spice I tossed in a jalapeño cause I'm all sorts of crazy like that.

    Vegan Potato Pancakes! Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. #itdoesnttastelikechicken

    I was actually kind of surprised at how well these guys came together. They were perfect on the very first try! Love it. Crisp on the outside, soft in the middle, potato goodness with a hint of spice throughout. You could serve these for breakfast, lunch, or dinner, and they would be simply divine.

    Vegan Potato Pancakes! Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. #itdoesnttastelikechicken

    To make this recipe I first gathered the things I had in my fridge. You can see I was running pretty low! I just ran out of soy milk this morning, so unfortunately a grocery trip will happen today, as I cannot let tomorrow morning approach without soy milk for my coffee. #coffeeaddictproblems

    Vegan Potato Pancakes! Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. #itdoesnttastelikechicken

    Back to vegan potato pancakes. Here I just kind of guessed how to make the pancakes, and gosh darn it, they worked! I grated the potatoes and onion with my new fancy schmancy Breville Sous Chef Food Processor (more on that in a later post). If you don't have a grater attachment for your food processor you can use a regular old cheese grater.

    Mix the potato and onion with flour, green onions, jalapeño (if you are into that kinda thing), and some salt and pepper. I told you this was a simple recipe!

    Vegan Potato Pancakes! Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. #itdoesnttastelikechicken

    Take a handful of the mixture and roughly form a patty then drop it directly into the hot pan. Cook a couple minutes on each side until crispy and golden brown. Potato perfectness, yes!

    Vegan Potato Pancakes! Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. #itdoesnttastelikechicken

    Bon Apptegan!

    Sam.

    Print Recipe
    4.95 from 34 votes

    Vegan Potato Pancakes

    Crispy on the outside, soft in the middle, full of potato goodness with a hint of spice throughout. Quick and easy recipe for those lazy nights when you have nothing but a couple potatoes. 
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course : Main Course
    Cuisine : AmericanCanadian
    Servings: 10 pancakes (roughly)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 3 yukon gold or russet potatoes, grated
    • ½ yellow onion, grated
    • ½ cup all-purpose flour
    • 2 green onions, chopped
    • 2 cloves garlic, minced
    • 1 jalapeno, minced (optional)
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon baking powder
    • Light oil, such as canola or vegetable for frying
    US Customary - Metric
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    Instructions

    • Add everything to a large bowl and mix well.
    • Add about 1 tablespoon of oil to a large skillet or frying pan and put over medium-high heat. When hot, take a handful of the potato mixture and form into a loose patty. The mixture will be very wet and soft. Drop the patty directly into the hot pan. Fry a couple of minutes until the bottom is golden brown, then flip and fry on the other side. Repeat with remaining potato mixture until all the batter is used up, adding more oil to the pan as needed. Drain the patties on paper towel.

    Notes

    For extra crispy potato pancakes, make the patties very thin.

    Nutrition

    Calories: 69kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Sodium: 238mg | Potassium: 242mg | Fiber: 1g | Vitamin A: 40IU | Vitamin C: 8.5mg | Calcium: 24mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. KAI BLACKMORE says

      June 07, 2020 at 4:52 am

      Hey!

      Quick question - Grate potatoes with skin on?

      Reply
    2. Ximena Guzman says

      October 14, 2019 at 10:18 pm

      All my family loved them! these are simple and so full of flavor. We had them with some sweet mustard sauce and cherry tomates on top.
      Kind regards from Bolivia 🙂

      Reply
      • Sam Turnbull says

        October 16, 2019 at 6:37 pm

        So happy your family loved them, Ximena! I hope you enjoy many more of my recipes 🙂

        Reply
        • Amber says

          April 20, 2020 at 10:42 pm

          5 stars
          My grandma use to make these all the time before she passed their so good

    3. Amanda says

      September 28, 2019 at 11:07 am

      4 stars
      Hi Sam! I made this recipe today and did not understand why the potatoes released so much water when I grated them. Looking at your photos, it is not supposed to happen at all. Maybe it was because they were not fresh enough? Anyway, I drained and added a little bit more flour and the batter still held together pretty good. I particulary enjoyed the touch of green onions! It just did not turn out as crispy because of what happened, but hopefully next time. Thank you for your amazing work 🙂

      Reply
      • Sam Turnbull says

        September 30, 2019 at 4:52 pm

        Hi Amanda, were your potatoes yukon golds or russet potatoes? If they were another type of problem, that could be the problem as different potatoes have different starch contents making them waterier or drier. 🙂

        Reply
        • Amanda says

          October 03, 2019 at 10:23 am

          No, I just used the potatoes I had at home because I did not think it would affect the recipe, but I will buy the right type next time. Thanks for your response 🙂

        • Sam Turnbull says

          October 04, 2019 at 7:01 pm

          Ah yes, that would be the problem. Think of potatoes like shoes. High heels and sneakers are both types of shoes, but the serve very different purposes. Same with potatoes, they vary a lot and different types are used for different recipes. Enjoy!

      • Michele says

        May 07, 2022 at 12:25 am

        5 stars
        Traditionally you squeeze the grated potatoes & onions in paper towels then drain off excess liquids, but without the egg binder you may need to experiment. Save a little of that starchy water if you need to add a little back to hold pancake togethe

        Reply
    4. Kate says

      April 25, 2019 at 2:48 pm

      5 stars
      Hi! Is the 100 calorie count per pancake?

      Reply
      • Sam Turnbull says

        April 26, 2019 at 11:41 am

        Hi Kate, apologies, I have updated the nutrition info for you. It comes out at only 69 calories per pancake (assuming you make 10 and use about 1 tablespoon of oil). There is some more nutrition info included in the recipe now as well. Enjoy!

        Reply
    5. Jeri says

      March 06, 2019 at 6:32 pm

      It looks great and colorful. Yum yum...

      Reply
      • Sam Turnbull says

        March 08, 2019 at 9:57 am

        Thank you 🙂

        Reply
    6. Josiah Brush says

      February 10, 2019 at 10:39 pm

      Oh my, these were so good! I’m glad I trusted you because I had my doubts as I read the ingredient list and again as I was mixing the ingredients. I have to confess I ate over half of the first batch right after cooking! Thanks 🙂

      Reply
      • Sam Turnbull says

        February 14, 2019 at 11:01 am

        Bahahaha! Love it!!! 🙂

        Reply
    7. Rachel says

      January 03, 2019 at 9:25 am

      5 stars
      I accidentally made this recipe almost exactly a few weeks ago, except I used sweet potatoes and they were SO good. All the other ingredients were the same (minus the jalapeño, you nut!! Lol) and they were absolutely amazing and no egg required. Thanks for all the recipes! Am picking up the cookbook very soon!

      Reply
      • Sam Turnbull says

        January 03, 2019 at 11:10 am

        Oh that's so awesome, Rachel! So happy you loved the recipe so much, and I hope you love my cookbook 🙂

        Reply
    8. Bobbi says

      December 02, 2018 at 12:46 pm

      I haven"t tried this recipe yet, but I have a suggestion using a mixture of 3 T of chick pea flour mixed with 3 T of water (egg substitute) to add to the pancake mixture since potato pancakes usually have egg in the mixture.

      Reply
      • Sam Turnbull says

        December 02, 2018 at 1:57 pm

        These potato pancakes have no problem sticking together, but if you want to adapt the recipe to your preferences, go for it! 🙂

        Reply
    9. Colleen Ryan says

      November 11, 2018 at 9:46 am

      5 stars
      Hi Sam tried these today and they are great. Was wondering if they would freeze after there cooked. I live alone and would like the time last.

      Reply
      • Sherrylee Pennington says

        January 24, 2020 at 10:14 pm

        Colleen did you get a reply for your question? I have a husband, but he doesn't eat healthy so I am always wasting healthy food unless I freeze it lol.

        Reply
    10. Carina Perez says

      August 14, 2018 at 11:14 pm

      5 stars
      Love them! I cant beleive they hold so well without eggs! I had been buying them on stores (with eggs), and I’m like theres got to be an easy, vegan way to make em. These are perfect!!

      Reply
      • Sam Turnbull says

        August 15, 2018 at 9:43 am

        Haha! So thrilled you enjoy them so much, Carina 🙂

        Reply
    11. Steve says

      July 21, 2018 at 4:09 pm

      5 stars
      I tried these yesterday. I will be making them again. I made them a little too thick, but that's easy to fix.

      Reply
      • Sam Turnbull says

        July 22, 2018 at 9:59 am

        Glad you enjoyed them, Steve!

        Reply
    12. Marna says

      June 24, 2018 at 3:04 pm

      For your fab oven baked fries we soak the potatoes before cooking because of the starch. Why not for pancakes?

      Reply
      • Sam Turnbull says

        June 25, 2018 at 8:34 am

        You're welcome to do so if you like, but I found they turned out nice and crispy without. Enjoy!

        Reply
    13. Erin says

      March 19, 2018 at 9:52 am

      5 stars
      I made these for Saint Patrick's Day, Sam, and the fam gobbled them down instantly. I only wish I had doubled the recipe! I'll definitely be making them again––and not just for Saint Patrick's Day! Thank you for the recipe!

      Reply
      • Sam Turnbull says

        March 20, 2018 at 9:05 am

        Wonderful! So happy they were enjoyed, Erin 🙂

        Reply
    14. Jade says

      January 03, 2018 at 12:12 am

      5 stars
      I made these in honour of my sister doing the Veganuary challenge and she loved them! Thank you so much!

      Reply
      • Sam Turnbull says

        January 03, 2018 at 9:45 am

        You're most welcome, Jade! I hope your sister enjoys Veganuary! 🙂

        Reply
    15. Kelly says

      December 03, 2017 at 12:14 pm

      Hi there, I was just wondering if it would be possible to bake them rather than fry them? Thanks, Kelly

      Reply
      • Sam Turnbull says

        December 04, 2017 at 12:22 pm

        Hi Kelly, I imagine it would work fine. Not sure what temp and time though as I haven't tried it myself yet.

        Reply
    16. PopcornSally says

      August 26, 2017 at 11:47 am

      Made these today with a few additions: red bell pepper and basil. Wonderful! Didn't miss the eggs at all. Thank you.

      Reply
      • Sam Turnbull says

        August 27, 2017 at 5:02 pm

        So happy you enjoyed the recipe 🙂

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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