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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: American, Canadian
    ingredient tag: potatoes
    Servings: 10 pancakes (roughly)
    Calories: 69kcal
    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
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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. Denise says

      June 07, 2017 at 11:50 am

      5 stars
      I made these exactly like the recipe and they were delicious! I will definitely make these again and again. I served them with sour cream.

      Reply
      • Sam Turnbull says

        June 07, 2017 at 2:04 pm

        Yay! So happy you loved them 🙂

        Reply
    2. Kimberly says

      May 21, 2017 at 2:11 am

      This may seem like an obvious question but do you peel the potatoes or leave the skins on before you grate?

      I'm so excited to try these!

      Reply
      • Sam Turnbull says

        May 21, 2017 at 9:04 am

        I left them on because it adds nutrients and makes it quick and easy, but you can peel them off if you prefer. Enjoy!

        Reply
    3. Lauren Bellon says

      March 20, 2017 at 7:20 am

      5 stars
      I tried this recipe last week, because as fate would have it, I only had potatoes and onions in the fridge and it was snowing. Mislead by the amount of ingredients into thinking it would be lacking for flavor, they were shockingly incredible and lacked for nothing but my fork and knife. Thank you so much!

      Reply
      • Sam Turnbull says

        March 20, 2017 at 9:41 am

        Hahaha! So happy you loved them, Lauren 🙂

        Reply
    4. Doober says

      January 23, 2017 at 8:41 pm

      So glad i found this recipe. I am looking to replace all recipes that use eggs with vegan version due to an egg allergy.

      Reply
      • Sam Turnbull says

        January 24, 2017 at 9:04 am

        Then you've found the right place, Doober! I never cook with eggs, so all of my recipes will be safe for you. I hope you enjoy the potato pancakes 🙂

        Reply
    5. Jayne says

      January 09, 2017 at 1:55 pm

      4 stars
      Hi,
      If I want to make this Gluten Free, what type of flour could I use instead of regular flour? I don't particularly like "gluten free flour". I have tapioca flour, or what about almond flour? Thank you, Jayne

      Reply
      • Sam Turnbull says

        January 10, 2017 at 11:07 am

        Hi Jayne, I'm not gluten free so I am not an expert in that area, but I would say that tapicoa wouldn't be great (as it's very starchy), but perhaps almond or oat flour would be ok. I hope that helps!

        Reply
    6. Jewel says

      December 26, 2016 at 6:10 pm

      Just made....absolutely divine! Thank you:)

      Reply
      • Sam Turnbull says

        December 28, 2016 at 10:06 am

        Thrilled you loved it Jewel!

        Reply
    7. Sue says

      December 24, 2016 at 4:54 pm

      5 stars
      So amazingly delicious!!!

      Reply
      • Sam Turnbull says

        December 25, 2016 at 10:35 am

        Yay!

        Reply
    8. niki says

      December 07, 2016 at 6:34 pm

      5 stars
      I just made them and it was a complete success. Easy and delicious. One problem, I should have doubled my batch because I tasted way too many to share fairly. Next time.

      Reply
      • Sam Turnbull says

        December 08, 2016 at 2:48 pm

        Hahaha! So happy you loved them niki 🙂

        Reply
    9. Acacia says

      November 07, 2016 at 5:01 pm

      Do you think I can use cooked rice or tapioca instead of flour?

      Reply
      • Sam Turnbull says

        November 08, 2016 at 8:54 am

        Hi Acacia,
        I haven't tried it myself, but most types of flour should work ok to hold the pancakes together. If you're looking for a gluten free option, my go-to would be a pre-mixed all-purpose flour blend such as Bob's Red Mill. Hope that helps!

        Reply
    10. Amy Morris says

      September 17, 2016 at 11:22 pm

      These are going on this week's dinner menu! Any suggestions what sides to serve with them? Would green beans and fried apples work? Thanks!

      Reply
      • Sam Turnbull says

        September 18, 2016 at 9:20 am

        Green beans and fired apples sound amazing! I might add in a light salad as well 🙂

        Reply
    11. Jason says

      September 05, 2016 at 8:34 am

      A week ago I became a vegan. Looking for a variety of recipes! Thank you for yours!

      Reply
      • Sam Turnbull says

        September 06, 2016 at 9:53 am

        Yay!! Congrats on your new veganism Jason! I hope you enjoy my recipes. Let me know if you ever have any questions or need any support 🙂

        Reply
    12. Srivani says

      July 14, 2016 at 12:09 pm

      5 stars
      Finally got to making these; WHY did I wait so long??? I LOVE potato pancakes and these are super simple and super tasty. And extremely kid-friendly - 3 year old just devoured them. Paired them with my homemade vegan cashew sour cream. Thanks Sam.

      And congrats on the manuscript submission. Huge accomplishment! I'd have a glass of wine to celebrate you, but ... I'm growing a new little human who prevents me from enjoying my wine; but has me craving potatoes... so this recipe was timely! 😉

      Reply
      • Sam Turnbull says

        July 15, 2016 at 9:06 am

        Love that you loved them! Thank you so very much! A big congratulations to you on your new one! 😀

        Reply
    13. kathy Sturr says

      June 22, 2016 at 9:24 am

      YUM! So making!

      Reply
      • Sam Turnbull says

        June 22, 2016 at 3:06 pm

        Yay! I think you'll like them Kathy 🙂

        Reply
    14. Bethery says

      June 18, 2016 at 8:27 pm

      5 stars
      These look delish! I love that you just bypass the egg and use baking powder; a classic vegan solution. Will definite try them, and my husband will love the inclusion of jalapeno. (I just bought one today.)

      Reply
      • Sam Turnbull says

        June 20, 2016 at 8:59 am

        Haha! Yes, simple tricks are always my favourite! I hope you like them with a bit of jalapeño kick 😀

        Reply
    15. April G. says

      June 18, 2016 at 7:35 pm

      Hi Sam, I know I'm late in responding but I'm having a really bad week. My best friend's hubby is in a coma and my lawyer wants to take my husband to court for more support during our separation. So I'm going nuts here but I finally opened up my email and saw these wonderful looking potato pancakes. Now I have an actual recipe for them, I never did know how to make them and they would be awesome as a side or even to eat a plateful. I don't know when I'll be able to give them a try but it'll happen eventually. Tonight I've made up my own recipe and I don't know how it will turn out as it's my first time ever using firm tofu. Wish me luck as I wish you congratulations on getting past your first draft and good luck on more recipes. Oh how I wish I was back in Toronto right now so I could be a part of your test tasting group! Good luck!

      Reply
      • Sam Turnbull says

        June 20, 2016 at 8:57 am

        Oh my goodness, so sorry to here about all the stress you are dealing with! Thank you so much for your congratulations, and I wish you luck with tofu! I hope you enjoy the recipe when you get to it 🙂

        Reply
    16. Little Vegan Bear says

      June 18, 2016 at 8:24 am

      Delicious! We do something very similar for brekkie on the weekends sometimes, often with sweet potatoes as well. Love em!

      Reply
      • Sam Turnbull says

        June 20, 2016 at 8:53 am

        Ooo sweet potatoes sound fab!

        Reply
    17. Toby says

      June 17, 2016 at 11:59 am

      I am going to try this, but I plan to add ground flax seed to the mix -- maybe a couple of teaspoons per patty.

      Reply
      • Sam Turnbull says

        June 17, 2016 at 1:50 pm

        I hope you enjoy them 🙂

        Reply
      • Stanley says

        September 05, 2016 at 4:51 pm

        Yeah, that's a perfect idea. I added sesame fiber to mine + dill & arugula. So divine!

        Reply
    18. Arlene Cohen says

      June 17, 2016 at 11:53 am

      Sammi, These sound great. I'd LOVE to have a Vegan potato pancake-off with you. This is the very first dish I absolutely needed to veganize in a big hurry. You've tasted mine, LOVE to taste yours. xo Arlene

      Reply
      • Sam Turnbull says

        June 17, 2016 at 1:49 pm

        Haha! You're on!

        Reply
        • Arlene Cohen says

          June 17, 2016 at 2:42 pm

          Say when and where, and I am there!

    19. Cathy Hoover says

      June 17, 2016 at 11:46 am

      Sounds good. I have been making potato pancakes for years from left-over mashed potatoes. I put a little almond milk and egg replacer along with flour and spices. I am going to try this with grated potatoes. I make them with mashed sweet potatoes and add lots of cinnamon. Can't beat a meal of sweet potatoes. Thanks for the recipe.

      Reply
      • Sam Turnbull says

        June 17, 2016 at 12:50 pm

        Ohh sweet potatoes sound lovely! I think you will find that grated potato pancakes are a little crispier on the outside, with a bit more texture, but both ways are delicious! Enjoy!

        Reply
    20. Beverley @ Born to Sweat says

      June 17, 2016 at 11:43 am

      potato pancakes are one of my favorite things to make! especially with a food processor its 10x easier to shred the potatoes now! i gotta try them with jalapeno because i am 4SHO into that kinda thing 😉

      Reply
      • Sam Turnbull says

        June 17, 2016 at 11:44 am

        Yes! I am new to the wonders of food processor attachments, I couldn't believe how fast it was!! So cool. Glad you dig the jalapeño too 🙂

        Reply
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