Vegan Simple Vegan Potato Pancakes
Crispy on the outside, tender in the middle, and deeply savory from grated onion and black pepper — these golden potato pancakes are the kind of comfort food that disappears fast. The secret to getting that satisfying crunch is wringing every last drop of moisture from the grated potato and onion before the batter ever hits the pan, so each pancake fries up with beautifully set edges and a deep golden crust. Traditional latke-style recipes typically rely on egg as a binder, but a simple flaxseed gel does the job just as well, holding everything together without any animal products. All-purpose flour, salt, and a hot skillet with neutral oil round out the short ingredient list — nothing obscure, nothing hard to find. Served straight off the rack while still crackling hot, they're incredible on their own, and even better with a dollop of vegan sour cream and a scatter of fresh chives. This recipe makes four generous servings, so it works equally well as a weeknight side or a lazy weekend brunch centerpiece.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ lb russet potatoes (about 3 medium), peeled
- ½ medium yellow onion, peeled
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ¼ tsp black pepper
- 4–5 tbsp neutral oil (such as canola or sunflower), divided
For serving
- vegan sour cream, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Grate the potatoes and onion on the large holes of a box grater (or using a food processor with a grating disc) into a large mixing bowl.
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