Yesterday's breakfast... leftover mashed potatoes made into mashed potato pancakes. This is an easy recipe. We had a boatload of mashed potatoes leftover from Thanksgiving and this was a quick, easy way to use them up. I was worried that they would stick, but my non-stick pan worked really well (it's new).
This recipe is perfect for when you have leftover mashed potatoes and don’t know what to do with them. This is a great way to transform them and get an entirely new purpose. However, mashed potatoes can keep for a few days with proper storage. Check out this article to find out how to get the most out of your mashed potatoes. This is great for those who might want to wait a few days before having potatoes again.
First, in this recipe, I highly recommend using a non-stick pan. This prevents the pancakes from sticking, mine was new and it worked really well. What I love most about this dish is it’s so flexible in terms of flavors. You can add any specific seasoning you love or are in the mood for. You can make them southwestern spicy or middle eastern curry or just salt and pepper.
Take a look at a few more savory breakfast options:
The toppings are endless but remember to keep it plant-based. You can add fresh herbs like thyme or marjoram. You can go the savory route with vegan sour cream and capers or green onions but you can also opt for a sweeter flavor by using syrup and fruit. Applesauce is another interesting flavor to try.
I'd love to hear your feedback in the comments below for this Mashed Potato Pancakes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
Servings | people |
- 3 medium potatoes cleaned and peeled if you prefer and cut into quarters. (Yukon Gold, Red or Russsets)
- 1/2-3/4 cups unsweetened on-dairy milk
- 3 Tbl nutritional yeast (optional)
- sea salt and pepper to taste
- 2 cups mashed potatoes ours had chives in them already
- 1 Tbl minced or grated onion
- 1 Tbl fresh parsley chives or any herbs or spices you like
- 1/4 cup unbleached flour or rice, oat, whole wheat flour
- 1/4 cup green onion chopped
- 1/3 cup vegan sour cream or homemade
- sea salt and pepper to taste
Ingredients Mashed Potatoes
Pancakes
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- Place potatoes in a large pot and water to cover. Bring to a light boil over medium-high heat, cover and cook for 15-20 minutes or until very tender when pierced with a fork.
- Once tender, drain your potatoes and let them sit for a minute to evaporate any leftover water.
- Using either a potato masher or a hand mixer, mix until mashed being careful to not overmix to where they become gluey.
- Add unsweetened non-dairy milk starting with 1/2 cup, optional nutritional yeast, salt, and black pepper and stir to combine. Add more non-dairy milk if they need thinning. Taste and adjust seasonings.
- Mix all of the pancake ingredients in a large bowl.
- Heat a large skillet and use a little oil or spray to prevent sticking. A non-stick pan really helps.
- Drop by large spoonfuls onto the hot pan and spred a little with your spoon.
- Flip when browned on one side (about 2-3 min.)
- Flatten more with you spatula and cook until browned on the second side.
- Serve topped with vegan sour cream, green onion and/or with applesauce, maple syrup or blueberries.
Your recipes look absolutely amazing. I can’t wait to make this especially as I miss having pancakes.
Thank you! I hope you enjoy all the pancake recipes on the site.
Hello I’m a week new with eating plant-based meals and I really like all your options. I will try some of these! Thanks ????
Very cool. Best of luck and I hope you enjoy!!