For yesterday’s breakfast, I used leftover mashed potatoes to make these 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).
Enjoy these vegan mashed potato pancakes for breakfast, or you could even pair it with a main dish and enjoy as a side or appetizer.
Vegan Potato Pancakes from Mashed Potatoes
This mashed potato pancakes vegan recipe is perfect for when you have leftover mashed potatoes and don’t know what to do with them. And, it’s 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.
What’s also great about this is that these are eggless mashed potato pancakes! A vegan and plant based delight.
First, in this vegan mashed potato cakes recipe, I highly recommend using a non-stick pan. This prevents the pancakes from sticking, mine was new and it worked really well. And of course, we don’t use oil in our plant-based diet, so investing in a good pan will make preparing plant-based meals easier.
Take a look at a few more savory breakfast options:
- Huevos Rancheros with Tomatillo Salsa
- Zucchini Banana Pancakes
- Spinach Tofu Benedict
- Potato Gratin with Jalapeno & Tempeh Bacon
- Country Hash Browns with Sausage Gravy
What I love most about this vegan potato cakes 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.
Watch my quick mashed potato pancakes video below and you’ll see how easy these are!
When considering what to make out of leftover mashed potatoes, don’t be afraid to switch up the flavors and get creative.
The toppings are endless but remember to keep it plant-based. You can add fresh herbs like thyme or marjoram. Maybe even try and go the savory route with vegan sour cream and capers or green onions.
Of course, 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
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Mashed Potato Pancakes
- Silicone Cooking Utensil Set
- Potato Masher
- Large Skillet
- 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
- 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
- Place potatoes in a large pot and water to cover. Bring to a light boil over medium-high heat and cook for 15-20 minutes or until very tender when pierced with a fork.
- Once tender, drain potatoes and let them sit for a minute to evaporate any leftover water.
- Add them to a large bowl and, 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.
- Add all of the pancake ingredients to the bowl with the mashed potatoes.
- 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 spread a little with the back of the spoon. This should make about 8 cakes.
- Flip when browned on one side (about 2-3 min.)
- Flatten more with a spatula and cook until browned on the second side.
- Serve topped with vegan sour cream, green onion, 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 to 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!!
Do these freeze well?
I haven’t tried freezing them, but I imagine they’ll work. I’ve seen lots of potato products in the frozen section of the market. They might stick together so maybe put something in between them if you’re stacking them like wax or parchment paper. Let me know if it works for you. 🙂
Did I miss something? What does one do with the flour?
Hey Cindy, the flour goes in with the other pancake ingredients, the mashed potatoes, onion, herbs, vegan sour cream, sale, and pepper… 🙂