These vegan Potato Sauerkraut Pancakes are fun, delicious and crunchy. The sauerkraut adds great depth of flavor and fresh herbs add more zest and zing. A vegan, soy-free, nut-free recipe, can be gluten-free.
I wake up on weekend mornings wondering what to make for breakfast that's special and healthful. We have a few favorites, including Vegan Sourdough Waffles or Vegan Sourdough Pancakes, my Vegan Tater Tot Casserole (always a hit with the little one), and Kande Pohe, a traditional Indian breakfast food that I ate growing up and one that Jay most often requests.
Vegan latkes, crispy, golden-brown potato pancakes, are right at the top of that list as well. This time I made them slightly different by adding to them a few dollops of sauerkraut. They were amazing!
These pancakes need just a few ingredients, couldn't be easier to make, and they are crispy and crunchy with so much flavor from the rosemary and the sauerkraut.
You don't need homemade sauerkraut for this recipe, but if you haven't tried making your own, what's stopping you? You can now buy probiotic vegan sauerkraut off the shelf, and it's really good and a great option if you can't make your own. But making your own sauerkraut is just so easy and well worth trying: it truly gives you a sense of accomplishment. I have a delicious probiotic sauerkraut recipe on the blog and all you need to do is chop a head of cabbage.
These pancakes are very light because they are mostly vegetables with just a little flour binding all of it together. I sometimes use aquafaba in lieu of eggs, and it works really well, but if you don't want to use aquafaba, use a combination of a small amount of baking soda and rice wine vinegar to make the pancakes fluffy.
Why you'll love these sauerkraut potato pancakes
- They're light and fluffy and crispy. You just can't beat that gorgeous texture, created by the marriage of russet potatoes and sauerkraut. You can add in optional panko breadcrumbs, if you're not gluten-free, and make them even crispier.
- They're nutritious. There's mostly veggies in these pancakes, with the potatoes and the sauerkraut, which makes them immensely healthy. The sauerkraut adds a probiotic punch.
- They're easy to make. You just need to shred the potatoes and the rest of the recipe involves mixing things together. It all happens in under 10 minutes, especially if you have a food processor do the grating for you.
- They're immensely kid-friendly. Like I said, Jay loves these, and has for many years now. The crispy potatoes are a great alternative to French fries or any other fried potato dish they might crave.
- They're everyone friendly. The pancakes are soy-free and nut-free and they are vegan, of course. I add a bit of panko breadcrumbs to make the pancakes even crispier but those are optional and you can leave them out if gluten-free.
- Potatoes. Yukon gold or red potatoes work, but russet potatoes, which are starchier, are the best choice here.
- Sauerkraut. Sauerkraut adds so much flavor in these pancakes, and it gives them a really great texture as well that sets them above your average latke.
- Rice flour (or gluten-free all purpose flour, all purpose flour or chickpea flour). You can use any of these, and they will all help bind the pancakes together. I prefer rice flour or all purpose flour over chickpea flour which adds a different flavor, but it's delicious as well.
- Rosemary. Rosemary and potatoes are a classic flavor combination, and they taste amazing together in these pancakes as well.
- Aquafaba (or a mix of baking soda and apple cider vinegar). This gives the pancakes a nice fluffiness, in lieu of eggs.
- Salt and ground black pepper to taste.
- Vegetable oil. You don't need a lot, just enough to coat the bottom of the skillet. You can also use cooking spray.
Vegan Potato Sauerkraut Pancakes: How to make
This is not a runny batter, but don't worry, your pancakes will turn out just fine. You will need to form the pancakes either on the palms of your hand and then place them in the skillet; or scoop a dollop of the batter into the skillet and then press into a pancake shape with a spoon. There's not much flour and liquid in this pancake, and that's what keeps it crispy.
I like to shape these really thin, which keeps them crispy. But you can make them thicker, just make sure they cook through.
You can add the breadcrumbs if you are skipping the aquafaba. I find that it helps hold the pancakes together better, and makes them even crispier. Use panko breadcrumbs of gluten-free breadcrumbs, if you are gluten-free.
You can store these in the refrigerator up to three days. Reheat on the skillet before serving.
If freezing the pancakes, flash freeze them first by placing them side by side on a baking sheet, then place in a freezer safe container or bag and freeze.
These pancakes are awesome with applesauce or vegan sour cream. But I often serve them with a hot sauce or chutney. This time I had some coconut chutney on hand, which made for an unconventional but delicious pairing.
Vegan Potato Sauerkraut Pancakes
- 2 packed cups potatoes (shredded or grated. Russets or Yukon gold or red potatoes are all fine.)
- 1 ½ packed cups sauerkraut (Make sure you drain out any liquid)
- 2 tablespoon rosemary (Chopped. You can use another herb of your choice. Thyme would be great here, or sage)
- 2 tablespoon chives (chopped, optional)
- ½ cup unbleached all purpose flour (sub an equal amount of chickpea flour for a gluten-free version)
- ½ cup aquafaba (chickpea brine. You can swap this with ½ teaspoon baking soda and 1 teaspoon apple cider vinegar)
- Salt and ground black pepper to taste
- 2 tablespoon vegetable oil (for frying. I used avocado oil. Peanut oil is good too)
- Place the grated potatoes, sauerkraut and herbs in a bowl. Add the all-purpose flour, salt, pepper and stir in the aquafaba. Mix well and let stand for 5-10 minutes.
- Mix the batter once again thoroughly before beginning to make the latkes, to ensure that the liquid hasn't all pooled at the bottom.
- Heat a large cast iron skillet or nonstick skillet over medium-high heat. Add enough oil to coat the bottom of the pan
- Drop the batter into the skillet with a heaping tablespoon and immediately flatten into a pancake using the back of the spoon or a ladle. Make sure the pancakes aren't too close (I cook four at a time in my 16-inch cast iron skillet)
- When the edges are browned, check if the bottom of the pancake looks golden-brown. Turn the pancakes over and continue to brown on the other side.
- Serve hot. You can serve with vegan sour cream or applesauce, but we to tear into these without any accompaniments.
- Make sure you add the starch from the liquid you squeeze out of the potatoes back into the pancakes--you will be surprised at how much starch collects, especially if using russet potatoes, and it is invaluable in helping bind the pancakes together. To do this, collect the liquid from the potatoes in a bowl, let it stand five minutes, then gently pour out the watery portion and use the starch that has collected at the bottom of the bowl.
- You can make these pancakes nearly oil-free by using a cooking spray. Oil will give you a crisper texture, but the pancakes made with cooking spray will still be quite delicious.