These vegan Potato Sauerkraut Pancakes are delicious and crunchy. The sauerkraut adds depth of flavor and fresh herbs add zest and zing.
Weekend mornings are made for special breakfasts and we have our favorites, including Vegan Sourdough Waffles or Vegan Sourdough Pancakes, 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. Sometimes, to make them healthier, I add a few dollops of sauerkraut. Ergo, vegan potato sauerkraut pancakes. It's like eating colcannon, only crunchier and crispier and even more yummy!
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. But making your own sauerkraut is just so easy and well worth trying. 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.
OMG, I just made these and they are a flavor explosion! I'm so happy I found this easy recipe that allows me to get fermented food into my diet. YUM! - Darla
Recipe card
Vegan Potato Sauerkraut Pancakes
Ingredients
- 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 avocado oil or any neutral oil (for frying. I used avocado oil. Peanut oil is good too)
Instructions
- 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.
Notes
- 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.
Nutrition Information
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How to make vegan potato sauerkraut pancakes
Recipe FAQs
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.
Starchy russet potatoes are best, but at a pinch use any potatoes, including Yukon gold and red potatoes.
Absolutely. It makes these pancakes even lighter, but if you don't want to use it just skip it.
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.
Adam says
I used some pre-shredded hash brown potatoes but pretty much followed the recipe. The rosemary was fresh from some I was growing, but the chives were dried. Added a little bit of garlic powder and marjoram as well.
I had trouble getting the right patty/pancake size and whatever I did in the prep made it seem a little too dry to stay together very well. I ended up mostly with hash browns and some thin aggregations.
The taste and texture (to me) were awesome though. The potato/sauerkraut/rosemary combo was perfect. I put a little bit of smokey hot pepper sauce on some of the pieces and it was SO good.
Vaishali says
Adam, that's great to hear. You can always add a bit more aquafaba or flour to help the pancakes hold together. So happy you loved the flavor.
Nancy Nowak says
Hello…Does that small amount of vinegar and baking soda ( 1 1/2 tsp ) substitute for 1/2 C of aquafaba? Thanks
Darla says
OMG, I just made these and they are a flavor explosion! I'm so happy I found this easy recipe that allows me to get fermented food into my diet. YUM!
Tom says
Wow. Made these yesterday - delicious. I used chopped fresh chives for the herbs. Great recipe. Thanks.
Vaishali says
So happy to hear, Tom!
Joma says
These are delish! I added caraway seed, dried rosemary and thyme (all very sparingly not even a tsp of herbs). I also used BOB''S RED MILL 1:1 Gluten Free flour! I used egg instead of chick pea brine. I used my homemade sauerkraut and served with homemade yogurt and applesauce.
I mixed the oil...I used mostly Canola and added Olive for flavor.....love this recipe and as always, made it my own!!! Thank you for the base recipe!!! Great job!
Vaishali says
Those sound like awesome adds! So happy you loved the pancakes, and thanks for letting me know. 🙂
Naomi Paul says
These look delicious. I don't use oil. Do you think they'd come out if baked?
Vaishali says
Yes, in a nonstick pan.
Anna says
Question regarding the herbs. Is 2 tbsp correct or should it read 2 tspn?
Vaishali says
Tbsp is right for both the herbs and oil! Not sure which one you meant.
Tiz Duve says
This sounds like a great recipe. Can't wait to try it, but I would prefer to use egg instead of aquafaba. Should I use one egg or two?
Vaishali says
Use the same measurements as the aquafaba.
Tracy says
These are fantastic!
Vaishali says
Awesome, so happy you tried them!
Sam says
This was such a great breakfast treat, even the kids liked it (after much scrutiny, of course)! I topped mine with a little extra kraut, thanks so much for sharing!
Vaishali says
So happy to hear, Sam!
Dinka says
Love the sound and look of these latkes - will definitely be making them over this coming weekend. i eat a more or less plant-based diet, but am not a vegan. Can I substitute an egg for the aquafaba? I also don'g use canned chickpeaas - i presume the liquid from my home-cooked ones wold also be okay to use here.
Vaishali says
Yes, the liquid from chickpeas would be fine.
Suw says
What is aquafaba?
Vaishali says
Chickpea brine-- the brine that chickpeas are packed in, inside a can of chickpeas.
caren says
is there an alternative to this canned brine, I would rather not eat canned food and I wonder that it would cause gas!
Paul says
I'm thinking I would use the juice from the sauerkraut, It would add some extra zing!
Paul says
I'm thinking I would use the brine from the sauerkraut. It would add a little extra zing!
Anonymous says
I can’t wait to make these! I’m always looking for new breakfast foods. Yes, please, I’d love to see the sauerkraut recipe. My PA Dutch husband rhapsodizes about his family’s homemade sauerkraut. I’d love to surprise him. Thanks so much for helping me along my vegan journey.
Vaishali says
Hope you try! And yes, I'll work on a sauerkraut blog. 🙂
Vona says
Yes a good recipe for homemade sauerkraut would be nice! The really good stuff is expensive and I know it isn't difficult but another recipe is never to many!!! There are a lot of variations that one can use when making these pancakes! Addition of finely chopped ginger or the addition of cumin seed for two!
question: how do you make aquafaba last in the fridge? Haven't had much luck so far. I only cook for myself so I don't use it daily!!1
Nona says
Thank you for adding GF information for those who no longer can tolerate gluten.