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Vegan Potato Sauerkraut Pancakes on a black plate with a bowl of sauce
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5 from 11 votes

Vegan Potato Sauerkraut Pancakes

These vegan Potato Sauerkraut Pancakes are fun, delicious, crunchy and healthy. 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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast/Brunch
Cuisine: Jewish fusion, nut-free, Soy-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings (about 4 pancakes per serving)
Calories: 121kcal


  • 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.


Serving: 4pancakes | Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg