Crispy golden potato pancakes with melty vegan cheddar — crunchy outside, soft inside, and totally dippable. Who says comfort food can’t be plant-based and downright addictive?

Hey friend — if you love crispy things that taste like nostalgia and also disappear within minutes at the table, this recipe will become your new go-to. I tested this version to get the crisp edge and the cheesy bite without any dairy drama. Ready to make Vegan Crispy Cheddar Potato Pancakes that actually impress? Let’s get cooking. 🙂

Quick Facts (so you know what you’re getting into)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: Makes 22 potato pancakes — Serves 8 (about 2–3 pancakes per person).
Estimated Nutrition (per serving): ~270 kcal, 32 g carbs, 10 g protein, 10 g fat.
Bold takeaway: this recipe feeds a crowd and keeps well for snacks or brunch.

Ingredients (as adapted to be vegan)

4 cups mashed potatoes (see notes — best if cooled)
2 cups shredded vegan cheddar (about 8 oz) — pick a melting vegan cheddar or mozzarella-style vegan shred
1/4 cup all-purpose flour (add up to 1/2 cup if the potatoes feel too loose)
2 1/2 tbsp chives, chopped
1/2 cup plain breadcrumbs (use panko for extra crunch, ensure vegan)
2 tbsp light olive oil or canola oil for sautéing (plus extra for frying)
Vegan sour cream, to serve (optional)
Note: Use real mashed russets (not instant) for best texture.

Equipment (short list — no kitchen gadgets required)

5-quart pot for boiling potatoes
Large mixing bowl
Baking sheet or cutting board to rest formed patties
Large non-stick skillet (or two skillets to speed things up)
Spatula and measuring cups/spoons
Potato masher (or ricer if you like ultra-smooth mash)

Vegan Crispy Cheddar Potato Pancakes Recipe

How to make the mashed potatoes (for pancake success)

Fill a 5-qt pot with water, add 1 tbsp salt, and bring to a boil.
Add peeled and quartered russet potatoes (about 2 lbs / 7 medium). Cook until fork-tender.
Drain thoroughly and mash with 4 tbsp vegan butter (or regular if not fully vegan). Let the mash cool to room temp before using.
Pro tip: Slightly drier mashed potatoes hold together better. Make the mash 1–3 days ahead if you want a head start.

How to make Vegan Crispy Cheddar Potato Pancakes — step-by-step

Mix the batter: In a large bowl, combine 4 cups mashed potatoes, 2 cups shredded vegan cheddar, 1/4 cup flour, and 2 tbsp chopped chives. Mash together with a potato masher. If the mixture won’t form patties, add flour 1 tbsp at a time until firm enough.
Form patties: Scoop a heaping tablespoonful, press between palms into ~1/3″ thick patties. Dredge both sides in bread crumbs and set on a board. Repeat until you have ~22 pancakes.
Heat the pan: Warm a large non-stick pan over medium heat with oil to lightly coat the bottom. (If you have two pans, run them both — I usually do.)
Fry until golden: Fry pancakes in a single layer 3–4 minutes per side, until deeply golden and crisp. Add more oil as needed between batches. Transfer cooked pancakes to a cooling rack or paper towel.
Serve hot: Plate with vegan sour cream and extra chives. These taste best fresh and hot.

Bold tip: Do not use overly creamy mashed potatoes — moist mash needs extra flour and ruins crispiness.

Why this works (short nerdy bit)

Cooled mashed potatoes firm up the starches so patties hold shape.
Breadcrumbs create the golden, crunchy shell.
Vegan shredded cheese adds melt and savory umami without dairy.
If you skip any of these, you’ll make something tasty — but maybe not the perfect crispy pancake. Ever wonder why restaurant latkes have that crunch? Technique matters.

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Texture & flavor tips for perfection

Use russet potatoes for starchy mash. Waxy potatoes make a gummy pancake.
Let the mash cool completely; warm mash yields soggy patties.
Don’t crowd the pan — give each pancake room to crisp.
Use canola or light olive oil for frying; high smoke point oils handle the heat and keep pancakes crisp.
For extra crispness, finish in a 375°F oven for 5 minutes after frying to set the crust.

Variations & swaps (because options are everything)

Gluten-free: Swap flour for 1:1 gluten-free flour and use GF breadcrumbs.
Cheesy swaps: Try vegan smoked cheddar for a deeper flavor.
Herbs: Add parsley or dill if chives aren’t your thing.
Spicy: Add 1/2 tsp smoked paprika or a pinch of cayenne.
Air-fryer: Air-fry at 400°F for 8–10 minutes, flipping halfway — spray lightly with oil.

Serving ideas (make it a meal)

Classic: With vegan sour cream and chives.
Brunch: Stack with avocado slices and a side salad.
Dinner: Serve alongside roasted veggies and a tangy slaw.
Snack: Top with applesauce or chutney for a sweet-salty contrast.

Storage & reheating (so you don’t waste those crispy babies)

Fridge: Store cooled pancakes in an airtight container for up to 3 days.
Freezer: Flash-freeze on a tray, then bag for up to 2 months. Reheat from frozen.
Reheat: Oven: 375°F for 8–10 minutes. Air-fryer: 350°F for 5–7 minutes. Stove: reheat in a skillet with a splash of oil to restore crispness. Avoid microwaving unless you don’t care about crunch.

Troubleshooting — quick fixes

Too soft / falling apart? Add more flour by the tablespoon until mixture holds.
Not crispy? Increase oil temperature slightly or finish briefly in the oven.
Too greasy? Drain on a rack and blot with a paper towel; lower the frying temperature next time.

Equipment & yield recap

Essential equipment: 5-qt pot, large mixing bowl, rimmed baking sheet, non-stick skillet (or two), spatula, potato masher.
Yield: Makes 22 pancakes → Serves 8 (2–3 pancakes each).
Time: 40 minutes total (10 min prep + 30 min cook).

Nutrition (per serving — approximate)

Calories: ~270 kcal
Carbs: ~32 g
Protein: ~10 g
Fat: ~10 g

These numbers come from the ingredient list and standard nutrition for mashed potatoes and vegan cheese. If you add sides or extra oil, expect calories to rise. FYI, that protein number isn’t bad for a potato-forward snack — pair with beans or a salad for a more balanced plate.

Final Thoughts (friendly nudge)

Look, I know pancakes for dinner can sound childish — but crispy, savory potato pancakes feel like a tiny rebellion against boring meals. They taste comforting, they travel well for parties, and they make brunch look fancy without the fuss. IMO, doubling the batch is always a smart move because leftovers heat up beautifully.

So, are you going to try making these this weekend? If you do, do yourself a favor: save a few for me.