These Vegan Pancakes Use a WW2-Era Swap You’ve Never Tried

You’ve had banana pancakes. You’ve had oat pancakes. But mashed potato pancakes? That’s something Grandma kept as her little wartime secret.

This isn’t just about being quirky. These pancakes are soft, fluffy, and oddly comforting. Perfect for when you want a hearty breakfast that doesn’t rely on eggs or dairy—just like folks did back when rationing ruled the kitchen.

History

During World War II, rationing changed how people cooked. Eggs and milk were limited, so creative cooks started using mashed potatoes as a substitute.

Potatoes were easy to grow, filled you up, and added moisture and structure. In fact, wartime housewives would often make these to stretch leftovers and avoid waste.

Now we’re giving that clever swap a vegan twist—keeping the roots, but ditching the animal products.

Equipments

• Mixing bowls (I love this mixing bowl set) (medium and large)
• Potato masher or fork
• Whisk or spoon
• Frying pan or skillet (I love this one from Lodge)
• Spatula
• Measuring cups and spoons

Ingredients

• 1 cup mashed potatoes (unsalted, smooth)
• 1 cup plant-based milk (like oat or soy)
• 1 cup all-purpose flour
• 2 tbsp oil (plus more for frying)
• 2 tbsp maple syrup (optional for sweetness)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon (optional, but tasty)
• ½ tsp vanilla extract

Instructions

Step 1: Prep the Mashed Potatoes

Make sure your mashed potatoes are smooth and cool. You can use leftovers but avoid ones with butter or garlic.

Step 2: Mix the Wet Ingredients

In a bowl, mix mashed potatoes, plant-based milk, maple syrup, oil, and vanilla. Whisk until smooth. Don’t worry if it looks a bit lumpy—potatoes are stubborn.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, salt, and cinnamon. This helps prevent clumping later.

Step 4: Make the Batter

Slowly pour the dry mix into the wet mix. Stir gently until you get a thick, scoopable batter. If it’s too thick, add a splash more milk.

Step 5: Fry the Pancakes

Heat a bit of oil on a non-stick pan over medium heat. Spoon about ¼ cup of batter for each pancake. Cook 2–3 minutes per side until golden brown and cooked through.

Step 6: Serve and Enjoy

Stack ‘em high, drizzle maple syrup, top with fruit, or go full retro with wartime-style jam.

Special Notes

• You can make this gluten-free by swapping flour for a 1:1 gluten-free blend.
• If your mashed potatoes were salty, reduce the added salt.
• Leftover batter keeps in the fridge for 2 days.

Nutrition (Per Pancake)

• Calories: 180
• Fat: 6g
• Carbs: 28g
• Protein: 3g
• Fiber: 2g
• Sugar: 4g