There’s something magical about the combination of crispy golden potatoes and a rich, savory mushroom filling. These Mushroom Stuffed Potato Pancakes take classic potato pancakes to the next level, offering a satisfying crunch on the outside with a hearty, flavorful center.
Perfect for breakfast, lunch, or a cozy dinner, this recipe is a fantastic way to turn simple, wholesome ingredients into a comforting dish that’s packed with flavor. Inspired by traditional Eastern European potato pancakes, this version is egg-free, dairy-free, and completely plant-based, making it a great option for everyone to enjoy!
Why You’ll Love This Recipe
✔️ Crispy & Golden – These pancakes fry up perfectly crisp while staying soft inside.
✔️ Flavor-Packed Filling – The mushroom mixture adds depth, richness, and umami.
✔️ Wholesome Ingredients – No preservatives or processed fillers—just real, delicious food.
✔️ Versatile – Enjoy them as a main dish, side, or snack with your favorite dip.
✔️ Comfort Food Made Better – A plant-based, homemade alternative to store-bought potato patties.
Nutritional Benefits of Key Ingredients
These stuffed potato pancakes aren’t just delicious—they’re nutritious too!
🥔 Potatoes – A great source of potassium, fiber, and vitamin C, providing energy and supporting digestion.
🍄 Mushrooms – Rich in B vitamins, antioxidants, and plant-based protein, mushrooms add a satisfying, meaty texture.
🧄 Garlic & Onion – Known for their immune-boosting and anti-inflammatory properties.
🌱 Whole Wheat Flour – Offers fiber and nutrients while keeping the pancakes sturdy and crisp.
Ingredients You’ll Need
✔️ Potatoes – The base of the pancakes, providing a crispy exterior and soft, tender interior.
✔️ Mushrooms – A rich, umami-packed filling that adds depth to every bite.
✔️ Onion & Garlic – Essential for enhancing flavor.
✔️ Flour – Helps bind the pancakes together.
✔️ Salt & Pepper – Simple yet effective seasonings.
✔️ Oil for frying – For the perfect golden crust.
✔️ Fresh Herbs (optional) – Parsley, dill, or thyme can add a fresh, aromatic touch.
How to Make Mushroom Stuffed Potato Pancakes
1️⃣ Prepare the Potatoes
2️⃣ Cook the Mushroom Filling – Sauté the mushrooms, onions, and garlic until soft and fragrant. Season to taste.
3️⃣ Form the Pancakes – Take a scoop of grated potatoes, flatten it, add a spoonful of the mushroom filling, and cover with more potatoes. Shape into a pancake.
4️⃣ Fry Until Golden – Heat oil in a pan and fry the pancakes until crispy and golden brown on both sides.
5️⃣ Serve & Enjoy – These taste amazing on their own or paired with a dollop of dairy-free sour cream, garlic aioli, or your favorite dipping sauce.
Creative Variations & Customizations
🔹 Cheesy Twist – Add dairy-free cheese to the mushroom filling for extra creaminess.
🔹 Spicy Kick – Sprinkle in red pepper flakes or smoked paprika for a bolder flavor.
🔹 Gluten-Free Option – Swap the flour for almond flour or a gluten-free blend.
🔹 Extra Protein – Add sautéed spinach, crumbled tofu, or cooked lentils to the filling.
Perfect Pairings & Serving Ideas
These crispy pancakes are delicious on their own, but they’re even better when served with:
🥣 Dips & Sauces – Dairy-free sour cream, garlic yogurt sauce, or a smoky tahini dressing.
🥗 Side Dishes – A fresh salad, roasted vegetables, or a bowl of warm soup.
🥑 Toppings – Garnish with green onions, avocado slices, or a drizzle of cashew cream.
Meal Prep & Storage Tips
✅ Make Ahead – Prepare the mushroom filling in advance and store it in the fridge for quick assembly.
✅ Reheating for Crispiness – Reheat in a skillet or air fryer instead of the microwave to restore the crispy texture.
✅ Freezing Instructions – Freeze uncooked pancakes on a baking sheet, then store them in a freezer bag. Fry them fresh for the best results!
Cultural Inspiration – A Classic with a Twist
This dish is inspired by Eastern European potato pancakes like draniki (Belarusian potato pancakes) and Polish placki ziemniaczane. Traditionally, these pancakes are served plain or with sour cream, but this mushroom-stuffed version adds an extra layer of heartiness while staying true to its roots.
Try It & Share Your Thoughts!
These Mushroom Stuffed Potato Pancakes are the perfect combination of crispy, savory, and comforting. Whether you enjoy them as a main dish, side, or snack, they’ll quickly become a staple in your kitchen!
💬 What’s your favorite way to enjoy potato pancakes? Do you love a crispy crunch, or do you prefer a softer texture? Let me know in the comments!
📸 If you try this recipe, tag me on Instagram @CookingMyPoundsOff—I’d love to see your creations!
Ingredients
- 2 pounds (4 large) potatoes, cut into cubes
- 1 cup (120g) whole wheat flour, or brown rice flour can be used as gluten-free alternative
- 2 garlic cloves, shredded
- 1/4 tsp fine black pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 2 Tbsp olive oil
- 1 pound portobello mushrooms, chopped
- 1 large onion, chopped
- ¼ cup fresh dill or parsley, chopped
- 1/2 tsp smoked paprika
Instructions
- Add the potatoes to a large pot and cover them with water. Bring the water to a boil, lower the heat, and simmer for 20 minutes.
- Drain the water from the potatoes and allow them to cool for a few minutes.
- In a large bowl, mash the cooled potatoes until they are smooth and lump-free. Then, add the flour, shredded garlic, black pepper, onion powder, and salt. Mix everything thoroughly to form a dough. If the dough feels too dry, add a teaspoon of water or plant-based milk at a time. Once the dough is prepared, allow it to cool in the refrigerator for about 15 minutes. This cooling step will make it easier to handle when shaping the patties. The dough should feel firm yet pliable.
- Preheat a medium-sized pan with oil. Add the onion, cover the pan, and cook on low-medium heat for 5 minutes, stirring occasionally. Uncover the pan, add the mushrooms, fresh dill or parsley, smoked paprika, and sauté on high heat for 5 minutes, constantly stirring. The mushroom mixture should be soft but not watery, drain extra juice if present.
- Using slightly wet hands, divide the potato dough into 8 equal parts (about ¼ cup or 65g each).Next, shape the patties. Take one patty in your hands (make sure your hands are moist so the dough does not stick), and add about 1.5 tablespoons of the mushroom mixture in the middle. Cover with another patty and shape it into a flat, round patty.Coat a large pan with oil and heat it to medium-high heat. Carefully place the potato cakes in the pan and cook for 2 minutes on each side, or until they are lightly golden.
- Serve and enjoy these delicious Mushroom Stuffed Potato Pancakes!
Nutrition
Can I prepare these and freeze to cook later?
Hi Teresa, thank you for asking. Yes, you can!
Looks amaaaaazing! Can any other flour be substituted here?
Hi Rebecca, yes, you can use whole wheat flour or brown rice flour in place of garbanzo bean flour. Thank you for asking.
What can I replace the mushrooms with. I don’t like mushrooms?
Hi Sylvia, thank you for asking. I would advice you to sauté shredded carrots with zucchini, just make sure to squeeze the water out before frying them. Let me know if its looks for you! Tag me on Instagram cookingmypoundoff
Yes, you can, Sarah! Thank you for asking.