Best 5 Pennsylvania Dutch Potato Pancakes Recipes

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In the heart of Pennsylvania Dutch Country, a culinary treasure awaits: delectable potato pancakes bursting with flavor. These golden-brown discs, known locally as "Dutch Potatoes" or "Potato Pancakes," hold a special place in the region's rich culinary heritage. Made with simple, wholesome ingredients like grated potatoes, flour, eggs, and seasonings, these pancakes are a testament to the Pennsylvania Dutch tradition of making the most of what the land provides. Savor the crispy exterior and tender, fluffy interior of these potato pancakes, which can be enjoyed for breakfast, lunch, or dinner. Served with a dollop of sour cream, apple butter, or maple syrup, they are a true delight. This article presents a collection of authentic Pennsylvania Dutch potato pancake recipes, each with its unique twist. From the classic recipe using all-purpose flour to variations that incorporate buckwheat flour or mashed potatoes, there's a recipe here to suit every taste. Whether you prefer your potato pancakes thick and hearty or thin and crispy, these recipes provide step-by-step instructions to ensure perfect results. So gather your ingredients, heat up your griddle, and embark on a culinary journey into the heart of Pennsylvania Dutch Country with these delectable potato pancakes.

Let's cook with our recipes!

AMISH POTATO PANCAKES



AMISH POTATO PANCAKES image

THIS PAST WEEKEND WE CELEBRATED MY SISTER'S BIRTHDAY AT YODER'S REST. IN SARASOTA, FL. YOU TALK ABOUT SOME FOOD. MY DAUGHTER AND NIECES CAME AND WE ALL ORDERED 5 DIFFERENT DINNERS, SO WE COULD TASTE EACH OTHERS. WE NEEDED A WHEEL BARREL AFTER WE ATE. I ATE ABOUT 1/4 OF MY DINNER BECAUSE I WAS TASTING EVERYTHING. THESE POTATO...

Provided by Kimi Gaines

Categories     Potatoes

Time 15m

Number Of Ingredients 5

2 c mashed potatoes
2 Tbsp flour
sprinkle of parsley
2 eggs
1 Tbsp chopped onions

Steps:

  • 1. MIX ALL INGREDIENTS TOGETHER. SHAPE INTO PANCAKES AND FRY IN LIGHTLY GREASED FRYING PAN ON MEDIUM HIGH HEAT.
  • 2. ****BEST IF YOU USE LEFT OVER MASHED POTATOES.

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES



Kartoffel Pfannkuchen - Potato Pancakes image

Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories     Breakfast

Time 2h10m

Yield 12 pancakes

Number Of Ingredients 5

3 cups potatoes, peeled and grated
2 eggs, well beaten
1 1/2 tablespoons flour
1/8 teaspoon baking powder
1 teaspoon salt

Steps:

  • To prepare the potatoes, peel and cover with cold water.
  • Let stand several hours before using.
  • Pour off the water and grate.
  • Drain very thoroughly.
  • Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
  • Drop from a teaspoon on a hot, well-greased skillet.
  • Brown on both sides.
  • Serve hot with applesauce.

PENNSYLVANIA DUTCH POTATO BAKE



Pennsylvania Dutch Potato Bake image

Make and share this Pennsylvania Dutch Potato Bake recipe from Food.com.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 slices bacon
1 (10 3/4 ounce) can condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onion, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked

Steps:

  • In skillet, cook bacon until crisp; remove bacon from skillet.
  • Pour off all but 1/4 cup drippings.
  • Gradually blend broth into flour until smooth; slowly stir into drippings.
  • Add remaining ingredients except potatoes.
  • Cook, stirring until thickened.
  • In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes.
  • Cover; bake at 400ºF for 30 minutes or until hot.
  • Garnish with bacon.

Nutrition Facts : Calories 265.8, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.9, Sodium 535.7, Carbohydrate 33.7, Fiber 3.5, Sugar 6.1, Protein 8.3

PENNSYLVANIA-DUTCH POTATO PANCAKES



Pennsylvania-Dutch Potato Pancakes image

Yield 16 pancakes

Number Of Ingredients 12

2 medium-size potatoes (about 12 ounces), peeled
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
1/4 cup finely chopped onion
1 tablespoon thinly sliced scallion
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter or oleo

Steps:

  • Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat 1 tablespoon each oil and butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches each. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

Nutrition Facts : Nutritional Facts Serves

PENNSYLVANIA-DUTCH POTATO PANCAKES



Pennsylvania-Dutch Potato Pancakes image

Yield 16 pancakes

Number Of Ingredients 12

2 medium-size potatoes (about 12 ounces), peeled
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
1 tablespoon thinly sliced scallion
1/4 cup finely chopped onion
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Steps:

  • Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use a variety of potatoes, such as russet, Yukon Gold, or red potatoes, for a more flavorful pancake.
  • Grate the potatoes finely for a smooth pancake batter.
  • Squeeze out as much excess liquid from the grated potatoes as possible to prevent the pancakes from being too watery.
  • Add some grated onion or garlic to the batter for extra flavor.
  • Use a well-seasoned cast iron skillet or griddle for cooking the pancakes. This will help prevent them from sticking.
  • Cook the pancakes over medium heat so that they have time to cook through without burning.
  • Serve the pancakes hot with your favorite toppings, such as butter, syrup, or applesauce.

Conclusion:

Pennsylvania Dutch potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect potato pancakes every time. So, what are you waiting for? Give this recipe a try today!

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