Pennsylvania Dutch potato pancakes, also known as “grumbera griddle cakes” or “schmear-kase,” are crispy, golden fritters made from grated potatoes, onion, and a simple batter. They’re a beloved staple of Pennsylvania Dutch country, traditionally served with applesauce or sour cream. This recipe delivers a perfectly crisp exterior with a tender, fluffy interior, thanks to the key step of squeezing out excess moisture from the potatoes.
Ingredients
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled
- 1 small yellow onion, grated (about 1/2 cup / 75 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for extra lift)
- Vegetable oil, for frying (about 1 cup / 240 ml)
Instructions
- Grate the peeled potatoes using a box grater or a food processor with a grating disc. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial for crispy pancakes.
- In a large bowl, combine the squeezed potatoes, grated onion, beaten eggs, flour, salt, pepper, and baking powder (if using). Mix well until everything is evenly incorporated.
- Heat about 1/4 inch (6 mm) of vegetable oil in a large skillet over medium-high heat. The oil is ready when a tiny bit of batter sizzles immediately upon contact.
- Drop spoonfuls of the potato mixture into the hot oil, flattening each with the back of the spoon to form 3-inch (7.5 cm) rounds. Do not overcrowd the pan; cook in batches.
- Fry for 3-4 minutes per side, until golden brown and crispy. Adjust the heat if the pancakes brown too quickly or not quickly enough.
- Transfer the cooked pancakes to a wire rack set over a baking sheet to drain. Keep them warm in a 200°F (95°C) oven while you cook the remaining batches.
- Serve immediately with applesauce, sour cream, or maple syrup.
Tips
- Moisture is the enemy: After grating, squeeze the potatoes thoroughly. The drier the potatoes, the crispier the pancakes. You can also wrap the grated potatoes in a towel and twist to extract maximum liquid.
- Don’t skip the onion: The onion adds moisture and flavor. Grate it finely so it blends into the batter. If you prefer a milder onion taste, you can sauté it briefly before adding.
- Oil temperature matters: If the oil is too hot, the pancakes will burn outside and stay raw inside. Too cool, and they’ll absorb oil and become greasy. Medium-high heat is ideal; adjust as needed.
- Substitutions: For a gluten-free version, replace the all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend. For a dairy-free option, use a plant-based oil and serve with dairy-free sour cream.
Serving Suggestions
Serve these pancakes hot off the skillet. Classic accompaniments include chilled applesauce, a dollop of sour cream, or a drizzle of maple syrup. For a savory twist, top with smoked salmon and a sprinkle of fresh dill, or serve alongside roasted pork and sauerkraut.
Variations
- Zucchini Potato Pancakes: Replace half of the potatoes with grated zucchini, squeezing out excess moisture. Add a pinch of garlic powder.
- Herbed Potato Pancakes: Stir in 2 tablespoons of chopped fresh chives, parsley, or dill into the batter.
- Cheesy Potato Pancakes: Fold in 1/2 cup (50 g) of shredded cheddar or Parmesan cheese before frying.
- Sweet Potato Pancakes: Swap the russets for sweet potatoes and add a pinch of cinnamon and nutmeg. Serve with maple syrup.
Storage and Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until crisp. You can also reheat in a toaster oven or an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer.
Frequently Asked Questions
Can I make the batter ahead of time? It’s best to cook the pancakes immediately after mixing, as the potatoes will release more liquid and the batter will become watery. If you must prep ahead, squeeze the potatoes and keep them dry in the fridge, then mix the batter just before frying.
Why are my potato pancakes falling apart? This usually happens if there’s too much moisture in the potatoes or not enough flour/egg to bind them. Make sure to squeeze the potatoes very well, and consider adding an extra tablespoon of flour if the mixture seems loose.
Can I use a food processor to grate the potatoes? Absolutely. A food processor with a grating disc saves time and produces consistent shreds. Just be careful not to over-process, which can turn the potatoes into mush.
What type of potato is best? Russet potatoes are ideal because they are high in starch and low in moisture, yielding crispier pancakes. Yukon Golds also work well and offer a slightly buttery flavor. Waxy potatoes like red or new potatoes are not recommended.
Can I bake these instead of frying? While you can bake them at 425°F (220°C) for 15-20 minutes, flipping halfway, they won’t be as crispy as pan-fried. For best results, stick to the skillet method.
How do I keep them warm while cooking batches? Place the cooked pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them crisp without steaming.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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