Pennsylvania Dutch Potato Pancakes With Applesauce and Sour Cream

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Pennsylvania Dutch Potato Pancakes with Applesauce and Sour Cream are thin, tender-centered pancakes with deeply golden, crisp edges. Serve them hot with cool sour cream, sweet-tart applesauce, or a little of both.

Yield: 4 servings, about 16 pancakes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

2 pounds (907 g) russet potatoes, weighed after peeling
1 small yellow onion (4 ounces/113 g), peeled and finely grated
2 large eggs, lightly beaten
1/4 cup (30 g) all-purpose flour
1 teaspoon (6 g) fine salt
1/2 teaspoon ground black pepper
6 tablespoons (90 ml) canola oil or clarified butter, divided
1 cup (244 g) unsweetened applesauce, for serving
1/2 cup (120 g) sour cream, for serving

Do This

1. Heat the oven to 200°F (93°C). Place a wire rack over a rimmed baking sheet.
2. Finely grate the potatoes and onion. Wrap them in a clean kitchen towel and squeeze out as much liquid as possible.
3. Mix the squeezed vegetables with the eggs, flour, salt, and pepper.
4. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until it reaches about 350°F (177°C).
5. Add four scant 1/4-cup portions and flatten each to about 3 1/2 inches wide and 1/4 inch thick. Fry for 3–4 minutes per side. Repeat in batches, adding the remaining oil as needed.
6. Transfer cooked pancakes to the rack and keep warm, uncovered, in the oven. Serve promptly with applesauce and sour cream on the side.

Why You’ll Love This Recipe

Crisp outside, tender inside: Fine grating, thorough squeezing, and thin shaping give these pancakes their irresistible texture.
Simple pantry ingredients: Potatoes, onion, eggs, and a little flour become something wonderfully satisfying.
Sweet or savory: Cool sour cream adds tangy richness, while applesauce brings a traditional sweet-tart contrast.
Welcome at any meal: Enjoy them with eggs at breakfast, a salad at lunch, or roasted meat and vegetables at supper.

Grocery List

Produce: About 2 1/4 pounds russet potatoes to yield 2 pounds after peeling; 1 small yellow onion.
Dairy: 2 large eggs; 1/2 cup sour cream; clarified butter if using instead of oil.
Pantry: All-purpose flour, fine salt, ground black pepper, canola oil, and unsweetened applesauce.

Full Ingredients

For the Potato Pancakes

2 pounds (907 g) peeled russet potatoes: Their starch helps the pancakes hold together and develop crisp edges.
1 small yellow onion (4 ounces/113 g), peeled: Finely grate it so its flavor blends evenly into the potatoes.
2 large eggs: Lightly beaten.
1/4 cup (30 g) all-purpose flour: Just enough to bind the mixture without making it heavy.
1 teaspoon (6 g) fine salt.
1/2 teaspoon ground black pepper.
6 tablespoons (90 ml) canola oil or clarified butter, divided: Clarified butter provides buttery flavor without the milk solids that can burn during repeated frying.

For Serving

1 cup (244 g) unsweetened applesauce: Serve cool or at room temperature.
1/2 cup (120 g) sour cream: Keep chilled until serving.

Pennsylvania Dutch Potato Pancakes With Applesauce and Sour Cream – Closeup

Step-by-Step Instructions

Step 1: Prepare a warm holding area

Heat the oven to 200°F (93°C). Set a wire rack over a rimmed baking sheet and place it near the stove. The rack lets air circulate underneath the cooked pancakes, keeping their bottoms from becoming soggy while you finish the batches.

Have a 12-inch heavy skillet, a thin spatula, a box grater, and a clean, tightly woven kitchen towel ready. Cast iron works especially well because it holds steady heat.

Step 2: Finely grate the potatoes and onion

Using the fine shredding holes of a box grater, grate the peeled potatoes into a large bowl. You want small, fine shreds rather than long, coarse strands. Finely grate the onion and mix it into the potatoes as you work.

Work steadily and do not soak or rinse the grated potatoes; their remaining surface starch helps bind the pancakes.

Step 3: Squeeze out excess moisture

Transfer the grated potatoes and onion to the kitchen towel, working in two batches if necessary. Gather the corners, twist firmly, and squeeze over the sink until liquid slows to occasional drops. The vegetables should feel damp but should not drip when lifted.

Discard the liquid and transfer the squeezed vegetables to a clean, dry mixing bowl. This step is the biggest difference between crisp pancakes and soft, greasy ones.

Step 4: Mix the pancake batter

Add the beaten eggs, flour, salt, and pepper to the squeezed vegetables. Stir thoroughly with a fork until evenly combined. The mixture should be moist and scoopable, with the fine potato shreds clearly visible—not loose like breakfast pancake batter.

Plan to fry the mixture immediately. If a little liquid collects at the bottom of the bowl between batches, stir it back in before scooping; if a large puddle develops, spoon off the excess rather than adding more flour.

Step 5: Heat the skillet

Add 2 tablespoons of the oil or clarified butter to the skillet and heat over medium-high heat for about 3 minutes, until shimmering. Aim for a frying temperature of 350–365°F (177–185°C), measured with a suitable frying thermometer without touching the pan.

If you do not have a thermometer, drop in a small strand of potato. It should sizzle immediately and steadily without turning dark within seconds. Adjust the burner as needed throughout cooking.

Step 6: Shape and fry until deeply golden

Scoop a scant 1/4 cup of mixture into the skillet for each pancake. Immediately flatten it with the back of a spoon into a patty about 3 1/2 inches (9 cm) across and 1/4 inch (6 mm) thick. Cook four at a time, leaving space between them.

Fry undisturbed for 3–4 minutes, until the undersides are deeply golden and the edges look crisp. Carefully flip and cook for another 3–4 minutes. The centers should be tender, with no raw-potato crunch or wet egg mixture.

Transfer the pancakes to the wire rack and place the baking sheet in the warm oven, uncovered. Repeat with the remaining mixture for about four batches total, adding the remaining 4 tablespoons oil gradually as needed to maintain a thin film across the skillet. Allow newly added oil to heat before adding more batter. If loose potato bits become very dark, remove them between batches.

Step 7: Serve hot with cool accompaniments

Serve the pancakes as soon as the last batch is ready. Arrange them in a single layer or a loose, overlapping stack so steam can escape. For each serving, offer approximately 4 pancakes, 1/4 cup applesauce, and 2 tablespoons sour cream.

Keep the applesauce and sour cream in separate small bowls so everyone can choose a savory bite, a sweet-tart bite, or both. Spoon the toppings onto individual bites rather than covering all the pancakes at once to preserve their crispness.

Pro Tips

Use fine shreds: The fine shredding side of a box grater creates the tender, closely knit interior characteristic of this style of potato pancake.
Squeeze thoroughly: Removing water matters more than adding extra flour. Too much flour makes the pancakes dense.
Flatten right away: Thin, even patties cook through before the outside gets too dark.
Let the crust form: Avoid moving the pancakes during the first 3 minutes. A well-browned underside releases more easily.
Keep them uncovered: Do not stack tightly or cover with foil while holding; trapped steam softens the edges.

Variations

Buttery version: Use the full 6 tablespoons of clarified butter instead of oil. Regular butter is less forgiving because its milk solids can scorch during successive batches.
Herb and onion version: Fold 2 tablespoons finely chopped chives into the batter. Serve with sour cream for a more savory variation.
Gluten-free version: Replace the all-purpose flour with 1/4 cup (30 g) of a gluten-free all-purpose flour blend labeled as a cup-for-cup substitute.

Storage & Make-Ahead

Refrigerate: Let leftover pancakes stop steaming, then refrigerate in a shallow, covered container within 2 hours of cooking. Store at 40°F (4°C) or below for up to 4 days. Keep applesauce and sour cream in separate containers.

Freeze: Arrange cooled pancakes in a single layer on a parchment-lined tray and freeze until firm, about 1 hour. Transfer to a freezer-safe container with parchment between layers and freeze for up to 2 months.

Reheat: Place pancakes on a wire rack over a baking sheet in a 425°F (218°C) oven. Heat refrigerated pancakes for 10–12 minutes, or frozen pancakes for 15–18 minutes, until crisp and heated to 165°F (74°C) in the center. Avoid microwaving if you want crisp edges.

Make ahead: Measure the dry ingredients and portion the toppings a day in advance. Grate the potatoes and mix the batter just before frying; raw grated potatoes discolor and release more water as they stand. For the easiest advance preparation, cook the pancakes completely and reheat them before serving.

Nutrition (per serving)

Estimated for one-quarter of the recipe, including both accompaniments and all 6 tablespoons of canola oil. Actual values vary with oil absorption and ingredient brands.