Quick & Easy German Potato Pancake Recipe – Oma’s Kartoffelpuffer

This German Potato Pancake Recipe, aka Kartoffelpuffer, originated in my kitchen after I had scraped my knuckles grating potatoes. Everyone loved the pancakes, but I had to find easier (and safer) potato pancake recipes. 

Out came the blender ... the following recipe developed. Best of all, no more scraped knuckles using a blender! (If you're wanting the grated type, check out this Kartoffelpuffer recipe.)

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes


Makes 4 servings


  • 4 or 5 large (1½ pounds) potatoes, peeled
  • 1 large egg
  • about ¼ cup chopped onion
  • ½ teaspoon salt
  • about 2 tablespoons flour
  • butter or oil


  • Turn on oven to 'warm' setting to keep fried pancakes warm.
  • Cut up potatoes (about 4 cups) and put in blender.
  • Add egg, onion, salt, and flour.
  • Blend, stopping frequently to scrape down sides.
  • Heat enough butter or mixture of butter and oil to coat bottom of fry pan. Keep on medium-high heat.
  • Drop spoonfuls of batter into pan, pressing down lightly with back of spoon to flatten pancake.
  • Fry until brown (about 3 to 4 minutes), flip over, and continue frying until cooked through and crispy brown (about 3 to 4 minutes).
  • Remove to a paper-towel lined plate to absorb any fat and then transfer to the oven to keep warm. 
  • Continue frying till all batter is used, adding more butter (or oil) as needed.
  • Best served immediately.


  • Please use butter or a butter/oil mix. Just oil will work, but you can't beat the butter flavor!
  • The quantities for this recipe need not be exact and can be changed according to your tastes. Onions are optional. Amount of flour is dependent on how moist the potatoes are.  Add just enough until the consistency of the batter is not too runny.
  • If the potatoes are too dry, you may need to add an extra egg so that the blender will mix properly.
  • You may need to practice this a few times to decide at what point to stop blending. The practice is worth it, though. These pancakes taste that good!
  • Mutti's traditional German recipe calls for peeling the potatoes. Keeping the skin on, though, is healthier. 
  • Do whichever you like. I opt for keeping the skin on if they are new potatoes -- not only healthier, but easier too!
  • Serve these with applesauce, sugar, or sour cream. They can also be used as a side dish.
  • If you're wanting the traditional grated pancakes, check out these German potato pancakes.

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07.19.2021 revision update