Print Recipe ♥ Save Recipe

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.)

Ingredients:

• 4 - 5 large potatoes, chopped
  
• 1 large egg
• ¼ cup (37. 5 grams) chopped onion (optional)
  
• ½ teaspoon (3 grams) salt
  
• about 2 tablespoons (16 grams) all purpose flour or (19 g) potato starch
  
• butter or oil, for frying

Instructions:

1. Line a plate with paper towels and set aside.
2. Set the oven to its lowest setting to keep the fried pancakes warm.
3. Put the potatoes along with the egg, onions, salt, and flour in a blender or food processor.
4. Blend, stopping frequently to scrape down the sides, until well mixed but not completely puréed.
5. Over medium-high heat, melt enough butter (or a mix of butter and oil) to coat the bottom of a frying pan.
6. Drop spoonfuls of the batter into the pan, pressing down lightly with the back of a spoon to flatten the pancakes.
7. Fry for about 3 to 4 minutes, or until brown, then flip them over and continue frying for another 3 to 4 minutes, until they’re cooked through and crispy brown.
8. Remove to the paper towel-lined plate to absorb any fat and then transfer to a baking sheet in the oven to keep warm.
9. Continue until all the batter is used, adding more butter as needed.
10. Best served immediately.

Notes/Hints:

• 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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 20, 2026