Oma's Quick & Easy German Potato Pancake (Kartoffelpuffer)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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

Oma's easy German potato pancake recipe is just that. Super quick and easy Kartoffelpuffer. Blend that traditional and authentic taste with a method that only takes minutes. Wunderbar lecker!

This German potato pancake recipe 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! No blender? Check out my Mutti's recipe, the traditional way of making these.

Mutti's original pancakes have 'shreds' of potatoes. To duplicate this with the blender, do not take potato pancake batter to a 'smoothie' consistency.

So either by grating or by carefully using the blender, you'll get potato pancakes that are a German comfort food, just when you need it.

In Germany, these pancakes are readily available at outdoor markets and festivals. One of the reasons is that it's easier and doesn't smell up the kitchen with the "frying smells".

Never-the-less, fresh, made-at-home potato pancakes are a treat!

Oma's Fun Fact

Did you know that during Hanukkah, the Jews have a potato latke recipe that is very similar to the German potato pancake recipe.

Theirs, however, are fried in oil because the oil is in keeping with the story of the flame that miraculously stayed lit.

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5 Tips on Making German Potato Pancakes

1. Please use butter. Oil will work, but you can't beat the butter flavor. You can add a bit of oil to the butter to increase the point at which it would burn.
2. 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.
3. If the potatoes are too dry, you may need to add an extra egg so that the blender will mix properly.
4. You may need to practice this a few times to decide at what point to stop blending. You don't want a puree! The practice is worth it, though. These pancakes taste that good!
5. 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!

Why Serve Them With Applesauce?

Applesauce is a wunderbar accompaniment to so many foods! You'll quite often see potato pancakes are served with it as well.

Why is this so popular you may ask? Well, the applesauce actually helps get rid of the oiliness of the potato! 

While adding sour cream can be a yummy alternative too, it can make your potato pancakes heavier in texture and taste, and the best part of potato pancake is the lightness of it. Wow, food can be so fascinating!

It is all up to personal preference, but if you want to accentuate that delicious potato flavor, then some sweet applesauce will do the trick!

But if you like a nice creamy taste and texture, sour cream just might be more your style.

Do You Want TRADITIONAL Potato Pancakes?

Go to traditional recipe >

Make these traditionally hand-grated potato pancakes ... easier ... like I often do now, since I've purchased an electric slicer and grater. It makes this so much easier and safer!

What is the Difference Between Potato Pancakes and Latkes?

The main difference between the two is that potato pancakes are quite a bit thinner than potato latkes. 

When making potato pancakes, they need to be shredded much smaller than the potato used in latkes as well. Though they are made using very similar ingredients, potato pancakes are softer in their texture. But when it comes to their taste, they could be hard to tell apart, they're both just that good! 

Due to the smaller shredding of the potato in the potato pancakes (Kartoffelpuffer) you can notice by looking at them that they are more round shaped than latkes.

If you compare the two side-by-side then you can see pieces of potato sticking out of the latkes because of their bigger shreds.

Overall, both similar to make, similar in appearance and best of all, similar in taste ... delicious!

Ready to make Oma's easy potato pancakes?

Print 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.)

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Servings:

Makes 4 servings

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

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Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.