German Potato Pancakes (Kartoffelpuffer)

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I wanted to try something new. For our rehearsal dinner (3 years ago), we had different stations of food. At one of the stations they served miniature potato pancakes with different toppings. I remembered they were SOOO good and just had to Google for a recipe. After searching and comparing, I found this one to be the easiest with minimal ingredients.

One of the toppings served at our rehearsal dinner was crushed green olives. So, I threw a jar of green olives in the blender and chopped them up so we could have it as a topping option along with sour cream.. Other topping options I had for this meal were applesauce or butter.

These potato pancakes were very good! I did not make them miniature, like they were at our rehearsal dinner, but instead made them a full sized pancake. Be careful when topping with the olives, because it can be a very strong taste. Do not put too much on.

Ben loved this meal. He topped his with the olives and sour cream, then just ate the applesauce on the side. I served with green beans, but intended to serve it with eggs. I made a very last minute change because I didn’t feel like making the eggs.

Next time I think I’ll even try making a beef stew type topping. Ooohh yum.

The recipe comes from Sue Gregg website, but is a recipe by Ann Chandler. She cooks hers in her skillet and uses oil. I just used my nonstick griddle and no oil.

German Potato Pancakes (Kartoffelpuffer)
(adapted from

Serves 6 to 8

1. Blend Together:
3 eggs
1 Medium Onion Quartered

2. Peel, Chunk, & Blend:
5 Medium Potatoes

3. Add to Mixture & Blend:
1/4 to 1/3 Cup Whole Grain Flour to thicken
1 teaspoon Salt

4. Cook blended mixture in medium hot skillet. Spread as thin as possible with wooden spoon. Cook until golden brown turning only once. (Use about 1/4 cup batter for each batch)

5. Serve hot with choice of toppings such as:
Applesauce; Butter, Salt & Pepper; Sour Cream or Yogurt; Jam; Crushed/Chopped Green Olives

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  1. I wouldn’t have thought to use olives as a topping… they sound wonderful!

  2. Robin Lindemann says:

    I am confused…when you say blend, in a blender so that they are not chunky?
    Raw potatoes?
    Thats all thanks!

    • Hi Robin,
      I have to be honest and tell you that this recipe post is so old (from 2008) and was during the time when I was learning to cook. It is horribly written! ha! I seriously can’t even figure out my own directions, and would rather direct you to the original source linked within the post for better instructions. Sorry that this is such a terrible recipe post…back from when I had maybe 2 readers (my mom and my sister…ha!).

      • Ann Bull says:

        Having eaten German potato pancakes side I was old enough to hold a fork(65+ years) the trick is to shred or grate the potatoes and squeeze out excess moisture then add other ingredients a light film of oil on the pan makes them crispy I serve mine lightly salted at table with applesauce if feeding more than 2 people ice two pans

        • 93 years old and the “wonderful taste of these returns to my mouth”
          Only problem was, my mother had one fry pan and there were 4 of us to eat what SHE fried, in shortening. Apple sauce on top. Oh my what a wonderful dinner that was. I had forgotten all about them, gonna make them – even tho it is just me, now. Non stick fry pan would be great for these, may just have to buy one. Cheers – emae

  3. would love to find a recipe for German cheesecake made with Cottage Cheese

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