Kaiserschmarrn, Austrian “Scrambled” Pancakes

Today is International Pancake Day. I don’t usually care for these kind of random international days but who can resist a day dedicated to Pancakes?

This year, trying to bring something you might have never heard of, I would love to dedicate it to the Austrian Kaiserschmarrn. It’s such a fun way of making pancakes! You start the same way you would when cooking the classic ones, but then, once in the pan, you torn, chop, and shred them. Sounds great, right?

So fluffy!!!

Let’s get started!

Remember, my recipes don’t have precise measurements and are just a guideline for you to adapt freely.


  • Eggs (the happier the hen the tastier the egg!)
  • Milk (whole milk please)
  • Flour (same amount as milk)
  • Caster Sugar
  • Butter
  • Icing Sugar
  • Pinch of Salt
  • The classic recipe calls for Raisins but I never add them in

Ingredients for toppings, sauces, or to mix in with the dough can be as varied as for pancakes.

Here are 3 of my favourite combos:

  1. Add apple sauce to the dough and top the Kaiserschmarrn with cherry sauce and whipped Mascarpone before serving.
  2. Add vanilla pods to the dough, once cooked, top with sugar, cinnamon, and maple syrup.
  3. Add chocolate chips to the dough, make a minty whipped cream (simply whip some cream with chopped mint and sugar) to serve with and decorate with orange zest.


Do as you would do when preparing pancakes but pour the dough all at the same time in the pan. After a couple of minutes, start breaking them and when it starts browning, add a little bit of sugar and stir, then add some more sugar for a caramelised result.

Happy Pancake Day!!!

Guten Appetit!


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