This cozy and popular Scrambled Pancakes recipe - also known as Kaiserschmarrn - is a beloved Austrian and German treat! Fluffy, lightly caramelized pancake pieces are torn into bite-sized chunks, dusted with powdered sugar, and served with apple sauce or fruit compote.
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Our recipe is naturally dairy-free and vegan, making it the ultimate comfort dessert or sweet breakfast.
Growing up in Germany, I enjoyed them often — especially on cold early afternoons, dusted generously with powdered sugar and paired with warm cherries and applesauce.
I made sure, these scrambled pancakes will transport you straight to the cozy kitchens of Germany and Austria. Whether served as a dessert, an indulgent breakfast or sweet lunch, a vegan Kaiserschmarrn is a comforting dish everyone will love!
If you're into these scrambled pancakes, you should checkout our other breakfast recipes like this German apple pancakes recipe.
🤔 What Is Kaiserschmarrn?
Kaiserschmarrn, also called Scrambled Pancakes, is a classic Austrian dish made from a sweet, fluffy pancake batter. It is also very popular in Germany! The pancake is cooked until golden, then torn into pieces with spatulas to create its signature “scrambled” texture.
Traditionally, it’s served with powdered sugar and fruit preserves or apple puree, but feel free to get creative with it. It’s cozy, comforting, and super simple to make — perfect for brunch, dessert, or even a sweet dinner treat.
📋 Ingredients
Here’s what you’ll need to make vegan Kaiserschmarrn:
For the Batter:
- Unbleached all-purpose flour – Provides the soft, fluffy structure of the pancakes.
- Cane sugar – Adds a light sweetness and helps with caramelization.
- Baking powder – Gives the batter lift for airy, tender pieces.
- Baking soda – Works with the vinegar for extra fluffiness.
- Milk of choice – Creates a creamy batter. We love using homemade soy milk, which keeps it dairy-free.
- Apple cider vinegar – Activates the baking soda and adds lightness.
- Vanilla extract – Brings warmth and depth of flavor to the batter.
- Sparkling water – Adds extra air for soft, cloud-like pancakes while keeping the recipe egg-free.
- Oil (flax, sunflower, coconut, avocado, or vegetable) – Prevents sticking to the pan, keeps them tender and helps them brown.
- Optional: Raisins – Add bursts of sweetness and a traditional touch.
Topping Ideas:
- Powdered sugar, for dusting
- Apple sauce, puree or desired fruit compote
- Warm cherries
- Pie filling
- Maple or pancake Syrup
- (vegan) Nutella
🔄 Substitutions
If you're looking to substitute ingredients for your scrambled pancakes, we have some tested ideas for you:
- Raisins → Try chopped dried apricots, cranberries, or omit for a plain version
- All-purpose flour → To make it more nutritious use spelt, or whole wheat flour! You can also use a 1:1 gluten free flour blend!
- Milk → Your favorite milk works: soy, oat, almond, rice, hemp, etc.
- Cane sugar → Granulated sugar, coconut sugar and monk fruit also work!
- Sparkling water → Club soda or seltzer both work. For more egg-free ideas checkout our post on vegan egg alternatives!
- Oil → Use your favorite melted vegan butter or a neutral flavored oil of choice
Tried a substitution that worked for you? Please share it in the comments at the end of the blog post so others can benefit too.
💡 Variations
You're a fan of this recipe who is ready to spice it up? Try these flavor variation ideas for your next vegan Kaiserschmarrn:
- Classic Austrian Style – Usa a splash of rum to soak the raisins beforehand for extra flavor
- Nutty Kaiserschmarrn – Sprinkle in some chopped almonds or hazelnuts during the final cooking stage
- Berry Twist – Fold in fresh or frozen berries just before cooking
- Caramelized Version – Sprinkle a little extra sugar in the pan to create a golden crust
🍽 Equipment
- Mixing bowls – For combining the wet and dry ingredients separately and easily.
- Electric whisk – Helps create a smooth, lump-free batter with a little extra air.
- Measuring cups and spoons (or kitchen scale) – Ensures accurate measurements for consistent results.
- Non-stick skillet – Allows the pancake to cook evenly and release easily for flipping.
- Spatula & forks (for flipping and tearing the pancake) – Essential for cutting and “scrambling” the pancake into bite-sized pieces.
- Sifter for powdered sugar – Gives that perfect, even snowy dusting on top before serving.
👩🏽🍳 How To Make Scrambled Pancakes
How do you make scrambled pancakes? Follow our quick, picture-based step-by-step guide below. You’ll also find the full recipe and a how-to video at the end of this post.
- Prep the batter: Whisk together flour, sugar, baking powder, and baking soda.Add soy milk, apple cider vinegar, and vanilla extract. Stir until smooth, then fold in the raisins. Briefly stir in sparkling water just before cooking for extra fluffiness.
2. Cook the Pancake: Heat 2–3 tablespoon oil in a skillet over medium-high heat. Pour in the batter and cook until the edges firm up and are lightly golden.
3. Scramble and Finish: Use a spatula to cut the pancake into 4 pieces and flip each piece.
4. Once golden on both sides, tear the pieces into bite-sized chunks with two spatulas.
- Serve: Immediately dust with powdered sugar and serve with apple puree or jam.
✨ Sprinkle’s Expert Tips
- Austrian and German pancakes are less sweet than American versions. If you are used to the flavor, or have a sweet tooth, you might want to add more sugar to the batter or add more sweet toppings!
- Don’t overmix the batter - keep it light and airy! You don’t want tough pancakes.
- Sparkling water makes the pancakes extra fluffy.
- Use two spatulas or forks for the easiest and most authentic “scrambling” technique.
- Serve immediately for the best flavor and texture.
🍰 Serving Ideas
How do you serve scrambled pancakes best? Here are our favorite ways:
- With warm apple sauce or cherry compote
- Sprinkled with toasted nuts
- Indulgent with homemade whipped coconut cream
- Drizzled with maple syrup, vegan caramel sauce or melted chocolate (we also love drizzles of Nutella!)
- With a warm beverage, such as matcha latte, coffee or a homemade German hot chocolate.
Paired with a cup of coffee or tea for a cozy afternoon snack.
💭 Recipe FAQ
Absolutely! The raisins are traditional but optional.
I highly recommend it, as it helps create a fluffier texture. It was the secret ingredient my German grandma would use!
Yes! Use a 1:1 gluten-free all-purpose blend.
I recommend a non-stick pan, but a very well well-seasoned skillet work too.
🥣 Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 1 month.
Reheat: Warm in a skillet over medium heat or briefly in the microwave.
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📖 Recipe
Scrambled Pancakes (Kaiserschmarrn)
Equipment
- measuring cups and
Ingredients
For the dough:
- 25 g raisins
- 150 g unbleached all-purpose flour
- 1 tablespoon cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 220 ml milk of choice (I like soy)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 55 ml sparkling water
- 2 tablespoon oil (eg flax seed, avocado, vegetable, sunflower)
Toppings:
- 1 tablespoon powdered sugar for dusting
- 3 tablespoon apple sauce
Instructions
- Soak the raisins: Place the raisins in fruit juice, water, or rum and soak for 5 minutes. Drain well and set aside.
- Make the batter: In a mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Add the soy milk, apple cider vinegar, vanilla extract, and soaked raisins. Stir until just smooth. Gently fold in the sparkling water.
- Cook the pancake: Heat a generous amount of oil in a wide pan over medium-high heat. Pour in the batter and let it cook undisturbed until the edges are set and the bottom is lightly golden.
- Scramble: Using a spatula, cut the pancake into four sections. Flip and continue cooking, then tear the pieces into smaller, rustic chunks using two spatulas. Cook until lightly browned and fluffy throughout.
- Serve: Dust generously with powdered sugar and serve warm with apple purée, or other toppings as desired.
Video
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
I love these scrambled pancakes! I like how the scrambling process makes them bite sized. I'd also never thought to put jam on my pancakes, but it is works so well. 10/10 DELICIOUS!
These are so tasty. My family likes them better than the traditional version.
Thanks for introducing me to these scrambled pancakes. I made it for breakfast, the kids loved it. I am going to make it again.
I made these scrambled pancakes and ended up eating them straight from the pan—soft, fluffy, and way more fun than regular pancakes.
What a great idea and the recipe is so delicious!!