Lola’s Kitchen: Kaiserschmarrn Recipe

Posted March 11, 2016 by Lola in Lola's Kitchen / 24 Comments

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

One year my sister went on vacation to Austria, when she came back she told me about something she ate there, called kaiserschmarrn. I think it’s a common breakfast or snack in Austria. A few weeks later she made it for me and I really enjoyed it. Fast forward a few years. Early this year I had a bad craving for pancakes and after trying German oven pancakes, I mentioned the recipe to my mom on the phone. My mom mentioned it sounded a bit like kaiserschmarrn, to be honest they are pretty different, except for the fact they use pancake batter as basis. Which led me to the idea to try to make kaiserschmarrn myself. So I went to pinterest, found a recipe and tried it a few days later. Now I regularly make these. It’s delicious and easy and quick to prepare. And way easier than making normal pancakes, I loathe making normal pancakes, I don’t have the patience for it. So kaiserschmarrn was the ideal solution to me problem. Now when I am craving pancakes I make these.
This recipe is based on Dramatic pancake their kaiserschmarrn recipe.



  • Eggs – 2
  • Flour – 60 gram/ 1/2 cup
  • Sugar – 2 tablespoons / 20 gram
  • Milk – 175 ml/ 3/4 cup
  • Vanilla Extract – 1/2 teaspoon
  • Butter – 1 tablespoon
  • Salt – a pinch
  • Confectioners’ sugar for dusting – to taste

This recipe feed exactly one person (at least I can eat this as one portion). You can double, triple or quadruple it to make it for more people.


  1. In a small to medium bowl crack the eggs, add the vanilla extract, flour, sugar and milk. Mix with a mixer or whisk.
  2. Put the butter in a pan and melt it. Just sue enough butter to cover the pan.
  3. Then pour the batter in the pan and let it bake for 5 minutes.
  4. After 5 minutes turn the pancake around It’s okay if it falls apart a bit at this stage.
  5. Let it bake for a few more minutes and then start cutting it into smaller pieces.
  6. Toss the pieces around and bake till they are a bit brown at places.
  7. Remove from the pan and dust them with some confectioners’ sugar. Enjoy your kaiserschmarrn!












Variation Tips

  • Kaiserschmarrn with fruit. You can eat kaiserschmarrn with any fruit, blueberries, raspberries, strawberries, cherries, jam, compote, apple, applesauce, apple pie filling etc. You can bake it for a bit in the pan during the last step or add it on your plate afterwards.
  • Kaiserschmarrn with raisins. Add a few tablespoons raisins for the batter before baking it.
  • Chocolate Kaiserschmarrn. Add about 12 gram/ 1 1/2 tablespoons cacao powder to the batter and then bake it.
  • Kaiserschmarrn with almonds. Add sliced almonds during the last few minutes of baking the kaiserschmarrn. Or any other nuts you prefer.
  • Savory Kaiserschmarrn. If you rather have something savory rather than sweet you could add onion/ cheese and/or bacon during the last step and bake it with the Kaiserschmarrn.

You can combine most of these tips.

Have you ever tried Kaiserschmarrn? What’s the weirdest way you have eaten pancakes?

Tags: ,

24 responses to “Lola’s Kitchen: Kaiserschmarrn Recipe

  1. Can I quadruple it and still eat it all myself? 😉 I feel like this is the pancake version of scrambled eggs lol. This does sound good though. And I love all your suggestions for variations. Seriously, every single one of those sounds delicious, and now I want this. You could even add chocolate chips! That’s always been my favorite type of pancake, so that’s what I would try first 🙂
    Kristen @ Metaphors and Moonlight recently posted…Book Review: Tempest by Cari ZMy Profile

    • You can try ;). I usually am pretty full in a good way after one portion. Yes that’s a good way to describe it! The pancake version of scrambled eggs.
      Oh chocolate chips is a good suggestion as well. I’ve never had chocolate chips pancakes, I don’t think I’ve ever seen or heard of that before, so that’s why I didn’t think of that.
      Lola recently posted…Lola’s Kitchen: Kaiserschmarrn RecipeMy Profile

    • Let me know if your kids liked it once you’ve tried it :). If they like pancakes, they will probably like this too, although our pancakes are different from US pancakes.

    • GF? Gluten Free I presume? Don’t you have some gluten free type of flour you can use instead? It’s tricky having to alter recipes, I usually have to do so when a recipe contains meat as I am a vegetarian, but that’s usually relatively simple.
      I hope you’ll give it a try!

      Oh btw one of the food blogs I often visit does some Gluten Free Recipes, that might be helpful:

    • Yes you can probably add everything to it you want. I tried it with apple once and it was pretty good. Chocolate chips or nuts probably work too. And it’s so much easier than baking pancakes, I hate making them. I do okay with American pancakes, but am horrible at dutch pancakes. And with this recipe you only have to make one of these for each person instead of multiple smaller pancakes.

    • I always thought it was Austrian, that’s where I know it from. But no matter where it originated, I am glad someone came up with this idea as it’s so good!

  2. Oh this looks like scrambled pancakes! Which is way more appealing than scrambled eggs! I don’t have the patience for pancakes very often either, though I tend to make small ones with pancake batter (pikelets – I think it’s an Australian thing, but could be wrong!) which are easier and don’t take as long to cook 🙂
    Wattle recently posted…The Sunday Post #3My Profile

    • I also love scrambles eggs ;). Scrambled pancakes is a good way to describe it indeed. Dutch pancakes are very flat and thin, I like them, but they are a pain to make. I much prefer the smaller pancakes, but when you want a big batch you still need a lot of patience. I’ll have to look up your Australian pancakes!

    • Our pancakes here are made different than in the US this batter is similar to dutch pancake batter, but I think US pancakes are fluffier indeed. Dutch pancakes are large and thin, but they still take ages to bake, especially when you want to make a lot of them. I guess I just have little patience when I want my pancakes ;).
      I hope you’ll give this a try, it’s really good!
      Lola recently posted…Review: Shards of Murder by Cheryl HollonMy Profile

Leave a Reply

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.