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This Scrambled Pancakes Recipe, similar to what some of you may know as Kaiserschmarrn, was quite the treat when I made them. They are fun, easy, tasty, and the perfect breakfast for kids and adults.
You may also love my Lemon Ricotta Blueberry pancakes.
This scrambled pancake idea went viral a few months back and mt first thought was when i came across it on social was “what the heck- why do that to perfect pancakes?” I brushed the idea off and moved on with my life. Haha. Come to find out this is actually a thing in Austria and parts of Germany. It is called Kaiserschmarrn which means “Emperor’s Mess”. However, their batter is made a bit differently from our American traditional pancake batter and they cook it in butter in a pan into bite-sizes, and they then caramelized it with a bit of sugar, and make it lightly crispy.
Regardless I am not here to make the perfect Kaiserschmarrn lol. I am just making scrambled pancakes because I thought it was a fun idea and the kids loved it!
Ingredients needed
Below is a quick list of the ingredients you will need. Full measurements are listed further down in the recipe card.
- Whole milk: or milk of choice
- 2 eggs
- Vanilla extract
- Coconut oil: or any other oil
- All-purpose flour: or flour of your choice
- Baking powder and baking soda
- Sugar
- Cooking oil spray
- Optional toppings: powdered sugar, berries, sliced bananas, maple syrup, or sugar-free pancake syrup
How to make scrambled pancakes
Quick step-by-step images on how you can make it. Full recipe in the recipe card below.
Steps 1-3: In a medium bowl, mix the flour, baking powder, and sugar. Using a separate bowl, whisk the eggs with the milk, vanilla, oil, and milk.
Step 4: Combine the flour with the egg mixture and stir to incorporate.
Steps 5 and 6: Set the batter aside for 5-7 minutes to hydrate. This will let the batter get thicker and get fluffier pancakes. Heat a non-stick skillet or medium heat. Grease the skillet with non-stick spray once it gets hot. Pour about 2/3 cup to 1 cup of the batter depending on the size of the skillet. Let it sit and cook until the edges get slightly brown for about 30-45 seconds.
Steps 7: Using a silicone spatula, fold in the pancake as if you are making a quesadilla and gradually start breaking up the pancake into small pieces as if you are making scrambled eggs.
Step 8: Cook and flip the scrambled pieces for another minute or so until they are cooked through. You can cook them to get as crispy as you like.
Step 9: Place them into a bowl and repeat the process until you cook the remaining pancake batter.
Step 10: Divide them into two servings, and serve with fresh-cut fruit, powdered sugar, or syrup of your choice.
Tips from my kitchen
- Don’t want to make the batter from scratch? Use your favorite boxed pancake batter.
- Make it chocolate flavored by adding cocoa powder in with the batter.
- While the scrambled pancake is cooking, consider sprinkling some sugar to caramelize with the pancake bites.
- Serve immediately.
You may also like
- Avocado Bread
- Greek Yogurt Chia Pudding
- Cottage Cheese Blueberry Muffins
- Cottage Cheese Bread
- Sweet Potato Pancakes
- Banana Oatmeal Pancakes
Scrambled Pancakes Recipe (Kaiserschmarrn)
Video
Ingredients
- 1 cup whole milk, or milk of choice
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar of choice
- cooking oil spray
- powdered sugar, optional toppings: berries, sliced bananas, maple syrup, or sugar-free pancake syrup
Instructions
- In a medium bowl, whisk the 2 eggs with 1 cup whole milk, 1 teaspoon vanilla extract, and 2 tablespoons coconut oil. Set aside.
- Using a separate bowl, mix the 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 2 tablespoons sugar of choice.
- Combine the flour with the egg mixture, and stir to incorporate.
- Set the batter aside for 5-7 minutes to hydrate. This will let the batter get thicker and get fluffier pancakes.
- Heat a non-stick skillet or medium heat. Grease the skillet with cooking oil spray once it gets hot. Pour about 2/3 cup to 1 cup of the batter depending on the size of the skillet. Let it sit and cook until the edges get slightly brown for about 30-45 seconds.
- Using a silicone spatula, fold in the pancake as if you are making a quesadilla and gradually start breaking up the pancake into small pieces as if you are making scrambled eggs.
- Cook and flip the scrambled pieces for another minute or so until they are cooked through. You can cook them to get as crispy as you like.
- Place them into a bowl and repeat the process until you cook the remaining pancake batter.
- Divide them into two servings, and serve with fresh-cut fruit, powdered sugar, or syrup of your choice.
Notes
- Servings are large: about 2 cups scrambled pancakes. You can make it into 4 servings and cut the macros in half.
- Use any flour of your choice.
- Freel free to use your favorite pancake mix that works for you and use to fit your dietary needs.
- Top with any fruits of your choice.
- You may skip the powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good
Thank you
This my favorite ❤️