Fire up the griddle and make some scrambled pancakes (Kaiserschmarrn). Yes, you heard me right, just like scrambled eggs, but sweeter and fluffier. Austria’s best-kept secret breakfast is called Kaiserschmarrn. These scrambled pancakes will be a delightful addition to your brunch menu.
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There is something so satisfying about cooking on the griddle. So many options from the scrambled pancakes (Kaiserschmarrn) to the perfect chicken fried rice. The possibilities are endless and quick like steaks on the griddle. No matter the brand or the size of the griddle you have, you can enjoy watching a meal come together. For breakfast, we start with breakfast meats then scrambled eggs, or for an exceptional twist French toast pancakes. Even better, cook it all up for a big brunch feast. Don’t worry about clean-up, it will be a breeze with the mess in one spot, outside on the griddle.
Gather your pancake ingredients and get ready to make some scrambled pancakes. You won’t regret it.
Pro Tip
Have the griddle closer to 400 degrees F. when pouring the batter on. This will prevent it from dropping below 350 degrees F. while scrambling and flipping the pancakes.
Ingredients
We love making our pancake batter from scratch, the list below is an overview of the ingredients. You can use your favorite pancake recipe base as well. Get creative with your favorite toppings and put them on the table. Scroll down to the end of the post for the exact measurements and to print the recipe. Don’t worry the recipe is super easy and only needs a few ingredients for the scrambled pancakes (Kaiserschmarrn):
- Flour: We used unbleached all-purpose flour.
- Sugar: We used raw sugar, but you can also use granulated sugar.
- Baking powder
- Baking soda
- Eggs
- Milk: We used regular 2% milk.
- Vanilla extract: Optional but a great addition.
How to make scrambled pancakes on the griddle
Mix all the ingredients together.
Pour the batter on the preheated griddle.
Once you see the bubbles, scramble.
Serve and Enjoy!
Topping for scrambled pancakes
These scrambled pancakes are delicious right off the grill. The authentic recipe adds rum-soaked raisins but we went with the classic pancake toppings. Here are a few toppings to make them everyone’s favorite treat.
- Fruits – Any berries like blueberries, raspberries, and strawberries are great.
- Powdered sugar- It adds just a little bit of sweetness.
- Syrup – Maple syrup of course, but don’t forget any homemade syrup like this strawberry syrup or homemade caramel.
- Whipped cream – Many choices from the store, but homemade is always our favorite.
Scrambled pancakes go great with…
These pancakes are the perfect treat for your next brunch. But sometimes you need more on your plate to either curb the sweetness or because you are feeding a hungry crowd.
- Eggs – You already have the griddle warmed up, so why not scramble some eggs?
- Breakfast meats – So many choices breakfast sausage, bacon, etc.
- Potatoes – Hashbrowns or air fryer roasted potatoes.
Storage / Leftovers / Rewarm
Storage: Store the scrambled pancakes in the fridge for 2 – 3 days.
Rewarm: In the air fryer at 330 degrees F. for 3 – 4 minutes.
FAQ
Yes, just make them like a normal pancake on the griddle. Flip with the spatula once the batter is set and starting to bubble.
Yes. It will just need to be done in batches or you can half the recipe.
Absolutely, it is a simpler alternative but the texture may be a bit different than ours. When you get more time give our batter a chance you won’t regret it.
Of course, you can just flip the pieces away from the center and break them up to the size you want.
What do you think of the scrambled pancakes (Kaiserschmarrn) recipe? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Scrambled Pancakes (Kaiserschmarrn)
Equipment
- Griddle
- 2 Large spatulas
- Medium serving dish or bowl
Ingredients
- 2 ½ cups unbleached all-purpose flour
- ¼ cup raw sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ¼ cup butter, melted
- 2 cups regular 2% milk
- 1 teaspoon vanilla extract (Optional)
Instructions
- In a large mixing bowl add the flour, raw sugar, baking powder, baking soda, salt, eggs, melted butter, milk, and vanilla extract (optional). Mix until the ingredients are combined. NOTE: I used an 8-cup large glass measuring cup with a handle. This makes it easier to pour the batter.
- Set the pancake batter aside to rest while the griddle is preheating.
- Preheat the griddle and adjust the temperature to be between 350 – 400 degrees F. Closer to 400 degrees F. is better so the temperature does not drop below 350 degrees F. once the batter is poured on the griddle.
- Bring the batter out and pour to make a large oblong pancake.
- Wait for the batter to start to bubble like a normal pancake. Here comes the fun part. Flip the pancake back on itself from both sides with the large spatulas. Let the batter set again. Continue to flip, start to scramble, and chop the pieces.
- Pay attention to larger pieces and break them up to have the batter cook. Additionally, you will need to scrap the half-cooked batter off the spatulas in the beginning.
- Once you have the sized pieces you want, let them brown up a bit and flip them every minute or two. It takes between 10 – 12 minutes to get a nice even cook on the scrambled pancakes (Kaiserschmarrn) from the pour to removing.
- Time to remove the scrambled pancakes, use the spatulas to scoop the pieces off the griddle and place them in a serving dish, making beep beep noises helps.
- This was such a hoot to make on the griddle. I felt like a kid cooking. Bring the scrambled pancakes (Kaiserschmarrn) in and serve with your favorite toppings.
- Enjoy!!!
Notes
- Scrambled Pancakes (Kaiserschmarrn) batter can rest for up to 30 minutes on the counter.
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Leftovers / Rewarm” section of the posts are our personal estimates.
Here are some key things to remember:
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle think about the safe placement of each. Pay close attention to the griddle it is a large hot open surface that can splatter oil.
Scrambled pancakes? I love the idea of trying something new for brunch with this Austrian twist!
Delicious!! Saving this recipe 🙂
They are so much fun to make. A new twist to Sunday brunch!