Vegan Kaiserschmarrn – Scrambled Pancakes

What is Kaiserschmarrn?

Scrambled pancakes? Say whaaaaat? Well, it’s a thing. If you’re from Germany/Austria, it’s likely that you have heard of Kaiserschmarrn (Emperor’s Scramble). It’s basically scrambled pancakes with raisins, topped with a sprinkle of icing sugar, and enjoyed with canned peaches. It’s the ultimate comfort food for any German and SO SO GOOD. It’s generally eaten as a dessert, but I would call it a weekend breakfast too!

How do you make Kaiserschmarrn?

The original recipe calls for whipping egg whites to make a fluffier pancake. I experimented with aquafaba, and then I tried it without aquafaba. Turns out, the simple method without aquafaba worked better, which is great because it makes things easier. I also had a moment, and left the coconut oil out accidentally which means if you want to avoid the coconut oil altogether, it doesn’t affect the recipe too much!

The trick is to heat a small amount of oil in a non-stick pan, pour in the batter and let it cook on very low heat to let it rise and get fluffy. If you can, try and flip the entire pancake, or break it into smaller pieces and cook until evenly browned.

What do you eat with Kaiserschmarrn?

Traditional Kaiserschmarrn have rum soaked raisins inside. Feel free to soak your raisins, however for the sake of convenience (and also not enjoying the taste of rum) I leave it out.

After your Kaiserschmarrn are done, sprinkle with icing sugar and serve with a side of canned peaches or apple sauce!

For more breakfast ideas:

Blender Pancakes

Easy Vegan Frittatas

Vegan Savoury Frittata Bites

Vegan Pumpkin Waffles

Overnight Groats


Kaiserschmarrn - Scrambled Pancakes

A sweet, European breakfast or dessert treat!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Cuisine: German
Keyword: Blender Pancakes, Breakfast, Kaiserschmarrn, Vegan Pancakes
Servings: 6 people


  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1/2 cup apple sauce
  • 1/2 cup raisins
  • 1 tsp vanilla extract
  • 2 tbsp sugar
  • 1.5 cups almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp salt


  • Mix apple cider vinegar with almond milk and set aside for 5-10 minutes.
  • Mix flour, baking soda, baking powder, sugar, and salt in a mixing bowl.
  • Make a hole in the middle, and add apple sauce, melted coconut oil (if desired), and almond milk/ACV mixture.
  • Stir together with spoon until smooth and fold in raisins.
  • Heat a non-stick pan on medium heat and use a small amount of oil to coat.
  • Pour batter into pan, turn down heat slightly and let pancake rise.
  • Once the bottom is golden brown, use a spatula and break it into pieces. Cook until all pieces are evenly golden brown.
  • Sprinkle with icing and serve immediately with canned apricots or apple sauce.


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