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Scrambled pancakes in a pan

Kaiserschmarrn (Fluffy Scrambled Pancake)

Easy ad quick to make fluffy shredded or scrambled pancakes. Serve this traditional Austrian dish for dessert, breakfast or for a sweet lunch.
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Dessert
Cuisine Austrian
Servings 2 servings
Calories 612 kcal


  • 90 g aquafaba (6 tbsp)
  • tsp cream of tartar, optional (or vinegar)
  • 4 tbsp granulated sugar
  • 150 g flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 120 ml soy milk (½ cup)
  • 90 g soy yoghurt
  • 2-3 tbsp chocolate chips
  • 1 tbsp powdered sugar, or to taste


  • Place the aquafaba in a large bowl. Using a hand-held mixer beat for one minute. Add cream of tartar (or vinegar) and beat for another minute. Add sugar and beat until the mixture is stiff and starts forming peaks. (Right picture)
  • In a bowl, combine flour, baking powder, vanilla extract, and salt.
  • Add soy milk, soy yoghurt and chocolate chips.
  • Beat everything together with the hand-held mixer.
  • Fold in aquafaba.
  • Heat a large pan and add 1 tablespoon of oil.
  • Pour half the pancake mixture into the pan and fry until golden brown, for about 2-3 minutes.
  • Flip the pancake and use two spatulas or forks to tear the pancake into bite-sized pieces.
  • Continue frying until golden brown.
  • Repeat cooking steps with the remaining batter.
  • Transfer to plates and dust with powdered sugar.
Keyword aquafaba, quick breakfast, sweet lunch