#pancakespaghetti trended as we put together this toddler pancake recipe; consider this our response. Sure, you could scissor up some from-a-box pancakes and dress ‘em like pasta; sure, your child will smile or giggle when you show them. But will you ever make it again (and again and again and again)? Gimmicks are a lot of things; rarely, though, are they tasty.
But this torn pancake for toddlers is exceptionally tasty. Based on the Austrian dish known as kaiserschmarrn, it’s basically a souffle pancake chopped up into rough bites–all the creamy, dreamy bliss the combination of flour, eggs, sugar, and oil can offer, now in a fun-size package. Looks like tiny pillows, really, as do plenty of stuffed pastas at finer Italian restaurants; these, though, are a lot better for breakfast. Make that brunch: there are steps, there is some technique; time is necessary. Don’t go this route if your kid is hangry, or if you’ve got activities to get to in an hour; but if you’ve got 30-45 minutes to spare on a lazy Sunday, we guarantee these will become a new breakfast tradition. They’re just that good.
For a dinner version, see our dutch baby pancake. And check out our other great toddler breakfast recipes!
The Best Toddler Pancake Recipe
Looking for a toddler pancake recipe that feels a little more special than the usual stack? This one takes its cues from Austria’s famous kaiserschmarrn—a big, fluffy pancake that gets torn into bite-sized pieces. The result is soft, airy, golden pillows of pancake your little one can grab by hand or dip into applesauce, jam, or whatever you’ve got on hand. It’s part breakfast, part treat, and just the thing to make a lazy weekend morning feel like a mini celebration.
🛒 What You’ll Need
- Eggs & Milk → The foundation of that fluffy souffle texture.
- Sugar & Vanilla → Sweetness plus a touch of warmth.
- Flour → For structure, keeping it pancake-like but tender.
- Powdered Sugar, Lemon, Jam/Applesauce (optional) → For dusting, dipping, and finishing touches toddlers love.
👩🍳 How It’s Made
- Whip the egg whites until thick and foamy.
- Mix the yolks with milk, sugar, and vanilla, then blend in the flour.
- Fold in the egg whites for a light, airy batter.
- Cook in a greased pan, then bake until set and golden.
- Flip, tear, and chop the pancake into toddler-friendly pieces.
- Sprinkle with powdered sugar and serve with lemon, jam, or applesauce.
❓ FAQ
Can I make this faster?
Not really—the egg whites and oven step are what give this toddler pancake recipe its signature fluff. If you’re pressed for time, try a simpler pancake recipe.
Do I have to use jam or powdered sugar?
Nope. A spritz of lemon works beautifully for adults, while toddlers often love dipping the pieces into applesauce.
Can I add mix-ins?
Yes! Chopped nuts, berries, or even a bit of minced, par-boiled potato can go right into the batter for extra flavor and texture.
Can I make this for another meal?
Austrians tend to eat this as dessert, actually; Germans sometimes eat for lunch. So go ahead!
The Toddler Pancake Recipe You’ll Actually Want to Eat (Kaiserschmarrn)
Description
This toddler pancake recipe is based on Austria’s kaiserschmarrn: a fluffy, oven-baked pancake torn into bite-sized pieces. Light, golden, and perfect for dipping into jam or applesauce, it’s a fun and tasty upgrade to the usual breakfast.
Ingredients
Instructions
Prep
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Remove eggs and milk from fridge and allow to warm to room temperature, roughly 15 minutes.
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Separate egg yolks and whites into two bowls. Set yolks aside.
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Add a tbsp of sugar and a pinch of salt to the egg whites, then blend with a whisk or a hand mixer until egg whites are thicky and foamy, roughly two minutes. Set aside.
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Preheat oven to 400.
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Add the milk, remaining sugar, and vanilla extract to the bowl with the egg yolks. With your whisk or hand mixer, blend until mixed, then gradually add in the flour until a smooth batter forms.
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Add in half of the foamed egg whites into the batter; mix until blended. Add in remainder of egg whites and mix again until blended and smooth.
Cook
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Grease a large (at least 10”) pan with enough oil to coat the base of the pan; heat stove to Medium Low. (Note: you can use butter, but make sure it does not brown or burn.) Pour batter into the hot pan and swirl around until the bottom of the pan is evenly covered. Cook for one minute.
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Place on middle rack of the oven and cook until bottom is browned and the insides look elastic and cheese-colored, 8-10 minutes. Return to stovetop.
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Set stove to Medium Low again. Cut the pancake in half lengthwise, then another halving width-wise, creating four roughly even pieces; add a bit of oil or butter to the bottom of the pan if dry. Flip the pancake pieces over.
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Allow the side now face-down in the pan to brown, 1-2 minutes; smash them down with a spatula as needed. With a spatula in one hand and a knife in the other, cut/rip the pancake quarters into smaller pieces; they do not need to be even in size. Remove from pan.
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Sprinkle powdered sugar all over the bits.
Serve
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In Mitteleuropa it’s common to serve this dish with jelly/jam or applesauce, which your child will surely love and appreciate; we find a spritz of lemon is more than enough for adults. Silverware–or even plates, for that matter–are optional here.
Adapt
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Add chopped up nuts or berries directly to the batter for a bit more heft; potato would work, too–just par-boil half a potato and mince into small pieces, then add to the batter after whipping the eggs.
Nutrition Facts
Servings 3
Serving Size about 8 pieces
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Cholesterol 75mg25%
- Potassium 325mg10%
- Total Carbohydrate 40g14%
- Protein 8g16%
- Vitamin A 100 IU
- Calcium 60 mg
- Iron 3 mg
- Vitamin D 4.5 mcg
- Vitamin B12 2.2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
