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Austrian Pancakes

Austrian Pancakes are light, fluffy and have just the right amount of sweetness to satisfy any sweet tooth. Enjoy them for breakfast, brunch or dessert! And you certainly can't go wrong with a little strawberry compote and powdered sugar dusted on top.

Course Breakfast
Cuisine Austrian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


Austrian Pancake

  • 3 tablespoon raisins
  • 3 tbsp water (or rum)
  • 1 cup milk
  • 5 eggs
  • ¼ cup white sugar
  • ½ teaspoon vanilla extract
  • dash of salt
  • 1 cup all-purpose flour
  • 3 tablespoon unsalted butter, divided
  • ¼ cup powdered sugar

Strawberry Compote

  • 2 cups strawberries sliced
  • juice of half a lemon
  • ¼ cup sugar


Austrian Pancake

  1. In a small bowl, soak the raisins in water (or rum) for 15 minutes then drain. In a medium bowl, whisk together the milk, eggs, sugar and vanilla. Gradually stir in the flour and the raisins.

  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Pour the batter into the pan rotating pan slightly to spread the batter out, if necessary. Cook 4-5 minutes or until the bottom is lightly golden.

  3. Carefully slide a spatula around the edges of the pancake and then flip. It's ok if the pancake tears at this point. Cook for another 4-5 minutes or until golden brown.

  4. Using a fork or your fingers, tear the pancake into bite size pieces. Drizzle with the remaining butter and sprinkle with powdered sugar. Gently toss the pieces over medium heat until the sugar has caramelized. Serve with additional powdered sugar and strawberry compote if desired.

Strawberry Compote

  1. In a small saucepan, combine the strawberries, lemon juice and sugar and simmer over low heat for 15 to 20 minutes.

Recipe Notes

Adapted from 196 Flavors.