Skillet Pancake Bites

Kaiserschmarrn is a beloved Austrian shredded pancake known for its light, airy texture and bite-sized, caramelized edges. The pancake develops a beautifully golden crust before it’s torn into pieces and tossed with butter and brown sugar until caramelized. The key is keeping it loosely set until the very end; it’s what creates that soft, almost pudding-like texture of the finished pancake bites. Serve warm alongside the Chocolate Maple Fondue.

6 tablespoons unsalted butter, divided

4 large eggs, separated

3 tablespoons granulated sugar

1 teaspoon vanilla extract

¾ cup whole milk

½ teaspoon orange zest (optional)

1 cup all purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

2 tablespoons light brown sugar

Powdered sugar, for serving

Brown 2 tablespoons of the butter in a skillet over medium heat until golden and fragrant. Transfer the browned butter to a small bowl and let cool slightly. Wipe out the skillet.

In a large bowl, whisk together the egg yolks, granulated sugar, vanilla, milk, browned butter, and orange zest, if using, until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and stir just until combined.

In a clean bowl, beat the egg whites to soft peaks. Gently fold the egg whites into the batter in two additions.  

Melt 2 tablespoons of the remaining butter in the skillet over medium-low heat. Pour in the batter and spread into an even layer. Cook until the bottom is golden and the edges are set, about 6–7 minutes.

Using two spatulas, divide the pancake into quarters and carefully turn them over. (The top will be quite loose still, so don’t worry if this is a messy flip.) Continue cooking until the other side is barely set, another 1–2 minutes.

Break the pancake into bite-size pieces directly in the skillet, using a spatula. Add the remaining 2 tablespoons of butter and sprinkle with the light brown sugar. Toss gently and cook until the sugar melts and the pancake pieces are golden and caramelized around the edges, about 1–2 minutes.

Dust generously with powdered sugar and serve warm with the Chocolate Maple Fondue.