Apple Schmarren

"This is a great treat for breakfast, and it's so good for something so easy. Use a non-stick pan for the best results. I found it in a magazine I had picked up at a dollar stores years ago. It's a pancake. No, it's apple bread pudding. No, it's Apple Schmarren! A Note: Bev, who made and reviewed this recipe, gave her technique for turning the Schmarren in one piece. It tastes great either way, but if you have the time and patience, I would suggest Bev's technique. It's a much nicer presentation!"
photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • Prepare the cinnamon sugar by mixing 1 tbs. of confectioner's sugar with 1 teaspoons of cinnamon.
  • Set aside.
  • In a medium bowl, combine flour, sugar and salt.
  • Add the milk and eggs and whisk until smooth.
  • Add the apple slices and raisins, and stir to mix well.
  • In a 10-inch non stick skillet, heat the butter or margarine until it just begins to sizzle and spread it around the bottom of the pan.
  • Pour in the batter all at once and fry.
  • Don't stir and turn too often, as you want it to brown nicely on both sides, and break up just a little, so you have large pieces.
  • When done, remove to plates and sprinkle each serving with cinnamon sugar.
  • Depending on your taste, you may not use all the cinnamon sugar, so just save it for another time.
  • This makes 2 small servings, or one large.

Questions & Replies

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  1. Bev I Am
    I had never heard of Apple Schmarren before I found this recipe. If you have never tried it, I suggest you do for a real breakfast treat! I prepared this without the raisins only because I had none in the house. I used the only non-stick pan in my kitchen, which happened to be a crepe pan, which worked perfectly for this amount of batter. If you will look at the photo posted above you will see that I prepared this as one piece instead of allowing it to break into pieces. I used two very flexible spatulas to flip, and it worked out well. The sweetness of the apples gives this recipe a wonderful flavor. I loved the cinnamon-sugar topping, but I also think a bit of real maple syrup may work well also! This recipe will serve two very hungry people easily! Love this recipe, Montana Roux! Thanks for sharing it with Zaar!
  2. glitter
    There isn't a kid in the world that doesn't love these. My grandmother made these for us when we were little. Thanks for sharing your recipe with us at 'zaar.
  3. Baby Kato
    The pancake was wonderful, quick and easy to make. This light and tender pancake tasted delicious, it was satisfying without being heavy. It was soft and eggy with apples, spices and raisins. The apple cinnamon topping was the perfect touch. Thank you for sharing your recipe, which we enjoyed very much and which I will make again. Made for Whats on the Menu Tag Game.
  4. Anemone
    This is very reminicent of an apple pancake, but soft and eggy. It was good with syrup, and great with vanilla yogurt (my pancake topping of choice). I think I'll try sauteeing the apples next time and only doing a half batch. My kids didn't like it much, but that just means I don't have to share now!
  5. KCShell
    I can't believe I have never rated this before. I have made this many times with vanilla soy milk and 2 egg whites and one egg yolk. I think people need to remember that it IS an eggy recipe, but that is what makes it so great! Mine never looks good like Bev's photo, but that's okay. Today, I sauteed the apples while I mixed up the egg mixture. The apples were still firm, but I like it that way. I drizzled it with a bit of maple syrup. YUM! This has been in my Best of Zaar so Far cookbook for several years now. KCShell


I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
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