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Jagdhausalmen Alpine Pastures, Defereggen, East Tirol, Austria, Europe

“Moosbeernocken”: My Two Favourite Recipes

Updated on 09.07.2020 in Food & Drink


Bilberries are delicious fruits found growing wild in Tirol on high ground. The season for them is very short and when they ripen in June, we head off to the woods to pick them for dinner. Bilberry fruit pulp is purple, staining the fingers, lips, and tongue when eaten. They are eaten fresh and made into delicious dishes; the most famous one is “Moosbeernocken”, a real Alpine treat!

Moosbeernocken, Moschbernockn, Schwarzbeernocken, Heidelbeerküchle or Heidelbeertatscherl: It is like bilberries in a pancake-like form, sprinkled with powdered sugar. This mouth-watering dish has many names—and many recipes to prepare it. Here are our two favourite ways of making Moosbeernocken: The classic recipe with egg and a good vegan alternative.

Vegan Moosbeernocken (pictured to the left) taste a little bit mealy yet fresher–and they are by no means dry. As I use neither egg nor egg substitute to prepare them, they are a bit tricky to turn in the pan and they need more heat than the classic variant. Number one advantage: They stain the lips and tongue much better than the ones prepared with egg ;-)

My boys prefer the classic Moosbeernocken with egg (pictured to the right) as they tend to be more set and easier to eat. Moreover, they are more firm to the bite. However… that thing with the tongue staining is a big point!

Difficulty Level: Easy

Cooking Time: 15 minutes

Servings: 2

The Classic Moosbeernocken Recipe


  • 3 eggs
  • 50 g sugar (to your liking)
  • 150 g flour
  • 300 g Moosbeeren (wild bilberries)
  • Clarified butter to fry


Whisk eggs and sugar together in a bowl. Stir in the flour and add the washed bilberries. Heat the butter in a skillet on medium heat. Drop a few tablespoons of the batter per serving and cook the Moosbeernocken until they are golden brown on both sides. The Moosbeernocken are best served with icing sugar.

Whisk eggs and sugar together in a bowl.Whisk eggs and sugar together in a bowl.

Stir in the flour.Stir in the flour.

Add the washed bilberries.Add the washed bilberries.

Heat butter in a skillet on medium heat and drop a few tablespoons of the batter per serving.Heat butter in a skillet on medium heat and drop a few tablespoons of the batter per serving.

Cook the Moosbeernocken until golden brown on both sides.Cook the Moosbeernocken until golden brown on both sides.

The Vegan Moosbeernocken Recipe


  • 300 g Moosbeeren (wild bilberries)
  • 75 g flour
  • Some water
  • Coconut oil to fry


Warm coconut oil in a frying pan on medium heat. Drop a few tablespoons of the batter per serving, fry the ‘pancakes’ until bubbles appear on surface. You might have to turn up the heat. Cook the Moosbeernocken until golden brown on both sides and serve them with icing sugar.

A brave mum to two wild boys, Julia König explores the great outdoors with her family in tow. She is always ready to attempt new challenges and explore new places, providing inspiration, tips and reviews for families.

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