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kaiserschmarrn recipe

 

Authentic Kaiserschmarrn Recipe – Fluffy Austrian Shredded Pancake

Bring a taste of Austria into your kitchen with Kaiserschmarrn, a light, fluffy, caramelized shredded pancake that’s beloved in alpine ski huts and Viennese cafes alike. This imperial dessert is easy to make, fun to eat, and perfect for brunch or dessert.

What Is Kaiserschmarrn?

Kaiserschmarrn (pronounced Kai-zer-shmarrn) is a classic Austrian dessert named after Emperor Franz Joseph I. The name means "Emperor’s Mess," referring to the fluffy pancake that’s torn into pieces while cooking and caramelized with sugar.

Served with powdered sugar and fruit compote, it’s light, sweet, and irresistible.

Ingredients for Traditional Kaiserschmarrn

  • 4 large eggs, separated
  • 2 tablespoons sugar
  • 1 cup (240 ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) all-purpose flour
  • Pinch of salt
  • 2 tablespoons butter (for frying)
  • 2 tablespoons raisins (optional)
  • 1 tablespoon rum or water (to soak raisins, optional)
  • 2 tablespoons powdered sugar (for dusting)
  • Fruit compote (e.g. plum, apple, or berry) for serving

Step-by-Step Instructions

1. Soak Raisins (Optional)

Soak raisins in a tablespoon of rum or water for about 15 minutes, then drain. This step adds extra flavor.

2. Prepare Batter

  • Separate the eggs.
  • In a bowl, whisk egg yolks with sugar and vanilla until pale.
  • Add milk and flour, whisking to create a smooth batter.
  • In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  • Gently fold the whites into the batter to keep it airy.

3. Cook the Pancake

  • Heat 1 tablespoon butter in a large non-stick pan over medium heat.
  • Pour the batter in and sprinkle soaked raisins on top.
  • Cook 3–4 minutes until the bottom is golden.
  • Flip using a spatula or divide into quarters and turn each piece.
  • Once both sides are golden, tear the pancake into bite-sized pieces using two forks.

4. Caramelize

  • Add another tablespoon of butter and a little sugar to the pan.
  • Let the pieces caramelize for 1–2 minutes until lightly crispy.

5. Serve

Dust with powdered sugar and serve immediately with fruit compote or applesauce.

Tips for Perfect Kaiserschmarrn

  • Use fresh eggs for the fluffiest batter.
  • Don’t overmix once the egg whites are added—gentle folding keeps the batter airy.
  • Use medium heat to avoid burning the outside while the inside cooks through.
  • Serve hot—Kaiserschmarrn is best fresh out of the pan.

What to Serve with Kaiserschmarrn

  • Plum or apple compote
  • Berry sauce
  • Whipped cream
  • A dusting of cinnamon or cocoa (optional)

FAQs

Can I make Kaiserschmarrn without raisins?

Yes! Raisins are traditional but optional. You can also add chopped apples or nothing at all.

Can I make it gluten-free?

Use a 1:1 gluten-free flour substitute to make a gluten-free version.

Is Kaiserschmarrn breakfast or dessert?

Both! It’s traditionally served as a dessert but often enjoyed as a sweet lunch or brunch.

Recipe Card: Kaiserschmarrn (Austrian Shredded Pancake)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Calories per serving: ~350

Ingredients

(see above list)

Instructions

  1. Soak raisins if using.
  2. Separate eggs and make the batter.
  3. Fold in whipped egg whites.
  4. Cook in butter, flip, then tear into pieces.
  5. Caramelize and dust with powdered sugar.
  6. Serve hot with fruit compote.

🍮 Similar Recipes to Kaiserschmarrn Recipe:

1. Apfelstrudel (Austrian Apple Strudel)

Classic Viennese dessert with thin pastry layers filled with spiced apples, raisins, and nuts.

2. Germknödel (Austrian Yeast Dumplings)

Fluffy steamed yeast dumplings filled with plum jam, topped with poppy seeds and melted butter.

3. Palatschinken (Austrian Crepes)

Thin pancakes similar to French crêpes, served with jam, Nutella, or sweet cheese filling.

4. Buchteln (Sweet Yeast Buns)

Soft baked buns filled with plum jam or poppy seed paste, a staple in Austrian cuisine.

5. Topfenstrudel (Quark Strudel)

A creamy Austrian strudel filled with quark cheese, sugar, and raisins, wrapped in flaky pastry.



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