Kaiserschmarrn is a traditional Austrian dessert made from a pancake-like batter that is cooked in a pan and then pulled apart into small pieces. It is usually served with powdered sugar and jam or compote.
Kaiserschmarrn (Kaiserschmarren) is also known as scrambled pancake, torn pancake, schredded pancake, Emperor’s mess or Emperor’s Pancake. Kaiserschmarrn is a popular dish in both Austria and Germany, especially in the Alps. It’s a great way to warm up after a day of skiing or snowboarding!
Kaiserschmarren is a popular dessert among all ages! It’s a delicious and comforting treat that can be enjoyed as breakfast, snack, lunch, dinner or dessert.
What is Kaiserschmarrn?
The literal translation of Kaiserschmarrn is “Emperor’s mess,” which is thought to refer to the fact that it was a favorite of Emperor Franz Joseph I. Kaiserschmarren is a light, caramelized scrambled pancade made from a sweet batter using flour, eggs, milk, sugar, and salt baked in butter.
What is the origin of Kaiserschmarren?
The Kaiserschmarren Recipe is a traditional Austrian dessert that originated in the 18th century. The name of the dish comes from the German word for emperor’s shirred eggs.
It was created by an Austrian chef named Franz von Schober who was employed as a cook for Prince Metternich, the Austrian Chancellor. The prince requested that he make a dish that would be served to him and Emperor Napoleon during their negotiations in 1809.
- Unsalted Butter or oil – used in the pan to bake the Kaiserschmarren.
- All-purpose flour – it adds structure to the scrambled pancake. I used all-purpose flour.
- Granulated Sugar – sweetens the food. Used to caramelize the Kaiserschmarren.
- Vanilla Extract – Gives the Kaiserschmarrn more taste. Choose a good quality vanilla extract, because that really makes a difference.
- Salt – salt enhances the sweetness of the schredded pancakes.
- Eggs – separate the eggs. Egg whites and egg yolks are both used in this recipe.
- Milk – add moisture and richness to baked goods.
🔪 Step-by-step instructions
In a small bowl combine raisins and rum. The amount of raisins depends on your personal preference. If you can’t use rum, soak the raisins in water.
Separate the eggs and place them in two separate mixing bowls. Beat the egg yolk with a mixer with the sugar until creamy. Sieve the flour above and salt. Pour in the vanilla extract and milk and beat with a mixer until smooth. Don’t overmix.
Beat the egg whites firmly in a clean bowl with a clean whisk until stiff peaks form. Fold the egg whites and raisins lightly into the egg yolk batter.
Melt the butter in a frying pan. Pour half of the batter into the pan and cover the pan with a lid. Cook the pan over low to medium heat (1-2 minutes) until the batter is just set. Turn the pancake and put the lid back on the frying pan. Fry the bottom side for 1-2 minutes as well. Using two spatulas or forks, pull apart the Kaiserschmarrn into small pieces while still warm (this will help it become fluffy). Sprinkle some powdered sugar over the Kaiserschmarrn in the pan and let it caramelize.
Dust with powdered sugar before serving warm or at room temperature with your favorite jam or compote!
What is served by Kaiserschmarrn?
Traditionally Kaiserschmarren is served with stewed plums, apple sauce, or fruit compote (apple sauce, apple compote, plum compote, apricot compote, strawberry compote).
The equipment you need for Austrian Kaiserschmarren.
- Mixing Bowls
- Rubber Spatula
- Whisks or electric mixer
- Frying pan with lid
👩🏼🍳 Expert Tips
Yes, these are all great tips for making the perfect Kaiserschmarrn! Soaking the raisins in rum will add a nice flavor to the dish, and using grams instead of cups will ensure more accurate measurements. Additionally, make sure to not overmix the batter and use fat-free whisks and mixing bowls when separating the egg whites and yolks. Finally, don’t forget to serve with icing sugar and a jam or compote for an extra special touch!
In an airtight container you can store Kaiserschmarrn in the refrigerator, for up to two days.
You can freeze the schredded pancakes in a Ziploc bag for up to 3 months. Let it cool down completely before freezing. Be aware that the Kaiserschmarren will lose some of it’s fluffyness by freezing.
⚖️ Baking in grams
The most accurate way to bake is by baking by weight. Measuring cups are very inaccurate and can lead to baking failures. Therefore all of my recipes are posted in grams. I always bake with a scale, so I have a recipe card that automatically converts metrics to US customary, but it can have errors. So I advise you to bake with a digital scale. You can find them on Amazon for a small price.
⭐️ Did you make this? Please leave a star rating below or a review in the comments section.
Kaiserschmarrn (Austrian Pancakes)
- Electric Mixer or Whisk
- 2 Spatulas
- 1 or 2 frying pans ideally with a sticky coating
- 40 grams raisins
- 3 tbsp rum or water
- 4 large eggs
- 50 grams granulated sugar
- 50 grams unsalted butter
- 125 grams all-purpose flour
- 125 ml milk
- 1 pinch of salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
- apple sauce, compote or jam
- icing sugar
- In a small bowl combine raisins and rum. Soak them for 15 minutes. The amount of raisins depends on your personal preference. If you can't use rum, soak the raisins in water.40 grams raisins, 3 tbsp rum or water
- Separate the eggs and place them in two separate mixing bowls.4 large eggs
- Beat the egg yolk with a mixer with the sugar until creamy. Sieve the flour above and salt. Pour in the vanilla extract and milk and beat with a mixer until smooth. Don't overmix.50 grams granulated sugar, 125 grams all-purpose flour, 125 ml milk, 1 pinch of salt, 1 tsp vanilla extract
- Beat the egg whites firmly in a clean bowl with a clean whisk until stiff peaks form.
- Fold the egg whites and raisins lightly into the egg yolk batter.
- Melt 25 grams of butter in a frying pan. Pour half of the batter into the pan and cover the pan with a lid.50 grams unsalted butter
- Cook the pan over low to medium heat (1-2 minutes) until the batter is just set.
- Turn the pancake and put the lid back on the frying pan. Fry the bottom side for 1-2 minutes as well
- Using two spatulas, pull apart the Kaiserschmarrn into small pieces while still warm (this will help it become fluffy).
- Sprinkle some powdered sugar over the Kaiserschmarrn in the pan and let it caramelize.icing sugar
- Dust with powdered sugar before serving warm or at room temperature with your favorite jam or compote!icing sugar, apple sauce, compote or jam
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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