Kaiserschmarrn (Traditional Austrian Pancakes)

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If you’ve never tried Kaiserschmarrn, you are in for a treat. They are a traditional Austrian pancake, where the pancakes are broken up, almost torn, into smaller pieces and then dusted with icing sugar. Traditionally, they are served with a fruit compote, often plum, and they are so simple to make yet so delicious.

Kaiserschmarrn on a plate with powdered sugar.

Similar to Dutch poffertjes, they make small caramelised pancake bites, golden on the outside and fluffy and light on the inside. In Austria, Kaiserschmarrn can be served as brunch or dessert, but it’s really good any time of day. Here I served with Nutella as it’s my favourite, but even just butter and sugar is delicious. This recipe post has all the tips and tricks you need to make perfect Kaiserschmarrn as well as a foolproof recipe.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make easy Kaiserschmarrn:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Kaiserschmarrn (Traditional Austrian Pancakes) Recipe

Why you will love this recipe:

Fluffy, light texture – thanks to folding egg whites into the batter.
Quick and simple – you can have Kaiserschmarrn on the table in 30 minutes.
Needs minimal ingredients that you may already have to hand.
Perfect for brunch or as a dessert, served with whatever you like.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Plain flour – also known as ‘all-purpose’ flour.

Butter – I use it to grease the pan to prevent the Kaiserschmarrn from sticking, as it has a better flavour than oil.

Substitutions and Variations:

Add ins: Fold in rum-soaked raisins, chopped almonds or finely chopped apple pieces for an added twist to the Kaiserschmarrn.

Sugar: Any type of sugar works well here. – granulated, golden caster, or soft light brown sugar.

Berries: I love serving these with fresh berries. Raspberries, strawberries, blueberries, blackberries, or pitted cherries are all delicious.

Chocolate: While not traditional, melted chocolate makes a delicious topping for Kaiserschmarrn.

Toppings: Kaiserschmarrn are perfect for experimenting with different toppings. Nutella is one of my favourites, but other spreads work just as well. Lotus Biscoff, my easy homemade pistachio cream, or a spoonful of jam. Otherwise, try whipped cream, a swirl of squirty cream, or a drizzle of maple syrup or honey.

Here’s how to make easy Kaiserschmarrn:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Start by separating the eggs. Separate the egg whites into a large bowl and the yolks into another bowl.

TWO: To the egg yolks, add the 25g sugar, milk, melted butter, vanilla extract and salt. Whisk together. Add the plain flour and mix together. Set aside.

THREE: Whisk the egg whites into stiff peaks. Fold the beaten egg whites into the batter with a large spatula or metal spoon, taking care not to knock out too much air.

FOUR: Melt a large knob of butter in a large frying pan over medium heat. Once the butter is foaming, pour the batter into the pan and let it gently cook for a few minutes, until the base is set and golden.

FIVE: Once the base is set, use a spatula to break the pancake into quarters. Flip each quarter to fry the other side. Once the other side is slightly set, use two spatulas to tear the pancake into rough bite-sized pieces, right in the pan.

adding butter and sugar to Kaiserschmarrn.

SIX: Once they are small, bite-sized pieces, add the extra 30g butter and 25g sugar (about 1-2 tbsp) to the pan. Toss together so they keep cooking, the edges caramelise and turn crisp and golden.

Cooking Tips:

Make sure to properly whip the egg whites. If you skip this, you will lose the fluffy texture, which relies on the air beaten into the egg whites.

Butter! You do need lots of butter for the crispy edges. Don’t be shy.

Tear the pancake while cooking: breaking the pancake into pieces allows the edges to caramelise and crisp up.

Use a large pan: a small pan will result in the Kaiserschmarrn steaming rather than frying. For the golden crispy edges, you need it to fry! So use a large pan.

Frequently Asked Questions

What does Kaiserschmarrn mean?

Kaiserschmarrn translates to “Emperor’s Mess,” which refers to Austrian emperor Franz Joseph I, who invented the dish. The story goes that a chef accidentally ruined classic pancakes, the emperor ate the messy ones anyway and liked them, giving them the name.

Can you make Kaiserschmarrn without raisins?

Yes, I often make Kaiserschmarrn without raisins and it’s delicious. You can omit or swap for something else like apples.

Why is my Kaiserschmarrn not fluffy?

Ensure the egg whites are whipped to stiff peaks, then fold them very gently into the mixture. Folding ensures you don’t knock the air out, which means they stay fluffy and light.

What’s the difference between a pancake and Kaiserschmarrn?

Kaiserschmarrn have whipped egg whites folded into the batter for the signature light and fluffy texture. They are then broken up in the pan into small pieces.
Classic American pancakes are rarely made with whipped egg whites and typically are small and round.

What is the traditional way to serve Kaiserschmarrn?

Classic Austrian toppings include apple sauce, plum compote, lingonberry jam
or stewed fruit. The plum compote is often Zwetschgenröster, an Austrian spiced plum compote.

Other recipes you might enjoy:

If you like Kaiserschmarrn and like trying pancake recipes that are perhaps a little different to what you are used to, you need to try making my pannekaker from Norway, racuchy apple pancakes from Poland or Aumonieres de Crepes from France.