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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.
Table of Contents
Similar to Dutch poffertjes, Kaiserschmarrn are small caramelized 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 it with Nutella as it’s my favorite, 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
- 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 on hand.
- Perfect for brunch or as a dessert, served with whatever you like.
Ingredients
- All-purpose flour (plain flour) – No specialty flour needed, which makes this recipe even easier.
- Sugar – Any type of sugar works well here. – granulated, golden caster, or soft light brown sugar. You’ll also need a little more, along with confectioners’ (icing) sugar, to top the pancakes.
- Vanilla extract – Be sure to use pure vanilla extract rather than the imitation variety for the best flavor.
- Milk – Ideally, use whole milk in the recipe.
- Butter – Along with the batter, I use it to grease the pan to prevent the Kaiserschmarrn from sticking, as it has a better flavor 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.
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 favorites, 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 kaiserschmarrn
Here’s a quick visual guide — the full recipe with exact measurements is below.
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 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.
SIX: Once they are small, bite-sized pieces, add the extra butter and sugar (about 1-2 tbsp) to the pan. Toss together so they keep cooking until the edges caramelize and turn crisp and golden.
Tips from Margie’s kitchen
- 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 caramelize 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
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, though the emperor ate the messy ones anyway and liked them, giving them the name.
Yes, I often make Kaiserschmarrn without raisins, and it’s delicious. You can omit them or swap for something else like apples.
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.
Kaiserschmarrn include 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 are typically small and round.
Classic Austrian toppings include applesauce, 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.
Pancake Recipes
Fluffy Banana Pancakes (vegan)
Pancake Recipes
Pannukakku (Finnish Oven Pancake)
Pancake Recipes
Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter
Breakfast & Brunch
Easy Pancake Recipe Without Baking Powder
If you tried this recipe for Kaiserschmarrn or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Kaiserschmarrn (Traditional Austrian Pancakes)
Ingredients
For the batter:
- 3 large eggs, divided
- 1.5 oz unsalted butter, about 3 tbsp; melted
- 1 tsp vanilla extract
- scant 1 oz granulated sugar, about 2 tbsp
- 1 pinch flaky sea salt
- 4.5 oz all-purpose flour (plain flour), about 1 cup
- 8 fl oz milk, about 1 cup; whole ideally
- Butter, for frying
For finishing:
- 1 oz unsalted butter, about 2 tbsp; cubed
- scant 1 oz granulated sugar, about 2 tbsp
- Confectioners' sugar (icing sugar)
Instructions
- Start by separating the eggs. Separate the egg whites into a large bowl and the yolks into another bowl. The best way to do this, in my opinion, is to use clean hands to pass the yolks between and let the whites fall away.
- To the egg yolks, add the sugar, milk, melted butter, vanilla extract, and salt. Whisk together. Add the plain flour and mix together. Set aside.
- With an electric mixer or in the base of a stand mixer in a clean bowl, 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.
- 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.
- 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.
- Once they are small, bite-sized pieces, add the extra 2 tbsp of butter and sugar to the pan. Toss together and keep cooking until the edges caramelize and turn crisp and golden.
- Transfer the warm Kaiserschmarrn to a serving dish, dust generously with confectioners' sugar, and serve straight away, ideally with your favorite topping.
Notes
Make-ahead and storage
To store: The cooked Kaiserschmarrn can be kept in an airtight container in the fridge for up to 2 days. To reheat: You can reheat the Kaiserschmarrn in a frying pan with more butter over medium heat. To freeze: Freeze the cooked Kaiserschmarrn in a sealed container for up to 2 months. Defrost at room temp before reheating.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
