Kaiserschmarrn is an Austrian sweet pancake made with eggs, milk, flour, and often raisins, then torn into soft, golden pieces and dusted with powdered sugar. It cooks in one skillet, needs no special equipment, and is easy to serve warm with fruit compote for dessert or brunch.
Ingredients
- 4 large eggs, separated
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.5 g) fine salt
- ⅓ cup (50 g) raisins, optional
- 2 tablespoons (28 g) unsalted butter, divided
- 2 tablespoons (15 g) powdered sugar, for serving
- ½ cup (about 160 g) plum jam or plum compote, for serving, optional
Instructions
- Get the pan and ingredients ready. Separate the eggs, taking care not to let yolk fall into the whites. Set out a 12-inch (30 cm) nonstick or well-seasoned skillet. Measure the flour, milk, sugar, vanilla, salt, and raisins if using. A wide skillet gives the batter room to cook evenly and makes it easier to tear the pancake into pieces later.
- Make a smooth yolk batter. In a medium bowl, whisk the egg yolks with the milk, granulated sugar, vanilla, and salt. Add the flour a little at a time, whisking just until no dry pockets remain. A few small lumps are fine; prolonged whisking can make the pancake tougher. Fold in the raisins now so they are distributed through the batter.
- Whip the egg whites. In a clean, dry bowl, beat the egg whites with a whisk or hand mixer until they form soft peaks. The peaks should bend over when the whisk is lifted, rather than standing stiffly. Stir about one-third of the whites into the yolk batter to loosen it, then gently fold in the rest with a spatula. Use broad strokes and stop as soon as the mixture looks mostly uniform; keeping some air in the batter helps the pancake turn tender and puffy.
- Cook the first side. Melt 1 tablespoon (14 g) of butter in the skillet over medium-low heat, tilting the pan to coat the base. Pour in the batter and spread it gently into an even layer. Cover the skillet and cook for about 6 minutes. The underside should be golden and the surface should look mostly set, though it may still be slightly moist in the middle. If the base is browning too quickly, lower the heat.
- Turn and cook through. Cut the pancake into two or four large sections with a flexible spatula, then turn each section carefully. Add the remaining 1 tablespoon (14 g) of butter around the edges. Cover and cook for about 4 to 5 minutes, until the second side is golden and the center is cooked. For egg safety, check the thickest part with a food thermometer; USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C). If it is not there yet, cover and cook for another 30 seconds before checking again.
- Tear, finish, and serve. Once the center has reached 160°F (71°C), use two forks or spatulas to tear the pancake into bite-size, irregular pieces. Cook the pieces uncovered for 2 to 3 minutes, turning them gently so a few edges become lightly crisp. Transfer to a serving plate, dust with powdered sugar, and serve warm with plum jam or compote if desired.
Tips
- Keep the whites clean and airy. Even a little yolk or grease can make egg whites harder to whip. If you do not have a mixer, a balloon whisk works; it just takes more effort. Fold gently rather than stirring, or the batter will lose some of its lift.
- Choose heat by the color of the base. Medium-low heat gives the thick pancake time to set before its bottom gets too dark. Skillets and burners vary, so peek under an edge after about 5 minutes. If it is already deeply browned while the top is wet, reduce the heat and keep the lid on.
- Make it without raisins. Raisins are a familiar addition, but they are optional. For a little extra softness, soak them in warm water for 10 minutes and drain them well before folding them into the batter. This soaking time is optional and is not included in the stated preparation time.
- Measure flour lightly. Spoon flour into a measuring cup and level it, rather than packing it down. Too much flour makes the batter heavy and the finished pieces less tender. If weighing, use 125 g.
Serving Suggestions
Serve Kaiserschmarrn straight from the skillet or pile the warm pieces onto a platter. A dusting of powdered sugar is the simple finish; plum jam, plum compote, or applesauce adds a tart and fruity contrast. In Austria, fruit compotes are common accompaniments, and the exact choice varies by household and region. You can put the sauce in a small bowl on the side so each person can add as much as they like.
For brunch, pair it with fresh berries or sliced apples and unsweetened yogurt. As a dessert, offer smaller portions after a lighter meal, with coffee or tea. The pancake is sweet but not heavily frosted, so it also works as a shared centerpiece: bring it to the table warm and let everyone take a few pieces. If serving a group, keep the first batch loosely covered in a warm oven while you finish any additional batches.
Variations
Use another fruit topping: Apricot jam, applesauce, or a quick berry compote all work. Plum is a traditional-feeling pairing, but a different fruit gives the dish a brighter or sweeter finish. If your jam is thick, stir in a teaspoon of warm water to make it easier to spoon.
Add citrus: Finely grate ½ teaspoon (about 1 g) of lemon zest into the yolk mixture for a fresh aroma. Keep the amount modest so the lemon supports the buttery pancake rather than taking over.
Make it without dairy: Use an unsweetened, neutral-tasting plant milk in place of the whole milk and a plant-based butter alternative for the skillet. The flavor and browning may differ slightly, so watch the pan closely. Choose a product suitable for cooking rather than a strongly flavored or sweetened drink.
Adjust the sweetness: You can reduce the batter sugar to 1 tablespoon (12 g) if you plan to use sweet jam. Keep the powdered sugar for serving optional, and taste the topping before adding more sweetness.
Storage and Reheating
Kaiserschmarrn is best freshly cooked, when the edges are warm and lightly crisp. Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. For the best texture, store any jam or compote separately so the pancake pieces do not become soggy.
To reheat, warm a portion in a covered skillet over low heat with a small dab of butter, turning the pieces until hot throughout. You can also microwave it in short intervals, stirring between intervals, though the pieces will be softer. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add a fresh dusting of powdered sugar after reheating. Freezing is possible for up to about 2 months in a freezer-safe container, but thawed pieces are softer and less crisp; thaw them overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What does Kaiserschmarrn mean?
The German name is often translated as “emperor’s mess,” referring to the pancake’s deliberately torn, irregular pieces. It is a well-known Austrian sweet dish. Accounts of its exact origin vary, so it is better to think of it as a traditional dish with multiple stories and household versions rather than one definitive origin tale.
Is Kaiserschmarrn a pancake or a dessert?
It is both, depending on how you serve it. The batter is pancake-like, but it is cooked as a thick skillet pancake, torn into pieces, and commonly served with powdered sugar and fruit. In Austria it can be a dessert, a sweet main course, or a substantial snack.
Can I make the batter ahead?
It is best to whip and fold the egg whites shortly before cooking, because the air they hold gradually escapes. You can measure the dry ingredients and separate the eggs ahead, keeping the whites and yolks covered in the refrigerator. For the tenderest result, mix the yolk batter, whip the whites, and cook just before serving.
Why did my pancake turn out flat or dense?
The egg whites may have been under-whipped, over-whisked into the batter, or left to stand too long after folding. Another common cause is adding too much flour. Aim for soft peaks, fold with a light hand, and cook soon after mixing. A dense result can still be enjoyable; tear it into pieces and serve it warm with fruit.
Can I cook this recipe in a smaller skillet?
A smaller skillet makes a thicker pancake that takes longer to cook through, so the center may lag behind the browned base. For best results, use a 12-inch (30 cm) pan. If you only have a smaller pan, divide the batter into two batches, using half the butter for each, and cook each batch until its center reaches 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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