Austrian Kaiserschmarrn: Fluffy Scrambled Pancakes
Kaiserschmarrn is the ultimate comfort food - fluffy, slightly caramelised, and dusted with sugar for the perfect sweet treat.
Whether you’re making it for breakfast or dessert, it’s a delicious way to bring a taste of Austria to your kitchen.
Give it a try and let me know how it turns out!
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About this recipe
What is Kaiserschmarrn?
Kaiserschmarrn is a light, fluffy, and slightly caramelised shredded pancake that hails from Austria.
Traditionally served as a dessert but often enjoyed as a hearty breakfast, this dish is made by cooking a thick pancake, tearing it into pieces, and dusting it with powdered sugar.
It’s often paired with fruit compote, applesauce, or plum jam for extra flavour.
The Story Behind Kaiserschmarrn
The name Kaiserschmarrn translates to "Emperor's Mess" (Kaiser meaning emperor and Schmarrn referring to a mishmash or mess).
Legend has it that this dish was created for Emperor Franz Joseph I of Austria, who had a love for sweet treats.
When a royal chef accidentally messed up a delicate pancake, it was torn into pieces and served with powdered sugar - creating the dish we now know and love.
Why You’ll Love This Recipe
- Fluffy & Light – The beaten egg whites give it an airy texture.
- Caramelised Goodness – The golden edges add an irresistible sweetness.
- Simple & Quick – Made with pantry staples in under 30 minutes.
- Versatile & Customisable – Enjoy it with fruit, nuts, or a drizzle of rum!
Ingredients
For the pancakes
- 3 large eggs, separated
- 2 tbsp granulated sugar
- 150ml milk
- 80g plain flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbsp butter for cooking
For serving
- 1 tbsp icing sugar for dusting
- Applesauce or plum compote
Pair it with
Instructions
1. Separate the Eggs
Carefully separate the egg whites from the yolks, placing them in two different bowls.
2. Prepare the Batter
In the bowl with the egg yolks, whisk together the sugar, milk, and a pinch of salt until smooth.
Gradually sift in the flour and baking powder, mixing until you get a lump-free batter.
3. Beat the Egg Whites
In a separate bowl, whisk the egg whites until stiff peaks form.
Gently fold them into the egg yolk batter in batches. Do this slowly and avoid over mixing to keep it light and airy.
4. Cook the Pancake
Heat butter in a large non-stick pan over medium-low heat.
Pour in the batter and let it cook undisturbed for about 3-4 minutes, until the bottom is golden brown.
5. Tear it Apart
Using a spatula, flip the pancake in sections (it’s okay if it breaks apart!). Cook for another 2 minutes, then tear it into bite-sized pieces with two forks.
6. Caramelise & Serve
If using raisins, add them now. Let the torn pancake pieces cook for another 2-3 minutes until lightly caramelised.
Sprinkle with powdered sugar and serve with applesauce or plum compote.
FAQs
1. Can I make Kaiserschmarrn without separating the eggs?
Yes, but beating the egg whites separately gives the dish its signature fluffiness.
2. Can I make this recipe ahead of time?
Kaiserschmarrn is best enjoyed fresh, but you can reheat leftovers in a pan for a few minutes until warm.
3. What’s the best pan to use?
A non-stick or cast-iron skillet works best to achieve that perfect golden crust.
4. Do I have to add raisins?
No, they’re optional! If you don’t like raisins, simply leave them out.
5. What’s the best topping for Kaiserschmarrn?
Powdered sugar, fruit compote, apple sauce, or a drizzle of rum make great toppings!
Video demonstration
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