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    Home » Recipes » European

    Published: Aug 22, 2023 · Updated: Nov 16, 2023 by Joanne

    Traditional Austrian Dessert Pancakes - Kaiserschmarrn Recipe

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    Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase an item, Sees Food, Will Travel will earn a commission at no extra cost to you. See terms and conditions for details.

    Soft, fluffy, airy, and just slightly sweet are words I use to describe these delightful bits of traditional Austrian shredded pancake dessert, more popularly known as Kaiserschmarrn. My first steaming plate of Kaiserschmarrn were at a Viennese advent market, and they got me hooked! I knew I wanted to recreate these dessert pancakes at home.

    Austrian Kaiserschmarrn or torn pancakes in a white plate with jam
    Jump to:
    • What is Kaiserschmarrn?
    • Ingredients
    • Substitutes
    • Recipe Tips for Fluffy Shredded Pancakes
    • How to Make Austrian Kaiserscharrn 
    • How to Serve
    • Frequently Asked Questions
    • Austrian Dessert Pancakes (Kaiserschmarrn) Recipe
    • Have You Tried This Recipe?

    What is Kaiserschmarrn?

    The name, Kaiserschmarrn, is made up of two words, Kaiser (Emperor) and schmarren (shredded). Emperor Franz Josef I loved eating these shredded pancakes so much that it was nicknamed after him, and the moniker took off. 

    It's lighter and eggier than your typical American pancake, but thicker than a crepe. The fluffy pancakes get their pillowy texture from beaten egg whites folded into the mix. Traditionally, there are raisins in the pancakes that are soaked in rum before being added to the batter. But you can make Kaiserschmarrn without raisins or alcohol by simply leaving them out.

    Ingredients

    The ingredients list is short and simple:

    • Flour
    • Sugar
    • Salt
    • Eggs
    • Milk
    • Raisins
    • Rum

    Substitutes

    • Milk: You can use a combination of heavy cream with water to replace the milk. Alternatively, you can also use non-dairy milk.

    • Raisins and Rum: Raisins need to be soaked in rum but this is not required. To make Kaiserschmarrn without raisins, simply leave it out so you don't end up using the rum as well. If you want to use raisins but not rum, you can soak raisins in water instead.

    Recipe Tips for Fluffy Shredded Pancakes

    • Make Stiff Peaks: If you have a problem making stiff peaks, add ¼ teaspoon of cream of tartar to the egg whites and continue beating. The cream of tartar will support bubbles in the foam and help create stiffer peaks.

    • Get Messy: Some recipes require you to flip the entire pancake before shredding it. But since it will be shredded anyway, you can slice the pancakes in pieces, then flip them over in chunks. 

    How to Make Austrian Kaiserscharrn 

    Small bowl with spiced rum and raisins
    Bowl of Austrian pancake batter
    Add flour to bowl of pancake batter
    Pancake batter with fluffy egg whites on top in a bowl with a gray spatula
    Pancake batter in a pan
    Flip over Austrian Kaiserschmarrn or torn pancakes in sections
    Austrian Kaiserschmarrn or torn pancakes cooked in a pan
    1. Add spiced rum to a bowl, and then add the raisins. Soak them for about 30 minutes. Drain the raisins and set them aside.
    2. Separate the egg yolks from the egg whites. In the bowl of egg yolks, add the sugar, salt, and vanilla extract. Cream them together.
    3. Add the milk to the batter. Then add some flour one third at a time and gently incorporate everything.
    4. Take the egg whites and place them in another bowl to beat until fluffy with stiff peaks. Fold the egg whites into the batter.
    5. Heat a pan and add a dollop of butter until melted. Add half of the batter and allow one side to cook until no longer sticky. Slice into sections and flip over.
    6. As the second side cooks, begin to shred the pancakes into pieces. Keep cooking until the batter looks cooked through.

    How to Serve

    Close up of Austrian Kaiserschmarrn or torn pancakes in a white plate

    Traditionally, Kaiserschmarrn comes topped with a plum compote called zwetschgenröster, or sweet apple sauce. Another simple option is to sprinkle them with powdered sugar and serve with a side of jam, as I did. Serve these shredded pancakes right away as dessert or a light breakfast.

    Frequently Asked Questions

    Can I store Kaiserschmarrn leftovers in the fridge?

    I recommend cooking and eating all the pancakes the day you make them. In my experience with storing Kaiserschmarrn in the fridge for even one day, I've learned that it changes the fluffy texture. I've reheated leftovers by adding some butter to a hot pan and slightly re-cooking them but they are not as light.

    Where can I eat the best Kaiserschmarrn in Vienna?

    Landtmann's Jausen Station serves a quality Kaiserschmarnn in Vienna, Austria. I recommend this restaurant because it's right next to the Schonnbrunn Palace, which was the summer residence of Emperor Franz Josef I, the namesake of Kaiserschmarrn! Start your day with these pancakes, then take some time to walk the (free!) palace gardens.

    Austrian Kaiserschmarrn or torn pancakes in a white plate on wooden surface

    Austrian Dessert Pancakes (Kaiserschmarrn) Recipe

    Soft, fluffy, airy, and just slightly sweet are words I use to describe these delightful bits of traditional Austrian shredded pancake dessert, more popularly known as Kaiserschmarrn.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 5 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, brunch, Dessert, Salad
    Cuisine Austrian, European
    Servings 2 people
    Calories 711 kcal
    Disclosure

    The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

    Ingredients
     
     

    Pancakes

    • 30 grams raisins optional; if using without rum, use water instead
    • 120 ml spiced rum (or water) optional (if using raisins)
    • 125 grams all-purpose flour
    • 4 eggs yolks and whites separated
    • 350 ml milk
    • 30 grams sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract optional
    • ¼ teaspoon cream of tartar optional; for stiff peaks
    • butter for cooking

    Topping

    • jam
    • powdered sugar

    Instructions
     

    • [If using raisins] Add the raisins and the rum (or water) to a small bowl. Let the raisins soak in the rum (or water) for 30 minutes.
      Small bowl with spiced rum and raisins
    • Separate the egg yolks and the egg whites into two separate bowls. Set the egg whites aside. In the bowl of egg yolks, add the sugar, salt, and vanilla extract. Cream together until light and fluffy.
      Bowl of creamed egg yolks, sugar and salt
    • Add the milk to the egg yolk batter and mix to combine. Then add a third of the flour and mix. Add more flour two more times, mixing each time. Then add the raisins. Set the bowl aside.
      Add flour to bowl of pancake batter
    • Beat the egg whites until they are fluffy and make stiff peaks. If you are having trouble stabilizing the egg whites, add ¼ teaspoon of cream of tartar and continue beating until you get stiff peaks.
      Two bowls one with batter and the other with beaten egg whites
    • Gently add the egg whites into the egg yolk batter. Fold with a spatula until incorporated and smooth.
      Pancake batter with fluffy egg whites on top in a bowl with a gray spatula
    • Set a shallow pan on medium-low heat and melt some butter in it. Then add half of the batter into the pan making sure some raisins make it into the pan. Cook for about 1-2 minutes as the bottom begins to set.
      Pancake batter in a pan
    • Slice the pancake into sections and flip over each section. Let the pancake cook on the other side for at least 1 minute before slicing.
      Flip over Austrian Kaiserschmarrn or torn pancakes in sections
    • Slice the pancake into pieces as the batter continues to cook for about 1-2 mins. The pancake is cooked when the pieces are soft and no longer runny.
      Austrian Kaiserschmarrn or torn pancakes cooked in a pan
    • Top with powdered sugar and serve with some jam. For a traditional Austrian version, top with plum compote.
      Austrian Kaiserschmarrn or torn pancakes in a white plate on wooden surface

    Nutrition

    Calories: 711kcalCarbohydrates: 84gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 349mgSodium: 491mgPotassium: 649mgFiber: 3gSugar: 24gVitamin A: 768IUVitamin C: 1mgCalcium: 285mgIron: 5mg
    Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
    Keyword apple pancakes, austrian pancakes, dessert, dessert pancakes, easy, kaiserschmarrn, simple recipe, torn pancakes

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