Kaiserschmarrn

Why You’ll Love This Recipe

I love this recipe because it’s easy to make yet feels like something special from an Austrian café. The combination of airy pancake pieces dusted with powdered sugar and served with warm fruit compote is simply delightful. It’s also a great way to turn simple pantry ingredients into a restaurant-worthy dessert in just 20 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

90 grams (12 tbsp) all-purpose flour
70 grams (5.83 tbsp) white sugar
100 grams (6.67 tbsp) whole milk
3 eggs
30 grams (2 tbsp) water, room temperature
40 grams (2.67 tbsp) raisins (optional)
Pinch of salt
40 grams (2.86 tbsp) butter
Powdered sugar, for serving
Plum compote, lingonberry jam, other red berry jam, or applesauce, for serving

Directions

Step 1
In a large mixing bowl, I combine the flour and a pinch of salt. I gradually whisk in the milk until smooth and lump-free.

Step 2
If I’m using raisins, I soak them in the water beforehand to make them soft and plump.

Step 3
Next, I add the water (and soaked raisins if using), 50 grams of sugar, and the eggs. I whisk everything together until the batter becomes smooth and runny.

Step 4
I melt the butter in a large nonstick pan over medium heat. Once the butter is hot and bubbling slightly, I pour in the batter, spreading it evenly across the pan.

Step 5
I cover the pan and let the pancake cook for about 3–4 minutes, until the bottom is golden and the top has just set.

Step 6
Using a spatula, I divide the pancake into large sections and carefully flip each piece. I cover again and cook for another 2–3 minutes, until both sides are browned and fluffy.

Step 7
Once both sides are cooked, I uncover the pan and use two forks to tear the pancake into smaller bite-sized chunks.

Step 8
I sprinkle the remaining 20 grams of sugar over the pancake pieces and continue to cook for a few minutes, stirring gently as the sugar caramelizes, coating the pieces with a light, glossy sweetness.

Step 9
I remove it from the heat, dust generously with powdered sugar, and serve it hot with a bowl of plum or berry compote on the side for dipping or spooning over.

Servings and Timing

This recipe serves 3 people and takes just 20 minutes total—10 minutes of prep and 10 minutes of cooking. It’s an ideal quick dessert or sweet brunch dish that feels warm and comforting.

Variations

I sometimes add a touch of vanilla extract or lemon zest to the batter for extra flavor. For a nutty version, I toss in a handful of sliced almonds while it caramelizes. If I want it richer, I replace some of the milk with cream, or for a lighter version, I skip the raisins and use less sugar.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pieces in a skillet over low heat or briefly in the oven at 160°C (325°F). I avoid microwaving as it can make them soggy.

FAQs

Can I make this without raisins?

Yes, I often skip them or replace them with another dried fruit like cranberries or chopped apricots.

Can I make it dairy-free?

Yes, I use plant-based milk and a dairy-free butter substitute—it still turns out fluffy and delicious.

Why is it called Kaiserschmarrn?

It means “the Emperor’s mess” in German, named after Emperor Franz Joseph I, who loved this rustic, torn pancake dessert.

Can I make the batter ahead of time?

Yes, I can prepare the batter up to 2 hours ahead and refrigerate it until ready to cook.

How do I keep it fluffy?

I don’t overmix the batter and make sure to cook it gently so it stays light and airy.

What can I serve it with besides compote?

I love it with applesauce, vanilla custard, or even a scoop of vanilla ice cream.

Can I bake Kaiserschmarrn instead of frying it?

Yes, I pour the batter into an ovenproof skillet and bake at 180°C (350°F) for 10–12 minutes before tearing it up and caramelizing it on the stove.

Can I add spices?

Yes, cinnamon or nutmeg adds a lovely warmth to the batter.

Can I double the recipe?

Absolutely—it scales beautifully, especially when cooking for a crowd. I just make sure to use a large enough pan or cook in batches.

How do I get that caramelized finish?

After tearing the pancake, I sprinkle sugar directly in the pan and let it melt slightly before stirring—it creates a golden caramel coating.

Conclusion

Kaiserschmarrn is the kind of dessert I turn to when I want something homey and comforting yet elegant. I love how the light, shredded pancake soaks up the fruit compote, balancing sweetness with a touch of tang. Whether I make it for breakfast or dessert, it’s always a hit—a warm, fluffy taste of Austrian tradition on my table.