Traditional Austrian Kaiserschmarrn |Torn Pancake Recipe
Traditional Austrian Kaiserschmarrn is one of those recipes that’s as simple as it is delicious. You’ll find it on nearly every menu in Bavaria and Austria because it’s loved by both children and adults alike.
I remember watching my mom make this often when I was growing up in Germany, and in this blog post, I’m sharing all of our best tips so you can make this cozy, caramelized torn pancake at home, too.
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What is Kaiserschmarrn?
Essentially, Kaiserschmarrn is a light, fluffy pancake that’s torn into bite-sized pieces, which is sometimes called ‘scrambled pancake’. The pieces are then cooked until they are golden brown and lightly caramelized, giving this dish its signature texture and distinct flavor.
It is said that Kaiserschmarrn was created for Emperor Franz Joseph I of Austria. The name literally translates to “Emperor’s Mess,” which is exactly what this rustic, torn pancake is.
Why you’ll love this recipe
Ingredients
You only need a few simple ingredients
- Flour
- Sugar
- Salt
- Milk
- Eggs
- Butter
- Raisins
Simple substitutions
- flour: I recommend using AP flour but you could also use whole-wheat flour or gluten-free flour
- milk: whole milk is best but any milk works, even plant-based milk
- butter: you can substitute the butter with coconut oil or any other cooking oil
How to make Kaiserschmarrn
- Combine the dry ingredients in a bowl.
- Add the milk and egg yolks. Mix into smooth batter.
- Whip the egg whites until stiff.
- Fold them into the batter.
- Cook the pancake in a hot skillet with melted butter.
- Flip, tear, and cook until golden-brown.
Helpful recipe tips
- Be sure to whip the egg whites until very stiff.
- Tear, don’t cut the pieces to get that signature look.
- Take your time to aramelize the torn pancake pieces, it creates the distinct look and taste.
👉 Common Mistakes to Avoid
- Overmixing the batter: Once you fold in the whipped egg whites, mix just until combined. Overmixing will deflate the batter and make the Kaiserschmarrn dense instead of fluffy.
- Cooking over high heat: It’s tempting to speed things up, but high heat can burn the outside before the center sets. Medium heat gives you a tender interior and perfectly golden edges.
- Not using enough butter: Butter adds both flavor and the caramelized crust that makes Kaiserschmarrn special. Don’t skimp – the pancake should sizzle gently in the butter.
- Tearing the pancake too soon: Let it set and brown on the bottom before tearing. If you move too early, it will fall apart and lose its fluffy texture.
- Skipping the caramelization step: This last stage is key for flavor and texture. Give the torn pieces time to brown evenly – that’s where the magic happens!
Traditional Austrian Kaiserschmarrn |Torn Pancake Recipe
Ingredients
- 200 g flour
- 30 g sugar
- 1 pinch salt
- 4 eggs
- 300 ml milk
- 40 g butter
- 30 g raisins
- powdered sugar
Instructions
- Add flour, sugar, and salt to a medium bowl and mix to combine.
- Separate the eggs. Keep the eggs white in a medium bowl and add the egg yolks to the flour mixture.
- Add the milk to the flour-egg mixture and mix into a smooth batter.
- Whip the egg whites until stiff and gently fold under the batter.
- Over medium heat, melt the butter in a heavy skillet until just foaming. Add all the batter and cook until the bottom and sides are just cooked.
- Divide the batter into roughly 4 pieces and flip them (this might be messy). Continue cooking the pancake until it's starting to set.
- With two forks, tear the pancake into smaller pieces. Cook them until golden-brown.
- Add the raisins and serve with powdered sugar.
Notes
- be sure to whip the egg whites until very stiff
- if the batter is too stiff, add some more milk; if it’s too runny, add a bit more flour
- take your time cooking the torn pancake pieces until caramelized to get the distinct look and flavor
Nutrition
Serving suggestions
We love the traditional way with raisings and powdered sugar over the Kaiserschmarrn for a bit of extra sweetness and color contrast.
You can also serve it with a big dollop of apple sauce or cranberry jam.
Storing instructions
I recommend you enjoy Kaiserschmarrn the day you make it, while still warm and freshly caramelized. To store leftovers, place them in an airtight container without the raisins or powdered sugar and refrigerate for up to 3 days. Reheat in a hot skillet with a little melted butter until warmed through, then top with raisins and a dusting of powdered sugar right before serving.
