This Kaiserschmarrn recipe is a giant, torn up pancake often served for dessert in Germany. It’s fluffy, buttery, and topped with powdered sugar.
What is Kaiserschmarrn?
It is like a light fluffy pancake that doesn’t need anything else because it is so moist and buttery all on its own! It’s so easy to make and you don’t have to worry about flipping 20 pancakes and figuring out how to keep them warm while you cook the rest!
Is Kaiserschmarrn Austrian or German?
Kaiserschmarrn originates in Austria but is very commonly served in Germany, especially as dessert at Biergarten’s.
What is Kaiserschmarrn served with?
It can be served with a few different things. Anything from applesauce, to heiße himbeeren (heated up raspberries), or red currant jam/compote.
Tips for making this Kaiserschmarrn Recipe
- Read the instructions all the way through before you begin, because once you start, it moves quickly.
- Only mix the batter briefly to avoid making a tough pancake. Gently fold the egg white into the batter to avoid deflating it and leaving you with a dense pancake.
- Don’t flip it too early, you should see a little bit of color but don’t walk away from it as it can brown quickly depending on your stove. The butter should be hot when the batter is poured in but then immediately turn the heat down to medium.
- Try not to lift the lid too often, to prevent the steam from escaping.
- Definitely don’t skimp on the powdered sugar at the end! There isn’t much sugar in the actual batter so it helps to balance it out!
Ingredients for Kaiserschmarrn
- All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
- Sugar: This recipe uses just 5 grams of granulated sugar in the dough but the powdered sugar that is sprinkled on top adds plenty of sweetness.
- Milk: The kaiserschmarrn uses milk as the liquid but any non dairy milk would work as well!
- Butter: This recipe calls for a lot of butter both in the dough and in the pan to cook the kaiserschmarrn. Don’t skimp on the butter though, otherwise the pancake will be dry and lack flavor. The melted butter that is added to the dough should be slightly cooled to prevent it from cooking the egg.
- Egg: One standard large egg is used from the store.
- Salt: The pinch of salt works well to balance out the extra sweetness.
- Lemon zest: Lemon Zest is used to add flavor to the dough.
How to make Kaiserschmarrn at home?
Making the Batter
- In a medium bowl, whisk the milk, egg yolk, sugar, lemon zest, and salt together. Then whisk in the egg yolk, followed by the flour.
- Use an electric mixer to whisk the egg white into stiff peaks.
- Fold the stiff egg white in two additions to the batter being careful not to deflate the egg white.
Cooking the Kaiserschmarrn
- Add the remaining butter into a medium pan and heat over medium high heat until it begins to bubble.
- Pour the batter into the hot butter, immediately cover it with a lid, and turn the heat down to medium. Cook for 2-3 minutes covered.
- Remove the lid and check the bottom of the pan to see if it has become golden brown. Once browned, use a spatula to flip the kaiserschmarrn.
- Cover the pan once again and cook for 1-2 more minutes. The pancake should still be slightly wet – do not let it dry out or get too brown.
- Turn the heat off, remove the lid and tear the pancake into bite size pieces with two forks. Using a sieve dust the top with half of the powdered sugar and cover again for one minute.
- Remove the pan from the heat, dust with the remaining powdered sugar and serve.
- Large non stick pan
- 75 ml milk
- 30 grams butter melted
- 5 grams granulated sugar
- 1/2 lemon zest
- 1/4 teaspoon salt
- 1 egg separated
- 75 grams ap flour
- 20 grams butter for the pan
- 50 grams powdered sugar
Making the Batter
- In a medium mixing bowl combine milk, melted butter, sugar, salt and lemon zest; whisk until just combined.
- Whisk in the egg yolk and ap flour until just combined.
- In a separate bowl, using an electric mixer, to whisk the egg white to stiff peaks.
- Fold the egg white into the batter in 2 additions.
- Once you no longer see egg white streaks in the batter, it is ready to be cooked.
Cooking the Kaiserschmarren
- Add the 20 grams of butter to a medium pan and heat over medium high.
- Once the butter in the pan is hot and melted, pour the batter into the pan.
- Immediately cover it with a lid and turn the heat down to medium. Cook for 2-3 minutes.
- Remove the lid and check to see if the bottom has become golden brown. If it is, use a spatula to flip the pancake over.
- Once it is all flipped, cover with a lid and cook for another 1-2 min on medium low.
- After it has cooked for 1-2 min on the second side, remove the lid and turn the heat off.
- Tear the pancake into bit sized chunks with two forks, sprinkle the whole thing with a good layer of powdered sugar and place the lid back on. Let it sit for 1 more min.
- To serve, top with more powdered sugar and warmed raspberries, applesauce, or red currant jam.