Kaiserschmarrn or Kaiserschmarren is a traditional Austrian, lightly sweetened, giant, torn up pancake often served for dessert in Germany. It’s fluffy, buttery, topped with powdered sugar, studded with rum soaked raisins, and served with applesauce.

Overhead view of kaiserschmarrn in a cast iron pan, dusted with powdered sugar, and a bowl of apple sauce.

What is Kaiserschmarrn?

Kaiserschmarrn or Kaiserschmarren is 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! It’s from Austria but often served in Bavaria especially in most Biergartens. Also known as a scrambled pancake or Emperor’s mess, this torn up pancake often has rum soaked raisins and even apple in it but it is ALWAYS topped with powdered sugar that gets a little caramelized in the pan.

Is Kaiserschmarrn Austrian or German?

Kaiserschmarrn originates in Austria but is very commonly served in Germany and Bavaria, especially as a dessert in 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.

Additional recipes to try!

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.
The butter should be hot when the batter is poured in to create a yummy brown bottom.
Make sure the oven is hot before pouring in the batter as you will want to put the pan in almost immediately.
If you don’t like raisins you can either leave them out or swap them for dried cranberries. Additionally to make it without alcohol, soak the raisins in water with a teaspoon of vanilla extract instead of rum.
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 needed to make kaiserschmarrn laid out on a kitchen island.

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 very little granulated sugar in the dough but the powdered sugar that is sprinkled on top twice and 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: Three standard large egg is used from the store.
Salt: The pinch of salt works well to balance out the extra sweetness.
Vanilla Extract: Vanilla Extract is used to add flavor to the dough.
Rum: Rum is used to soak the raisins to make them nice and plump and add flavor. Most of the alcohol will be cooked out but you can use water with a teaspoon of vanilla extract instead.
Raisins: raisins are very traditional in kaiserschmarren, and soaked in rum they make it so delicious but dried cranberries can be used instead or they can be left out all together.

One serving of Kaiserschmarrn on a white plate with a fork.

How to make Kaiserschmarrn at home?

Add the raisins into a microwave safe bowl and top with enough rum to cover them. Microwave for 15-20 seconds and set aside to let the raisins plump and cool.
Preheat the oven to 400 F and place a rack in the center of the oven.

Making the Batter

In a medium microwave safe bowl, melt the butter. Then pour in the warm milk, vanilla, and salt and whisk to combine. Add in all three egg yolks and whisk again. Finally whisk in the flour.
Add the egg whites and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the egg whites first on medium speed until frothy. Then increase the speed to high speed until stiff peaks form.
In two additions, fold the stiff egg whites into the batter being careful not to deflate the egg white.
Drain the raisins and fold them in.

Process images of how to make kaiserschmarrn batter.

Cooking the Kaiserschmarrn

Add the remaining butter into a cast iron pan and heat over medium heat until melted and beginning to bubble.
Immediately pour the batter in and carefully spread it out with a rubber spatula.
Leave over medium heat for 2 minutes, then turn off the heat and place the pan in the preheated oven. Bake for 8 minutes until just set on top.
Take the pan out of the oven, divide into quarters and flip them over. Place the pan back in the oven for 2 more minutes.
Once baked, take the pan out of the oven. Tear the pancake into bite sized pieces with two forks. Sprinkle the top with powdered sugar and place the pan back over medium heat. Use a spatula to flip the sugar coated pieces around in the pan until it becomes golden brown and caramelized.
Remove from heat and sprinkle with more powdered sugar.
Serve immediately with a side of applesauce.

Process of cooking and tearing up kaiserschmarrn.

Print Recipe

Kaiserschmarren

Kaiserschmarrn or Kaiserschmarren is a traditional Austrian, lightly sweetened, giant, torn up pancake often served for dessert in Germany. It's fluffy, buttery, topped with powdered sugar, studded with rum soaked raisins, and served with applesauce.

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Dessert

Cuisine: German

Keyword: kaiserschmarren, pancake

Servings:

Calories: 873kcal

Equipment

Cast Iron Pan

Ingredients

Raisins

60 grams raisins
50 milliliters rum

Batter

30 grams butter melted
125 milliliters milk warm
1/4 teaspoon salt
1 teaspoon vanilla extract
3 eggs separated
120 grams all purpose flour
50 grams granulated sugar

Cooking

30 grams butter
50 grams powdered sugar