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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
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
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