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Kaiserschmarrn (Traditional Austrian Pancakes) Recipe

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4.2 from 90 reviews

Kaiserschmarrn is a traditional Austrian shredded pancake known for its light, fluffy texture and caramelized edges. This recipe involves separating eggs, folding stiff egg whites into a rich batter, and pan-frying the mixture before tearing it into bite-sized pieces, finishing with a dusting of confectioners’ sugar. Perfect for a comforting breakfast or dessert.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Batter

  • 3 large eggs (divided)
  • 1.5 oz unsalted butter (about 3 tbsp; melted)
  • 1 tsp vanilla extract
  • scant 1 oz granulated sugar (about 2 tbsp)
  • 1 pinch flaky sea salt
  • 4.5 oz all-purpose flour (about 1 cup)
  • 8 fl oz milk (about 1 cup; whole ideally)

For Frying and Finishing

  • Butter (for frying)
  • 1 oz unsalted butter (about 2 tbsp; cubed)
  • scant 1 oz granulated sugar (about 2 tbsp)
  • Confectioners’ sugar (icing sugar) for dusting

Instructions

  1. Separate eggs: Carefully separate the egg whites into a large bowl and egg yolks into another bowl, preferably using clean hands to pass the yolks and let the whites fall away.
  2. Mix pancake batter: To the egg yolks, add granulated sugar, milk, melted butter, vanilla extract, and a pinch of flaky sea salt. Whisk until combined. Gradually add the all-purpose flour and stir until a smooth batter forms. Set this mixture aside.
  3. Beat egg whites: Using an electric or stand mixer with a clean bowl, whisk the egg whites to stiff peaks, ensuring they hold shape and have volume.
  4. Fold egg whites into batter: Gently fold the beaten egg whites into the yolk batter with a large spatula or metal spoon, carefully incorporating to maintain the airy texture without deflating the mixture.
  5. Fry pancake batter: Heat a large knob of butter in a large frying pan over medium heat until foaming. Pour the batter into the pan and cook gently for a few minutes until the base sets and turns golden brown.
  6. Tear pancakes: Once the base is set, use a spatula to cut the pancake into quarters. Flip each quarter to cook the other side briefly until slightly set. Then use two spatulas to tear the pancake into rough, bite-sized pieces directly in the pan.
  7. Season pancakes: Add the remaining cubed butter and sugar to the pan with the torn pancake pieces. Toss gently and continue cooking, allowing the edges to caramelize and become crisp and golden.
  8. Serve: Transfer the warm Kaiserschmarrn to a serving dish, dust generously with confectioners’ sugar, and serve immediately, ideally with your favorite toppings such as fruit compote or applesauce.

Notes

  • For best results, use whole milk to achieve a richer batter.
  • Be gentle when folding the egg whites to maintain the light and fluffy texture.
  • Use flaky sea salt for a subtle textural contrast and flavor enhancement.
  • Traditionally, Kaiserschmarrn is served with fruit preserves or compote; feel free to add your favorites.
  • If you don’t have confectioners’ sugar, a light dusting of powdered sugar works fine as well.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Austrian

Find it online: https://allyumcooks.com/kaiserschmarrn-traditional-austrian-pancakes-recipe/