Kaiserschmarrn (Fluffy Austrian Torn Pancake)
This post may contain affiliate links. Read my full disclosure policy. Kaiserschmarrn is an Austrian dish made from a light, fluffy batter that’s baked, torn into pieces, and caramelized in butter and sugar—crispy on the edges, custardy in the center, and impossible to stop eating. It’s perfect for dessert, a midday snack, or even breakfast. I first tried Kaiserschmarrn (or Kaiserschmarren) at the famous Austrian cafe Demel in Vienna, and I was instantly wowed. It was like nothing I’d ever tasted—a cross between a pancake, a Dutch baby, and a soufflé, dotted with rum-soaked raisins, caramelized, and served in deliciously messy pieces. The name says it all: Kaiser means emperor in German, while schmarrn translates to “scramble”—essentially, an imperial mess on a plate! Legend has it the dish was named after Austrian Emperor Franz Joseph I, who had a particular fondness for it. While it’s wonderful straight from the oven, it’s often caramelized in butter and sugar for an extra indulgent touch. Kaiserschmarrn is traditionally enjoyed as a dessert or with afternoon coffee, but it’s just as good cold the next day. If you’ve never had it before, you’re in for a real treat! What You’ll Need To Make Kaiserschmarrn Butter: Used to grease the skillet for cooking, add richness to the batter, and to caramelize the baked kaiserschmarrn. Granulated Sugar: Sprinkled in the skillet to create a slightly caramelized base; also used in the batter for sweetness and to give the dish a caramelized finish. Raisins: Soaked in dark rum to add a burst of sweet, boozy flavor throughout the batter. Dark Rum: Infuses the raisins with a rich, deep flavor that complements the sweetness of the dish. Eggs: The eggs are separated; the yolks provide richness to the batter, while the beaten whites add airiness and a fluffy texture. Milk: Adds moisture and helps to create a smooth, pourable batter. Vanilla Extract: Lends a warm, aromatic flavor to the batter. All-Purpose Flour: Provides structure to the batter. Macerated Strawberries or Other Fresh Fruit: Optional for serving. Confectioners’ Sugar: Used for dusting the finished dish, adding a light, sweet finish. Jump to the printable recipe for precise measurements Butter: Used to grease the skillet for cooking, add richness to the batter, and to caramelize the baked kaiserschmarrn. Granulated Sugar: Sprinkled in the skillet to create a slightly caramelized base; also used in the batter for sweetness and to give the dish a caramelized finish. Raisins: Soaked in dark rum to add a burst of sweet, boozy flavor throughout the batter. Dark Rum: Infuses the raisins with a rich, deep flavor that complements the sweetness of the dish. Eggs: The eggs are separated; the yolks provide richness to the batter, while the beaten whites add airiness and a fluffy texture. Milk: Adds moisture and helps to create a smooth, pourable batter. Vanilla Extract: Lends a warm, aromatic flavor to the batter. All-Purpose Flour: Provides structure to the batter. Macerated Strawberries or Other Fresh Fruit: Optional for serving. Confectioners’ Sugar: Used for dusting the finished dish, adding a light, sweet finish. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Preheat the oven and prep the skillet. Preheat your oven to 425°F and place a rack in the center. Rub the softened butter all over the inside of a 10-inch ovenproof skillet, then sprinkle in the sugar and shake the pan to coat the bottom and sides evenly. Step 2: Soak the raisins. In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside so the raisins can soak up all that flavor. Step 3: Whip the egg whites. In a stand mixer fitted with the whisk attachment—or using handheld beaters—beat the egg whites with the salt and sugar on medium-high speed until soft peaks form. You’ll know they’re ready when the peaks droop just slightly when you lift the whisk. Step 5: Cook briefly on the stovetop. Pour the batter into the prepared skillet and set it over medium heat for 2 minutes—it’ll start to sizzle a bit. Scatter the rum-soaked raisins evenly over the top. Dust with confectioners’ sugar and serve with fruit, if desired, and enjoy! More Recipes You May Like RecipeComments (2)Add Comment Recipe Comments (2) Add Comment Ingredients For the Skillet 1 tablespoon unsalted butter, softened 1 tablespoon granulated sugar 1 tablespoon unsalted butter, softened 1 tablespoon granulated sugar For the Batter ¼ cup raisins 3 tablespoons dark rum 3 large eggs, whites and yolks separated Heaping ¼ teaspoon salt ⅓ cup granulated sugar ¾ cup milk 1 teaspoon vanilla extract ⅓ cup all-purpose flour 2 tablespoons unsalted butter, melted ¼ cup raisins 3 tablespoons dark rum 3 large eggs, whites and yolks separated Heaping ¼ teaspoon salt ⅓ cup granulated sugar ¾ cup milk 1 teaspoon vanilla extract ⅓ cup all-purpose flour 2 tablespoons unsalted butter, melted For Caramelizing (optional but recommended) 1½ tablespoons unsalted butter 1½ tablespoons granulated sugar 1½ tablespoons unsalted butter 1½ tablespoons granulated sugar For Serving (optional) Macerated strawberries or other fresh fruit Confectioners' sugar, for dusting Macerated strawberries or other fresh fruit Confectioners' sugar, for dusting Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Prepare the skillet: Spread the softened butter over the inside of a 10-inch ovenproof skillet. Sprinkle with the sugar, shaking to evenly coat the pan. In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside. In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg whites, salt, and sugar. Beat on medium-high speed until soft peaks form, a few minutes (peaks should droop softly when lifting the whisk). Meanwhile, in a large bowl, whisk the egg yolks, milk, vanilla, and 1 tablespoon of the rum from the rum-steeped raisins. Add the flour and butter and whisk until evenly combined. Lighten the yolk mixture by whisking in one-quarter of the beaten egg whites. Using a rubber spatula, gently fold in the remaining egg whites until evenly combined. Pour the batter into the prepared skillet. Cook over medium heat for 2 minutes. Evenly distribute the rum-steeped raisins on top (discard the remaining rum in the bowl), then transfer the skillet to the oven and bake for 14 to 16 minutes, until puffed and lightly golden. Remove from the oven and immediately place an oven mitt or dishtowel over the handle of the skillet to remind yourself that it's hot (it's easy to forget and burn yourself). For immediate serving: Spoon the Kaiserschmarrn into bowls, dust with confectioners' sugar, and serve with fruit, if desired. For caramelized Kaiserschmarrn (recommended): Melt the butter in a large skillet over medium heat. Using a spatula, cut the baked Kaiserschmarrn into 2-inch pieces in its skillet, then transfer to the hot skillet. Sprinkle with the granulated sugar and cook, stirring occasionally, until the pieces are golden and caramelized. Dust with confectioners' sugar and serve with fruit, if desired. Make-Ahead Instructions: You can prepare the kaiserschmarnn base up to one hour ahead of serving. After baking, allow it to cool slightly, then cover it loosely with a clean kitchen towel or aluminum foil and keep it at room temperature. When you're ready to serve, cut the pancake into 2-inch pieces right in the skillet and proceed with the caramelization instructions. Preheat the oven to 425°F and set an oven rack in the middle position. Prepare the skillet: Spread the softened butter over the inside of a 10-inch ovenproof skillet. Sprinkle with the sugar, shaking to evenly coat the pan. In a small microwave-safe bowl, combine the raisins and rum. Microwave for 30 seconds, then set aside. In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg whites, salt, and sugar. Beat on medium-high speed until soft peaks form, a few minutes (peaks should droop softly when lifting the whisk). Meanwhile, in a large bowl, whisk the egg yolks, milk, vanilla, and 1 tablespoon of the rum from the rum-steeped raisins. Add the flour and butter and whisk until evenly combined. Lighten the yolk mixture by whisking in one-quarter of the beaten egg whites. Using a rubber spatula, gently fold in the remaining egg whites until evenly combined. Pour the batter into the prepared skillet. Cook over medium heat for 2 minutes. Evenly distribute the rum-steeped raisins on top (discard the remaining rum in the bowl), then transfer the skillet to the oven and bake for 14 to 16 minutes, until puffed and lightly golden. Remove from the oven and immediately place an oven mitt or dishtowel over the handle of the skillet to remind yourself that it's hot (it's easy to forget and burn yourself). For immediate serving: Spoon the Kaiserschmarrn into bowls, dust with confectioners' sugar, and serve with fruit, if desired. For caramelized Kaiserschmarrn (recommended): Melt the butter in a large skillet over medium heat. Using a spatula, cut the baked Kaiserschmarrn into 2-inch pieces in its skillet, then transfer to the hot skillet. Sprinkle with the granulated sugar and cook, stirring occasionally, until the pieces are golden and caramelized. Dust with confectioners' sugar and serve with fruit, if desired. Make-Ahead Instructions: You can prepare the kaiserschmarnn base up to one hour ahead of serving. After baking, allow it to cool slightly, then cover it loosely with a clean kitchen towel or aluminum foil and keep it at room temperature. When you're ready to serve, cut the pancake into 2-inch pieces right in the skillet and proceed with the caramelization instructions. Nutrition Information Powered by Per serving (4 servings) Calories: 327 Fat: 14 g Saturated fat: 7 g Carbohydrates: 38 g Sugar: 28 g Fiber: 1 g Protein: 8 g Sodium: 223 mg Cholesterol: 167 mg Per serving (4 servings) Calories: 327 Fat: 14 g Saturated fat: 7 g Carbohydrates: 38 g Sugar: 28 g Fiber: 1 g Protein: 8 g Sodium: 223 mg Cholesterol: 167 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breads, Cakes & BunsBreakfast & BrunchCakes, Pies & TartsDessertMake-AheadVegetarianAustrian Breads, Cakes & Buns Breakfast & Brunch Cakes, Pies & Tarts Dessert Make-Ahead Vegetarian Austrian