Kaiserschmarrn Recipe - Make This Sweet Austrian Treat

Picture this: you're nestled in a cozy Austrian ski hut, snow falling softly outside, and a plate of something utterly magical arrives – a pile of fluffy, caramelized, "messed-up" pancakes dusted with powdered sugar and served with a tangy plum compote. That, my friends, is Kaiserschmarrn, and it's the alpine sweet food you'll crave forever. My first taste was exactly like that, a perfect end to a day on the slopes, and it instantly transported me to a world of cozy winter evenings and delightful sweet desserts.
This isn't just any pancake; it’s a shredded, caramelized dream, often called the "Emperor's Mess," and it perfectly balances the sweetness milk and vanilla with a hint of tart fruit. In this guide, you’ll get a foolproof kaiserschmarrn recipe plus real-world tips, from cooking technique to where to order the real thing in Vienna. Get ready to bring a taste of the Alps right into your kitchen!
Key Flavors: Fluffy eggy pancake, caramelized edges, light rum and vanilla, tart fruit on the side
Alcohol-Free Option: Swap rum for apple juice or milk!

Ingredients

• For the Kaiserschmarrn:
• 1 cup (120g) all-purpose flour
• 4 large eggs, separated
• 1 cup (240ml) milk (whole milk recommended)
• 2 tablespoons granulated sugar (for batter)
• 1 tablespoon granulated sugar (for caramelizing)
• 2 tablespoons unsalted butter, divided (1 tbsp for batter, 1 tbsp for pan)
• Pinch of salt
• 1 teaspoon vanilla extract
• Optional: 1/4 cup raisins, soaked in 1 tablespoon rum or apple juice
• For Serving:
• Powdered sugar, for dusting
• Plum compote or applesauce, for serving

Directions

1. Soak the Raisins (Optional) If using raisins, place them in a small bowl and cover with rum or apple juice. Let them soak while you prepare the rest of the ingredients. This plumps them up and infuses extra flavor.
2. Make the Batter In a medium mixing bowl, whisk together the egg yolks, half of the milk, 2 tablespoons of granulated sugar, and vanilla extract until well combined. Gradually add the flour, whisking continuously to create a thick, lump-free base. Once smooth, slowly whisk in the remaining milk until the batter is consistent but still thick.
3. Whip and Fold the Egg Whites In a separate clean, dry bowl, whip the egg whites with a pinch of salt until they form soft peaks. Soft peaks hold their shape but still have a slight curl at the tip when you lift the whisk. Gently fold about one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the rest until just combined, being careful not to deflate the air.
4. Start on the Stovetop Preheat a large, oven-safe non-stick or well-seasoned skillet (about 10–12 inches) over medium heat. Add 1 tablespoon of butter and let it melt until foamy but not browned. Pour the batter into the skillet, spreading it evenly to about 2 cm (just under an inch) thick. If using, sprinkle the drained raisins evenly over the top of the batter.
5. Brief Oven Finish Carefully transfer the skillet to a hot oven (preheated to 350°F / 175°C) for about 5-7 minutes, or just until the top is barely set and puffy. The edges should be golden, and the center still moist but not raw. This brief oven finish ensures the center cooks through without burning the bottom.
6. Tear and Caramelize Return the skillet to the stovetop over medium-high heat. Using two flexible spatulas, quarter the pancake. Flip each piece once, then begin tearing them into irregular, bite-sized chunks. Add the remaining 1 tablespoon of butter and the additional 1 tablespoon of granulated sugar to the pan. Toss the Kaiserschmarrn pieces with the butter and sugar until the sugar melts and coats the pieces, forming a beautiful light caramel crust.
7. Serve Transfer the caramelized Kaiserschmarrn to plates. Dust generously with powdered sugar through a fine-mesh sieve. Serve immediately with a side of plum compote or applesauce. Both homemade and good-quality store-bought options work wonderfully!