Kaiserschmarrn (Austrian Torn Pancake) a classic Austrian delight, Kaiserschmarrn is a fluffy, slightly sweet pancake that's torn into rustic chunks while it cooks, then caramelized with sugar for a golden, crispy finish. I love serving it warm, dusted with powdered sugar and paired with a tangy fruit compote like cherry or plum. Whether I make it for dessert or as a comforting brunch treat, it never fails to impress.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
100 g all-purpose flour
2 large eggs, separated
150 ml milk
1 tablespoon granulated sugar
1 tablespoon unsalted butter
1 pinch salt
Powdered sugar, for dusting
Fruit compote (such as cherry or plum), for serving
Directions
I whisk together the flour, milk, egg yolks, granulated sugar, and salt in a mixing bowl until the batter is smooth.
In a separate bowl, I beat the egg whites until they form stiff peaks.
I gently fold the beaten egg whites into the batter, taking care not to deflate the airy mixture.
I heat butter in a large skillet over medium heat and pour the batter into the pan. I cook it for 3–4 minutes until the bottom turns golden and the top starts to set.
Using two forks or a spatula, I tear the pancake into large chunks and continue cooking, tossing the pieces until all sides are golden.
I sprinkle a little extra sugar into the pan to caramelize it and coat the pancake pieces.
I serve it warm, dusted with powdered sugar and a generous scoop of fruit compote.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 310 kcal
Variations
I sometimes add a handful of raisins soaked in rum or orange juice to the batter for extra flavor.
For a citrus twist, I grate a bit of lemon zest into the batter.
I swap out the fruit compote with fresh berries or apples sautéed in cinnamon.
When I want more crunch, I toast some almonds and sprinkle them over the top before serving.
For a richer version, I use cream instead of milk in the batter.
Storage/Reheating
If I have leftovers (which is rare!), I store them in an airtight container in the fridge for up to 2 days. To reheat, I toss the pieces in a nonstick pan over low heat until warmed through. I avoid microwaving since it softens the crispy edges.
FAQs
What does “Kaiserschmarrn” mean?
Kaiserschmarrn translates to "Emperor’s Mess" in German. It’s said to be a favorite of Emperor Franz Joseph I, who loved this torn, fluffy pancake.
Can I make Kaiserschmarrn without separating the eggs?
Separating the eggs and whipping the whites gives the pancake its airy texture. I’ve tried skipping this step, but the result is denser and less fluffy.
Is Kaiserschmarrn a dessert or a main dish?
Traditionally, it’s a dessert, but I often enjoy it as a sweet brunch or even dinner. It’s quite filling and versatile.
Can I use a different kind of flour?
I stick to all-purpose flour for the best texture, but you could try a gluten-free blend if needed. Just know the texture might vary slightly.
What kind of fruit compote works best?
Cherry and plum compotes are the most traditional, but I also like it with apples, blueberries, or even a simple raspberry sauce.
Conclusion
Kaiserschmarrn (Austrian Torn Pancake) is one of those recipes I turn to when I want something cozy, quick, and a little special. It’s fun to make and even more fun to eat—especially with the crispy caramelized bits and sweet-tart compote on the side. Whether I serve it at brunch or as a warm dessert, it always brings a bit of Austrian charm to my kitchen.
📖 Recipe:
Kaiserschmarrn (Austrian Torn Pancake)
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Kaiserschmarrn is a classic Austrian torn pancake that’s light, fluffy, and slightly caramelized, served warm with powdered sugar and fruit compote. It's perfect for brunch or dessert and comes together in just 20 minutes.
Ingredients
100 g all-purpose flour
2 large eggs, separated
150 ml milk
1 tbsp granulated sugar
1 tbsp unsalted butter
1 pinch salt
Powdered sugar, for dusting
Fruit compote (such as cherry or plum), for serving
Instructions
- In a mixing bowl, whisk together the flour, milk, egg yolks, granulated sugar, and salt until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
- Heat butter in a large skillet over medium heat and pour the batter into the pan.
- Cook for 3–4 minutes until the bottom is golden and the top begins to set.
- Use two forks or a spatula to tear the pancake into large chunks.
- Continue cooking, tossing the pieces until all sides are golden.
- Sprinkle a little extra sugar into the pan to caramelize the pancake pieces.
- Serve warm, dusted with powdered sugar and a scoop of fruit compote.
Notes
Soak raisins in rum or orange juice and add to the batter for extra flavor.
Add lemon zest for a citrus twist.
Swap fruit compote with fresh berries or cinnamon-sautéed apples.
Top with toasted almonds for added crunch.
Use cream instead of milk for a richer batter.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a nonstick pan over low heat to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Austrian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 120 mg
