Kaiserschmarrn – Scrambled Pancakes


The recipe for Kaiserschmarrn may not be such a popular dessert. But that doesn’t mean it’s not delicious.

It is quite similar to pancakes. The dough contains almost the same ingredients, all of which you already have on hand. And if you feel like you’ve had pancakes like a hundred times lately, you need to try this recipe.


Where does the Kaiserschmarrn actually come from? The recipe has its roots in Austria, but can also be found in Germany and some other countries in Central Europe. But Austrians are very proud of the recipe.

If you’ve ever been to a Viennese restaurant or café, you’ve probably come across a Kaiserschmarrn.


How to make Kaiserschmarrn

The recipe is also very simple and quick to prepare.

You will only need:

  • Flour
  • Eggs
  • Milk
  • Sugar
  • Butter
  • Raisins (if you like them)


I mostly use all-purpose flour. But if you like it a little healthier, you can also use spelt flour. Spelt flour is easier to digest and rich in protein.

Use four eggs for four servings. I recommend choosing medium-sized eggs. If they are free-range, all the better. If not, you certainly can’t go wrong with the ordinary ones.

You can whisk the yolks and whites using either a hand mixer or a whisk. Then simply fold the stiff egg whites into the batter made of egg yolks, sugar, milk, and flour. But mix it gently with a spatula or spoon to keep the air in the batter. Thanks to this, the Austrian shredded pancake becomes quite fluffy.

If you fancy something different and quick with your coffee, try these pumpkin muffins or easy apple puff pastry turnovers, for example.


Kaiserschmarrn in the oven or just on the stove?

The recipe for Kaiserschmarrn can be prepared in two ways. You can just cook the dough in a pan or finish it in the oven. With the second option, however, you also need an oven-proof pan.

The second method is definitely better, easier, and more traditional and will guarantee you an evenly baked and beautifully golden dough. Be careful not to burn yourself when removing the pan from the oven. Don’t make the same mistake as me…


However, if you only have a pan that isn’t suitable for the oven, add the batter and let it cook over medium heat for a few minutes. Check the bottom of the dough carefully to prevent it from burning. When the Kaiserschmarrn is golden brown, turn it over and let it cook on the other side.

The style is very similar to making pancakes. After all, it is an Austrian scrambled pancake. The difference is that the result is a large pancake that you will eventually break up. If your pan isn’t wide enough and you feel like you have too much batter, make two batches.


Whether you used the oven or not, you’ll need to shred the dough into smaller pieces after it’s baked. For example, you can use forks. However, if you’re worried about scratching the pan, feel free to shred it with a spatula or a wooden spoon.

Finally, just melt some butter in the second pan and sprinkle with about two tablespoons of granulated sugar. Let it caramelize a little over medium heat for a few minutes and add your shredded pancake. Mix so that the caramelized sugar covers every piece.


What to serve with the Kaiserschmarrn?

Plum jam or plum compote (Zwetschgenröster) is traditionally served with these amazing Austrian scrambled pancakes. But there are many tasty options. You can also serve applesauce, cranberry sauce, or any other jam you have in the fridge that you like.

Don’t forget the powdered sugar, which will give the Kaiserschmarrn a nice look.

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5 from 2 reviews

  • Author: Cook Homey
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


If you’re craving a quick and easy dessert, you need to try this amazing recipe for Kaiserschmarrn! An excellent and tasty substitute for pancakes.


Units Scale
  • 4 eggs
  • 230 ml of milk
  • 140 g of plain flour
  • 3 to 5 tablespoons sugar (approx. 60 g)
  • 1 packet of vanilla sugar (8 g)
  • 2 tablespoons butter (unsalted)
  • A handful of dried raisins (optional)
  • Pinch of salt


  1. First, separate egg whites and egg yolks. Put the egg yolks, 2 tablespoons sugar, vanilla sugar, and milk in a bowl. Start mixing, gradually adding flour. Mix to a creamy shape.
  2. In the second bowl, mix together the egg whites, remaining sugar, and a pinch of salt. Simply beat the egg whites until stiff peaks form. In the meantime, preheat the oven to 375 °F (190 °C).
  3. Using a rubber spatula, fold the stiff egg whites into the bowl with the batter until combined. But mix gently to keep the air in the batter. This makes the Kaiserschmarrn pretty fluffy at the end.
  4. Heat a large skillet (also suitable for the oven) over medium-high heat and melt the butter in it. Put the batter in a pan and let it cook for about two minutes.
  5. If you like raisins, you can add them now. If not, feel free to skip this step.
  6. After about two minutes, place the pan in the oven for 11 to 13 minutes. The beautiful golden color on the surface will tell you if the Kaiserschmarrn is ready.
  7. Then put the pan back on the stove and use the forks to shred the Austrian pancake into smaller pieces.
  8. In another pan, melt some butter and sprinkle with a tablespoon of sugar. Let caramelize and add the shredded pancake. Mix to coat each piece nicely.
  9. Turn off the stove and sprinkle with powdered sugar. Serve with apple sauce or some delicious jam.


If your skillet isn’t wide enough for all the batter, make two batches.

There are two kinds of people: those who hate raisins and those who love them. Whether you use these is up to you. When adding them, you can soak the raisins in rum (about an hour) or in orange or apple juice.

After you shred the Kaiserschmarrn, you can caramelize it with butter and sugar in the same pan if you have space in it.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Austrian


  • Serving Size: 4 servings , Amount per serving:
  • Calories: 330
  • Sugar: 17.9g
  • Sodium: 171mg
  • Fat: 11.7g
  • Saturated Fat: 5.9g
  • Carbohydrates: 45.7g
  • Fiber: 1.2g
  • Protein: 11.4g
  • Cholesterol: 185mg

6 Responses

  1. Wow, that looks great! I’ve never heard of it, but it looks like a perfect pancake substitute. I’m definitely gonna make it!

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I’m Juraj and I come from Slovakia. It’s a small country in the heart of Europe. I believe you all love food and cooking as much as I do. On this blog you will find a variety of recipes that you can easily and joyfully prepare at home.

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