Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine raisins with rum and let soak 30 minutes then drain.

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  • In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.

  • In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Nutrition Facts

506.5 calories; 13.5 g protein; 69.5 g carbohydrates; 260.3 mg cholesterol; 175.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/20/2007
We actually got a similar recipe to this with the same name from German friends who claim it is a German tradition. Their recipe is a little different and they separate the egg yolk and white, and mix the yolk in with the sugar, then milk, then flour and beat the egg whites until they are stiff and fold them in to the batter along with the raisins. This makes the pancakes very light and fluffy. They serve the "German Pancakes" with icing sugar and lemon juice. Delicious! Read More
(46)

Most helpful critical review

Rating: 2 stars
09/09/2014
I tried this recipe for Kaiserscharrn and it was not that good. I used it because it was quicker to mix up but without beating the egg whites it is missing the right texture for Kaiserscharrn. The finished product should like random sized nuggets of pancake and not ribbons like this one makes Read More
(2)
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/19/2007
We actually got a similar recipe to this with the same name from German friends who claim it is a German tradition. Their recipe is a little different and they separate the egg yolk and white, and mix the yolk in with the sugar, then milk, then flour and beat the egg whites until they are stiff and fold them in to the batter along with the raisins. This makes the pancakes very light and fluffy. They serve the "German Pancakes" with icing sugar and lemon juice. Delicious! Read More
(46)
Rating: 5 stars
05/18/2007
My mom makes this on occassion and we just eat it up! She is from Austria and her recipe is very similar but we eat it with applesauce. It's sooo good! It just melts in your mouth. Read More
(32)
Rating: 4 stars
09/18/2007
i love kaiserschmarrn it's one of my fav's for breakfast. although i boil my raisins for a couple of seconds in the rum and then strain. this recipe is the way i make mine as well. i do put powdered sugar over mine and eat it with apple sauce. ps i am german and yes we like to think this is one of OUR dishes but it's not it really does come from austria:-) Read More
(23)
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Rating: 5 stars
01/19/2010
Yummy! My husband and I ate this in Munich this summer and I've been wanting to recreate it ever since. I'm not a fan of raisins and didn't have any on hand so I left them out (just put in a teaspoon of rum) and it was still delicious! Read More
(6)
Rating: 5 stars
04/18/2011
I haven't had Kaiserscharrn in over a decade! We would always have it for dinner on Friday nights during lent with canned peaches on the side. Thanks so much for posting the recipe. This recipe was super easy and exactly how I remembered it! Took me right back to my childhood. I used my mom's old cast iron pan for a super golden crust. Sehr Gut!!! Read More
(5)
Rating: 5 stars
12/07/2010
Tried on the weekend - not bad at all! The recipe is easy to follow - thanks for that! Read More
(3)
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Rating: 5 stars
03/05/2012
My fiance and I love German/Austrian stuff so found and tried this. I actually made it for breakfast not dessert. No rum on hand but had it with fresh berries syrup and nutella. Schmeckt mir gut! Thank you for posting! Read More
(3)
Rating: 5 stars
01/31/2012
amazing very tasty Read More
(3)
Rating: 5 stars
05/27/2012
I tried this in Munich for the first time a few years back while I was there on business. This recipe is superb ! I prefer it with nothing but powdered sugar, but I am not a big berry guy. Anyway, try it,,, its delicious and quite easy to make. it,,, its deliciuos and quite easy to make. Read More
(2)
Rating: 2 stars
09/09/2014
I tried this recipe for Kaiserscharrn and it was not that good. I used it because it was quicker to mix up but without beating the egg whites it is missing the right texture for Kaiserscharrn. The finished product should like random sized nuggets of pancake and not ribbons like this one makes Read More
(2)