Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.


Recipe Summary

20 mins
10 mins
50 mins
20 mins
4 servings


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


Instructions Checklist
  • Combine raisins and rum in a small bowl and set aside to soak.

  • Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.

  • Whisk egg yolks and salt into the moistened flour.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.

  • Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.

  • Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

Cook's Note:

Substitute water for the rum if desired.

You can also use compote instead of applesauce.

Nutrition Facts

448 calories; protein 11.3g; carbohydrates 61.9g; fat 15.4g; cholesterol 192.7mg; sodium 169mg. Full Nutrition