Some desserts come with a story so delightful, they’re almost as sweet as the dish itself. Kaiserschmarrn—a fluffy, caramelized pancake torn into bite-sized pieces—was created in 1854 for Emperor Franz Joseph and Empress Elisabeth (Sissi).
Legend has it that the Kaiser, upon tasting it, said “Geb mir mal den Schmarrn her!” (“Give me that nonsense!”), and so the dish was named Kaiserschmarrn—the Emperor’s nonsense.
I first tasted it while strolling through the cobblestone streets of Vienna. We stopped for lunch at the historic Café Central (est. 1876), a place that feels like stepping into a gilded chapter of Austrian history.
The waiter recommended Kaiserschmarrn, and I’m so glad he did. It was golden, fluffy, and dusted with sugar like fresh snow—comforting and regal all at once.
Back in my kitchen, I couldn’t wait to bring that memory to life. The recipe is surprisingly simple, yet the result is pure indulgence.
1. Soak the Raisins (Optional but Traditional)
Start by placing 2 tablespoons of raisins in a small bowl. Add a dash of rum—just enough to coat them—and let them soak for about 15 minutes. This softens the raisins and infuses them with a subtle warmth that complements the sweetness of the dish. If you’re prepping ahead, you can do this step earlier in the day or even the night before.
2. Separate the Eggs
Take 6 fresh eggs and carefully separate the yolks from the whites. Place the yolks in a large mixing bowl and the whites in a clean, dry bowl. Make sure no yolk gets into the whites—this is key for achieving a perfect meringue later.
3. Make the Batter
To the bowl with the egg yolks, add:
• 1.5 cups of milk
• Grated lemon zest (about ½ teaspoon)
• 1 packet of vanilla sugar or 1 teaspoon of vanilla extract
• 1.5 cups of sifted all-purpose flour
Whisk everything together until the batter is smooth and lump-free. It should be thick but pourable, with a lovely aroma from the lemon and vanilla.
4. Whip the Egg Whites
In the second bowl, beat the egg whites with:
• A pinch of salt
• 3 tablespoons of sugar
Start slowly, then increase the speed until stiff peaks form. The mixture should be glossy and hold its shape when you lift the whisk. This step adds airiness and volume to the Kaiserschmarrn.
5. Fold the Meringue into the Batter
Using a spatula, gently fold the whipped egg whites into the yolk-flour batter. Do this in batches, being careful not to deflate the mixture. The goal is a light, airy batter that will puff beautifully in the oven.
6. Preheat the Oven
Set your oven to 400°F (200°C). If you’re using convection, reduce the temperature slightly to 375°F (190°C). Make sure your oven rack is in the middle position.
7. Start Cooking on the Stovetop
Melt about 3 tablespoons of butter in a large, ovenproof skillet (preferably non-stick or coated). Once the butter is bubbling but not browned, pour in the batter and spread it evenly. Cook over medium-high heat for 1–2 minutes, just until the bottom begins to set.
8. Add the Raisins
Sprinkle the soaked raisins evenly over the top of the batter. Let the mixture cook for another 2 minutes on the stovetop. You’ll see the edges begin to firm up while the center remains soft.
9. Bake Until Golden
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the Kaiserschmarrn is puffed and golden brown. It should be set in the center and lightly browned on top.
10. Tear into Pieces
Remove the pan from the oven and let it sit for a minute. Then, using two forks, gently tear the pancake into rustic bite-sized pieces. This is the signature look of Kaiserschmarrn—no slicing, just playful tearing.
11. Caramelize the Schmarrn
Sprinkle the torn pieces with butter shavings and 1 tablespoon of sugar. Place the skillet under the broiler (top heat) for 2 minutes, watching closely. The sugar will melt and caramelize, giving the dish a beautiful golden finish.
12. Serve Warm and Dusted
Transfer the Kaiserschmarrn to preheated plates. Dust generously with confectioners sugar and, if you like, a touch of cinnamon. Serve immediately—ideally with a side of plum compote, apple sauce, or even a dollop of whipped cream.
A Dish That Tells a Story
Making Kaiserschmarrn brought me right back to Vienna—the elegance of Café Central, the charm of Austrian hospitality, and the joy of discovering something new. It’s a dish that feels both regal and rustic, perfect for a cozy afternoon or a festive dessert.
If you’ve ever had Kaiserschmarrn or want to try your hand at this imperial treat, I hope this recipe brings a little Austrian magic to your table.
Kaiserschmarrn
Ingredients
- 6 eggs
- 1.5 cups milk
- 1.5 cups sifted all purpose flour
- 3 tbsp table sugar, for the topping
- 2 tbsp raisins (optional)
- 1 packet vanilla sugar, or 1 tsp vanilla extract
- a dash of rum
- some grated lemon zest
- a pinch of salt
- approx. 3 tbsp butter for frying
- 1 tbsp of butter shavings and sugar, for caramelizing
- confection sugar and cinnamon for dusting
Instructions
- Place raisins in a bowl, mix with the rum and let stand for approx. 15 minutes.
- Separate the eggs and yolk, and place the yolks in a mixing bowl.
- Pour in the milk, flavored with some grated lemon zest and vanilla extract, and add the sifted flour. Mix to a smooth dough.
- Beat the egg whites together with the sugars, add a small pinch of salt. Beat until it forms a firm peak, and fold into the dough mix.
- Pre-heat the oven to 400 F.
- Melt the butter in a heatproof (coated) pan. Pour in the mixture, and after 1–2 minutes on medium high heat, sprinkle the soaked raisins over the top. Cook on stove top for another 2 minutes.
- Put the pan into the oven and bake for 12 to 15 minutes in the pre-heated oven on 400 F until golden brown.
- Tear the Kaiserschmarrn into small pieces, using two forks. Sprinkle butter shavings over the top, add some table sugar, and caramelize in the broiler under high top heat for about 2 min
- Lastly, remove from the oven, then arrange on pre-heated plates. Dust with confectioners sugar and if you like, cinnamon.
