How to Make Kaiserschmarrn: Austrian Torn Pancakes

Kaiserschmarrn is an Austrian pancake cooked until golden, torn into bite-size pieces and served warm with powdered sugar and fruit. For a light texture, separate the eggs, whip the whites and fold them gently into the batter before cooking. You do not need to flip a perfect pancake: the pieces are the point.

What do you need to make Kaiserschmarrn?

This smaller, rum-free version is inspired by the Austrian National Tourist Office’s Kaiserschmarren recipe. It uses an oven finish and a simple dusting of sugar instead of a caramelized topping. Plan on two generous portions or three smaller dessert servings.

• 3 large eggs, separated
• 100 g all-purpose flour
• 175 ml whole milk
• 1 tablespoon granulated sugar
• 4 g vanilla sugar
• A small pinch of salt
• 25 g butter, for the pan
• 1 tablespoon raisins, optional
• Powdered sugar and fruit compote or jam, to serve

Use half of one 8 g sachet from the Dr. Oetker Natural Vanilla Sugar six-pouch pack. Keep the remaining half for another batch; the ingredient amount here is not half the outer multipack.

How do you cook and tear the pancake?

Have a roughly 26 cm oven-safe frying pan, two mixing bowls, a whisk or hand mixer and a broad spatula ready. Heat the oven to 180°C (about 355°F).

1. Mix the base. Whisk the yolks, milk, flour and vanilla sugar until smooth.
2. Add the air. In a clean bowl, beat the whites with the salt and granulated sugar to firm peaks. Fold them into the base without beating the air out.
3. Start on the stove. Melt the butter over medium heat. Add the batter, scatter over any raisins and cook until the underside is lightly golden.
4. Turn and finish. Divide into quarters with the spatula and turn each section. Transfer the pan to the oven for about 6–8 minutes, until the center is set with no wet batter.
5. Tear and serve. Using utensils suitable for your pan’s surface, separate into irregular pieces. Dust with powdered sugar and serve immediately with fruit alongside.

Use an oven mitt for the pan handle even after it returns to the stove. Set a mitt beside the handle as a reminder while you portion the pancake.

What should you serve alongside it?

Plum compote, stewed fruit and berry accompaniments are familiar choices. The Hall-Wattens tourism board’s recipe also suggests jam. For an easy pantry option, spoon a little D’Arbo Wild Lingonberries Fruit Spread into a separate dish.

Our serving suggestion is to start with one spoonful per plate and let everyone add more. Keeping the fruit beside the pancake lets you choose between a plain sugary bite and one with fruit.

Why did your Kaiserschmarrn turn dense or brown too quickly?

• Dense pieces: Check that the egg whites hold peaks, then fold with a light hand. Stirring vigorously after adding them works against the airy texture you want.
• A dark underside before the center sets: Lower the stovetop heat for the next batch. Follow the color of the pancake rather than trying to hurry it with a hotter burner.
• A crowded pan: For extra guests, make separate batches instead of doubling everything in the same pan. Have plates and toppings ready so each batch can be served promptly.

What else should you know? Kaiserschmarrn FAQ

Do you have to use raisins or rum?

No. Raisins are optional in this version, and no rum is added. You can serve the fruit entirely on the side.

Can you make it without an oven?

Yes. The Hall-Wattens method cooks the first side covered, then turns the pancake and finishes it uncovered on the stovetop. Keep the heat moderate and cook the center through before tearing.

Is Kaiserschmarrn served as dessert or a main course?

Both are possible. Serve smaller portions after a meal, or make it the centerpiece of a relaxed sweet lunch with fruit.