Fluffy Shredded Pancake (Kaiserschmarrn)

This iconic Austrian dish is essentially a fluffy, shredded pancake, lightly caramelized and served with powdered sugar and fruit compote. It’s comfort food at its best, with crisp edges and pillowy soft interior. It takes me back to skiing days in the Austrian mountains and I love it for its simplicity and the fact that it uses only pantry staples to make it.

Traditionally, Kaiserschmarrn is made with rum-soaked raisins and served with applesauce, plum compote, or jam, but you can customize it to your liking – we usually just do jam, because it’s the easiest to serve it that way. Whether you serve it for breakfast, dessert, or a sweet dinner, this easy, one-pan dish is sure to be a hit with everyone—kids included!
Ingredients
- Eggs – The base of the batter, giving Kaiserschmarrn its airy texture.
- Milk – Adds moisture and richness for a soft, tender pancake.
- Flour – Forms the batter and provides structure.
- Sugar – A touch of sweetness to balance the flavors.
- Butter – Used for cooking, adding richness and crispiness to the edges.
- Salt – Enhances the overall taste.
- Raisins (optional) – Traditional but not mandatory; soak them in rum or warm water.
- Rum (optional) – Used to soak the raisins for extra flavor.
- Powdered sugar (optional) – For a finishing touch.
- Jam, apple sauce, or fruit compote (optional)
See recipe card for quantities.
How to Make Kaiserschmarrn
Prepare the Batter: The batter should be pourable, but not too runny. In a bowl, whisk together the eggs, sugar, and a pinch of salt until light and slightly frothy. Add the milk and whisk again. Gradually sift in the flour and whisk until smooth.
Soak the Raisins (If Using): Place the raisins in a small cup and pour over the rum or warm water. Let them soak while you prepare the pancake.
Cook the Pancake: Heat butter in a large skillet over medium heat. Pour the batter into the skillet, making sure it’s about 1 cm (⅓ inch) thick. If using raisins, sprinkle them evenly over the top. Cook uncovered for about 5-7 minutes, until the bottom is golden brown and the top starts to set.
Flip and Shred: Use a spatula to divide the pancake into quarters and flip each piece separately. Cook for another 2-3 minutes, until golden brown on both sides.
Using two forks (or utensils of your choice), tear the pancake into bite-sized pieces and cook for another 2 minutes, tossing occasionally to crisp up the edges.
Serve: Dust with powdered sugar and serve warm with jam, fruit compote, or fresh berries.
Hint: use enough butter; it gives the kaiserschmarrn that crispy exterior and rich flavor.
Substitutions & Variations
- Skip the raisins – Not a fan? Just leave them out!
- Use vanilla or cinnamon – A teaspoon of vanilla extract or ground cinnamon adds extra flavor.
- Caramelized Kaiserschmarrn – Sprinkle some extra sugar over the pancake while cooking for a more caramelized crust.
- Sourdough version – if you have some leftover discard or want to make kaiserschmarrn long-fermented, I have a recipe for sourdough kaiserschmarrn here!
💭Crucial Success Tips
Since the pancake is delicate, divide it into quarters first before flipping It’s a messy process so don’t let that scare you – the important part is that you cook it enough from both sides before tearing it, so the pieces retain the proper structure.
FAQ
It’s best eaten fresh, but you can reheat it in a skillet with a bit of butter to crisp it back up.
Try powdered sugar, apple sauce, plum compote, fresh berries, or even a drizzle of maple syrup.
Butter is essential for flavor, but you can use ghee or a neutral oil if needed.
Fluffy Shredded Pancake (Kaiserschmarrn)
Ingredients
- 15 grams sugar adjust to taste!
- 4 eggs
- 300 grams milk whole milk is best
- 270 grams all-purpose flour
- 1 gram salt a pinch!
- 30 grams raisins
- 15 grams butter to grease the pan
- optional: rum, cinnamon, and vanilla extract
Instructions
- Prepare the Batter: The batter should be pourable, but not too runny. In a bowl, whisk together the eggs, sugar, and a pinch of salt until light and slightly frothy. Add the milk and whisk again. Gradually sift in the flour and whisk until smooth.
- Soak the Raisins (If Using): Place the raisins in a small cup and pour over the rum or warm water. Let them soak while you prepare the pancake.
- Cook the Pancake: Heat butter in a large skillet over medium heat. Pour the batter into the skillet, making sure it's about 1 cm (⅓ inch) thick. If using raisins, sprinkle them evenly over the top. Cook uncovered for about 5-7 minutes, until the bottom is golden brown and the top starts to set.
- Flip and Shred: Use a spatula to divide the pancake into quarters and flip each piece separately. Cook for another 2-3 minutes, until golden brown on both sides.
- Using two forks (or utensils of your choice), tear the pancake into bite-sized pieces and cook for another 2 minutes, tossing occasionally to crisp up the edges.
- Serve: Dust with powdered sugar and serve warm with jam, fruit compote, or fresh berries.
Nutrition
How To Store Kaiserschmarrn
- Refrigerate – Store in an airtight container in the fridge for up to 2 days.
- Reheat – Warm in a skillet over medium heat with a little butter.
- Freeze – Not recommended, as the texture changes.