Austria is my neighboring country, and the only thing I like even better than its snowy mountain peaks is its Kaiserschmarrn! It's one of the most famous dishes from Austrian cuisine, and if you like Kaiserschmarrn, you'll love SOURDOUGH Kaiserschmarrn!
It's a shredded pancake with rum-soaked raisins, served with lots of icing sugar and your favorite jam (or fruit compote, maple syrup, whatever you like!). The version I know best calls for apple sauce and whipped cream, which is what you'll get in the Austrian skiing huts. Some people claim that the proper way to serve it is with plum compote. Either way, it is one of the easiest things to make and it uses only basic ingredients you probably have on hand.
Some call this traditional Austrian dessert dish "Emperor's mess", and it is a way it is: a mess of bite-sized pieces of a sweet pancake, this sweet dish makes for the perfect comfort food. The name comes from the German words Kaiser, (Emperor), and Schmarrn, (messy), which suits the dish well.
You can make it for lunch, dinner, or dessert, and if you go by my quick recipe with sourdough discard, it's ready in under 30 minutes. For a long-fermented version, you'll want to think ahead and feed your starter in the morning, mix the batter around mid-day, and whip up your Kaiserschmarrn for dinner.
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Why You'll Love This Recipe?
If you like pancakes, waffles, and dutch baby pancakes, I can guarantee you'll like Kaiserschmarrn as well! It's basically a fluffy pancake, torn into small pieces. It's versatile since you can make it fast or long-fermented. You can simply eat it plain or serve it with a variety of different toppings, so it can be a little bit different every time you make it. And kids love it, at least mine do.
💭Crucial Success Tips
- If you have a cast iron skillet, use it for Kaiserschmarrn! Cast iron's heat-retaining properties lift this dish to another level.
- Use a right-sized skillet; you want the batter to be about 1 centimeter thick (⅓ of an inch), no thicker.
- Don't skip the butter before pouring the batter into the skillet. Even if you are using a non-stick pan (other than cast iron), the butter is essential to get the right taste and richness.
- If you happen to have leftover pancakes to use up, you can tear them apart and fry them in a little butter and sugar. It will be very similar to Kaiserschmarrn!
FAQ
Yes! Since we don't need the rising power of yeast, this recipe can easily be made with sourdough discard. but keep in mind this only applies to the quick version of this recipe. For the long-fermented version, you'll need an active starter to properly ferment the batter.
Some people leave their batter on the counter (room temperature) for up to 12 hours, but I find that a bit too long and bordering on overfermentation. I like to leave mine out at room temperature for about 4 - 6 hours. If you happen to mix the batter in the evening, don't fret. Just leave it at room temperature for a bit in the evening, put it in the fridge overnight, and take it out in the morning for another hour or two.
Yes, you can, just keep in mind that cold temperatures drastically slow down your starter. So if you do the fermentation in the fridge, your Kaiserschmarrn will be less fermented (which is fine too!).
Rum-soaked raisins are a traditional addition, but if you don't like them, skip them! They are not in any way essential and the dish will turn out excellent without them as well. Also, they do not have to be rum soaked. I usually skip the rum and just soak them in warm water to soften them a little.
Yes, you can add baking powder, but I do not recommend it. A few recipes I've seen include baking powder so apparently people like it that way too. I personally find that baking powder adds a strange cakey texture to Kaiserschmarrn so I skip it entirely.
Ingredients
- 3 tablespoon (about 60 grams) sourdough starter (learn how to make it from scratch!)-
- 1 tablespoon (about 15 grams) sugar
- 4 eggs
- 1 ¼ cup (about 300 milliliters) milk
- 2 cups (about 270 grams) all-purpose flour
- pinch of salt
- handful of raisins
- ⅓ cup (about 80 milliliters) rum
*Optional: vanilla extract
*Optional: a dash of cinnamon
SOURDOUGH STARTER: You can use either an active starter or discard for the fast version. You can even use a refrigerated starter. For the long-fermented version, you'll want to use an active starter.
SUGAR: You can use more or less sugar, depending on your taste. You can substitute white sugar for other kinds of sugars, but not liquid sweeteners (they will affect the texture and ratios). Keep in mind that the topping will also be sweet, so the shredded pancake itself can be a little less sweet. Plus we are going to dust our sourdough Kaiserschmarrn with powdered sugar at the end.
MILK: I like to use full-fat milk in recipes like this, but you can easily substitute it for any other kind of milk, or you can use plant-based milk if you prefer it.
FLOUR: I recommend using white all-purpose flour, but feel free to experiment. Whole wheat flour will give you a bit more chewy texture and a stronger taste.
Tools You'll Need
- Mixing bowl
- Stand mixer, a hand mixer, or a whisk (I prefer to use a hand mixer for this recipe)
- A large skillet (cast iron or another type of frying pan) - I recommend at least 12 inches/26 cm in diameter for the amount this recipe yields.
*Cast iron skillets are super versatile and very affordable for what they offer. I got mine on sale for less than 20$!
How To Make Sourdough Kaiserschmarrn
*The instructions are written for the long-fermented version. If you are doing a quick version (with sourdough discard or active starter), just skip the fermentation part (step 2).
**You'll come across some recipes for Kaiserschmarrn that call for separating egg whites and egg yolks and mixing beaten egg whites into the batter at the very end. While it is true that doing so results in a very pillow-ey texture, I just do not think it is worth it. Plus, the sourdough fermentation already makes the batter more fluffy. That is the reason I did not include this extra step in this recipe.
1. In a mixing bowl, combine the starter, eggs, sugar, milk, flour, and salt. If you have vanilla extract and cinnamon on hand, add them to the mixture as well. Mix well to get a uniform batter. The batter should be funny, not as thick as the batter for American pancakes.
--> If you are making a quick version of sourdough Kaiserschmarrn, skip the fermentation (step 2) and start to cook the pancake as described in step 3.
2. Cover with plastic wrap or any airtight wrap. We do not want the film to develop on the surface while the batter ferments. Let it ferment for 4 - 8 hours, or even overnight if your house is very cold. After the fermentation, we are going to start the cooking process. At the end of fermentation, you should be able to spot tiny bubbles on the surface of the batter.
3. Heat 1 tablespoon of butter in a skillet (I recommend using a 10-inch/24 cm diameter for this amount of batter) and wait for It to sizzle on medium heat. Then pour the batter into a hot pan. Cover with a lid. Now that you got the pancake going, you'll prepare the raisins.
4. Put a handful of raisins in a small cup. Heat up 80 milliliters of rum and pour it over the raisins. Hot rum will soften the raisins quickly so we don't have to soak them for a long time. You have about 8 minutes to do this while that pancake cooks on one side.
5. The pancake should start to become golden brown on the bottom. Since the top is still runny, sprinkle rum raisins over the pancake, so they will sink into the batter.
6. After about 8 minutes (the time you needed to prepare and add the raisins), it's time to flip the pancake. Don't try to flip the whole pancake! After flipping, divide it into four parts and flip each part individually. That way, the batter won't splatter over your whole kitchen. Then cover the pancake with a lit and let it cook for another 8 minutes or so. The bottom of the pancake should have a nice brownish color, but should not be too brown.
7. After the pancake is just cooked through, shred it. The traditional way of doing this is with a wooden spoon, but I find it way easier just using a regular fork and spoon. But be careful not to scrape the pan if you are using Teflon though! You can make the pieces as little as you want. I prefer mine to be bite-sized (so I don't need to cut it further for the kids). After shredding, cook the pancake pieces for another 5 minutes to give them some crispy edges.
9. Serve warm with a side of jam, fresh fruit, or compote. Do not forget to dust a bit of powdered sugar over top!
Baking Schedule
(for long-fermented version)
Morning: Feed sourdough starter
Mid-day: combine the ingredients into a batter and let it ferment
Evening: Make the Kaiserschmarrn
If you enjoyed this traditional sourdough Kaiserschmarrn recipe, let me know in the comments below! We can also do some troubleshooting together if something goes wrong. Any feedback will be greatly appreciated!
📖Printable Recipe
Sourdough Kaiserschmarrn (Austrian Shredded Pancake)
Kaiserschmarrn is one of the most famous dishes from Austrian cuisine. The sourdough version is even better, and here’s how to make it!
Ingredients
- 3 tablespoon (about 60 grams) sourdough starter
- 1 tablespoon (about 15 grams) sugar
- 4 eggs
- 1 ¼ cup (about 300 mL) milk
- 2 cups (about 270 grams) all-purpose flour
- pinch of salt
- handful of raisins
- ⅓ cup (about 80 mL) rum
- optional: cinnamon and vanilla extract
Instructions
1. In a mixing bowl, combine the starter, eggs, sugar, milk, flour, and salt. If you have vanilla extract and cinnamon on hand, add them to the mixture as well. Mix well to get a uniform batter. The batter should be funny, not as thick as the batter for American pancakes.
–> If you are making a quick version of sourdough Kaiserschmarrn, skip the fermentation (step 2) and start to cook the pancake as described in step 3.
2. Cover with plastic wrap or any airtight wrap. We do not want the film to develop on the surface while the batter ferments. Let it ferment for 4 – 8 hours, or even overnight if your house is very cold. After the fermentation, we are going to start the cooking process. At the end of fermentation, you should be able to spot tiny bubbles on the surface of the batter.
3. Heat 1 tablespoon of butter in a skillet (I recommend using a 10-inch/24 cm diameter for this amount of batter) and wait for It to sizzle on medium heat. Then pour the batter into a hot pan. Cover with a lid. Now that you got the pancake going, you’ll prepare the raisins.
4. Put a handful of raisins in a small cup. Heat 80 milliliters of rum and pour it over the raisins. Hot rum will soften the raisins quickly so we don’t have to soak them for a long time. You have about 8 minutes to do this while that pancake cooks on one side.
5. The pancake should start to become golden brown on the bottom. Since the top is still runny, sprinkle rum raisins over the pancake, so they will sink into the batter.
6. After about 8 minutes (the time you needed to prepare and add the raisins), it’s time to flip the pancake. Don’t try to flip the whole pancake! After flipping, divide it into four parts and flip each part individually. That way, the batter won’t splatter over your whole kitchen. Then cover the pancake with a lit and let it cook for another 8 minutes or so. The bottom of the pancake should have a nice brownish color, but should not be too brown.
7. After the pancake is just cooked through, shred it. The traditional way of doing this is with a wooden spoon, but I find it way easier just using a regular fork and spoon. But be careful not to scrape the pan if you are using Teflon though! You can make the pieces as little as you want. I prefer mine to be bite-sized (so I don’t need to cut further it for the kids). After shredding, cook the pancake pieces for another 5 minutes to give them some crispy edges.
9. Serve warm with a side of jam, fresh fruit, or compote. Do not forget to dust a bit of powdered sugar over top!
Notes
– If you have a cast iron skillet, use it for Kaiserschmarrn! Cast iron’s heat-retaining properties lift this dish to another level.
– Use a right-sized skillet; you want the batter to be about 1 centimeter thick (⅓ of an inch), no thicker.
– Don’t skip the butter before pouring the batter into the skillet. Even if you are using a non-stick pan (other than cast iron), the butter is essential to get the right taste and richness.
– If you happen to have leftover pancakes to use up, you can tear them apart and fry them in a little butter and sugar. It will be very similar to Kaiserschmarrn!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 192mgSodium: 144mgCarbohydrates: 76gFiber: 3gSugar: 16gProtein: 17g
Reese says
This looks so good! We are big sourdough fans so I’m definitely going to add this to our breakfast rotation.
Thanks for sharing!
stretchandfolds says
It's perfect for breakfast. You only get one bowl and one pan dirty, which is also a plus!
Carol says
Yum!! This looks so fun, I will have to give it a try soon!
stretchandfolds says
Thank you! It is fun. Since it's supposed to be shredded, you can't really mess it up!
Jenny says
I’m always looking for more ways to incorporate sourdough! Thank you for sharing!
stretchandfolds says
Me too! And when you get tired of pancakes and dutch baby pancakes, kaiserschmarrn comes to the rescue 😉
Dusty says
This looks so g9od. My husband is Austrian, I will have to ask him if he had this growing up.
Tina says
I’m almost 100% sure he did! But he’ll probably be a tough critic if he’s Austrian, they really know how to make it extra tasty in Austria!