Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever.
![Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever. Kaiserschmarrn (Austrian torn pancakes) with compote on the side](jpg/kaiserschmarrn-photo.jpg)
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Pancakes are a big favorite in our family. I don't usually have time to make them during the week, when we are in school at least, but they are regularly requested at the weekend.
Often it's "little pancakes" made with apple and carrot, similar to the beetroot and pear pancakes I have shared here. Other times it's "big pancakes", also known as an individual Dutch baby pancake or, more recently, a peach Dutch baby pancake.
![Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever. Kaiserschmarrn (Austrian torn pancakes) from side](https://www.carolinescooking.com/wp-content/uploads/2015/02/Kaiserschmarrn-pic.jpg)
Both are very fancy compared to the simple pancakes I grew up with, although I did love the lemon pancakes we had for Shrove Tuesday (one of the ideas in the mardi gras food I shared). But then there was Kaiserschmarrn when we went to Austria which was definitely that bit more special.
A family love of Austria
My parents kind of adopted Austria as their summer home when I was a child. For a number of years we went there every year for two or three weeks on vacation/holiday and then every other year as the addiction wore off a little.
We went to one area in particular but also visited some new ones each time. We explored different small towns but particularly took in lots of different hikes.
![Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever. Kaiserschmarrn (Austrian torn pancakes) from above with compote drizzled over](https://www.carolinescooking.com/wp-content/uploads/2015/02/Kaiserschmarrn-picture.jpg)
Compared to Scotland, Austria was a dream come true for a kid being dragged out hiking - the weather was considerably better and there were huts you stopped off in for lunch rather than huddling with a soggy sandwich behind a hill.
Sausages and goulash were the most common dishes but another that I always loved and would occasionally have as my lunch, if I didn't share with my parents for dessert, was Kaiserschmarrn.
![Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever. Kaiserschmarrn close up topped with compote](https://www.carolinescooking.com/wp-content/uploads/2015/02/Kaiserschmarrn-pic-corner.jpg)
What is Kaiserschmarrn?
Kaiserschmarrn, or 'emperor's mess/trifle' is basically a thick but fluffy chopped-up pancake, usually served with a fruit compote and dusted with confectioner's/icing sugar.
I always had it with a berry compote, but you can also serve stewed apples, honey, jam or whatever you prefer really.
It gets it's airiness by separating the eggs and whisking the whites and folding them in to the main batter, much like a souffle. Some versions add rum-soaked raisins in the mixture too.
![batter for Kaiserschmarrn (Austrian torn pancakes) batter for Kaiserschmarrn (Austrian torn pancakes)](https://www.carolinescooking.com/wp-content/uploads/2015/02/Kaiserschmarrn-mixture.jpg)
Steps to make Kaiserschmarrn
- Separate the eggs into two separate bowls.
- Add milk, flour, vanilla and lemon zest to the egg yolks and beat until mixed.
- Whisk the egg whites until they form soft peaks then beat the sugar in with them.
- Fold the whites into the yolk batter.
- Warm some butter in a small skillet and add the batter.
- Once it firms slightly, flip over and cook other side.
- Shred the pancake with two forks and sprinkle with confectioner's sugar.
![cooking Kaiserschmarrn (Austrian torn pancakes) before it is torn up cooking Kaiserschmarrn on second side before it is torn up](https://www.carolinescooking.com/wp-content/uploads/2015/02/making-Kaiserschmarrn.jpg)
I can still see myself having it one time on a beautiful balcony restaurant somewhere, and it's simple, tasty, comforting warmth brings a ray of sunshine to your mouth.
OK, maybe a slight exaggeration but it's really good so I'd highly recommend trying this any excuse you get, not just Shrove Tuesday.
![making compote for Kaiserschmarrn making compote for Kaiserschmarrn](https://www.carolinescooking.com/wp-content/uploads/2015/02/kaisers-4.jpg)
What to serve with these pancake pieces
Here I've made a simple raspberry-cranberry compote to go with it. I always remember Kaiserschmarrn served with a preiselbeern (lingonberry) sauce but they are not exactly common here so this is the closest I could do.
Redcurrants, as you can see in the photos, made into a simple sauce would be another great option though also not always that easy to find.
The sweet-tart berry flavor goes really well so this mix fits perfectly. It's very quick to make and low in sugar so you can ladle it on. You could also use a bought compote/jam or fresh fruit, though I do recommend the raspberry-cranberry compote here.
![Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever. Kaiserschmarrn (Austrian torn pancakes) overhead before adding compote](https://www.carolinescooking.com/wp-content/uploads/2015/02/Kaiserschmarrn-picture-2.jpg)
This one to two-person serving of Kaiserschmarrn fits perfectly in a small skillet/frying pan but you can easily scale up for more people and a larger pan. However many you are serving, enjoy this easy, tasty dish. It makes a great brunch or dessert. It's worth finding any excuse.
Try these other Austrian/ German comfort foods:
- Bacon onion spaetzle (tasty little noodles but you can sub other pasta)
- German pancake soup (Flädlesuppe, a simple broth with pancakes in it)
- Sauerbraten (German pot roast with a spiced wine sauce)
- Dampfnudel (sweet steamed dumplings)
- Rote Grütze (a red berry pudding/compote)
- Plus get more German recipes in the archives.
Tools for this recipe
I'd recommend a small skillet, such as a Lodge 8in Cast Iron Skillet for this recipe.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Kaiserschmarrn (Austrian torn pancakes)
Ingredients
- 2 tablespoon cranberries 15g fresh or frozen
- ½ cup raspberries 75g fresh or frozen
- ¼ cup orange juice 60ml
- ½ teaspoon sugar
- 2 eggs separated
- ½ cup all purpose flour 80g plain flour
- ½ cup milk 120ml
- ¼ teaspoon vanilla essence
- ¼ teaspoon lemon zest approx
- 1 pinch salt
- 1 tablespoon sugar (fine)
- ½ tablespoon butter 5g
- ½ tablespoon confectioner's sugar icing sugar, for dusting
Instructions
- First make the compote - put the cranberries, raspberries, orange juice and sugar in a small pan and heat over a medium heat. Heat for around 10-15 minutes until the cranberries pop and break up and the mixture thickens slightly. Cool slightly, but it is good serves warm.
- Meanwhile, whisk the egg yolks, flour, milk, vanilla, lemon zest and salt in a bowl.
- In a separate bowl, whisk the egg whites to a soft peak. Whisk in the sugar until well mixed then gently fold the mix in to the flour-milk mixture.
- Heat the butter over a medium heat in a small skillet and swirl so the base has a thin coating. Add the pancake mixture and allow to cook approx 5 minutes until gently brown on the underside.
- Use one or two spatulas to flip over the pancake. Don't worry if it doesn't work perfectly (it rarely does - I got a nice splash on my shirt doing it), you are going to be breaking it up soon anyway.
- As it's cooking on the other side, use two forks to break up the pancake into chunks. Allow it to cook on the other side around 5 more minutes, until gently brown and cooked through.
- Dust with confectioner's/icing sugar and serve with the compote while still warm.
Video
Nutrition
Remember to pin for later!
![Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote. Perfect for dessert, brunch or whenever. Kaiserschmarrn is a traditional torn-up pancake from Austria. Thick, fluffy, comforting chunks are dusted with sugar and served with fruit compote (which is easy to make too!). Perfect for dessert, brunch or whenever you find an excuse. #Austrianfood #pancake #brunch #dessert](https://www.carolinescooking.com/wp-content/uploads/2015/02/Kaiserschmarrn-Austrian-torn-pancakes-pin.jpg)
This post was first shared in Feb 2015, and has since been updated, primarily with new photos. When I first made it we had huge piles of snow so I thought I'd take a photo of it on our snow-mountain outside to remind me of the mountain settings I first had this in!
![Kaiserschmarrn in the snow!](https://www.carolinescooking.com/wp-content/uploads/2015/02/kaisers-6-300x225.jpg)
Alex
This recipie lacks any sweetness, I do believe it is supposed to have sugar in the egg whites, if I had to do it over again I would add one tablespoon of sugar per egg
Caroline's Cooking
Apologies, and thanks for pointing out the omission - I seem to have deleted it when I updated the recipe so have added it back in. I'd add 1/2tbsp per egg (so 1tbsp in all), since there is also sweetness from the topping, so you only need to give it a little bit in the pancake itself. Sorry if it meant they weren't quite as expected, but hope you'll try again.
Liz @ Books n' Cooks
This looks and sounds wonderful - the updated photos are great!
Caroline's Cooking
Thank you! I felt like it showed them off a little better, since they are really tasty.
Ellen
Sounds so easy to make and is something my family would love.
Caroline's Cooking
Thanks, it's definitely easy to enjoy.
Shelby
This looks like the perfect brunch to pamper myself with!
Caroline's Cooking
Thanks, I'd agree it would be great!
Carlee
What a fun way to make a pancake and the berry sauce looks fabulous too. I could definitely enjoy some of this for breakfast <3
Caroline's Cooking
Thanks, it's that bit different but so good.
Karen
I love your story contrasting Scotland to Austria! And your pancakes and the compote are gorgeous!!
Caroline's Cooking
Thanks - much as I love both, there are definitely some differences 🙂 And these are so tasty too.
Julie @ HostessAtHeart
These pancakes sound amazing! I think we should all celebrate pancake day! I never knew there was such a day because we Americans tend to celebrate everything! I want to visit Austria. We were going to go this year but are not able to. Another day I hope!
Caroline's Cooking
Austria is a lovely place, I hope you manage to get there. In the meantime, these pancakes will give you a little taste of there!
Caroline's Cooking
Thanks, Judi. I might just have to make it again myself soon 🙂
Michelle @ Giraffes Can Bake
Ooh this looks so good, I love all the different types of pancakes there are! Love the photos in the snow too 😀
Caroline's Cooking
Thanks, Michelle, have to make use of all that snow somehow 🙂 And I agree, so many different pancakes is such a good thing!
Tina | Mademoiselle Gourmande
This looks awesome, Caroline. 🙂 The lemon must be awesome in it. I love mine with apple compote and lots of sugar. 🙂 I also like it with raisins in it. So yum and for me it is the right time of year as we always have it on our skiing holiday in Austria. 🙂
Happy Fiesta Friday
Caroline's Cooking
Thanks, Tina! Yes apple compote is great as well. Glad you have good memories of it too, happy Fiesta Friday and thanks for co-hosting!
mimi
Ha! I can see why you'd love your time in Austria, without a soggy sandwich on which to lunch! I've never seen anything like this broken up pancake, which is exactly why I follow blogs. The sauce sounds delicious as well. Love the photo of the pan in the snow!
Caroline's Cooking
Thanks, Mimi, yes it was a more civilized way to go hiking than I had at home! I hope you manage to try and enjoy, both the pancakes and sauce are really tasty and good together.