Summary: Kaiserschmarrn is a quintessential Austrian dessert consisting of a light, fluffy shredded pancake enriched with rum-soaked raisins. The technique involves whipping egg whites to soft peaks and folding them into a milk-and-flour batter, then caramelising the pancake in butter. This recipe yields 6 portions and takes 40 minutes to prepare, traditionally served with a vibrant plum compote.
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Category: Desserts, Austrian Cuisine
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Quick overview
- Dish: Kaiserschmarrn
- Category: Desserts, Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Eggs, 6 pieces (large)
- Guide: 12 Most Popular Austrian Dishes: Favourite Recipes of Austrian Cuisine
- Total time: 40 minutes (15 min prep + 25 min cooking)
- Difficulty: Medium
- Portions: 6 (Portion weight: 220 g)
- Key technique: Folding egg whites into batter
- Preparation types: Pan-frying
- Dietary info & Allergens: Contains gluten, milk, eggs
- Suitable for: Vegetarian
- Nutritional values (per 1 portion): 385 kcal, Protein: 12.4 g, Fat: 16.8 g, Carbohydrates: 45.2 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Dry Riesling, hot chocolate, black coffee
- In short: A fluffy, shredded pancake classic from the Austrian imperial kitchen.
- Last updated: 21 September 2026
WAGUU says: “The secret to a perfect Kaiserschmarrn lies in the patience given to the egg whites; they should be whipped until they form soft, cloud-like peaks, ensuring the batter remains airy and light during the final pan-fry.”
How to take it further: Add a teaspoon of vanilla bean paste to the batter for a deeper aroma, or sprinkle the finished pancake with caramelised almond slivers for added crunch.
Key facts
| Prep time: | 15 min |
| Cooking time: | 25 min |
| Temperature: | 160 °C |
| Number of portions: | 6 |
In a nutshell
Kaiserschmarrn is a beloved Austrian dessert that elevates the humble pancake into a decadent, shredded masterpiece. By separating the eggs and whipping the whites, the texture becomes incredibly light, while the addition of raisins soaked in rum adds a sophisticated sweetness. Served warm and dusted with icing sugar alongside a tart fruit compote, it is the ultimate comfort food.
Ingredients
Base portions: 6 portions • Portion weight: 220 g
| Ingredient | Amount | Quality |
|---|---|---|
| Plain flour | 250 g | Sifted |
| Whole milk | 400 ml | Full fat |
| Eggs | 6 pieces | Large, separated |
| Caster sugar | 60 g | Fine |
| Raisins | 50 g | Sultana |
| Dark rum | 30 ml | Quality spirit |
| Unsalted butter | 50 g | High fat |
| Salt | 3 g | Fine sea salt |
| Icing sugar | 20 g | For dusting |
Why you will love this recipe
- Authentic Texture: The method of folding in whipped egg whites creates a soufflé-like lightness that is simply irresistible.
- Sophisticated Flavours: Rum-soaked raisins provide bursts of sweetness that contrast beautifully with the buttery, caramelised pancake edges.
- Versatile Serving: It makes for a comforting brunch dish or a decadent dessert, easily paired with various fruit compotes.
Why it works: By separating the eggs and creating a meringue structure, we incorporate air into the batter which expands during frying, resulting in the iconic fluffy, torn appearance.
Recipe overview
Prep: 15 min | Cooking: 25 min | Difficulty: Medium | Portions: 6 | Type: Dessert | Origin: Austria
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparation of raisins – 5 min
Appliances: None
1. Place the raisins in a small bowl and pour the dark rum over them. Let them soak for at least 5 minutes to plump up and absorb the flavour.
VKB: Raisins are soft and fragrant.
Phase 2: Batter preparation – 5 min
Appliances: Hand whisk, large bowl
2. In a large bowl, whisk together the flour, milk, egg yolks, and salt until a smooth, lump-free batter is formed. Visual check point (VKB): The batter should have the consistency of heavy double cream.
VKB: Batter has no visible lumps.
Phase 3: Meringue – 5 min
Appliances: Electric hand mixer
3. In a separate clean bowl, beat the egg whites with the caster sugar until they form soft, glossy peaks. Do not over-beat to stiff peaks, as this makes folding difficult.
VKB: Egg whites hold a soft shape when the whisk is lifted.
Phase 4: Folding and frying – 15 min
Appliances: Frying pan, hob
4. Gently fold the egg whites into the batter using a spatula. Melt the butter in a large frying pan over medium heat. Pour in the batter and scatter the rum-soaked raisins on top. Cook until the underside is golden brown, then carefully flip in sections to brown the other side. Use two forks to tear the pancake into bite-sized pieces and cook until caramelised.
VKB: Pancake is golden-brown and caramelised on the edges.
Phase 5: Finishing – 10 min
Appliances: None
5. Once the Kaiserschmarrn is evenly browned and caramelised, transfer to warm plates. Dust generously with icing sugar and serve immediately.
VKB: The surface is evenly coated with a light dusting of icing sugar.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Frying pan | 28 cm diameter | Cast iron skillet | Burning the butter |
| Mixing bowl | 3 litres | Large ceramic bowl | Splashing batter |
| Electric whisk | Handheld | Balloon whisk | Inconsistent texture |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 175.0 kcal | 385.0 kcal | 2310.0 kcal |
| Fat | 7.6 g | 16.8 g | 100.8 g |
| of which saturates | 3.5 g | 7.7 g | 46.2 g |
| Carbohydrates | 20.5 g | 45.2 g | 271.2 g |
| of which sugars | 7.2 g | 15.8 g | 94.8 g |
| Protein | 5.6 g | 12.4 g | 74.4 g |
| Salt | 0.4 g | 0.9 g | 5.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a heavy-bottomed pan to ensure even heat distribution and prevent the delicate batter from sticking.
- Tip 2: Ensure all ingredients, particularly eggs and milk, are at room temperature to facilitate better aeration.
- Tip 3: Use a copper bowl for whisking egg whites if available; the reaction between copper ions and egg proteins helps create a more stable foam.
- Tip 4: Caramelising the pancake requires patience; wait for the sugar content in the batter to brown naturally before tearing.
Scientific background
The fluffiness of Kaiserschmarrn is a triumph of protein denaturation and mechanical aeration. By whisking egg whites, we denature ovalbumin proteins, which then form a network around air bubbles. When this foam is folded into the batter, the air bubbles expand upon heating, providing the characteristic lift. Simultaneously, the Maillard reaction between amino acids and reducing sugars during pan-frying creates the deep, golden-brown colour and complex, toasted flavour profile.
Fine Dining – Professional techniques
- Plate composition: Serve in a shallow, wide bowl with the compote placed centrally to avoid sogginess.
- Textural contrasts: Dust the pancake with icing sugar just before serving to maintain the crisp, caramelised surface.
- Temperature contrast: Serve the warm, freshly torn pancake alongside a chilled fruit compote.
- Aromatic garnishes: Finish with a light grating of fresh nutmeg or a sprig of lemon balm.
Sensory radar
- Appearance: Golden, unevenly torn chunks with a light, airy interior.
- Aroma: Sweet, buttery scent with a distinct note of rum and toasted dough.
- Taste: Subtle sweetness balanced by the richness of eggs and the tartness of the side compote.
- Texture: Soft and cloud-like, with crisp, caramelised edges.
Pairing
- BEER: A light, crisp wheat beer works well with the egg-rich batter.
- WINE: A late-harvest Riesling complements the sweetness of the raisins and compote.
- NON-ALCOHOLIC: Freshly brewed black filter coffee or a warm berry infusion.
Various preparation variants
- Caramelised variant: After tearing the pancake, sprinkle with extra sugar and toss in the pan for 2 minutes to create a crunchy, glass-like sugar coating.
- Fruit-infused variant: Incorporate diced fresh apples or pears into the batter along with the raisins for a fresh, fruity twist.
Allergens and dietary information
Contains: Gluten, milk, eggs • Gluten: Contains wheat flour • Not suitable for: Vegans, lactose-intolerant individuals
Suitable for
Vegetarians and those seeking a traditional, celebratory Austrian dessert experience.
Substitution catalog
- Dark rum: Apple juice or a dash of vanilla extract (for alcohol-free version).
- Raisins: Dried cranberries or currants.
FAQ
Why did my pancake collapse?
The pancake likely collapsed because the egg whites were not folded in gently enough, causing the air bubbles to burst before cooking.
Can I use a different type of sugar?
Caster sugar is recommended for its fine texture, which dissolves easily in the egg whites. Granulated sugar can be used but requires more whisking.
How do I achieve the perfect tear?
Use two forks to gently pull the pancake apart once the base is set, ensuring you don’t overwork the batter into a paste.
Is it necessary to use rum?
Rum is traditional, but it can be replaced with fruit juice if you prefer to exclude alcohol.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the batter in two separate batches to ensure the egg whites remain stable; use two large frying pans simultaneously. • 20+ people: Bake the pancake in oven-safe pans at 180 °C for 10–12 minutes until set, then tear and finish on the hob for caramelisation.
Sides and Serving
- Plum compote – Classic tart pairing (not included in the recipe)
- Apple sauce – Mild and comforting (not included in the recipe)
Serving: Serve directly from the pan if possible, dusted with plenty of icing sugar while still hot.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Gently reheat in a pan with a small knob of butter, or in a microwave for 30 seconds.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Over-whisking egg whites – This makes the foam brittle and difficult to fold into the batter, leading to a dense pancake.
- Too high heat – Frying at excessively high temperatures burns the sugar in the batter before the centre is cooked through.
- Rushing the tearing process – Tearing the pancake while the batter is still raw creates a gummy texture rather than the desired fluffy chunks.
- Skipping the raisins – The raisins are essential for the traditional flavour profile and add necessary moisture to the dish.