Kaiserschmarrn is a classic Austrian dessert that’s light, fluffy, and comforting — perfect for lazy weekend mornings. I actually prefer it as a breakfast rather than a dessert, though it works brilliantly any time of day. It’s not my absolute favourite sweet, but it has a very special place in our kitchen.
And because I now live in Yorkshire, it wouldn’t be complete without a little local influence. My husband loves it drizzled with golden syrup — a British touch that actually works beautifully with the caramelised edges of the Schmarrn. He also adds some Cinnamon powder.
Another reason this is so important to me is, that this was actually one of the first things I gave my sons to eat — served with apple sauce — and it’s a memory I’ll always cherish.
Fun fact: the name Kaiserschmarrn literally means “Emperor’s Mess” in German. Legend has it that Emperor Franz Joseph I of Austria once requested a simple pancake, but the cook accidentally tore it into pieces while flipping it. The Emperor loved it anyway, and the “messy” pancake was born — now a classic in Austrian cuisine.
Ingredients
Including the Yorkshire Twist
- 4 large eggs
- 200 ml milk
- 120 g plain flour
- 1 tbsp caster sugar
- 1 pinch salt
- unsalted butter
- 50g Raisins
- Icing sugar for dusting
- Fruit compote, jam, or apple sauce to serve
- YORKSHIRE TWIST: drizzle of golden syrup and cinnamon powder
(UK Sourcing tips)
Raisins can be found in Tesco, Waitrose, or Sainsbury’s — or swap for sultanas.
Bramley apple sauce is available in Waitrose, Ocado, or major supermarkets — or use apple purée.
Prep: 15 min
Cook: 15-20 min
Serves: 4-5
Method
Prepare the batter
- Separate the eggs.
- Whisk the egg yolks with the sugar and a pinch of salt until creamy. Gradually add the milk, then sift in the flour and whisk until smooth. Fold in the soaked raisins if using.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter — this keeps the pancake light and fluffy.
Cook the Kaiserschmarrn
- Melt a generous knob of butter in a non-stick pan over medium heat.
- Pour in the batter and cook gently, while scrambling into pieces. This will create a bit more caramalisation.
Alternative, you can also not scramble it and wait until the underside is golden. Then quarter the batter, and flip each piece. When its fully cooked, you can put them into bite size pieces
Serve
- Pile the shredded Kaiserschmarrn onto plates.
- Dust with icing sugar and serve with fruit compote, jam, or apple sauce.
The Yorkshire twist: My husband loves to drizzle golden syrup over the shredded pieces, letting it soak in and caramelize slightly — it’s his favourite part, and it really does make it magical. He also adds a dash of cinnamon powder.
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