Easy Kaiserschmarrn Recipe

Giant, fluffy pancakes in brunch bites or as a powdered dessert? Tell us more! Recipe developer and baking expert Liz Capozzoli from Owl B Baking has a sweet Austrian treat to share with us.   

Kaiserschmarrn is a name derived from two Austrian words meaning "scrambled pancake." As written in history, the Emperor (or Kaiser) of Austria, Franz Joseph I, loved this dish. It was adopted into Austrian tradition in the 1800s. Does Oktoberfest ring a bell? You may have seen Kaiserschmarrn, a.k.a. the Emperor's Mess, featured at German festivals in the States or overseas. 

Don't worry, our recipe is much easier than the name. We guarantee this dish will satisfy you and your guests. It is loved by people around the world for its sweetness and versatility. Kaiserschmarrn can be served with jams, fresh berries, or preserves. Capozzoli tells us, "This recipe could definitely double as a dessert," and described it as, "Great for brunch or a quick breakfast!" Whether you'll whip this up for brunch or an after dinner treat, it takes less than 20 minutes to prep and cook. You won't be able to get enough! Let's jump into the details.

This recipe is uncomplicated and quick. Our method calls for seven simple ingredients. You can even tell your vegan friends, as this has no eggs! You will need raisins, dark rum (Capozzoli recommends Myer's Dark Rum) or water, and the fluffiest pancake mix you can find. You'll also need to have water, butter, granulated white sugar, and powdered sugar on hand.

Choose your pancake mix wisely for this recipe. Capozzoli tells us that, after testing a few brands, she found her fave to be Krusteaz. Look for a quick and easy pancake brand that only requires adding water. 

In a small bowl, soak ⅓ cup of raisins in 3 tablespoons of dark rum (or water if you prefer a nonalcoholic version) while you prepare the batter and cook the pancake. In a much larger bowl, whisk 1¼ cups of water into 1½ cups of the pancake mix. Stir the two together until the water absorbs the mix. Once they are well combined, the batter may be lumpy with a thin consistency. That's perfect! Now set this aside.

On the stove, slowly heat up a 9-inch skillet over low-medium heat. Drop in 1 tablespoon of butter into the pan and allow it to melt. When the butter turns to liquid, tilt the skillet around and allow the butter to coat the bottom and lowest sides of the pan.

Capozzoli remarks, "The thing I liked most about this recipe was that you could make a plate of pancake and not have to stand at the stove flipping tons of pancakes. It's a great recipe for a one and done breakfast!"

After the butter fully melts, pour your pancake batter into the hot pan. Cover it and cook for 3 minutes until the top of the batter has just begun to bubble. Drain the rum from the raisins and sprinkle them evenly across the top of the pancake.

Cover it once more and cook for 3 to 4 more minutes. Once the edges look solid, use a spatula and lift one section to peek underneath the pancake. If you see it is light or medium brown, that's when it's ready to flip! This is not just any pancake flip — this is a Kaiserschmarrn flip.

Take a sharp knife and cut the pancake into quarters. Here comes the fun part! Flip each quadrant over so that the pancake can cook on the other side. No need to keep it fancy here, Capozzoli says, as "This will get a little messy!" That is the traditional way to make Kaiserschmarrn. If you're making a mess, you're right on brand. "When flipping the pancake in the pan, it can get messy! Since the pieces get chopped up and caramelized with butter and sugar, everything will cook well once all mixed up," Capozzoli advises.

Cook the flip side of the Kaiserschmarrn for another 3 to 4 minutes, uncovered. Your objective here is to lightly brown underside of the pancake. As it cooks, use two utensils or forks to tear up the pancake into large pieces. Now add your remaining 2 tablespoons of butter and sprinkle 2 tablespoons of granulated sugar atop the pancake pieces. Turn up your heat to medium and toss the pieces around for 3 to 4 minutes until they are nicely caramelized.

"This dish is unique because of the way the pieces caramelize in the pan, in that last stage where you add the butter and sugar. This step adds a lot of wonderful flavor and texture," Capozzoli adds. You may be surprised by the outcome of this Austrian pancake! Capozzoli tells us her end result was to die for: "The raisins added great texture and the sugar added just enough flavor and caramelization."

Lastly, transfer the warm Kaiserschmarrn to a large serving plate. Lightly dust the Emperor's pancake with powdered sugar. This dish is traditionally with applesauce or plum butter, but it pairs well with a fruits jams like lingonberry or other preserves. Capozzoli says you can also add an American touch: "Of course, you can't go wrong with maple syrup! (Non-traditional, but tasty)!"

These decadent, cloud-like pancake bites are best served fresh, but any extras will keep well in an airtight container for a few days.

Capozzoli tells us, "This recipe is so simple. I love that you can make several servings all at once in the same pan. It makes any weekend breakfast easy and fast, but also feel so special!" This Kaiserschmarrn will be the hit of your brunch party, and is even broken into bite sizes for the kids to enjoy! We know your family will fill the kitchen as you make these scrumptious Austrian treats made with love. Enjoy!