Inside: My family’s favorite Kaiserschmarrn recipe. This easy recipe for Austrian-style shredded pancakes uses simple ingredients you already have on hand. Crunchy and caramelized on the outside, with a fluffy and custardy center.
We recently took our little one to Germany. My husband’s family is from Bavaria, so we spent some time in Munich and explored the nearby Austrian and Bavarian towns. It was so beautiful – basically like walking in a postcard. And the food was outstanding.
Some of our favorites included the meats and cheeses:
The sausages:
And of course, the pretzels:
But our favorite dish was Kaiserschmarrn.
While technically an Austrian dessert, it was on every breakfast buffet we came across and was prepared slightly differently at each stop.
Sometimes, the Kaiserschmarrn recipe included rum-soaked raisins. Sometimes prunes. Occasionally the Kaiserschmarrn recipe was served with applesauce or plum sauce, and sometimes with jam, but if we were VERY lucky, it was served with a vanilla sauce.
What remained the same however, was the way the pancake was cooked. Tiny bites of caramelized pancake, with a crunchy exterior and a fluffy custard-y inside. Scented with vanilla, and lightly sweetened, it tasted like heaven.
This Kaiserschmarrn recipe is our favorite version.
We usually serve with powdered sugar, blueberry jam, and fresh berries. Sometimes I go all out and make a nice Bavarian cream sauce, and other times I just take instant vanilla pudding and thin it out to make good ‘ol “American” cream sauce, lol.
To make my “cheater” vanilla sauce, I just take 1 tbsp of instant vanilla pudding and mix it with 4 tbsp of whole milk. Stir until it thickens and it’s totally divine drizzled over this easy to make Kaiserschmarrn recipe.
While this is a bit of decadent breakfast, some days, you just need a little of something extra good.
And when this little one asks me to make up a batch of Kaiserschmarrn, it’s hard to say no.
Easy Kaiserschmarrn Recipe – Austrian Shredded Pancakes
Easy Kaiserschmarrn Recipe
An easy recipe for Kaiserschmarrn, using simple ingredients. You'll love this caramelized fluffy Austrian-style shredded pancake.
CourseBreakfast
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4
Ingredients
- 4largeeggs, separated
- 2tbspbutter, melted
- 1tspvanilla extract
- pinchsalt
- 2tbspgranulated sugar
- 1 cupflour
- 1cupwhole milk
To Caramelize
- butter
- granulated sugar
To Serve
- powdered sugar
- fresh berries, optional
- jam, optional
- vanilla sauce, optional
Instructions
Separate the egg yolks and whites. Place egg whites into a bowl and using either a stand mixer or a handheld mixer with a wire whisk attachment, whip the egg whites until soft peaks form. (About 2 minutes on high speed).
Gently place whipped egg whites into a clean bowl and set aside. In the mixer bowl, add egg yolks, melted butter, vanilla, salt, and sugar. Mix together for about 3 minutes on medium speed.
Turn off mixer, and add in the milk and flour and stir together to gently incorporate with your rubber spatula. This prevents flour from flying out all over your kitchen. Then, mix at medium speed until the batter is well incorporated. Stop and scrape down the sides as needed.
Once batter is mixed, top with egg whites and gently fold in. Do this slowly and softly until all the egg whites have been mixed in.
Place a large skillet over medium-low heat and add 1 tbsp butter until it starts to sizzle. Turn pan to coat butter evenly, and pour in half the batter.
Cook slowly, for about 6 minutes until the pancake starts to brown. I like to check by gently using my spatula to peek underneath.
Once the bottom is golden brown, cut the pancake into quarters and sprinkle the raw batter side with about 1-2 tsp of granulated sugar.
Gently flip each piece, and add another tbsp of butter to the pan.
Continue cooking until golden brown, about 3 minutes.
Using two spatulas or forks, gently shred pancakes. The outside should be crunchy and caramelized, and the middle should be cooked through and soft. If desired, you can add a little more butter and sugar to the pan and gently toss.
To serve, sprinkle with powdered sugar and top with fresh berries. You can also place little bowls of jam and vanilla sauce on the side. Enjoy!
My Easy Kaiserschmarrn Recipe In Photos:
Separate the yolks and whites.
Whip the egg whites at high speed for about 2 minutes or until soft peaks form.
Be careful not to over-mix the egg whites. Place whipped egg whites into a clean bowl and set aside.
In the same mixer bowl, add in the egg yolks, vanilla, sugar, salt, and melted butter. Mix at medium speed until well incorporated.
Stir in the flour and milk with a rubber spatula, and then mix on medium speed. Scrape down sides of the bowl as needed.
Add in the whipped egg whites and gently fold in.
Place pan over medium low heat and melt butter until it sizzles.
Place half the batter and cook for about 6 minutes or until the bottom is a nice golden brown color.
I like to use a spatula to peek under to check.
I cut the pancake in quarters so it’s easier to flip. Before flipping, sprinkle raw pancake side with some granulated sugar.
Flip and add some more butter to help brown the other side.
Using two spatulas or forks, gently shred the pancakes and add in a bit more butter and sugar if desired.
Top with powdered sugar and fresh berries, and serve with jam and vanilla sauce if desired. I hope you enjoy this simple and easy Kaiserschmarrn recipe!
Like this recipe? Then check out my simple Belgian Waffles!
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