Kaiserschmarrn Fluffy Traditional Austrian Pancakes

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



Kaiserschmarrn is merely a thick, fluffy pancake, roughly chopped, coated in icing sugar and served with local jams such as plum or apple. Kaiserschmarrn is an Austrian ski food classic which you cannot miss! I first had them when I was skiing In Kaprun in 2010 and then again when I was doing my ski season in St Anton, where I would make them for my guests as a dessert treat.

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  • 150 g 150 Plain flour

  • 1 tbsp 1 Sugar

  • 2 tbsp 2 Raisins

  • 1/2 tsp 1/2 Vanilla extract, optional

  • 3 3 Large egg

  • Salt

  • Icing sugar

  • Knob of butter

  • Fruit Jam

  • Tools
  • Frying pan

  • x2 x2 Mixing bowl

  • Sieve

  • Whisk

  • Silicone spatula


  • First, separate the egg yolks and whites and beat the whites (electric whisk) with a small pinch of salt until they form a firm peak.
  • Add the egg yolks to another mixing bowl with the milk, sugar and flour and mix to form a smooth dough (not like a normal pancake batter, this should be thicker). If you want extra flavour, add 1/2 tsp of vanilla extract. Fold in the egg whites in the batter and rest for about 10 minutes.
  • Heat a knob of butter over a low heat in a deep non-stick pan and pour in around half of the batter so it's about 3cm deep. Sprinkle the raisins evenly in the frying pan. Heat for 4 minutes until the batter has risen and the underside is lightly browned.
  • Flip the pancake and cook the other side for 4 minutes. Repeat the same process with the rest of the batter.
  • Roughly chop or shred the Kaiserschmarrn and dust with LOTS of icing sugar. Serve warm (not hot) with an apple jam or fruit jam. Don't inhale too quickly, as you will choke on the icing sugar! BIFF, BOSH, AUSTRIAN NOSH!

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