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Wednesday, July 21, 2010

Kaiserschmarrn (aka Emperor’s Pancakes) Take One!

When Nate and I were in Berlin a few summers ago, the hotel we stayed in served the most amazing breakfast every morning. One of the items they served was Kaiserschmarrn, or Emperor’s Pancakes, a traditional Austrian dessert…which happens to be very delicious as a breakfast or brunch food.

The version our hotel served was oh so delicious. There are many recipes out there with various techinques, so I’ve decided to make this one of my culinary quests…to recreate those pancakes we had in Berlin.

Today is Attempt #1 at Kaiserschmarrn. It was a good attempt. Not quite like the version we had in Berlin, but I like this recipe on its own merits. The pancakes came out with a nice texture and I was popping kaiserchmarrn like candy.

Kaiserschmarrn is often served with plumb sauce a delicious combination indeed! I shared a great recipe for stewed plums with you a few weeks ago which I would highly recommend using with this recipe.

So, here is Take 1 of Jane’s Kaiserschmarrn Journey!

Kaiserschmarrn (aka Emperor's Pancakes) Take One!
A combination of several recipes I found online
Recipe type: Dessert
  • 2 cups flour
  • 1 cup milk
  • pinch salt
  • 4 eggs, separated
  • ¼ cup butter
  • ¼ cup sugar
  • ½ cup butter
  • ½ cup raisins (traditional, but optional)
  • 2 tablespoons powdered sugar
  1. Mix flour and milk together. Add salt. Stir in egg yolks, ¼ cup butter and raisins (if using). Beat egg whites in a separate bowl with the sugar until peaks form. Melt ½ cup butter in a 12 inch skillet that can be placed in the oven. Add egg whites to the flour mixture and pour batter into pan. Bake at 375 degrees F for 18 minutes (I baked mine for 20 minutes, but it was 2 minutes too long). Sprinkle with powdered sugar and serve with plum sauce.

Since this recipe calls for baking all the batter at once the entire duration of cooking, you end up with one giant pancake, which I cut into little triangles like so.


  1. 1

    Hi Jane! This post is so fun for me because my dad served his LDS mission in Austria and he made Kaiserschmarrn a lot when I was growing up. I’ll have to show him your recipe and tell him about your “quest!” I’ll be watching for sure to see what else you come up with!

  2. 2
    Jane Maynard

    very fun! if your family has a recipe, would love it if you would share, to add to the quest! πŸ™‚

  3. Oh my, what a perfect breakfast! Love your photographs too!

  4. 4

    Hi Jane.. looks yummy. But the true austrian Kaiserschmarren is more of a torn apart smaller pancake…what makes it special is the beaten egg white (like in your recipe) that makes it really fluffy. And then you fry up the batter individually and pull it apart when it is about half baked.
    I love Kaiserschmarren!!! I eat it whenever I go back to Vienna where I used to live for 6 years.

  5. 5
    Jane Maynard

    Meike – I was going to try a recipe like that next. πŸ™‚ if you have one to share I would absolutely love it! if not…I definitely have some in the line up πŸ™‚

  6. 6

    This looks sooo good! Growing up, I would get SO excited every Sunday morning that my dad would announce he was making German pancakes. With lots of powdered sugar on top πŸ™‚

  7. 8

    Those pancakes look absolutely delicious – I’ll be making them as soon as humanly possible. Coincidentally, I’m off to Berlin in a couple of weeks – any foodie haunts I must try? I’d appreciate any suggestions!

  8. 9

    Just wondering, do you really melt a whole 1/2 c butter to cook the pancake in? I’ve got mine in the oven now–it just seemed like so much butter. I’m sure it will be delicious!

  9. yes, you do. I know, it sounds crazy pants. πŸ™‚

  10. 11

    These look like the “German pancakes” my husband likes. But his are very thin in the middle and explode up the sides to curl around like a wave. I like the center flat part the best, so I’m wondering if these would be like MORE of that yummy center part. I might just make this for dinner tonight! Thanks!

  11. 12

    I’m back! I tried it, and these ARE exactly like more of that yummy center part I love so much.

    *I only used 1/4 cup of butter, and everything worked out just fine.

    *I only had 4 plums on hand, so I combined them with some marionberries, and thickened the whole thing with cornstarch. I’ve posted photos and a recipe for my revised sauce.

    Thanks for the inspiration! We loved these pancakes!

  12. 13
    Jane Maynard

    yea, I’m so happy to hear that marisa! thanks for sharing the modifications…I love getting those tips!

  13. 14

    hey, i’m from austria (sry if my english isn’t correct;)) and saw your recipe on pinterest. The main thing in making kaiserschmarrn is not to cut it. You have to tear it into small pieces. This is a good homepage:
    You can also caramelise it a little bit when it’s torn apart.
    I know this post is very old but maybe you still cook kaiserschmarrn πŸ˜‰
    greetings from austria

    • Jane Maynard

      hi verena! old post, but SO glad you commented – such great tips – thank you!!!! πŸ™‚

  14. 15

    This looks so yummy! I think I may need to make it for my hubby for dessert! Can you use any type of fruit? I’m not a huge plum fan and we live in the southeast right now so peaches are very popular here lol! Sometimes certain flavours just don’t mix well πŸ™‚ but I would love to do peaches and blueberries! Yum!

    • Jane Maynard

      oh my goodness, yes! I’m certain peaches and blueberries would be delicious! this recipe is pretty neutral, so I’m sure any fruit would be yummy!

  15. 16

    Thanks for the recipe! I was getting tired of the overly-buttered Dutch Babies that I grew up on. We used a 9 x 13 glass pan instead of a skillet and melted the butter inside the pan, inside the oven while it was pre-heating. I agree with Marisa’s 1/4 C butter and it turned out. In fact, we used salted butter and the edges were surprisingly delicious with a little salty taste. Great pictures πŸ™‚

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