National Dish Austria: Kaiserschmarrn (Recipe)
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Say hello to Kaiserschmarrn, one of Austria’s most beloved sweet treats! This wonderfully fluffy, shredded pancake is studded with plump raisins and finished with a generous flurry of icing sugar. Simple to make yet utterly indulgent, it is the kind of comforting dish that turns an ordinary afternoon into something memorable. Whether you serve it as a hearty dessert or a leisurely weekend treat, this Austrian classic is a guaranteed crowd-pleaser.
About Kaiserschmarrn
Kaiserschmarrn is a much-loved sweet dish from Austria, famous for its airy texture and its irresistibly simple charm. At its heart is a light pancake batter of flour, eggs, milk and sugar, which is fried in butter and then torn into bite-sized pieces in the pan. Sweet raisins are folded through the mixture, and a dusting of icing sugar brings the whole thing together. Enjoyed everywhere from cosy mountain huts to grand Viennese cafés, it is a hearty, satisfying dish that feels equally at home as a dessert or a generous main course.
Ingredients (serves 1–2)
- 2 eggs
- 100 ml milk
- 30 g sugar
- 150 g plain flour
- 1 pinch of salt
- 50 g raisins
- 2 tablespoons butter or lard
Shopping for the ingredients
When shopping for the ingredients for Kaiserschmarrn, it is worth making sure the eggs are fresh and the milk is good and pure. For the flour, a standard plain wheat flour works best, and for the raisins it pays to choose a sweet variety so the finished dish does not taste at all sour. Most of these ingredients are everyday staples you will find easily in any supermarket.
Preparing the dish
A little preparation makes Kaiserschmarrn come together smoothly. Before you begin, soak the raisins in warm water to plump them up and bring out their sweetness. It also helps to let the milk and the butter or lard come up to room temperature first, so everything blends evenly. With the batter components ready, the actual cooking takes only a few minutes.
Step-by-step instructions
- Whisk the eggs together with the milk, sugar and a pinch of salt in a bowl.
- Add the flour gradually, stirring until you have a smooth, lump-free batter.
- Fold in the soaked raisins gently so they are evenly distributed.
- Heat the butter or lard in a pan and pour in the batter.
- Cook the Kaiserschmarrn over medium heat until golden brown underneath.
- Tear the pancake into pieces and turn them in the pan to colour all over.
- Dust generously with icing sugar just before serving.
Gluten-free / lactose-free version
Kaiserschmarrn adapts beautifully to a gluten-free and lactose-free diet. Simply swap the plain flour for a good gluten-free flour blend so anyone with a gluten intolerance can tuck in without worry. For a lactose-free version, use plant-based butter and a dairy-free milk such as oat or almond. The result is just as light and golden, and every guest gets to enjoy this Austrian favourite.
Tips for vegans and vegetarians
Kaiserschmarrn is naturally vegetarian, and it is easy to make fully vegan too. In place of the eggs, milk and butter, reach for a plant-based set-up such as a flaxseed or apple-purée egg replacement, a plant milk and a plant-based butter. Take a moment to check that your raisins and other store-cupboard ingredients are free from hidden animal products. With these swaps the dish stays every bit as fluffy and indulgent.
More tips and tricks
For the best Kaiserschmarrn, let the batter rest for a few minutes before cooking so it puffs up nicely in the pan. Cook it gently over medium heat to keep the inside soft while the edges turn golden. A splash of vanilla or a little grated lemon zest in the batter adds a lovely aroma. For extra caramel notes, sprinkle a touch of sugar over the pieces as you tear them and let it melt before serving.
Adapting the recipe to your taste
Kaiserschmarrn is wonderfully versatile and easy to tailor to your own liking. Swap the raisins for fresh berries, sliced apple or a handful of chopped nuts if you fancy a change. You can stir in a little rum-soaked fruit for a grown-up version, or leave the raisins out altogether for the children. A scattering of toasted almonds on top makes it feel extra special.
Ingredient substitutions
If a particular ingredient for Kaiserschmarrn is not to hand, there are plenty of easy alternatives. Cranberries or chopped dried apricots make a lovely stand-in for the raisins, and you can use lard, clarified butter or even a neutral oil in place of the butter for frying. A spoonful of cornflour mixed into the batter gives an even airier result. Substitutions like these let you adapt the recipe to whatever your cupboard holds.
Drink pairing ideas
A range of alcohol-free drinks pairs beautifully with Kaiserschmarrn and balances its sweetness. A glass of freshly squeezed orange juice is a classic match, as is a homemade warm punch made from apple juice, lemon juice, cinnamon and a little sugar. A milky coffee or a cup of fruit tea also rounds off the dish nicely, making it the perfect treat for a relaxed afternoon.
Serving and presentation ideas
Presentation can lift the whole Kaiserschmarrn experience. Pile the torn pieces high on a warm plate and finish with a generous snowfall of icing sugar. A spoonful of plum compote or stewed fruit on the side is the traditional accompaniment and adds a lovely splash of colour. For an extra-special touch, dust the rim of the plate too and serve straight from the pan while still warm.
A bit of history
Kaiserschmarrn is often described as one of Austria’s national dishes and is a beloved dessert right across the country. The name — which translates roughly as “the Emperor’s mishmash” — is widely thought to refer to the Austrian Emperor Franz Joseph I, who is said to have made it one of his favourite dishes. From imperial Vienna to today’s alpine ski huts, it remains a cherished part of Austrian cuisine.
More recipe ideas
Summary: Kaiserschmarrn
Kaiserschmarrn is far more than a simple dessert; it is a little taste of Austrian tradition served on a plate. Made from a light batter of flour, eggs, milk and sugar, studded with raisins, fried in butter and finished with icing sugar, it is comfort food at its very best. Easily made vegan or gluten-free and delightful alongside a glass of orange juice or a homemade punch, it suits every kind of occasion. Give this Austrian classic a go — one fluffy, golden forkful and you will be hooked.
