Austrian Pancakes With Raisins (Kaiserschmarrn)


Thomas Jaehnel / Flickr

Prep: 15 mins
Cook: 20 mins
Rest Time: 10 mins
Total: 45 mins
Servings: 4 servings
Yield: 1 pancake
Nutritional Guidelines (per serving)
346 Calories
17g Fat
36g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 346
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 36%
Cholesterol 247mg 82%
Sodium 849mg 37%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Protein 13g
Calcium 197mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The French have crepes, Americans have pancakes, and the Austrians and Bavarians have schmarrn (pancake in small pieces). Schmarrn is made in both sweet and savory varieties using eggs and a starch like flour and is cooked in butter and pulled apart to finish browning.

This recipe is enriched with raisins, rum, and sugar known as kaiserschmarrn for a sweet treat. Adjust the amount of raisins to your liking—just use the equal amount of rum for soaking. If you have vanilla sugar handy, use it and omit the vanilla extract.

Austria is known for its cafes and its many kinds of coffee, and this pancake would be delicious with a hot cup of joe or tea. Top with a dusting of confectioners' sugar and either applesauce or good fruit jam or preserves and serve for breakfast, brunch, or as dessert.


  • 3 tablespoons raisins (or more to taste)
  • 3 tablespoons rum (or more to taste)
  • 4 large eggs (separated)
  • 1 pinch salt
  • 3 tablespoons sugar (or 2 tablespoons regular sugar plus 1 tablespoon vanilla sugar)
  • 1/2 teaspoon vanilla extract (omit if you use vanilla sugar)
  • Optional: lemon zest
  • 3/4 cups milk
  • 1 cup flour (cake or 1 cup all-purpose flour minus 2 tablespoons)
  • 1 to 2 tablespoons butter
  • Garnish: confectioners' sugar
  • Garnish: applesauce or preserves of choice

Steps to Make It

  1. Gather the ingredients.

  2. Place the raisins in a small bowl and pour the rum over. Microwave the rum and raisin mixture for 15 to 30 seconds and let them soak until the rum is absorbed, about 20 minutes. Set aside.

  3. In a medium bowl, beat the egg whites to soft peaks, adding a pinch of salt toward the end.

  4. In a separate large bowl, beat the egg yolks, sugar, vanilla, and lemon zest (if using) until the mixture is light yellow.

  5. Add the milk and flour–a little at a time to avoid lumps–and blend well. Fold in the egg whites and let the batter rest for about 10 minutes.

  6. Melt 1 to 2 tablespoons of butter in a 10- to 12-inch frying pan. Stir the batter again gently and pour it into the hot pan. Sprinkle the soaked raisins evenly over the top.

  7. Cover the pan and let the pancake cook for 7 to 8 minutes over medium heat, checking the bottom of the pancake by lifting up with a spatula. If it's a light brown it's time to flip. If it's not, cook for an additional 2 to 3 minutes.

  8. Flip the pancake over by carefully sliding the pancake onto a dinner plate, then invert the pan over the dinner plate and flipping it all over.

  9. Cook for about 10 minutes more on this side.

  10. Cut or pull the pancake apart into bite-size pieces while it continues to cook. When it has browned a bit, it is ready to serve.

  11. Sprinkle with confectioners' sugar and serve with applesauce or preserves of your choice. If you like a chewier consistency, let the pancake cool down a bit before serving.

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