Kaiserschmarrn is a traditional Austrian dessert featuring torn pancake pieces that are crispy on the exterior and pillowy soft inside, typically served with warm vanilla sauce and fruit jam for dipping.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Separate the eggs. In a large bowl, whisk together the egg yolks, 1/4 cup of sugar, and milk until combined.
Whisk in the vanilla extract, followed by the all-purpose flour and salt. Mix until just combined and set the batter aside.
In a separate, clean bowl, use a hand mixer to beat the egg whites until stiff peaks form.
Gently fold a small amount of the whipped egg whites into the yolk batter to lighten it.
Pour the lightened yolk mixture back into the remaining egg whites and gently fold with a spatula until just combined. Be careful not to overmix and deflate the egg whites.
Heat a large non-stick skillet over medium-low heat. Add 1 tablespoon of butter to melt.
Pour the entire batter into the hot pan and spread it out evenly. Cook for a few minutes until the bottom is set and golden brown.
Using a spatula, cut the large pancake into quarters and gently flip each piece to cook the other side.
Use two spatulas to break the pancake pieces into smaller, bite-sized chunks. Continue to toss and cook until the batter is no longer raw.
Push the pancake pieces to the side of the pan. In the empty space, melt the remaining 1 tablespoon of butter and sprinkle in 1 tablespoon of sugar.
Toss the pancake pieces in the melted butter and sugar mixture to caramelize them until crispy.
Serve warm, dusted with powdered sugar, and with vanilla sauce and jam for dipping.
Kaiserschmarrn is best eaten immediately. Leftover pieces can be refrigerated up to 1 day and reheated gently in a low oven, though texture will not be as crisp.
Kaiserschmarrn uses separated eggs whipped to stiff peaks for extra fluffiness, then the cooked pancake is torn into bite-sized pieces and finished in the pan until crispy, rather than served whole.
Best served immediately after cooking. However, you can prepare the batter up to 1 hour ahead; fold in egg whites just before cooking.
This usually happens if egg whites weren't whipped to stiff peaks or were over-folded into the batter. Ensure whites hold firm peaks and fold gently until just combined.
Sour cream mixed with a touch of sugar, or even just jam alone, works well. Some cooks use apple compote or a light custard instead.
The pieces should be golden brown and crispy at the edges after 3–4 minutes of tossing in the pan. The interior will stay soft and custardy.
Crispy Chicken Katsu Sandwich
25 min · moribyan
Crispy Chicken Snack Wrap
5 min · moribyan
Pistachio Cheesecake Bars with Chocolate Ganache
245 min · moribyan
Wiener Schnitzel with Austrian Potato Salad
45 min
Japanese Castella Cake (Kasutera)
80 min
Castella Cake
55 min
Stove Top Stuffing Meatloaf
85 min
Honey Butter Corn
15 min
Charleston Shrimp and Grits
Kardea's Charleston Shrimp and Grits
65 min
Hoppin' John
