This Fresh-Milled Kaiserschmarrn is simply a skillet-cooked pancake that’s torn into soft, golden pieces. It’s quick, comforting, and perfect for using freshly milled flour and any leftover sourdough discard, whey or buttermilk. If you love simple stovetop recipes that feel special without much work, this one is always a hit, and you can make it for breakfast as well as for dessert!
Kaiserschmarrn is a traditional Austrian dish often enjoyed during colder months, winter holidays, and mountain breakfasts, and I have very fond memories of eating in in Austrian ski huts. It has a soft texture that’s lightly crisped on the edges. This version uses freshly milled flour for the flavor it adds. it pairs beautifully with jam or warm fruit compote, but it's delicious on it's own too!
Quick Look
- Prep time: 10–15 mins (plus resting).
- Cook time: 20 mins.
- Servings: 4.
- Main ingredients: fresh-milled flour, milk, eggs, butter, sugar, raisins (optional)
- Cooking method: Skillet 🡢 stovetop
- Difficulty: Easy
- Serving ideas: Dust with powdered sugar and serve with jam, fruit compote, or eat plain!
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh-Milled Kaiserschmarrn
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh-Milled Kaiserschmarrn
- Other Delicious Recipes
- Fresh-Milled Austrian Shredded Pancake (Kaiserschmarrn)
- Need Help Tweaking This Recipe?
- Other Fresh Milled Recipes You'll Love
Important Ingredients
- Flour fresh-milled whole grain flour forms the base, giving the pancake better flavor and tender texture
- Milk keeps the batter smooth and helps create a light pancake. Whole milk works best
- Egg helps bind the batter and creates the right structure
- Butter used for frying, gives a nice crust and rich flavor
- Sugar adds mild sweetness and is optional depending on taste and whether you're making it for breakfast or as a dessert
- Raisins optional, add natural sweetness and chewiness. Soak in rum or warm water to plump
See recipe card for quantities.
Substitutions & Variations
- Make it your own: Add cinnamon, vanilla or even cardamom in amounts that sound the best to you.
- Sneaky: this batter is perfect for using up sourdough discard or any leftover whey/milk products you need to use up.
How to Make Fresh-Milled Kaiserschmarrn
Step 1: Mill the flour straight into a bowl with the milk (Image 1). Stir with a spoon until the mixture is smooth. You don’t need a mixer or blender for this.
Step 2: Let the flour-and-milk mixture rest for at least 30 minutes (Image 2). This helps the flour absorb the liquid and makes the batter easier to handle when flipping. If you prefer, you can mix only the flour and milk ahead of time and add the remaining ingredients later.
Step 3: After the rest time, add the eggs and the sugar (if using). Stir with a spoon until the batter is combined. It should be pourable but not too thin, similar to American pancake batter.
If you’re using raisins, place them in a small cup and cover with rum or warm water to soften. Let them sit while you prepare the batter (Image 3). If you’re short on time, you can skip soaking.
Step 4: Melt a generous amount of butter in a medium skillet over medium heat. A 12-inch skillet works well, but a slightly larger one is fine too. If you double the recipe, use a bigger pan so the batter doesn’t get too thick.
Pour the batter into the skillet so it sits about 1–2 cm (⅓–⅔ inch) thick. Add the raisins on top if you’re using them (Image 4).
Cook uncovered for 7–10 minutes, until the bottom is golden and the edges start to set. The top will still look a little wet, this is normal.
Step 5: Use a spatula to cut the pancake into four sections (Image 5) and flip each piece. It may look messy, but that’s okay.
Step 6: Cook for another 5 minutes (Image 6), or until both sides are golden.
Step 7: Tear the pancake into bite-sized pieces using two forks or a spatula (Image 7). Cook for another 5 minutes, tossing now and then so the edges crisp up.
Step 8: Remove from the pan. Dust with powdered sugar and serve warm with jam, fruit compote, or fresh berries (Image 8).
Hint: don't be afraid to make a mess. This recipe is supposed to be messy while you're making it.
💭Crucial Success Tips
- Soaking raisins gives them better texture, but skipping it works fine.
- Don’t rush cooking the pancake on one side; letting the bottom cook nicely makes flipping easier.
- Tear the pancake in pieces that are roughly the same size, that will make them cook evenly.
Recipe FAQs
Kaiserschmarrn is a traditional Austrian shredded pancake, but we're making it with freshly milled flour, giving it a better flavor and nutritional profile.
Yes, simply leave them out. The pancake tastes great on its own too.
How To Store Fresh-Milled Kaiserschmarrn
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in a skillet or oven to bring back the light crisp edges. For longer storage, you can freeze the pieces for up to 1 month and warm them in a skillet when ready to serve.
Other Delicious Recipes
If you tried this Fresh-Milled Kaiserschmarrn or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh-Milled Austrian Shredded Pancake (Kaiserschmarrn)
Ingredients
- 250 g freshly milled flour hard white, soft white, or red wheat
- 400 g milk
- 3 eggs
- Butter for frying
- 15 g sugar optional
- raisins optional + 1–2 tablespoon rum or warm water (for soaking raisins)
- powdered sugar optional, for dusting
- jam optional, compote, or berries for serving,
Method
- Mill the flour straight into a bowl with the milk. Stir with a spoon until the mixture is smooth. You don’t need a mixer or blender for this.
- Let the flour-and-milk mixture rest for at least 30 minutes. This helps the flour absorb the liquid and makes the batter easier to handle when flipping. If you prefer, you can mix only the flour and milk ahead of time and add the remaining ingredients later.
- After the rest time, add the eggs and the sugar (if using). Stir with a spoon until the batter is combined. It should be pourable but not too thin, similar to American pancake batter.If you’re using raisins, place them in a small cup and cover with rum or warm water to soften. Let them sit while you prepare the batter. If you’re short on time, you can skip soaking.
- Melt a generous amount of butter in a medium skillet over medium heat. A 12-inch skillet works well, but a slightly larger one is fine too. If you double the recipe, use a bigger pan so the batter doesn’t get too thick.Pour the batter into the skillet so it sits about 1–2 cm (⅓–⅔ inch) thick. Add the raisins on top if you’re using them.Cook uncovered for 7–10 minutes, until the bottom is golden and the edges start to set. The top will still look a little wet, this is normal.
- Use a spatula to cut the pancake into four sections and flip each piece. It may look messy, but that’s okay.
- Cook for another 5 minutes, or until both sides are golden.
- Tear the pancake into bite-sized pieces using two forks or a spatula. Cook for another 5 minutes, tossing now and then so the edges crisp up.
- Remove from the pan. Dust with powdered sugar and serve warm with jam, fruit compote, or fresh berries.
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