Austrian Kaiserschmarrn

Nov 3, 2026 · By VanillaGoods

Breakfast Pancakes waffles french toast Vanilla: Extract Medium

A light batter lifted with whipped egg whites, browned in a skillet, torn into bite-sized pieces and finished with sugar and butter. Served with a spiced plum compote. Makes 4 servings in about 45 minutes.

Prep 20 min

Cook 25 min

Total 45 min

Servings 4

Ingredients

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servings

4 (200 g)eggs, separated
1 ¼ cups (150 g)all-purpose flour
1 cup (250 ml)whole milk
3 tbsp (40 g)sugar, divided, for the pancake
1 tsp (5 ml)vanilla extract
1 ½ tsp (3 g)lemon zest
1 pinch (1 g)fine salt
5 tbsp (40 g)raisins
1 tbsp (15 ml)dark rum
3 ½ tbsp (50 g)butter, for the pan
2 ½ tbsp (20 g)powdered sugar
10 ½ oz (300 g)plums, pitted, finely chopped
3 tbsp (40 g)sugar, for the plum compote
¼ cup (60 ml)water
2 tsp (10 ml)lemon juice

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Instructions

Compote: simmer the plums, sugar, water and cinnamon 12 to 15 minutes until soft and jammy. Stir in lemon juice; remove the cinnamon and keep warm.
Soak the raisins in the rum 15 minutes.
Whisk the yolks, milk, flour, vanilla, lemon zest and salt until smooth.
Whip the whites with 20 g sugar to stiff peaks and fold into the batter in two additions.
Heat the oven to 350 F (175 C). Melt half the butter in a 10 inch (25 cm) ovenproof skillet over medium heat. Add the batter, scatter the raisins, and cook 2 to 3 minutes until the underside is golden.
Flip the pancake (cut in four to turn if needed) and bake in the oven 6 to 8 minutes until puffed, golden and set in the middle.
Return to the stove, tear into pieces with two forks, add the remaining butter and 20 g sugar, and toss over medium heat 2 to 3 minutes until lightly caramelized.
Dust with powdered sugar and serve right away with the compote.

Tips

Fold the egg whites gently to keep the pancake fluffy.
Tear it into rough pieces; it is not meant to look neat.
Serve immediately; it deflates and dries as it sits.
Cook the pancake through; the egg whites are baked, not raw (USDA: cook egg dishes to 160 F / 71 C).

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Recipe FAQ

How long does it take to make austrian kaiserschmarrn?

Plan on 20 minutes of prep and 25 minutes of cooking. The recipe makes 4 servings.

How should I store austrian kaiserschmarrn?

Best eaten at once. Keep leftovers covered in the refrigerator up to 2 days and reheat in a pan; the compote keeps 5 days.

Can I make austrian kaiserschmarrn ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A fluffy, thick Austrian pancake torn into pieces in the pan and caramelized, dusted with powdered sugar and served with plum compote. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 4 servings this recipe makes.

382 Calories / serving

7.5g Fat

64.2g Carbs

13.0g Protein

32.4g Sugar

Whole recipe (4 servings): ~1528 cal · 30g fat · 257g carbs · 52g protein · 130g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.