Kaiserschmarren
Rated 5.0 stars by 1 users
Cuisine
Austrian
Servings
2-3 or 4 politely
Cook Time
20 minutes
Calories
632
Kaiserschmarren is a traditional Austrian dessert, and one of the most comforting dishes you’ll find on a Tyrolean ski menu. If you’ve ever skied in Kitzbühel or the Austrian Alps, you’ll know the moment: stepping into a warm wooden ski hut after the cold, ordering pudding, and being presented with a generous pan of torn pancake, still warm from the stove.
On a classic Austrian ski hut menu, Kaiserschmarren sits alongside favourites like Gröstl, Tafelspitz, Frittatensuppe, Germknödel and blueberry pancakes — food designed to restore, warm and delight. This version is light and fluffy, cooked slowly in butter, scattered with rum-soaked sultanas, and finished with a snowfall of icing sugar. Served with a sharp plum compote, it’s rich without being heavy, nostalgic without feeling old-fashioned.
The texture is what makes Kaiserschmarren so special: soft, airy, and gently caramelised at the edges. The sweetness of the sultanas, the warmth of the butter, and the contrast of the plum compote come together in a way that feels deeply comforting and completely timeless.
At home, Kaiserschmarren makes the perfect Sunday lunch pudding or a cosy Sunday supper, instantly transporting you to the mountains. One pan, a spoonful of compote, and suddenly you’re back in the Austrian Alps — no skis required.
Why you’ll love making this Kaiserschmarren recipe
- It’s one of the easiest Austrian desserts to make at home.
- At its heart, it’s simply a pancake batter, with whisked egg whites folded in to create that signature fluffy texture.
- A wooden spatula and a quick chop-chop in the pan is all it takes to transform it into torn pieces.
- It’s relaxed, forgiving, and perfect for sharing — exactly as it should be.
Ingredients
-
3 large eggs, separated
-
• 75g plain flour
-
• 150ml whole milk
-
• 30g caster sugar
-
• 1 tsp vanilla extract
-
• Pinch of fine salt
-
• 30g unsalted butter
-
• 30g sultanas or raisins
-
• 2 tbsp dark rum (or hot water, if preferred)
-
• Icing sugar, for dusting
-
For the plum compote
-
• 300g plums, halved and stoned
-
• 40g sugar (caster or light brown)
-
• 1 tsp lemon juice
-
• ½ tsp ground cinnamon
-
• 1 star anise (optional)
-
• 2–3 tbsp water
Directions
Put the sultanas into a small bowl, pour over the rum (or hot water), and set aside to plump while you make the batter.
Place the plums, sugar, lemon juice, cinnamon, star anise (if using) and water into a small saucepan.
Simmer gently for 10–15 minutes until the plums are soft but still holding their shape. Remove the star anise and set aside.
In a large bowl, whisk the egg yolks with the milk, sugar, vanilla and salt. Sift in the flour and whisk until smooth.
In a separate bowl, whisk the egg whites to soft peaks. Gently fold them into the batter in two additions, keeping as much air as possible.
Melt half the butter in a wide non-stick frying pan over medium heat. Pour in the batter and scatter over the drained sultanas.
Cook gently for 2–3 minutes until the underside is golden and the top is just set.
Using a wooden spatula, roughly tear the pancake into large pieces — don’t be neat.
Add the remaining butter and continue cooking for another 2–3 minutes, tossing gently, until the edges are lightly caramelised.
Dust generously with icing sugar and serve immediately with the warm plum compote on the side.
Recipe Note
- The plum compote can be made ahead and kept in the fridge for up to 3 days. Reheat gently before serving.
- The batter for Kaiserschmarren is best made just before cooking. Once the egg whites are folded in, it should be cooked straight away while the mixture is at its lightest.
- Kaiserschmarren does not scale well in a single pan. If you’re cooking for more people, make it in separate batches, rather than crowding the pan — this is essential for keeping the texture fluffy rather than dense.
- If cooking multiple batches, keep the finished Kaiserschmarren loosely covered in a low oven while you cook the next pan, then dust with icing sugar just before serving.
Nutrition
Nutrition
- per serving
- Calories
- 632
- Carbs
- 98 grams
- 33%
- Protein
- 18 grams
- 35%
- Fat
- 23 grams
- 35%
- Saturated Fat
- 12 grams
- 72%
- Trans Fat
- 1 grams
- 5202%
- Cholesterol
- 321 milligrams
- 107%
- Fiber
- 4 grams
- 16%
- Sugar
- 48 grams
- 54%
- Sodium
- 161 milligrams
- 7%
- Iron
- 4 milligrams
- 20%
- Potassium
- 620 milligrams
- 18%