Austrian Pancake with Plum Compote (Kaiserschmarrn) + GF Option
This is one of those recipes that immediately transports me back in time, to a very specific place. The first time I had Austrian pancake was…in Austria. And I immediately fell in love. Fast-forward fifteen-odd years, and I decided it was time to get my own recipe.
Called kaiserschmarrn locally, this Austrian pancake recipe turns out perfectly fluffy chopped pieces of pancake that are lightly caramelized, and perfect when topped with some compote and whipped cream.
What is kaiserschmarrn? It’s a fluffy, shredded Austrian pancake that’s caramelized and served as a dessert or main course, usually with a bit of powdered sugar and a fruit compote (plum or apple are common). The batter is lightly sweet, and the method of cooking gives it a pillowy texture with slightly crisp, caramelized edges.
I went poking back through my old pics from Salzburg, Vienna, Prague, and Munich to see if there was a photo I could add here for nostalgia…but since those trips were in 2009-2010 for the most part, my pics of the pancake are TERRIBLE 🙂
I do have them though, and a clear memory of loving this dish. And honestly, this recipe can compete with just about any of the ones I had there! (The only leg up that they have on me is better access to the right kind of either plums or other fruit for the compote.)
I love how easy this is to whip up as well. I’ve adapted the original recipe (which serves two or three people, depending on whether it’s the main course or just one part of the meal) into a hefty single serving, but have kept the original amounts in the post for reference.
The batter comes together in 10 minutes or less, and then cooking takes less than 10 minutes as well. The plum compote can be made ahead of time and kept in the fridge, or you can use a runny fruit jam or something similar instead. My easy bourbon cherry jam would be an awesome option, for instance.
I have tested this out as a gluten-free recipe, using a store-bought 1:1 GF flour mix (I usually use Bob’s Red Mill). You can’t tell any difference at all!
How to make Austrian pancake (kaiserschmarrn)
I have detailed directions in the recipe below, so will give more of an overview of the steps here along with photos that show what it should look like.
Making the pancake batter is super easy. Get two medium bowls and separate the egg yolks vs. whites in them.
In the one bowl, whisk the egg whites to SOFT peaks (I used a hand mixer). IN the other bowl, whisk the yolks with sugar, milk, vanilla, and almond extract. Then add the flour and cinnamon and whisk to form a smooth batter.
Gently fold the egg whites into the batter with a rubber spatula (keeping the air in as much as possible).
To cook the pancake, melt half of the butter in a medium non-stick skillet. Don’t use too large of one, better to be a tiny bit on the smaller side. We’re looking for medium heat. I have pics of the different stages below.
Pour in the batter and cook for 2 to 4 minutes—start keeping an eye after 2 minutes. You’re looking for a strong golden underneath but it will still be super runny on top.
Then use a spatula to divide the pancake into quarters and flip each quarter over in the pan (don’t worry if it tears, and yes, there will be a lot of batter spilling everywhere).
Once flipped, let it cook for a minute and then start roughly chopping it into smaller pieces. Keep stirring, chopping the pieces up until they start to solidify and form a crust.
As it’s beginning to look cooked (not really any batter left), dot the remaining 15g of butter in tiny cubes over the cooking pieces and also sprinkle in the remaining sugar.
Cook for another 1-2 minutes, turning and stirring occasionally, until the edges are golden and lightly caramelized.
Transfer to a plate and drizzle with plum compote and sprinkle with powdered sugar (just for pretty), and whipped cream. Serve fresh and hot!
Here is the original amount, which should serve 2-4 depending on how hungry you are or whether it’s the only dish or you’re serving eggs and other items.
- 3 eggs
- 60 g caster sugar
- 185 ml milk
- 150 g all-purpose flour
- 40 g butter, divided in half
- 1 tablespoon of caster sugar
Other delicious easy carb-y brunch recipes you’ll love:
- Classic Dutch Baby (or German Pancake)
- Spiced Crepes with Grapefruit Curd, Whipped Ricotta, & Berries
- Lightly-Tropical Coconut Banana Pancakes (Dairy-Free)
- Wholemeal Pancakes with Spiced Apples & Orange Star Anise Syrup
- Insanely Easy Cottage Cheese Protein Pancakes (with GF Option)
- Brunch Staple: Easy Buttermilk Belgian Waffles
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Austrian Pancake with Plum Compote (Kaiserschmarrn)
If you've never had Austrian pancake, you're missing out! This traditional dish, called kaiserschmarrn, can be found all over Austria, and similar versions in Germany and Czech Republic as well. It's fluffy and slightly caramelized, and super easy to make.
This recipe makes a single serving (or two smaller servings), but I've included a 2-3 person serving amount in the main post as well. I have also tested this out as a gluten-free recipe, using a store-bought 1:1 GF flour mix (I usually use Bob's Red Mill). You can't tell any difference at all!
Ingredients
- FOR THE PANCAKE
- 2 eggs
- 40g of granulated sugar
- 125 ml of milk
- Optional: a splash of vanilla & a few drops of almond extract
- 100g of all-purpose flour (can sub 1:1 GF mix)
- 1/4 teaspoon of ground cinnamon
- 30g of butter (2 tablespoons), divided in half
- 2 teaspoons of granulated sugar
- For serving: plum compote or fruit jam, whipped cream
- PLUM COMPOTE (for serving, optional)
- 2-3 plums, pitted and sliced or diced (ideally nice and ripe)
- 3-4 tablespoons of sugar (if your plums are a bit underripe, go with 4)
- Squeeze of fresh lemon juice
- 1 cinnamon stick
- A few tablespoons of water
Instructions
- Make the plum compote: Put all the ingredients in a small saucepan and cook over medium heat, stirring frequently. The plums should start releasing juices.
- Cook for around 10 minutes, until they're soft and at a point where you can use a masher to break them up. Remove the cinnamon stick and discard. Mash and stir together the plums until it's a somewhat uniform thick mixture (though it will still have chunks).
- Make the pancake batter: Separate the eggs into two different medium bowls. Make sure the bowl with the egg whites is super clean (no greasiness).
- Whisk the egg whites to soft peaks (not stiff peaks!). You can use a stand mixer or a hand mixer, I've found the latter easier for this amount of egg whites. Set aside.
- In your other bowl, whisk the yolks with the 40g of sugar, milk, vanilla, and almond extract. Then add the flour and cinnamon and whisk to form a smooth batter. Gently fold the egg whites into the batter with a rubber spatula.
- Cook the pancake: Melt half of the butter in a medium non-stick skillet (definitely nothing larger than a 10-inch) over medium heat.
- Pour in the batter and cook for 2 to 4 minutes---start keeping an eye after 2 minutes, in case you have your heat up too high. You're looking for a strong golden underneath, a good crisp. It will still be super runny on top.
- Then use a spatula to divide the pancake into quarters and flip each quarter over in the pan (don't worry if it tears, and yes, there will be a lot of batter spilling everywhere).
- Once flipped, let it cook for a minute and then start roughly chopping it into smaller pieces. Keep stirring, chopping the pieces up until they start to solidify and form a crust. I have pics above on what it looks like at different stages.
- As it's beginning to look cooked (not really any batter left), dot the remaining 15g of butter in small cubes over the cooking pieces and also sprinkle in the remaining sugar. Cook for another 1-2 minutes, turning and stirring occasionally, until the edges are golden and lightly caramelized.
- Transfer to a plate and drizzle with plum compote and sprinkle with powdered sugar (just for pretty), and add whipped cream. Serve fresh and hot!
Notes
- I have tested this out as a gluten-free recipe, using a store-bought 1:1 GF flour mix (I usually use Bob's Red Mill). You can't tell any difference at all!
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