Fluffy Kaiserschmarrn with Tart Plum Compote

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Kaiserschmarrn with Tart Plum Compote: A fluffy Austrian pancake, torn into generous pieces, caramelized in butter, and finished with a snowy dusting of icing sugar.

Yield: 4 dessert servings
Prep Time: 20 minutes
Cook Time: 20 minutes, with the compote cooking alongside the pancake
Total Time: 40 minutes

Quick Ingredients

Plum compote: 500 g pitted tart plums, quartered; 50 g granulated sugar; 60 ml water; 15 ml lemon juice; 1 cinnamon stick.
Pancake batter: 4 large eggs, separated; 250 ml whole milk; 150 g all-purpose flour; 30 g granulated sugar, divided; 5 ml vanilla extract; 1.5 g fine salt.
For cooking and caramelizing: 40 g unsalted butter, divided; 20 g granulated sugar.
To serve: 15 g icing sugar.

Do This

1. Heat the oven to 180°C / 350°F, or 160°C / 320°F fan. Set out a 28 cm / 11-inch ovenproof skillet.
2. Bring the compote ingredients to a simmer, then cook uncovered over medium-low heat for 15 minutes. Remove the cinnamon stick.
3. Whisk the egg yolks, milk, flour, vanilla, salt, and 10 g of the batter sugar until smooth.
4. Whip the egg whites to soft peaks, gradually add the remaining 20 g batter sugar, and beat to glossy medium peaks. Gently fold into the batter.
5. Melt 20 g butter in the skillet over medium-low heat. Add the batter, cook for 3 minutes, then bake for 12 minutes, until set.
6. Tear into bite-size pieces. Add the remaining 20 g butter and 20 g caramelizing sugar; cook over medium heat for 3 minutes, turning until golden at the edges.
7. Dust with 15 g icing sugar and serve immediately with the warm plum compote.

Why You’ll Love This Recipe

Fluffy inside, golden outside: Whipped egg whites create an airy pancake, while a final buttery toss gives the torn edges a delicate caramelized crust.
A lovely sweet-tart balance: The warm plum compote cuts through the richness without overwhelming the pancake.
No perfect flipping required: The oven sets the center, and tearing the pancake is part of the fun.
Comforting Austrian flavor: Vanilla, butter, cinnamon-scented plums, and icing sugar make this a wonderfully cozy dessert.

Grocery List

Produce: About 600 g whole tart plums, to yield 500 g after pitting; 1 lemon.
Dairy: 250 ml whole milk, 40 g unsalted butter, and 4 large eggs.
Pantry: 150 g all-purpose flour, 100 g granulated sugar, 15 g icing sugar, 5 ml vanilla extract, 1.5 g fine salt, and 1 cinnamon stick.

Full Ingredients

For the Tart Plum Compote

500 g plums, weighed after pitting, cut into quarters; use firm-ripe, tart plums such as damsons or Italian prune plums
50 g granulated sugar
60 ml water
15 ml freshly squeezed lemon juice, approximately 1 tablespoon
1 cinnamon stick, approximately 5 cm / 2 inches long

For the Fluffy Pancake

4 large eggs, separated into yolks and whites
250 ml whole milk
150 g all-purpose flour
30 g granulated sugar, divided into 10 g for the yolk mixture and 20 g for the egg whites
5 ml vanilla extract, approximately 1 teaspoon
1.5 g fine salt, approximately ¼ teaspoon

For Cooking and Finishing

40 g unsalted butter, divided into two 20 g portions
20 g granulated sugar, for caramelizing
15 g icing sugar, also called powdered sugar or confectioners’ sugar, for dusting

Fluffy Kaiserschmarrn with Tart Plum Compote – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven, skillet, and ingredients

Heat the oven to 180°C / 350°F conventional, or 160°C / 320°F fan, with a rack in the center. You will need a 28 cm / 11-inch ovenproof skillet with sides at least 4 cm / 1½ inches high. A well-seasoned cast-iron skillet or an oven-safe nonstick skillet works well.

Pit and quarter the plums. Separate the eggs, putting the whites in a clean, grease-free mixing bowl and the yolks in a separate large bowl. Measure the sugar portions before you begin so they are ready when needed.

Step 2: Simmer the tart plum compote

Place the plums, 50 g sugar, 60 ml water, lemon juice, and cinnamon stick in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce to medium-low and cook uncovered for 15 minutes, stirring occasionally. Prepare the pancake batter while the fruit cooks.

The plums should soften but retain some shape, and their juices should become lightly syrupy. The compote will thicken a little as it cools. Remove the cinnamon stick and take the saucepan off the heat. Keep the compote warm, covered, until serving.

Step 3: Make the smooth yolk batter

Add the milk, vanilla, and 10 g of the batter sugar to the egg yolks. Whisk until combined. Add the flour and salt, then whisk just until smooth, making sure there are no pockets of dry flour around the bottom of the bowl.

The mixture will look like a fairly thick pancake batter. Avoid prolonged beating once the flour is incorporated; gentle handling helps keep the finished pancake tender.

Step 4: Whip and fold in the egg whites

Using an electric mixer on medium speed, beat the egg whites until they form soft peaks, approximately 2 minutes. Gradually add the remaining 20 g batter sugar and beat for approximately 1 minute more, until the whites are glossy and hold medium peaks: the tips should bend slightly rather than stand rigidly upright.

Stir one-third of the whites into the yolk batter to lighten it. Using a flexible spatula, gently fold in the remaining whites in two additions. Sweep down through the center and up around the sides, turning the bowl as you go. Stop as soon as no large streaks remain, then cook the batter promptly.

Step 5: Cook the pancake until puffed and set

Melt 20 g butter in the skillet over medium-low heat. Swirl to coat the base and lower sides. When the butter is foaming but not browning, pour in all the batter and gently spread it into an even layer.

Cook without stirring for 3 minutes, then transfer the skillet to the oven and bake for 12 minutes. The pancake should be puffed, lightly golden on top, and set in the center, with no glossy, wet batter. A thermometer inserted into the center should register at least 74°C / 165°F. If necessary, bake in additional 1-minute intervals until set.

Remember: The skillet handle will remain extremely hot after it comes out of the oven. Keep an oven mitt on it as a reminder.

Step 6: Tear and caramelize the edges

Return the skillet to the stovetop over medium heat. Using two wooden or heat-safe silicone spatulas, divide the pancake into quarters, then tear those into irregular pieces approximately 3–4 cm / 1–1½ inches across. Do not worry about making them uniform; the ragged edges are especially good for caramelizing.

Clear a small space in the center of the skillet and add the remaining 20 g butter. Once melted, sprinkle the 20 g caramelizing sugar over the pancake pieces. Turn and toss gently for 3 minutes, allowing the pieces to sit against the pan briefly between turns so their edges become golden and lightly crisp. Reduce the heat if the sugar begins to darken too quickly.

Step 7: Dust and serve straight away

Divide the hot Kaiserschmarrn among four plates or spoon it onto a warm serving platter. Sift the 15 g icing sugar over the top immediately before serving.

Serve the warm plum compote alongside, with a little of its glossy juice spooned beside the pancake rather than over every piece. This keeps those caramelized edges crisp while giving each bite a welcome touch of tart fruit.

Pro Tips

Use the right pan size: A 28 cm / 11-inch skillet gives the batter enough room to puff while still producing a thick, tender pancake. A substantially smaller pan will need a longer baking time.
Keep the whites clean: Even a little egg yolk or grease in the bowl can prevent the whites from whipping properly.
Do not chase maximum volume: Glossy medium peaks fold in more easily than dry, stiff whites and give a softer texture.
Let the edges touch the pan: Constant stirring prevents browning. Brief pauses between turns help the butter and sugar create a delicate caramelized coating.
Dust at the last moment: Icing sugar dissolves on moist, hot surfaces, so add it just before bringing the plates to the table.

Variations

Traditional raisin version: Soak 30 g raisins in 30 ml warm apple juice for 10 minutes. Drain well and stir into the yolk batter before folding in the egg whites.
Lemon-scented pancake: Add 1 teaspoon finely grated lemon zest to the yolk batter for a brighter flavor that pairs beautifully with the plums.
Frozen-plum compote: Use 500 g frozen, pitted plum pieces without thawing. Omit the 60 ml water and simmer for 20 minutes, stirring occasionally, until the fruit is tender and the juices are lightly syrupy.

Storage & Make-Ahead

Make ahead: Prepare the compote up to 3 days in advance and refrigerate in a covered container. The pancake is fluffiest when freshly made; do not fold the egg whites into the batter ahead of time.

Refrigerate: Cool leftovers and refrigerate within 2 hours, keeping the pancake and compote in separate airtight containers at 4°C / 40°F or below. Use the pancake within 2 days and the compote within 5 days of preparation.

Reheat: Arrange the pancake pieces in a single layer in an ovenproof dish, cover loosely with foil, and heat at 180°C / 350°F for 10 minutes, or until the center reaches 74°C / 165°F. Warm the compote over low heat for approximately 5 minutes, adding 15 ml water if it has become too thick. Dust the pancake with fresh icing sugar after reheating. The texture will be slightly less airy than when freshly cooked.

Nutrition (per serving)

Estimated for one-quarter of the recipe, including the plum compote and icing sugar. Optional variations are not included.