Main image of Vegan Kaiserschmarrn with Plum Compote

Vegan Kaiserschmarrn with Plum Compote

30 min

Breakfast

Dessert

10 ingredients or less
Kaiserschmarrn is a type of fluffy, shredded pancake that originates from Austria. It's a sweet and delicious dessert but is often also eaten for lunch. Traditionally, it's often served with apple sauce, but we're also pairing it with a sweet and juicy plum compote.

Servings

Total

30 min

Prep

10 min

Cook

20 min

Contains

Gluten symbol

gluten

Swap out

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Plum compote

  • ¼ cup (40 g)
    raisins
  • ¼ cup (60 mL)
    apple juice
  • 8
    plums, quartered†
  • ¼ cup (60 mL)
    water
  • 1 Tbsp (14 g)
    granulated sugar
  • ¼ tsp
    ground cinnamon
  • 1 pinch
    ground cloves (optional)

Vegan Kaiserschmarrn

  • ¾ cup (180 mL)
    aquafaba†
  • 1 tsp (3 g)
    cream of tartar
  • 2 cups (276 g)
    all-purpose flour
  • ¼ cup (56 g)
    granulated sugar
  • ½ tsp
    baking powder
  • ½ tsp
    salt
  • 1½ cups (360 mL)
    unsweetened soy milk
  • ¼ cup (60 mL)
    carbonated water
  • 2 Tbsp (28 g)
    unsalted vegan butter, melted, plus more for cooking
  • 1 tsp (5 mL)
    pure vanilla extract

Optional toppings

Directions

  1. In a small bowl, soak the raisins in apple juice for 10 minutes.
  2. Drain the apple juice from the raisins into a saucepan (reserve the raisins for later). Add the remaining compote ingredients to the saucepan as well. Cook at a gentle simmer for 10 - 15 minutes.
  3. Meanwhile, whip the aquafaba and cream of tartar in a large bowl using an electric hand mixer until soft peaks form.
  4. In another large bowl, sift together the flour, sugar, baking powder, and salt. Stir.
  5. Add the milk, carbonated water, butter, and vanilla extract. Stir until well combined.
  6. Gently fold in the aquafaba and raisins.
  7. In a medium pan on medium heat, melt a bit of butter, then pour in about half of the batter or enough to cover the bottom of the pan about 1 cm thick. Cook for 5 - 8 minutes, or until the bottom is golden.
  8. Flip the pancake and let it partly set for 1 -2 minutes, then start to cut it apart into small pieces with wooden spatulas.
  9. Cook and stir until all the pieces have become golden and cooked through. Transfer to a plate and repeat with the remaining batter.
  10. Sprinkle over some powdered sugar if desired and serve with the plum compote. Enjoy!

Notes

  • †If swapping for frozen fruit, use about 2 cups.
  • †Aquafaba is the liquid from a jar or can of chickpeas.

Storage

  • Best to enjoy immediately.
  • Store leftovers in an airtight container in the fridge up to 2 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 29%

• all-purpose flour

Proteins 22%

• unsweetened soy milk

Fruits & Veggies 49%

• raisins

• plum

Calcium

• unsweetened soy milk

Fat

• unsalted vegan butter

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Astrid - May 28, 2023, 1:49 a.m.

I'm Austrian and I love this recipe. After tearing the dough, I still add a little sugar over it in the pan, then it caramelizes a bit. In Austria it is usually served with 'Zwetschgenröster' a type of Plum compote and whipped cream. (I use oatly) very delicious

PUL Team - May 28, 2023, 4:04 a.m.

Whoop whoop! Thank you, Astrid 🤗

Reply
Martunia - May 22, 2023, 8 a.m.

I think some of the problems some of the people in the comments had stemmed from the fact they used a medium pan, as instructed, instead of a big one. Honestly the amount of batter is enough to fill the medium pan to the rim twice instead of just cover the bottom twice. I learned from other people's experience and I cooked the pancake in a big pan for twice as long as suggested on small heat and it came out OK. I had it with cherry compote and this batch lasted for three breakfasts. It's not bad but definitely not something I would come back to, just not my kind of flavors. Anyway, I enjoyed making something different for breakfast and that's always a good experience :)

PUL Team - May 22, 2023, 6:55 p.m.

Hey Martunia, thanks for sharing your feedback! We suggested using a medium-sized pan because it makes flipping the pancake easier. The directions say to pour the batter until it's 1cm thick, so if the pan is too small, you might have to cook the pancake in more than 2 batches. I hope this helps others who try the recipe, and if you give our other pancake recipes a shot, I hope you enjoy them too! 🤗

Reply
Chrissi - May 14, 2023, 11:22 a.m.

Thank you for this recipe. I‘m German and was looking for a vegan Kaiserschmarrn recipe ever since I went vegan last year. And this one is very delicious and authentic. I made it yesterday and everyone love it. However, my batter was very runny and the Kaiserschmarrn a bit undercooked in the middle. Next time I might use a bit more flour and cook it longer on lower heat.
#teamnoraisins

PUL Team - May 15, 2023, 7:15 a.m.

Oh, Chrissi, thanks so much for taking the time to share your experience with it 😊

Reply
Kanako Liu Kawamoto - May 1, 2023, 8 p.m.

Chewy on the inside and crrispy on the outside! It was real perfection

Reply
Eva - May 1, 2023, 3:32 p.m.

I love that you veganised Kaiserschmarrn! Unfortunately mine turned out to be quite sticky inside. Any idea why?

PUL Team - May 2, 2023, 12:06 a.m.

Hey Eva, thanks for sharing your experience with it! The stickiness could be due to undercooking, a wet batter, or the type of flour used. Were the ingredients and portion sizes used as listed? If so, cooking it for a few more minutes until the center is fully cooked through can help. Reducing the temperature a bit can also help, to ensure the inside cooks without burning the outside. We hope this helps for now 🤗

Reply
Taunya - April 26, 2023, 1:40 a.m.

My family is of German descent so I made this for my dad's birthday. It was a hit! We had it with rhubarb jam. Spectacular! My only complaint is how can I make more at one time or at least often. I like chickpeas, but I really don't want piles of them just to get the aquafaba. Is there another way? 🤔
Thanks you Sadia! Fabulous work!

PUL Team - April 26, 2023, 3:23 a.m.

Hey Taunya, happy birthday to your dad! We're so honoured the recipe was part of the festivities. It's a great question, and I'm sure it's possible to make the recipe without aquafaba, but the proportions of the other ingredients would change and without testing it, I can't give an exact answer. If you know in advance that you want to make a bigger batch, though, an idea would be to save the aquafaba from chickpeas and store it in the freezer, allowing it to accumulate over time. If frozen well, it can keep in the freezer for up to 3 months. Simply thaw when ready to use! We've also heard positive reviews about aquafaba powder available for purchase online and in certain specialty stores, although we haven't had a chance to give it a try. Do let us know if you find any successful alternatives!

Chrissi - May 14, 2023, 11 a.m.

Consider making roasted chickpeas as savory snack. They keep for quite some time, but in my experience they are gone way before. My whole family likes snacking on them and it’s much healthier than other storebought snacks.

Taunya - May 14, 2023, 11:59 a.m.

Thank you for the suggestions both are good ideas, freezing the aquafaba and roasting the chickpeas.

Reply
Vivian - April 25, 2023, 10:07 a.m.

I have tried multiple Kaiserschmarrn recipes in the past and this is my new favorite!
Soft and chewy yet fully cooked through - which has been a problem with my past tries - and with a lovely crust.
We had them for breakfast this morning and ate the whole batch (2 persons). ;D

PUL Team - April 26, 2023, 12:36 a.m.

Awe we're so happy to hear, Vivian, thanks a bunch 🤗

Reply
Margot - April 23, 2023, 10:22 a.m.

Dit was echt een perfect recept. Heerlijk mee ontbeten. ruime porties 😋 en snel klaar

Reply
Devika - April 23, 2023, 12:40 a.m.

Thank you, it’s exciting to see new recipes!! It would be amazing to know how to make the apple sauce you’ve mentioned

PUL Team - April 24, 2023, 4:26 a.m.

Hey Devika, thanks for your interest in the recipe! We're still working on it, so stay tuned! For now, you might be able to find a simple cinnamon applesauce at your local grocery store 🤓

Reply
Isabelma - April 20, 2023, 9:16 a.m.

There are 2 teams in Austria when it comes to Kaiserschmarrn. Team 1 prefers thr dough with raisins (soaked in liquid - preferably Rum - for a couple of hours). Team 2 without. They would never marry outside their group 😉.

PUL Team - April 22, 2023, 6:11 a.m.

Hehe so we have heard 😜 We hope you enjoy this version if you give it a try, Isabelma!

Reply
Agi - April 19, 2023, 8:31 p.m.

Hey there, again,

i made this for my daughter (10) and her friend (9) for lunch after a soup today. I thought "hm, that's a very big batch, I will have a good portion for myself as well". They ate almost everything and there were only few bites left :-D! And the friend is Austrian (we live here) and clearly she only knows the original version with dairy and eggs. Clap-clap, Sadia and Team! :-)

PUL Team - April 20, 2023, 6:35 p.m.

Hey Agi, aw so happy your daughter and her friend enjoyed it! Thank you 😃

Reply
Suzie - April 18, 2023, 11:07 a.m.

It was delicious!!

Reply
Holly - April 17, 2023, 9:41 a.m.

Loved that these were crunchy on the outside with a nice warm and soft texture on the inside. We made it with a strawberry compote and it was delicious!

PUL Team - April 17, 2023, 3:59 p.m.

Woohoo! We're so glad the recipe was enjoyed, Holly 😊

Reply
RJ - April 16, 2023, 9:52 a.m.

Had everything to make this for Sunday brunch, and it was a huge hit! Thanks for exposing us to new cuisines PUL!

PUL Team - April 16, 2023, 10:08 p.m.

So happy to hear, RJ, thank you!

Reply
Lee Borkwood - April 15, 2023, 5:06 p.m.

Around the world dishes. What a good idea! Something that I would love to see veganized is choux pastry. Chocolate elairs, cream puffs and gougere used to be high on my list of favourites. Now I've absolutely no idea how to replace the eggs...aquafaba? Tofu? Flax eggs??? What do you think?

PUL Team - April 16, 2023, 1:17 a.m.

Hey Lee, this is such a lovely idea! We'll note it down for future recipes to experiment with 🤗

Reply