Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

4 large eggs, separated
1/4 cup (50 g) granulated sugar, divided, plus 1–2 tbsp extra for pan
1 tsp vanilla extract
1 tsp finely grated lemon zest
2/3 cup (80 g) all-purpose flour
1/4 tsp fine salt
3/4 cup (180 ml) whole milk, room temperature
3 tbsp (45 g) unsalted butter, melted, divided
1/4 cup (40 g) raisins + 1 tbsp rum or apple juice (optional)
Powdered sugar, for dusting
2 cups pitted plums + 1 1/2 cups mixed berries (or 3–3 1/2 cups mixed fruit)
1/3 cup (75 g) granulated sugar for compote
2 tbsp water, 1 tbsp lemon juice, pinch cinnamon (optional)

Do This

1. Heat oven to 425°F (220°C). Place a 10-inch (25 cm) ovenproof skillet inside to preheat.
2. Simmer plums, berries, 1/3 cup sugar, water, lemon juice, and cinnamon 10–15 minutes until syrupy; keep warm.
3. If using, soak raisins in rum or juice. Whisk yolks with half the sugar, vanilla, lemon zest, milk, flour, salt, and 2 tbsp melted butter until smooth.
4. Beat egg whites with remaining sugar to glossy medium peaks. Gently fold into batter.
5. Carefully remove hot skillet, add 1 tbsp melted butter, swirl to coat, scatter in drained raisins, and sprinkle 1–2 tbsp sugar.
6. Immediately pour in batter and bake 12–15 minutes until very puffed and deep golden; do not open the oven for the first 10 minutes.
7. Tear pancake into chunks with two forks, dust generously with powdered sugar, and serve at once with warm compote.

Why You’ll Love This Recipe

All the cozy, caramelized flavor of classic Kaiserschmarrn, but with the dramatic rise and lightness of a soufflé.
Baked entirely in the oven for an easier, hands-off approach and perfect for serving at the table in the skillet.
Ultra-fluffy inside, crisp and lightly caramelized at the edges, finished with a shower of powdered sugar.
Pairs beautifully with an easy plum-berry compote you can make ahead or swap with your favorite seasonal fruit.

Grocery List

Produce: Lemons (1), plums (about 8–10 small or 5–6 medium), mixed berries (fresh or frozen), optional fresh mint for garnish.
Dairy: Whole milk, unsalted butter, eggs.
Pantry: All-purpose flour, granulated sugar, powdered sugar, vanilla extract, fine salt, raisins, dark rum or apple juice (optional), ground cinnamon (optional).

Full Ingredients

Soufflé-Style Kaiserschmarrn

4 large eggs, at room temperature, separated
1/4 cup (50 g) granulated sugar, divided (about 2 tbsp for yolks, 2 tbsp for whites)
1 tsp vanilla extract
1 tsp finely grated lemon zest (from about 1/2 lemon)
2/3 cup (80 g) all-purpose flour, spooned and leveled
1/4 tsp fine salt
3/4 cup (180 ml) whole milk, at room temperature
3 tbsp (45 g) unsalted butter, melted and slightly cooled, divided
- 2 tbsp (30 g) for the batter
- 1 tbsp (15 g) for coating the hot pan
1/4 cup (40 g) raisins (optional but traditional)
1 tbsp dark rum or apple juice (optional, for soaking raisins)
1–2 tbsp granulated sugar, for sprinkling into the hot pan (helps caramelize the edges)
Powdered sugar, for generous dusting before serving

Plum-Berry Compote (or Your Favorite Fruit Compote)

2 cups (about 300 g) pitted plums, sliced or cut into wedges
- Or use the same volume of another stone fruit such as apricots or peaches.
1 1/2 cups (about 150 g) mixed berries, fresh or frozen (such as blueberries, raspberries, or blackberries)
1/3 cup (75 g) granulated sugar (reduce slightly if your fruit is very sweet)
2 tbsp water
1 tbsp freshly squeezed lemon juice
1/4 tsp ground cinnamon (optional, but lovely with plums)
1/2 tsp vanilla extract (optional)

Optional Garnishes

Extra finely grated lemon zest
Fresh mint leaves
A small extra scoop of powdered sugar tableside

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Place a rack in the center of your oven and preheat to 425°F (220°C). Put a 10-inch (25 cm) ovenproof skillet (cast iron or another heavy pan) or a similarly sized deep round baking dish into the oven while it heats. A hot pan helps the batter start puffing immediately, giving you that dramatic soufflé effect and a nicely caramelized base.

While the oven preheats, melt the butter (3 tbsp / 45 g) in a small saucepan or microwave-safe dish. Set aside to cool slightly; you will use 2 tbsp in the batter and 1 tbsp in the hot pan later.

Step 2: Make the plum-berry compote

In a medium saucepan, combine the plums, berries, 1/3 cup (75 g) sugar, 2 tbsp water, 1 tbsp lemon juice, and the cinnamon if using. Stir to coat the fruit, then bring to a gentle simmer over medium heat.

Cook for 10–15 minutes, stirring occasionally, until the fruit is soft and the juices have thickened into a glossy, spoon-coating syrup. If it looks too dry, add a splash more water; if it is too thin, simmer a few minutes longer.

Stir in the vanilla extract (if using). Taste and adjust sweetness with a little extra sugar or lemon juice as needed. Remove from heat, cover, and keep warm on the lowest setting or reheat briefly just before serving.

Step 3: Prepare the add-ins and yolk batter base

If you are using raisins, place the 1/4 cup (40 g) raisins in a small bowl and pour over the 1 tbsp rum or apple juice. Let them soak and plump while you mix the batter.

Separate the eggs, placing the yolks in a large mixing bowl and the whites in a perfectly clean, dry medium bowl (or the bowl of a stand mixer). Make sure there is no trace of yolk or grease in the whites or they will not whip properly.

To the bowl with the egg yolks, add half of the sugar (about 2 tbsp), the vanilla extract, and the lemon zest. Whisk until the mixture looks slightly thickened and lighter in color, about 30–60 seconds.

Add the flour and salt, then slowly whisk in the milk until you have a smooth, lump-free batter. Finally, whisk in 2 tbsp (30 g) of the melted butter. The batter should be the consistency of slightly thick pancake batter; if it is very thick, add a splash more milk. Set aside.

Step 4: Whip the egg whites

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the remaining 2 tbsp sugar while beating.

Increase speed to medium-high and whip until the egg whites form glossy medium peaks: when you lift the beaters, the peaks should stand up but gently lean over at the tip. Avoid whipping to very stiff, dry peaks, which can be harder to fold and may deflate more easily.

Step 5: Fold the whites into the batter

Give the yolk batter a quick stir to loosen it. Add about one-third of the beaten egg whites to the yolk mixture and stir gently but thoroughly to lighten the batter.

Switch to a rubber spatula and add the remaining whites in two more additions. With each addition, gently fold by scraping down the sides and scooping up from the bottom, rotating the bowl as you go. The goal is to combine without knocking out the air. A few small streaks of white are fine; overmixing will deflate the batter and reduce the soufflé rise.

Step 6: Preheat the pan with butter and sugar, then bake

Carefully remove the hot skillet or baking dish from the oven (use good oven mitts; it will be very hot). Quickly add the remaining 1 tbsp melted butter to the pan and swirl to coat the base and sides.

If you soaked raisins, drain off any excess liquid and scatter the raisins over the bottom of the pan. Sprinkle the base with 1–2 tbsp granulated sugar; this layer of sugar will melt and help form a thin, caramelized crust.

Immediately pour the airy batter into the hot pan, smoothing it gently into an even layer. Work quickly so the batter does not lose volume.

Return the pan to the oven and bake for 12–15 minutes, until the Kaiserschmarrn is dramatically puffed, golden brown on top, and just set in the center. Try not to open the oven for at least the first 10 minutes, as sudden temperature changes can make it collapse early.

Step 7: Tear, caramelize lightly, and serve

Once baked, remove the pan from the oven. The Kaiserschmarrn will start to deflate slightly as it hits cooler air; this is normal. Using two forks or heatproof spatulas, gently tear and pull the pancake into irregular, bite-size pieces right in the pan. Think rustic, fluffy chunks rather than neat squares.

If you like a little extra caramelization, you can sprinkle another teaspoon or two of sugar over the torn pieces and return the pan to the oven under the broiler for 1–2 minutes, just until some edges pick up deeper color. Watch closely so it does not burn.

Dust generously with powdered sugar while still hot. Serve immediately, straight from the pan or transferred to a warm platter, with the warm plum-berry compote spooned over or served alongside. Garnish with extra lemon zest or fresh mint if you like, and enjoy the airy, soufflé-like texture at its best.

Pro Tips

Use room temperature eggs and milk. Cold ingredients make it harder to whip the whites and can cause the batter to bake less evenly.
Keep the bowl for egg whites spotless. Any grease, yolk, or moisture will prevent the whites from whipping to full volume.
Do not overfold. Stop folding as soon as the batter looks mostly uniform. A light, slightly streaky batter will rise higher than one that has been mixed until completely smooth.
Get the pan really hot. Preheating the skillet and adding butter right before the batter goes in gives you instant lift and a beautiful caramelized base.
Serve immediately. Like any soufflé-style dish, this Kaiserschmarrn is at its fluffiest and most impressive within the first 5–10 minutes out of the oven.

Variations

Apple or pear Kaiserschmarrn: Skip the raisins. Instead, thinly slice 1–2 small apples or pears and lay them over the buttered, sugared pan just before adding the batter. Bake as directed for soft fruit baked right into the base.
Nutty brown butter version: Brown the butter in a small saucepan until it smells nutty and turns deep golden, then cool slightly before using in the batter and pan. Add a handful of toasted sliced almonds over the torn pancake before dusting with sugar.
Gluten-free option: Use a cup-for-cup gluten-free all-purpose flour blend in place of regular flour. For extra tenderness and flavor, you can substitute up to one-third of the flour with finely ground almond flour.

Storage & Make-Ahead

This soufflé-style Kaiserschmarrn is best eaten fresh from the oven, when it is highest and fluffiest. That said, leftovers can be cooled completely, covered, and stored in the refrigerator for up to 2 days. Reheat the torn pieces in a lightly buttered skillet over medium heat or in a 350°F (175°C) oven for about 8–10 minutes, until warm and slightly crisp at the edges. The texture will be denser but still delicious. The fruit compote is ideal for making ahead: cool it, then refrigerate in an airtight container for up to 3–4 days, or freeze for up to 2 months. Reheat gently until just simmering before serving. Do not try to make the soufflé batter ahead; whip and bake it right after combining for the best rise.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including a moderate portion of fruit compote): 460 calories; 11 g protein; 19 g fat (about 10 g saturated); 62 g carbohydrates; 1.5 g fiber; 34 g sugars; about 240 mg cholesterol; 280 mg sodium. Actual values will vary based on exact ingredients, portion sizes, and any variations used.

Soufflé-Style Kaiserschmarrn With Fruit Compote