Gluten-Free Kaiserschmarrn Recipe: Fluffy Austrian Pancake Dessert

Kaiserschmarrn is a cherished Austrian dessert that has won fans around the world. Light, torn pancakes studded with rum-soaked raisins, caramelized in butter, dusted with powdered sugar and served with a fruit compote or stewed fruit—this gluten-free Kaiserschmarrn is comforting, indulgent, and simple to make.

Unlike American pancakes, Kaiserschmarrn is typically enjoyed as a lunch or dinner dish in Austria, especially after a long day in the mountains. It’s often served family-style, straight from the skillet it was cooked in.

Recipe Ingredients Notes

Gluten-free flour: This recipe works well with several blends. I have tested King Arthur Measure for Measure, Cup4Cup, Bob’s Red Mill, and my own gluten-free flour blend. All perform nicely; note that Cup4Cup batter may feel slightly gummy before cooking but bakes up fine. If you do not require a gluten-free version, you can substitute 75 g of regular all-purpose flour.

Raisins: Use dark seedless raisins for a traditional flavor, or substitute dried cranberries or cherries if you prefer. Raisins can also be omitted.

Rum (for soaking raisins): Rum is generally gluten-free; bourbon or whiskey also work. For an alcohol-free option, use water or apple juice. Soak the raisins at least 30 minutes for best results.

Sour cream: Adds a pleasant tang and helps keep the Kaiserschmarrn moist and tender.

Milk: Any percentage of dairy milk or non-dairy alternative works fine.

Why is it called Kaiserschmarrn?

The name “Kaiserschmarrn” literally means “Emperor’s mess.” One popular story says Emperor Franz Joseph I was served a torn, rustic pancake in a mountain inn and loved it despite its messy appearance, giving the dish its imperial name. Another tale credits a royal kitchen mishap where a pastry meant to be delicate failed and was served anyway; the improvised dish was named Kaiserschmarrn and became a favorite at court. Whatever its origin, the dish is now a beloved part of Austrian cuisine, commonly paired with fruit compote or whipped cream.

How to make Kaiserschmarrn

This gluten-free Kaiserschmarrn uses whipped egg whites for lift instead of baking powder, producing a light, airy pancake that’s torn into pieces and caramelized in the skillet. A 10″ cast-iron skillet and an electric mixer are handy tools for this recipe.

Soak the raisins for at least 30 minutes in rum or your preferred liquid; warming the liquid slightly speeds the process and softens the fruit.

Step 1: Preheat the oven to 400°F (200°C). If you haven’t soaked the raisins, do so now in rum, bourbon, water, or apple juice.

Step 2: Separate the eggs. Place the egg whites in a clean mixing bowl and the yolks in another bowl.

Step 3: Whisk the egg whites with the granulated sugar and a pinch of salt until they form glossy, stiff peaks. Be careful not to overwhip.

Step 4: To the yolks add sour cream, milk, and vanilla; whisk until combined. Stir in the gluten-free flour and kosher salt until smooth.

Step 5: Fold about one-third of the beaten egg whites into the yolk mixture to loosen it, then gently fold in the remaining whites until the batter is light and airy. Some streaks of egg white are fine.

Step 6: Melt about 2 teaspoons of butter in an oven-safe skillet over medium-low heat and pour in the batter.

Step 7: Drain the soaked raisins and scatter them over the batter.

Step 8: Cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

Step 9: Bake for about 12 minutes until set and firm. Remove the skillet and return it to the burner. Cut the pancake into quarters with a knife or spatula.

Step 10: Flip each quarter, lower the heat to low and cook 1–2 minutes until the bottom is golden brown.

Step 11: Tear the pancake into bite-sized pieces with two forks or wooden spoons.

Step 12: Sprinkle with the additional granulated sugar and add a few more dabs of butter. Increase the heat briefly and toss the pieces so the sugar melts and the edges caramelize—this takes only a few seconds.

Step 13: Remove from heat once the sugar has melted and caramelized.

Step 14: Dust generously with powdered sugar and serve immediately.

How to serve Kaiserschmarrn

Kaiserschmarrn is best enjoyed warm and fresh for maximum lightness. Serve with apple sauce, plum compote, roasted strawberry-rhubarb compote, or any fruit compote you like. Leftovers can be stored in an airtight container in the fridge and reheated gently in a skillet with butter or briefly in the microwave, but reheating may make the texture slightly denser.

FAQ – Gluten Free Kaiserschmarrn Recipe