Vegan Kaiserschmarrn
Kaiserschmarrn is one of Austria’s most beloved desserts: a fluffy, golden pancake that is torn into soft, bite‑sized pieces while cooking, dusted thickly with icing sugar, and usually served with warm fruit compote or stewed plums. This vegan version keeps all the light, airy texture and sweet, comforting flavour — no eggs or dairy — just as delicious and satisfying as the classic original.
Shared by clever
Time
25 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Pancake Batter;
- 200g plain flour,, 2 tbsp sugar,, 2 tsp baking powder
- Pinch of salt
- 300ml unsweetened plant milk (soy or oat works best)
- 1 tbsp apple cider vinegar or lemon juice
- 2 tbsp melted vegan butter + extra for frying
- 50g raisins or sultanas (optional)
- #To Serve;
- Icing sugar for dusting
- Warm plum or berry compote
- Vegan vanilla custard (optional)
👩‍🍳 Instructions
- 1
Whisk plant milk with vinegar or lemon juice and let sit for a minute until slightly curdled.
- 2
Mix flour, sugar, baking powder, and salt in a bowl. Pour in the milk mixture and melted butter, then stir gently until just combined — do not over‑mix; a few small lumps are fine. Fold in raisins if using.
- 3
Heat a generous amount of vegan butter in a large non‑stick pan over medium heat. Pour in all the batter and spread evenly. Cook until the bottom is golden and the top is mostly set.
- 4
Use two forks or spatulas to tear the pancake into rough chunks. Flip and toss the pieces until golden all over and fluffy inside.
- 5
Pile onto plates, dust heavily with icing sugar, and serve warm alongside fruit compote or custard.