Flädlesuppe – also known as German pancake soup – is a classic soup from the southern German region of Swabia.
Made with pancakes cut into thin ribbons (known as “Flädle”), this simple and satisfying soup is relatively easy to make.
The pancakes are traditionally served in a beef broth – and the vegetables in this version are an added bonus! In fact, it’s one of our favorite simple German soups.
Depending on the part of the country, you may know this soup as Pfannkuchensuppe or Eierkuchensuppe.
It’s also a classic recipe in Austria, where it’s called Frittatensuppe. Versions of this soup can also be found in countries like Italy and France.
Ingredients
Here are the ingredients you’ll need for this pancake soup recipe:
- All-purpose flour – To make the pancakes.
- Salt – A pinch of salt to enhance the flavor of the pancakes.
- Eggs – To make the pancakes. I use large eggs.
- Milk – Use a milk of your choice. I use regular 2% milk.
- Oil – To fry the pancakes. Use a neutral-tasting oil such as canola, vegetable, or avocado oil. Alternatively, you can also use butter.
- Leek – Optional ingredient for the broth. It adds a bit more flavor.
- Carrot – Also an optional ingredient for the broth.
- Beef broth – Use a good quality beef broth for the best taste. Alternatively, you can use vegetable broth.
- Chives – Optional garnish for the soup.
Recipe Tips
- Beef broth is traditionally used for this pancake soup, but you can also use vegetable broth for a vegetarian version. For the best taste, either make your own broth or use a good quality store-bought broth.
- We like to add some chopped leek and carrot to the broth for extra flavour and texture. If you do this, chop the vegetables very finely so they cook quickly.
- Once the soup is assembled, serve it right away. Otherwise, the pancake ribbons will get soggy.
How to Make Flädlesuppe – Step by Step Instructions
First, make the pancake batter. In a mixing bowl, add the flour and the salt and stir. Next, add the milk and whisk until there are no lumps.
Then add the eggs and mix again. Set the mixture aside while you cut the vegetables.
Next, cut the vegetables if you want to add some. Wash the leek and cut the white and pale green parts into small rings. Peel the carrot and finely chop it. Set aside.
Now cook the pancakes. For this, heat the oil in a frying pan over medium heat.
When it’s hot, add one ladle of pancake batter and tilt the pan to distribute it evenly. Cook until the batter begins to set and you see bubbles, about 2-3 minutes.
Then flip the pancake and cook until golden brown on both sides. Remove and place the pancake on a plate to cool. Repeat until you’ve used up all of the batter.
Next, heat the broth in a saucepan. If using vegetables, add them and bring the broth to a boil.
Then turn down the heat and simmer, covered, for about 15 minutes, or until the vegetables are tender. If needed, season with salt and pepper to taste.
Next, roll the cooled pancakes tightly and cut them into strips. Keep them rolled up and place them in the bottom of the soup bowls.
Finally, pour the hot broth over the pancake ribbons and garnish the soup with chopped chives (optional). Serve right away. Enjoy!
Storage Tips
Store leftover pancakes and broth separately in sealed containers in the fridge. You can keep them for 2-3 days.
Related Recipes
Here are some other classic European soups for you – all of them eaten in Germany:
- German Lentil Soup (Linsensuppe)
- German Split Pea Soup (Erbsensuppe)
- Cauliflower Soup
- German Green Bean Soup (Grüne Bohnensuppe)
- German Potato Soup (Kartoffelsuppe)
- Celery Root Soup
Flädlesuppe (German Pancake Soup)
Ingredients
For The Pancakes
- 1 cup all-purpose flour
- pinch of salt
- 3/4 cup + 2 tablespoons milk
- 2 large eggs
- oil, for frying
For The Soup
- 1 small leek, optional
- 1 large carrot, optional
- 5 cups beef broth, alternatively vegetable broth
- chopped chives, for garnish (optional)
Instructions
- Make the pancake batter: In a mixing bowl, add the flour and salt, stir. Add the milk and whisk until there are no lumps. Then add the eggs and mix again. Set aside.1 cup all-purpose flour, pinch of salt, 2 large eggs, 3/4 cup + 2 tablespoons milk
- Cut the vegetables: If using, wash the leek and cut the white and pale green parts into small rings. Peel the carrot and finely chop it. Set aside.1 small leek, 1 large carrot
- Cook the pancakes: Heat a bit of oil in a frying pan over medium heat. When it's hot, add one ladle of pancake batter and tilt the pan to distribute it evenly. Cook until the batter begins to set and you see bubbles, about 2-3 minutes. Then flip the pancake and cook until golden brown on both sides. Remove and place on a plate to cool. Repeat until you've used up all of the batter. Add more oil as needed.oil
- Simmer the broth: Heat the broth in a saucepan. If using vegetables, add and bring to a boil. Then turn down heat and simmer, covered, for about 15 minutes, or until the vegetables are tender. If needed, season with salt and pepper to taste.5 cups beef broth
- Cut the pancakes: Tightly roll the pancakes and cut them into slices.
- Assemble: Place the pancake rolls in soup bowls, pour hot broth on top. Serve right away, garnished with chopped chives.chopped chives
Notes
- Beef broth is traditionally used for this pancake soup, but you can also use vegetable broth for a vegetarian version. For the best taste, either make your own broth or use a good quality store-bought broth.
- If you add vegetables, chop them finely so they cook quickly.
- Once the soup is assembled, serve it right away. Otherwise, the pancake ribbons will get soggy.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
