Flädlesuppe (German Pancake Soup)
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Featuring thinly sliced crepes in a rich beef broth sprinkled with chopped chives, this traditional Flädlesuppe recipe brings together simple ingredients to create a truly soul-satisfying soup!
This pancake soup comes from my home region of Swabia in southern Germany though it is also served in other regions, including Bavaria. You can find it on restaurant menus and in home kitchens throughout Germany. Flaedlesuppe is simple to make and is simply delicious.
What is Flädlesuppe?
Flädlesuppe is a simple pancake soup consisting of thinly cut strips of German pancakes (called Eierkuchen) served in a clear broth, traditionally beef broth, and typically garnished with chopped chives. Flaedlesuppe is a great way to use up leftover Eierkuchen from a previous meal. These strips of crepe-like pancakes (similar to palatschinken) are called Flädle in Swabia where I grew up. In other regions of Germany this soup is called Eierkuchensuppe or Pfannkuchensuppe. Austria has a similar soup called Frittatensuppe though the Frittaten (from the Italian fritatta) are thicker than Flädle. Switzerland likewise has a similar soup known as Flädlisuppe. The pancake strips are placed in a soup bowl and the hot broth is ladled over the top following a sprinkling of chopped chives.
What Kind of Broth Do I Need?
Flädlesuppe is made with very simple ingredients and as such it is imperative to use quality ingredients, in particular the broth. This soup is only as good as the broth so choose a good one. A good homemade German beef broth is made with beef, bones, leek, carrots, onion, and celeriac (a flavor very characteristic of many German soups). If you’re using a store-bought beef broth we recommend improving the flavor quality of the broth by simmering it with some chopped leek, carrots and celeriac for 30 minutes. Then strain the broth and use it as directed in the recipe.
Can German Pancake Soup Be Made in Advance?
The broth and pancakes can be made in advance but should not be assembled together until just before serving as the pancakes will become soggy.
Vegetarian Pancake Soup
To make this pancake soup vegetarian-friendly, simply use vegetable broth instead of beef broth.
Flädlesuppe Recipe
To make the German pancakes, in a medium-sized bowl whisk together the flour, salt, baking powder, milk, and eggs until smooth.
Heat a lightly-greased non-stick skillet over medium heat. Pour a thin layer of batter over the surface, roughly the thickness of a crepe, and cook until the bottom is light brown. Carefully flip the pancake over and cook until the other side is light brown. Transfer the pancake to a plate. Repeat with the remaining batter to make 4-6 pancakes (depending on the size of the pan).
Once the pancakes are cool enough to handle, roll them up one at a time and thinly slice them in strips.
Chop the chives.
Heat up the beef broth. (If vegetarian use vegetable broth.)
Divide the pancake strips, or Flädle, between four bowls.
Ladle the beef broth over the pancakes strips.
Garnish with the chopped chives.
Serve the flaedlesuppe immediately. This soup does not reheat well as the pancakes become soggy.
Serve with a green salad for lunch or a light dinner.
Enjoy!
For more delicious German soups be sure to try my:
Flädlesuppe (German Pancake Soup)
Ingredients
- 4 cups high quality beef broth , (if using store-bought beef broth we recommend improving the flavor quality by simmering some leek, carrots, and celeriac in it for 30 minutes, then strain it and use as directed in this recipe) **Vegetarians: Use vegetable broth
- 1 cup all-purpose flour
- 3/4 cup milk
- 2 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- chopped fresh chives for serving
Instructions
- To make the pancakes, in a medium-sized bowl whisk together the flour, salt, baking powder, milk, and eggs until smooth. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour a thin layer of batter over the surface, roughly the thickness of a crepe, and cook until the bottom is light brown. Carefully flip the pancake over and cook until the other side is light brown. Transfer the pancake to a plate. Repeat with the remaining batter, greasing with more butter as necessary. Makes 4-6 pancakes depending on the size of the skillet.
- Once the pancakes are cool enough to handle, roll them up tightly and slice them into thin strips. Divide the pancake strips between four bowls. Heat the beef broth and ladle the hot broth over the pancakes strips. Garnish with the chopped chives. Serve immediately. (The broth and pancakes can be made in advance but should not be assembled together until just before serving as the pancakes will become soggy.)
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
