I fell for Flädlesuppe the first time I tasted a bowl in a mountain hut in Bavaria. I remember the clear beef broth, warm and clean, poured over thin crepe-like strips and brightened with chopped chives.
Over the years I made this German classic at home, testing both beef and vegetable broth so readers can choose what fits their table. The technique is direct: roll thin pancakes, slice them like noodles, keep them separate, then ladle hot broth to finish.
In this post I blend a short origin story with a practical recipe and step-by-step tips. I’ll show how to boost store-bought stock with leek, carrots, and celeriac, and give timing cues so the texture stays tender. Quality broth and thin crepe strips are the keys to true flavor, and I include a printable version you can take to the stove.
Key Takeaways
- I share a personal origin and a clear, kitchen-ready recipe for german pancake soup.
- Keep components separate until serving to prevent sogginess.
- Use homemade or improved store broth for the best flavor.
- Thin, crepe-like pancakes act as tender noodles in this course.
- A quick, printable ingredients list and instructions make the recipe easy to follow.
How I Fell for Pancake Soup in the Alps and Southern Germany
My first real taste of this Alpine dish came after an icy hike when a steaming bowl felt like a small miracle. In Swabia and later in Bavaria, I kept finding the same comforting ritual: thin, rolled batter sliced into ribbons and dropped into hot, clear broth.
From Swabia to Bavaria: Memories that Shaped My Bowl
I remember chalet-style kitchens and menus that listed the dish alongside hearty regional fares. Warm bowls arrived after long walks, the aroma of beef or a bright vegetable stock filling the air.
The ribbons behave like delicate noodles—springy, soft, and surprisingly satisfying. As a student I chased festivals and beer tents, but this gentle bowl drew me back for its quiet comfort.
Why this simple broth-and-pancake dish still comforts me today
At home I copy small rituals: roll the crepes tightly, slice thin, warm the bowls, and ladle in hot broth. I use beef when I want depth and vegetable when I prefer something lighter.
The result is a complete, restorative meal that pairs well with a simple side salad. Little touches—a scatter of chives, a warm bowl—make the experience feel cared for and true to the Alpine originals.
What Is Pancake Soup (Flädlesuppe) and Why Broth Quality Matters
On cold nights I learned quickly that the broth defines this classic Alpine bowl more than any garnish. Flädlesuppe is a clear-broth dish studded with thin crepe-like strips and finished with chopped chives. It appears under names such as Pfannkuchensuppe, Eierkuchensuppe, Frittatensuppe, or Flädlisuppe across German-speaking regions.
Broth drives the flavor. A classic German beef broth uses beef and bones simmered with leek, carrots, onion, and celeriac. That base gives savory depth and a faint sweetness from the long-cooked vegetables.
Beef broth vs. vegetable broth: choosing the right base
Pick beef broth when you want a fuller taste and more body. Choose a good vegetable stock for a lighter, cleaner bowl that still offers satisfying warmth.
How to boost store-bought broth with leek, carrots, and celeriac
If you rely on store stock, I improve it this way: add chopped leek, carrots, and celeriac, simmer for about 30 minutes, then strain. This lifts the flavor by the cup and removes any flatness.
- Assemble bowls with the thin strips first, then ladle hot broth over to keep texture intact.
- Season with a pinch of pepper and taste; finish with chives for a fresh green note.
- This dish works as a first course or a light main when served generous in a warm bowl.
| Base | Character | Best For |
|---|---|---|
| Beef broth | Rich, savory, rounded | Hearty first course or light main |
| Vegetable broth | Light, clear, bright | Vegetarian diners; subtle flavor |
| Upgraded store stock | Freshened, balanced | Quick prep with improved flavor |
My Pancake Soup Recipe: Ingredients, Tools, and Step-by-Step
A steady rhythm helps me make thin crepes quickly: whisk, pour, flip, and roll. Below I list clear ingredients and the gear I use, then give the precise steps for crepe-thin strips that hold up in hot broth.
Ingredients you’ll need
flour, milk, eggs, a pinch of salt, good broth, chopped chives, and a little butter or oil.
Gear check
I use a whisk, a nonstick skillet or well-seasoned pan, a ladle, and warmed bowls to keep the bowl hot.
Step-by-step
- Whisk flour, milk, eggs, and salt to a smooth batter that coats the bottom of the pan.
- Lightly grease the skillet, set over medium heat, and pour a thin round of batter.
- Cook until the bottom is light brown and edges lift (a couple of minutes), flip, then cook briefly.
- Roll pancakes while warm, slice into thin ribbons, place strips in bowls, and ladle hot broth over the top.
| Stage | Action | Timing |
|---|---|---|
| Batter | Whisk to smooth | 2–3 minutes |
| Cook | Thin crepes on skillet | 2–3 minutes per crepe |
| Broth | Heat until steaming (or simmer store stock with veggies) | 30 minutes to boost store stock |
| Serve | Assemble strips, ladle broth, garnish | About 1 cup broth per serving; add 1 tbsp if needed |
For a simple crepe recipe reference, see my linked crepe recipe.
Pro Tips, Variations, and Make-Ahead Strategies
Simple timing and one or two flavor boosts make this old Alpine recipe sing in my kitchen. I focus on texture first and then add a small savory note.
Prevent soggy strips: Keep the broth and crepe strips separate until the last minute. Ladle hot broth over the sliced ribbons at serving time so the strips stay tender and bitey, not mushy.
Flavor upgrades I use
I often simmer store beef broth with chopped leek, carrots, and celeriac for about 30 minutes, then strain. That lifts the base without extra work.
A swipe of bacon or a pat of butter to grease the skillet adds smoky fat that perks up plain pancakes. Finish each bowl with a scatter of chives and a pinch of pepper and salt.
Make-ahead and serving tips
- Cook crepes ahead, stack them uncut, and refrigerate. Slice into strips just before serving.
- Reheat or fortify broth while you roll and cut: a quick simmer for a few minutes restores heat and flavor.
- Serve with a crisp green side salad for contrast and offer extra cups of broth if guests want a heartier bowl.
| Strategy | Why it helps | Quick note |
|---|---|---|
| Keep separate | Prevents soggy strips | Assemble at plating |
| Simmer with veg | Deepens beef broth flavor | About 30 minutes, then strain |
| Grease with fat | Adds savory depth | Butter or bacon swipe in skillet |
| Make-ahead crepes | Saves time on busy nights | Refrigerate uncut, slice at serving |
Conclusion
What stays with me is how a clean, hot broth lifts thin crepe ribbons into something comforting and light. A warm bowl of this german pancake soup showcases simple ingredients—flour, milk, eggs, a little oil, and salt—turned into tender strips by smooth batter and steady heat.
Start with great broth: simmer beef broth with aromatics or boost store stock for real depth. Warm the pan, watch the bottom for light browning, and use modest fat so the strips stay soft.
Measure loosely by the cup, tweak seasoning by a teaspoon, and time assembly so the noodles-like ribbons meet hot broth at the last minute. Serve with chives and a crisp salad, and make it your own—the best version is the one you enjoy in your bowl.
FAQ
What is Flädlesuppe and how does it differ from Pfannkuchensuppe?
Flädlesuppe, which I first tasted in southern Germany, is a clear beef or vegetable broth served with thin, crepe-like strips made from a simple batter of flour, milk, and eggs. Pfannkuchensuppe uses the same idea but names vary by region—Frittatensuppe is common in Austria. The key difference is regional naming and slight batter thickness; the cooking approach and comfort-food appeal remain the same.
Which broth should I use: beef broth or vegetable broth?
I prefer beef broth for a richer, more savory base, especially if I’m serving it as a starter at a heartier meal. For lighter or vegetarian menus, a robust vegetable broth works well. Either way, I boost store-bought broth with leek, carrots, and celeriac to deepen the flavor without long simmer time.
How do I make the crepe-like strips without tearing them?
I whisk a thin batter of flour, milk, eggs, a pinch of salt and a teaspoon of oil until smooth, then heat a nonstick skillet over medium heat. I pour a small ladle, swirl for an even layer, cook about one minute per side until edges lift, and flip gently with a thin spatula. Rolling the cooked crepes while warm and slicing into narrow strips gives the classic texture.
How can I prevent the strips from getting soggy in the bowl?
I always keep the broth piping hot and the strips separate until plating. I ladle hot broth into warm bowls and add the sliced strips just before serving. This keeps the strips tender but not waterlogged. A light drizzle of melted butter or a few chives on top adds flavor and helps maintain texture.
Can I make the batter and strips ahead of time?
Yes. I often prepare the batter and cook the crepes an hour or two before serving. I stack and wrap them in a clean kitchen towel to retain moisture, then refrigerate. Reheat briefly in a warm skillet or slice cold and add to very hot broth at service. If making further ahead, store in the fridge up to 24 hours.
What tools do I need to make this dish at home?
My essentials are a nonstick skillet or well-seasoned pan, a whisk, a ladle, a cutting board and sharp knife for strips, and warm bowls for serving. A spatula that slides under thin crepes makes flipping easier, and a ladle helps portion the broth without cooling it down.
Are there good variations to try beyond the classic recipe?
I like several upgrades: lightly sautéed carrots and celery added to the broth, crumbled bacon or pancetta for smoky fat, thin noodles instead of strips, or a sprinkle of pepper and chives on top. For a lighter twist, use milk or a milk-and-broth mix in the batter to change richness.
How long does the dish take from start to finish?
From whisking batter to serving, I can usually finish in about 25–35 minutes. Making the broth from scratch will add extra simmer time; using fortified store-bought broth cuts total time considerably. Cooking the crepes takes the most active time—plan roughly one to two minutes per crepe depending on pan heat.
What seasoning tips do you recommend?
I keep seasoning simple: a small pinch of salt in the batter and a light grind of black pepper in the broth. Fresh chives or parsley on top brighten the bowl. If the broth needs more depth, I add a splash of soy sauce or a teaspoon of concentrated demi-glace for umami without overwhelming the delicate strips.
Is this dish nutritious and suitable for family meals?
Yes. The dish provides protein from eggs and potentially broth made from beef, plus vitamins from added vegetables like carrots and leeks. I serve it with a crisp side salad or steamed vegetables to round out the meal. It’s also easy to adapt for children by keeping flavors mild and the strips soft.
Pancake Soup: My Journey, Recipes, and Cooking Insights
- Total Time: 35
- Yield: 4 1x
Description
Authentic German Pancake Soup (Flädlesuppe) with tender crepe strips in savory beef broth. This Alpine comfort dish features thin pancake ribbons that act like delicate noodles in a clear, aromatic broth brightened with fresh chives.
Ingredients
2 cups all-purpose flour
3 large eggs
2 cups whole milk
1/2 teaspoon salt
4 cups high-quality beef broth (or vegetable broth)
2 tablespoons butter or neutral oil
1 leek, chopped (for broth enhancement)
2 carrots, chopped (for broth enhancement)
1/2 cup celeriac, chopped (for broth enhancement)
3 tablespoons fresh chives, chopped
Freshly ground black pepper to taste
Instructions
1. Whisk flour, milk, eggs, and salt in a bowl until smooth batter forms. Let rest 10 minutes.
2. If using store-bought broth, enhance it by simmering with chopped leek, carrots, and celeriac for 30 minutes, then strain.
3. Heat a nonstick skillet over medium heat. Lightly grease with butter or oil.
4. Pour a thin layer of batter into the pan, swirling to coat bottom evenly.
5. Cook 1-2 minutes until bottom is light brown and edges lift easily. Flip and cook briefly.
6. Remove crepe and roll tightly while still warm. Repeat with remaining batter.
7. Slice rolled crepes into thin ribbons (about 1/4 inch wide).
8. Heat broth until steaming. Warm serving bowls.
9. Place crepe strips in bowls and immediately ladle hot broth over them.
10. Garnish with fresh chives and black pepper. Serve immediately.
Notes
Keep crepe strips and broth separate until serving to prevent sogginess.
For richer flavor, use homemade beef broth or enhance store-bought with aromatics.
Crepes can be made ahead and refrigerated up to 24 hours before slicing.
Serve with a crisp green salad for contrast.
Adjust broth quantity based on desired soup consistency.
- Prep Time: 20
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 8g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 165mg