A recipe for Flädlesuppe (German Pancake Soup)! This Swabian clear soup is served simply with pancake strips and a sprinkling of fresh herbs.
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Schwäbische Flädlesuppe (Pfannkuchensuppe) is one of my all-time favorite soups when I am looking for something light and comforting.
I first came across it in 2007 when visiting Schloss Neuschwanstein in Bavaria with my family. We stopped by a restaurant in Schwangau before walking up to the castle and this soup was on the menu as an appetizer.
I remember being amazed by how something so simple, just a pile of pancake ribbons in a clear broth, could taste so good.
It is an especially perfect way to use up leftover pancakes (Flädle, Pfannkuchen).
Other variations can be found in neighboring regions and countries. Versions of this soup are also known as Frittatensuppe in Austria and Flädlisuppe in Switzerland.
A Few Flädlesuppe Tips
Make the pancake batter with all-purpose flour or Weizenmehl Type 405.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.
Allow the batter to rest at room temperature for about 30 minutes before cooking. Immediately before adding to the pan, whisk in a couple of tablespoons (30 milliliters) of sparkling water to develop a fluffiness in the texture.
Some recipes add a large pinch of baking powder instead of the sparkling water.
You can grease the pan with either butter or a neutral vegetable oil such as sunflower oil or canola oil. I personally prefer the taste with the butter, but you have to be more careful about it burning in the pan.
The pancakes should be slightly thicker than crepes. Once the pan is hot, pour in about 1/3 cup (80 milliliters) and swirl the pan to create a thin layer. I like to use a crepe pan, but a well seasoned skillet (about 8-10 inches, 20-25 centimeters) will also work.
If the batter is too thick to swirl, add a little more sparkling water or milk. If the batter is too thin to cook and flip without tearing, whisk in a little more flour.
Watch the temperature and adjust the heat between medium and low as needed. They cook quickly, so keep an eye on them and take care not to overcook. The Pfannkuchen should be sturdy enough to flip, but too crisp and you won’t be able to roll them.
Once cool enough to handle, roll up the crepes and cut into thin slices about 1/4 inch (6 millimeters) thick.
I generally enjoy this soup with a rich, homemade beef broth. For a vegetarian version, use a vegetable broth. Either way, use the best quality available.
If using store-bought, I try to get beef bone broth for the deepest flavor.
Season the broth with salt as desired to taste.
Don’t pour the hot broth over the pancake slices until immediately before serving. The pancakes will soak in the broth and start to fall apart with time.
Looking for more Swabian recipes?
- Schwäbische Maultaschen (German Meat and Spinach Dumplings)
- Schupfnudeln (German Potato Noodles)
This recipe was originally posted in 2013 and updated in February 2024.
Flädlesuppe (German Pancake Soup) Recipe
Adapted from Grandma’s German Cookbook
Flädlesuppe (German Pancake Soup)
- 1 cup (125 grams) all-purpose flour
- Pinch salt
- 3/4 cup (177 milliliters) milk
- 2 large eggs
- 2 tablespoons (30 milliliters) sparkling water
- Unsalted butter or vegetable oil for the greasing the pan
- 4 cups (1 liter) beef or vegetable broth
- Freshly chopped chives or parsley for garnish
- In a large bowl, combine the flour and salt.
- Slowly whisk in the milk until no lumps remain, followed by the eggs.
- If too thick, slowly add a little more milk. If too thin, slowly add a little more flour.
- Cover the bowl with a towel and allow to rest at room temperature for 30 minutes.
- Place a large nonstick skillet or pan over medium low heat. Lightly grease with butter or oil.
- Whisk the sparkling water into the batter.
- Once thoroughly heated, add 1/3 cup (80 milliliters) batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer.
- Cook until set on the top and the bottom turns golden, about 2 minutes.
- Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more butter or oil and repeat with remaining batter.
- When the pancakes are cool enough to handle, tightly roll each up and slice into thin strips about 1/4 inch (6 millimeters) thick.
- Divide the strips among four bowls.
- Heat the broth, season to taste, and pour over the pancake strips. Garnish each bowl with fresh herbs.
- Serve immediately.