Flädlesuppe (German Pancake Soup) Recipe

Introduction

Flädlesuppe is a comforting German pancake soup featuring thin savory pancakes sliced into ribbons and served in a flavorful broth. This simple yet satisfying dish is perfect as a light meal or elegant starter. With a few fresh ingredients, you can easily bring a taste of Germany to your kitchen.

Ingredients

• 1 cup all-purpose flour
• Pinch of salt
• 3/4 cup + 2 tablespoons milk
• 2 large eggs
• Oil (for frying)
• 1 small leek (optional)
• 1 large carrot (optional)
• 5 cups beef broth (alternatively vegetable broth)
• Chopped chives (for garnish, optional)

Instructions

1. Step 1: Make the pancake batter by combining the flour and salt in a mixing bowl. Gradually whisk in the milk until the batter is smooth and free of lumps. Beat in the eggs and set the batter aside.
2. Step 2: Prepare the vegetables if using. Rinse the leek and slice the white and pale green parts into thin rings. Peel and finely chop the carrot. Set aside.
3. Step 3: Heat a small amount of oil in a frying pan over medium heat. Pour one ladle of batter into the pan and tilt it to spread the batter evenly. Cook until bubbles appear and the edges start setting, about 2–3 minutes. Flip and cook the other side until golden brown. Transfer the pancake to a plate to cool. Repeat with remaining batter, adding more oil as needed.
4. Step 4: In a saucepan, heat the broth. Add the prepared leek and carrot if using, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until vegetables are tender. Season with salt and pepper to taste.
5. Step 5: Roll the cooled pancakes tightly and cut them into thin slices to create the “Flädle” strips.
6. Step 6: Place the pancake strips into soup bowls and ladle the hot broth with vegetables over them. Garnish with chopped chives if desired and serve immediately.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of beef broth.
• Add fresh herbs like parsley or dill to the broth for extra flavor.
• If you don’t have leek, substitute with finely sliced green onions or omit entirely.
• Use a non-stick pan to make flipping the thin pancakes easier.

Storage

Store leftover broth and pancake strips separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and add the pancake strips just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pancakes in advance?

Yes, you can make the pancakes ahead and keep them covered in the refrigerator for up to a day. Bring them to room temperature before slicing and adding to the soup.

What can I use if I don’t have beef broth?

Vegetable broth is a great alternative that works well in this recipe and keeps it suitable for vegetarians. Chicken broth can also be used for a different flavor.

Flädlesuppe (German Pancake Soup) Recipe

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Flädlesuppe is a traditional German pancake soup featuring thin, delicate pancakes sliced into strips and served in a flavorful beef or vegetable broth. This comforting dish is enhanced with optional vegetables like leeks and carrots, making it a warm and satisfying starter or light meal perfect for chilly days.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Frying
• Cuisine: German
• Diet: Halal

Ingredients

Scale 1x2x3x

Pancakes

• 1 cup all-purpose flour
• pinch of salt
• 3/4 cup + 2 tablespoons milk
• 2 large eggs
• oil (for frying)

Soup

• 1 small leek (optional)
• 1 large carrot (optional)
• 5 cups beef broth (alternatively vegetable broth)
• salt and pepper, to taste
• chopped chives (for garnish, optional)

Instructions

1. Make the pancake batter: In a mixing bowl, combine the flour and a pinch of salt, stirring to combine. Slowly add the milk while whisking to avoid lumps. Once smooth, add the eggs and whisk thoroughly until the batter is well mixed. Set this batter aside to rest.
2. Prepare the vegetables: If using, wash the leek and slice the white and pale green parts into thin rings. Peel the carrot and finely chop it. Set aside.
3. Cook the pancakes: Heat a small amount of oil in a frying pan over medium heat. When hot, pour in a ladleful of batter, tilting the pan to distribute it evenly into a thin layer. Cook until bubbles appear and the batter begins to set, about 2-3 minutes. Flip the pancake gently and cook until golden brown on the other side. Remove the pancake and place it on a plate to cool. Repeat this process with the remaining batter, adding oil as necessary.
4. Simmer the broth: Pour the beef or vegetable broth into a saucepan and bring it to a boil. Add the prepared vegetables if using, then reduce the heat to low, cover, and simmer for about 15 minutes until the vegetables are tender. Season with salt and pepper to taste.
5. Cut the pancakes: Once cooled, tightly roll each pancake and cut them into thin strips or slices suitable for soup.
6. Assemble the soup: Place the pancake strips into soup bowls and ladle the hot broth with vegetables over them. Garnish with chopped chives if desired and serve immediately to enjoy the warmth and flavor.

Notes

• For a vegetarian or vegan version, use vegetable broth and substitute eggs with a flaxseed or chia egg replacement.
• Ensure the pancakes are rolled tightly to make uniform strips that hold better in the broth.
• The optional vegetables add sweetness and texture but can be omitted for a simpler, clearer broth.
• Adjust the seasoning of the broth carefully, as the pancake strips will absorb some of the salt.

Keywords: Flädlesuppe, German pancake soup, pancake strips, beef broth soup, traditional German recipe, comforting soup, easy soup recipe