🇩🇪 Germany · Food
Pfannkuchensuppe (German Pancake Soup)
By eatmundo · July 6, 2026
A beloved Southern German and Austrian specialty, Pfannkuchensuppe is an elegant and comforting clear broth soup featuring finely sliced savory pancakes (Flädle). It's a surprisingly simple dish that highlights the delicate flavor of a good homemade broth combined with tender, thinly rolled pancakes.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the pancake batter. In a medium bowl, whisk together 150g of all-purpose flour, 2 large eggs, 250ml of milk, and a pinch of salt until smooth and lump-free. Let the batter rest for 10-15 minutes to allow the flour to fully hydrate.
- 2
Heat a 20cm non-stick frying pan over medium heat and add a small knob of butter (about 1/2 tablespoon) or oil. Pour a thin layer of batter into the pan, tilting to coat the bottom evenly, just like making crêpes.
- 3
Cook for 1-2 minutes until the edges are golden brown and the surface sets. Flip the pancake and cook for another minute until lightly golden on the second side. Transfer to a plate and repeat with the remaining batter, stacking the cooked pancakes. You should get 3-4 thin pancakes.
- 4
Once all the pancakes are cooked, let them cool slightly. Then, roll each pancake tightly into a log. Using a sharp knife, slice the pancake logs very thinly into fine strips, about 2-3 mm wide. These are your 'Flädle.'
- 5
Just before serving, gently heat 1.5 liters of good quality beef or vegetable broth in a saucepan until it is simmering hot. Do not boil it vigorously, as this can affect the delicate broth flavor.
- 6
Place a generous handful of the sliced pancake strips into individual soup bowls. Don't add them to the main pot of broth, as they can become soggy if left to soak for too long.
- 7
Carefully ladle the hot, clear broth over the pancake strips in each bowl. The heat of the broth will warm the Flädle perfectly.
- 8
Garnish each serving with freshly chopped chives or parsley to add a touch of freshness and color. Serve immediately and enjoy this comforting, classic soup.
Frequently Asked Questions
How thin should the pancakes be for Pfannkuchensuppe, and what's the best way to achieve this?+
For authentic Pfannkuchensuppe, the pancakes (Flädle) should be very thin, almost crêpe-like. Use a non-stick pan, pour a small amount of batter, and tilt the pan quickly to spread it thinly over the entire surface.
How do I prevent the pancake strips from becoming soggy when serving Pfannkuchensuppe?+
To keep the pancake strips (Flädle) from getting soggy, always add them directly to individual bowls just before pouring the hot broth over them. Avoid adding them to the main pot of soup, especially if you anticipate leftovers.
What type of beef broth is best for Pfannkuchensuppe to ensure good flavor?+
A clear, strong beef broth is crucial for excellent Pfannkuchensuppe. Ideally, use a homemade beef broth, or choose a high-quality, low-sodium store-bought variety and enhance it with aromatic vegetables if desired.
Can the pancakes for Pfannkuchensuppe be made ahead of time, and how should they be stored?+
Yes, the pancakes can be made up to a day in advance. Stack them with parchment paper in between, wrap tightly, and refrigerate. Slice into strips just before serving.
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