German pancake soup (Flädlesuppe) is a simple combination of broth with pancake ‘noodles’ that’s tasty, comforting and a great cold-buster!
While I was brought up going to Austria and Southern Germany quite regularly, it was always in the summer rather than during Oktoberfest. In fairness, it’s not as if I would have fully enjoyed it until I was an adult anyway.
Instead, I made it to the original Oktoberfest in Munich when I was in university. I remember the huge steins of beer, which were good, and the huge tents largely filled with corporate groups, which was not so good, but I can’t remember much about what we ate (if we did eat there, in fact).
However I do remember enjoying this German pancake soup on visits to the area as a child. Given the cooling temperatures here and the colds that have been making it in to our house recently, this is the perfect thing to be eating around now.
I remember a number of dishes fondly from my visits to Austria as a child. There were sausages in there, of course, but also a number of others. Some I make myself now, like Wiener schnitzel, spaetzle, German potato pancakes and Kaiserschmarrn. We also often had goulash soup and German pancake soup for lunch especially in the mountain huts, although for whatever reason, I haven’t really made either. Having now made German pancake soup, though, I really don’t know why as it’s both easy and so wonderfully comforting.
What is German pancake soup?
German pancake soup is basically a bit like chicken noodle soup or Scotch broth, except with strips of pancake in the broth. Given how simple it is, it’s important that you have a good quality broth and so it’s worth making yourself if you can.
It is typically made with beef broth, but you can also make this vegetarian by using vegetable stock instead. You then make some simple crepes, roll them up and slice them, then put them in the bowls with the warm broth over the top. A few chives to garnish, sometimes some lightly sauted vegetables added, and then you can enjoy the comforting deliciousness.
Tips for making your own stock
It’s so easy to make your own stock and as with most things, it’s generally better than bought versions. A couple tips I have picked up to make it even more tempting!
- Freeze bones as you have them then when you are ready, use what you need to make stock. It’s such a simple tip but has meant I make stock much more. Especially beef bones are often smaller, so it’s worth collecting a few.
- Freeze any stock you don’t need immediately in ice cube trays, then pop them out into a bag, ready to use when you need, whatever amount you need.
- While you’d typically use carrot, onion and celery in with the bones to make stock, you can vary this depending on what you have. And if they’re no longer perfect or you just have peel from making something else, that’s fine for stock.
This German pancake soup is easy to make, using only a few ingredients and taking just a few minutes to make. It’s a simple dish, but so comforting and has that same cold-busting feel as the likes of chicken noodle soup and Scotch broth. Whether it’s part of your Oktoberfest celebration or not, it’s one to enjoy again and again.
German pancake soup (Flädlesuppe)
Ingredients
- 1/2 cup all purpose flour 70g plain flour
- 1/3 cup milk (plus 1tbsp) 100ml
- 1 egg
- 4 cups stock 1 liter (traditionally beef but can use vegetable for vegetarian version - make sure it is good quality)
- 10 chives (approx) - around 2 per bowl
Instructions
- Put the flour in a bowl or measuring jug, add the milk and egg and whisk until they are well combined and there are no lumps.
- Brush a small-medium skillet/frying pan with a little vegetable oil and warm it over a medium heat.
- Pour about 1/5 - 1/4 of the mixture into the pan (a couple spoonfuls) and immediately lift the pan from the heat so you can swirl the mixture round - tilt the pan to one side then turn it so that you form a thin layer over the bottom of the pan. Cook for a couple minutes until the edges start to curl up. Loosen the pancake from the bottom of the pan, flip it over carefully then cook another 30 seconds or so until it browns slightly on the other side.
- Remove the pancake from the pan, let it sit until it is OK to handle then roll it up and set aside. Then repeat with the rest of the mixture.
- Let the pancakes cool a little while you warm the stock and slice up the chives.
- Once cool, cut each pancake into thin slices and put the slices, still rolled up, in the bottom of a bowl, about 1 pancake per bowl. Pour over the stock and top with some chives.
Nutrition
Try these other comforting soups:
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- easy wonton soup
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- Scotch broth
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- lemongrass and squash soup
See all the other Oktoberfest-inspired dishes:
Appetizers (Vorspeisen)
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking (you’re here!)
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
Breakfast (Frühstück)
- German Apple Pancake by The Chef Next Door
- Peach Fritters by Pies and Plots
Condiments (Würze)
- Pickled Red Onions by What Smells So Good?
- Spicy Beer Mustard by Food Lust People Love
Dessert (Nachtisch)
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Simple and Savory
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
Remember to pin for later!
judigraber says
October 10, 2016 at 2:53 pmLove your soup Caroline and that is one German recipe I have not made. I am German on my Mom’s side (Vogel and Schultzbrink) and recently made a big dinner with Sauerbraten and gingersnap gravy, red cabbage, potato pancakes and applesauce. No bread but that would be a pumpernickel. Thanks for sharing all the German links below – I will be checking some of them out.
Caroline's Cooking says
October 11, 2016 at 9:39 amThanks Judi, it’s delicious. I can imagine your sauerbraten meal was fantastic as well. All brings back tasty memories!
Julie says
October 9, 2016 at 8:00 pmThis is one absolutely delicious dish. I would never have thought of a pancake soup. I love everything Octoberfest though so this would be perfect for any gathering. Thank you for sharing with Fiesta Friday this week!
Caroline's Cooking says
October 11, 2016 at 9:38 amThanks Julie, I agree it’s probably not one I would have thought of myself but I loved it as a child and still do.
Kitty says
October 8, 2016 at 12:02 pmLove learning about dishes I’ve never heard of! Growing in my Pennsylvania Dutch household we would eat “potpie” which is a soup with squares of dough in it. Maybe this was the precursor to our potpie.
Caroline's Cooking says
October 11, 2016 at 9:34 amThanks Kitty, you may be right, they could be connected – there seem to be a lot of variations on similar dishes! I am sure both are delicious.
Tara says
October 4, 2016 at 6:49 amLove Fledlesuppe! Yours looks delicious. This is always a huge hit with my kids.
Caroline's Cooking says
October 4, 2016 at 6:57 pmThanks Tara, it’s the sort of thing that is easy for kids to like, I think!
Sarah | Curious Cuisiniere says
October 3, 2016 at 2:01 pmThis sounds like such a wonderful soup! Perfect for fall!
Caroline's Cooking says
October 4, 2016 at 6:44 pmThanks Sarah, it is great this time of year.
Wendy Klik says
October 3, 2016 at 9:53 amWhat a great soup. I love learning of culture through foods.
Caroline's Cooking says
October 4, 2016 at 6:43 pmThanks Wendy, I agree food is a great way to learn!
Denise Wright says
October 3, 2016 at 7:01 amI love this idea of the crepes in the soup. I bet it tastes delicious. I love hear about all the places you’ve been. You’ve had a very interesting life!
Caroline's Cooking says
October 4, 2016 at 6:42 pmThanks Denise, it is indeed really tasty. And I have been very lucky with where I have been I know, glad you enjoy hearing about it.
sunithi says
October 2, 2016 at 8:32 pmLooks really good! Great recipe
Caroline's Cooking says
October 4, 2016 at 6:41 pmThanks Sunithi, it’s delicious.
sarah says
October 2, 2016 at 5:10 pmNeat! Interesting to put pancakes in broth
Caroline's Cooking says
October 4, 2016 at 6:41 pmThanks, I agree it seems a little unusual but really once you think about it, why not?
Mindy says
October 2, 2016 at 2:11 pmThis soup looks so delicious and pretty!
Caroline's Cooking says
October 2, 2016 at 4:23 pmThanks Mindy!
Laura Dembowski says
October 2, 2016 at 9:41 amSuch a simple recipe, but the result is beautiful and super comforting I have no doubt.
Caroline's Cooking says
October 2, 2016 at 4:23 pmThanks Laura, it absolutely is both easy and comforting.
Constance says
October 2, 2016 at 8:05 amGreat recipe! I can’t say that I ever had that before.
Caroline's Cooking says
October 2, 2016 at 4:22 pmThanks Constance – it’s so easy but tasty too. And for me, brings back memories.
Liz says
October 2, 2016 at 6:34 amSO comforting and delicious!!! And made with homemade stock sounds amazing!
Caroline's Cooking says
October 2, 2016 at 4:20 pmThanks Liz, it certainly is both, and homemade stock makes all the difference.