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 leftover 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.
Looking for more comforting broth-based soups? Try these!
- Scotch broth (loaded with veg and barley)
- Wonton soup (with delicious wontons in there!)
- Avgolemono soup (has lemon and egg but still essentially broth-based and delicious!)
- Plus get more German recipes to complete your Oktoberfest meal.
- You’ll also find soups, snacks and more in the appetizer recipes archives.
German pancake soup (Flädlesuppe)
- 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
- 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.
See more Oktoberfest-inspired dishes:
- 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
- Warsteiner Fondue by A Day in the Life on the Farm
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- Pork chops with Sauerkraut and Apples by Simple and Savory
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
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