This German pancake soup (called Flädlesuppe there) is not just a favorite amongst kids! Imagine yourself cozied up in a chalet in the snow-covered mountains with a steaming bowl of delicious, homemade beef broth and savory herb pancakes. I know you will LOVE making this simple soup over and over again!
How to make German Pancake Soup
This Flädlesuppe (German pancake soup) recipe is a crazy delicious alpine classic made from a silky, homemade beef broth AND (you guessed it) savory pancake strips! This soup is often found at chalet-style restaurants in the German mountains that you hit up after a day of skiing (or to get rest while hiking during the warmer months).
Flädlesuppe also goes by Frittatensuppe or Pfannkuchensuppe, depending on who you meet. I know it as Flädlesuppe (and even Maggi sells it that way!). All sorts of nostalgic moments stir up in my head as I think about this soup that we ate at a Heidi-like chalet called Laneralm in the Swiss Alps, laying in the grass, catching sun rays after our meal and before continuing our hike. The homemade beef broth is simple, light, SO GOOD, and most importantly warming, which is just what you’ll need after skiing or when it’s too cold to leave your home on a snowy day.
Pancake strips in soup
The German pancake soup soup recipe is garnished with strips of savory pancakes that have been baked in yummy bacon grease, and decorated with herbs like chives, parsley, or any other herb you prefer. Sounds almost too good to be true, right? I promise your kids will love this soup. My 3-year-old Zoë kept saying how this is the BEST SOUP I HAVE EVER MADE! My heart melted and I should have gotten this statement on video. The pancakes add the necessary carbs to fire up your internal heating system and to keep you going (down the slopes) for the rest of the day! Make them a day ahead if you would like and store them unsliced in your refrigerator.
Why make homemade beef broth?
For Flädlesuppe, I am having you prepare a super yummy, homemade beef broth. While you could technically substitute a store-bought beef bone broth if you're running short on time or just don't want to go the extra mile (I get it), making your own broth pays off big time!
- You will have TONS of deep, yummy flavor from making your own beef broth.
- It's SIMPLE!
- You'll also end up with perfectly flaky and good-to-use beef short ribs (in my case) that you can then serve with gnocchi or in homemade pasta or simply with some Spätzle (German egg noodles) and your favorite veggie!
- Pro Tip: Make a double batch of broth and freeze ½ of it for later use (homemade beef broth will only keep in the fridge for about 4 days).
More German Soup Recipes
Besides German pancake soup, some of the most popular soups in Germany are lentil soup (my grandma's recipe) and Goulash soup (a traditional Hungarian beef and pepper soup). I also love the this light Riesling soup with cinnamon-dusted croutons that we served at our castle wedding in Germany!
Flädlesuppe (Pancakes in Soup)
Homemade Beef Broth
- 500 grams marbly beef meat instead of the meat AND bones, I ended up using 2 pounds of bone-in short ribs
- 2 beef bones
- 4 celery stalks ends removed and roughly chopped
- 2 carrots large, peeled and roughly chopped
- 2 yellow onions peeled and roughly chopped
- 1 leek white part only and root removed, roughly chopped
- 1 bay leaf
- 1 Tablespoon sea salt
- ½ teaspoon whole, black peppercorns
- chives for garnish
Prepare the Beef Broth
- In a large pot, add some high heat oil like avocado oil and heat to medium high heat. Once hot, add the meat and bones and cook until the meat is browned on all sides.500 grams marbly beef meat, 2 beef bones
- Add the vegetables and sautée for 5 more minutes or until lightly browned.4 celery stalks, 2 carrots, 1 leek, 2 yellow onions
- Add the bay leaf, salt, pepper and 2 quarts of water (2 liters) and bring to a boil. Place a lid on the pot and let simmer for about 2.5 hours.1 bay leaf, ½ teaspoon whole, black peppercorns, 1 Tablespoon sea salt
Make the Flädle (Pancake Strips)
- For the Flädle batter, whisk together all ingredients, then let stand for 10 minutes.100 grams all-purpose flour, 2 eggs, 150 milliliters milk, 1 pinch salt, herbs
- Heat a large, nonstick skillet to medium heat, then swirl one piece of bacon in it, to leave a thin layer of bacon grease.1 strip bacon
- Flip over, remove from skillet and immediately roll up before it cools. Repeat until all batter is used up.
Combine the Soup
- After the broth has simmered for 2.5 hours, pour through a strainer to remove the meat and vegetables, then return to a boil. Season to taste with salt and pepper.
- When ready to serve, cut the rolled up pancakes into strips and put on the bottom of a soup bowl. Top with the broth and sprinkle with finely chopped chives. Guten Appetit!chives