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Oma's German Pancake Soup  (Flädlesuppe)

German pancake soup (flädlesuppe) is SO simple and SO good. I didn’t grow up with it, but once I tried it, I was hooked!

Ingredients:

• ½ cup (65 grams) all-purpose flour
• 1 pinch salt
• 1 large egg
• ½ cup (120 milliliters) milk
  
• 1 tablespoon (14 grams) butter or (15 milliliters) oil, plus more if needed
• 4 cups (960 milliliters) beef, chicken, or vegetable broth
• chopped fresh parsley or chives, to garnish

Instructions:

1. Mix the flour, salt, egg, and milk together in a bowl, making a fairly liquid batter.
2. Melt the butter in a non-stick saucepan. Pour a couple of spoonful's of batter and immediately swirl and tilt the pan so that the batter forms a thin layer over the bottom.
3. Fry until lightly golden, just a few minutes, then flip and fry the other side for about 30 seconds. Remove the pancake to a plate and repeat with the remaining batter. (You may need to add a bit more butter.) Set the pancakes aside to cool.
4. Heat the broth to a simmer. Adjust the seasonings, if needed (see Hints below).
5. Roll each pancake and cut it into thin slices. Place the rolled-up slices in the bottom of each bowl (usually 1 pancake each).
6. Pour the hot broth over top, garnish with parsley or chives, and serve immediately.

Notes/Hints:

• Alternatively, cook julienned veggies, such as carrots, celery root, or leeks in the broth first.
• Steam veggies separately and add them to the finished soup. 
• Add little pieces of leftover meat. 
• Season the broth with Maggi, nutmeg, and/or freshly ground black pepper.

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Updated: January 24, 2026