Authentic German Pancake Soup | Flädlesuppe
Whether you intentionally made a double batch of German pancakes yesterday or simply find yourself with a few leftovers, there is a brilliant way to repurpose them. In Germany, we do not let good food go to waste. Instead, we transform those extra Pfannkuchen into a traditional, comforting Swabian dish called Flädlesuppe – which translates contextually to “pancake soup.”
If you have never heard of it, think of it as the German alternative to noodle soup. It is a clear, deeply savory broth with fresh vegetables and delicate, pinwheel-style pancake ribbons. It is a really fast, comforting meal that brings authentic German heritage right to your dinner table.
This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.
What makes this recipe special
Ingredients for German Pancake Soup
- Carrot, leek, celery root: These are the traditional Suppengrün (literally “soup green”) vegetables. You can easily use 1-2 celery stalks if you can’t find celery root
- Bouillon: I absolutely love this bouillon for many dishes, but any broth or stock works.
- Cooking oil: Just some neutral cooking oil, such as avocado oil or canola oil.
- Spices: Aside from salt and freshly-ground pepper, I love adding a good helping of fresh-ground nutmeg. It adds an authentic, warming depth. If you do not care for it, you can leave it out.
- Pancakes: Either you make some fresh for this dish or, better still, use leftovers from the day before (just make sure they’re not too sweet!).
How to make Flädlesuppe
1. Make the pancakes
Either make some pancakes or use leftover pancakes.
2. Cut and saute the vegetables
Peel and cut the vegetables. Sauté them in a pot in cooking oil
3. Cook the soup
Add water and bouillon and cook until the vegetables are tender.
4. Assemble the dish
Cut the rolled-up pancakes into ribbons, add them to soup bowls, and top with plenty of soup.
How to serve
This versatile dish is perfect any time:
- As an Easy Starter: Serve a small bowl as an appetizer for a traditional German meal
- As a Light Lunch: Garnish the top with a handful of fresh, finely chopped chives or parsley for a burst of color and flavor.
- As a Complete Main Meal: Serve a large, steaming bowl of soup with a crisp green salad on the side and a loaf of crusty heritage bread to turn it into a satisfying weekday supper.
German Pancake Soup | Flädlesuppe
Ingredients
- 1 large carrot
- 1 stalk leek
- ½ medium celery root or 2 celery stalks
- 2 TBSP cooking oil
- 1 ½ quart water
- 8 tsp Better Than Bouillon or simply use broth or stock,
- ½ tsp salt to taste
- ½ tsp black pepper freshly ground
- ¼ tsp nutmeg freshly ground
- 4 whole pancakes
Instructions
- Peel and clean the vegetables. Cut them into thin strips or matchsticks.
- In a large pot over medium heat, heat the cooking oil.
- Add the prepared celery root, carrots, and leeks. Sauté for 3 to 4 minutes until the vegetables begin to soften.
- Pour the water into the pot and stir in the bouillon. Bring the mixture to a boil.
- Season the soup with salt, pepper, and ground nutmeg to taste.
- Reduce the heat to medium-low and let the broth simmer for about 10 minutes, or until the vegetable matchsticks are completely tender. Taste and adjust seasoning as needed.
- Cut the cold leftover pancakes and roll them tightly into cylinders. Slice crosswise into thin ribbons (about 1/4-inch wide) to create spiral pinwheels.
- Divide the pancake spirals evenly among four soup bowls.
- Ladle the boiling hot broth and cooked vegetables directly over the pancake ribbons. Garnish with fresh chives or parsley if desired, and serve immediately while steaming hot.
Notes
- You can either make pancakes for this recipe or use leftover pancakes. Just make sure they are not too sweet!
- Feel free to adjust the vegetable amounts to your liking – there are no hard and fast rules.
- I love using Better Than Bouillon but any broth or stock will work in this recipe.
Nutrition
Let me know if you have any questions or comments!
