German Flädlesuppe

Stock pot with carrots, celery and onions
Rusty Hil/Photolibrary/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
164 Calories
4g Fat
25g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 164
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 664mg 29%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 8g
Vitamin C 2mg 9%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 371mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oma ("grandmother" in German) would serve a southern German favorite known as Flädlesuppe (broth with pancake noodles) as a first course for lunch on cold afternoons.

She put the strips of crepe pancakes into the bowl and then poured hot broth over them, turning them into a chewy texture. What delicious memories. This is comfort food at its finest. 

Serve this soup soon after assembling, because the pancakes soak up the broth and, eventually, will fall apart.


For the Soup Broth:

  • 1 quart broth

  • 1 cup carrots, cut into matchsticks, or celery, celeriac, or leeks, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Pancakes:

  • 1/2 cup all-purpose flour

  • 1/3 cup potato starch

  • 1/2 teaspoon salt

  • 1 large egg, room temperature

  • 1 cup club soda, or sparkling water

  • 1 slice bacon, or 1 piece onion, for the pan

  • 2 tablespoons fresh herbs, such as parsley or chives

Steps to Make It

Make the Soup

  1. Heat 1 quart broth. Add salt and pepper to taste.

  2. Lightly steam matchstick vegetables, if using.

Make the Pancakes

  1. Sift together the flour, potato starch, and salt. Beat the egg with the club soda and then add the liquids to the flours and mix well or whisk until smooth.

  2. Let the batter sit for 1/2 hour.

  3. Rub the inside of a frying pan or crepe pan with the bacon (Schwarte) or onion for flavor (optional). Heat butter lightly.

  4. Mix batter again, briefly. Pour 1/3 cup batter into the hot pan and tilt pan to make a large circle. Fill in any holes by pushing some batter around with the back of a spoon.

  5. Flip pancake over when set and cook briefly. Do not brown very much.

  6. Repeat with the rest of the batter to make 6 pancakes. As they come off the heat, roll them up into cylinders to cool. They do not stick together that way. Cut them crosswise into 1/4-inch strips with a sharp knife.

Serve the Soup

  • Place pancakes in individual hot bowls. Ladle broth over pancakes. Garnish with steamed vegetables and sprinkle with up to 2 tablespoons chopped herbs. Serve.