German Pancake Soup

German pancakes are sooooooo good. They are much thinner than American pancakes, kind of like crepes. This soup can use leftover pancakes straight from the freezer, they reheat AWESOME. Just pour boiling broth over the pancake noodles. People (in general) don’t often have the energy to make pancakes everyday for breakfast, so why not double the recipe while you’re at it and have this soup for dinner too!



  • 200 grams flour
  • 3 eggs
  • 400 mililiters milk
  • pinch of salt
  • 1 tbsp sunflower oil- NOT OLIVE OIL FOR THE LOVE OF GOD
  • 2 liters broth of any kind (I use vegetable)
  • chives for garnish



Whisk first 4 ingredients and let soak for 30 minutes, then whisk before cooking. Heat a skillet to medium heat and then brush skillet with oil. Pour about a half cup of batter in the pan and swirl it around. Try to get the pancake as thin as possible!!!! Then cut the pancakes into thin strips and pour hot broth over and garnish with chives. Freeze pancake noodles by themselves if there are any left over, not likely though!


Nutrition for 1/4 of recipe

  • 313 calories
  • 9.1 (g) fat
  • 43.2 (g) carbs
  • 13.1 (g) protein



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