Austrian Pancake Soup: How to Make Frittatensuppe
There’s something about the first spoonful of soup on a chilly day that feels like coming home. In Austria, that spoonful often means Frittatensuppe, or Austrian Pancake Soup—a traditional comfort soup made with clear, golden beef broth and ribbons of tender pancake strips that float like delicate noodles. The flavors are gentle but deeply satisfying: a savory broth with a hint of sweetness from carrots, and the soft bite of the frittaten that soak it all in. It’s simple, unpretentious, and exactly the kind of dish that nourishes both body and memory.
On our recent trip to Vienna, our tour guide Walter insisted we order it. “My mother used to make this,” he said with a smile as the bowls arrived. “Every time I see it on a menu, I order it—it makes me feel like a kid again.”
I snapped a photo of my son enjoying his first Frittatensuppe that day, and I couldn’t help but think about how food has this magical way of connecting generations. This bowl wasn’t just broth and pancakes—it was family, nostalgia, and love served steaming hot. I knew right then I had to include Frittatensuppe in my Family Tree Foodie comfort soup series. My mission has always been to celebrate not just recipes, but the stories behind them—the way food ties us to our families, our pasts, and to each other.
History & Cultural Significance of Austrian Pancake Soup
Frittatensuppe is a staple in Austrian households and local inns. The dish is said to have originated as a way to use up leftover pancakes, but it has long since become one of Austria’s most iconic soups. It’s often the first course at Sunday lunches, weddings, or festive gatherings. Much like chicken noodle soup in the U.S., it carries a kind of cultural shorthand: order it, and you’ll be met with knowing smiles. It’s a soup that says “you’re home.”
The Soup and Slippers Series
This post is part of my Soup and Slippers series—because as the temperatures drop and cozy season sets in, nothing feels more comforting than a steaming bowl of soup and a pair of warm slippers.
Each week, I’m celebrating an iconic comfort soup from around the world, exploring not only how it’s made, but also the memories and meanings it carries. Some soups warm your stomach; others warm your soul. Frittatensuppe does both.
All About the Broth
For a simple soup like Frittatensuppe, the broth is everything — it’s the soul of the dish. A beautifully seasoned, well-rounded broth provides the foundation for every silky spoonful. So, don’t just reach for a boxed broth and pour it straight in! Traditionally, this Austrian favorite is made with rich beef broth, though it’s equally lovely with a flavorful chicken base. Time doesn’t always allow for a long-simmered stock, but you can still build depth and warmth. Check out my handy Broth Reference Guide for tips on everything from elevating store-bought broths, to making quick homemade stock from a rotisserie chicken, to crafting a true beef marrow broth when you have the time to let it slowly work its magic.
Ingredients for Austrian Pancake Soup
- HOMEMADE or BEST QUALITY BROTH (Beef is traditional but you can use chicken or vegetable). The broth is a foundational part of this soup so if you’re using store-bought, buy a high-quality broth and see notes below for how to enhance the flavor.
- ALL PURPOSE FLOUR
- LARGE EGGS
- MILK (Any kind)
- ONIONS (finely diced)
- CARROTS (finely diced)
- CELERY (finely diced)
- SALT & PEPPER
- PARSLEY
- BUTTER
Step-by-Step Instructions for Austrian Pancake Soup
1.) In a mixing bowl, whisk together eggs, milk, and a pinch of salt. 2.) Gradually add flour, whisking until the batter is smooth and lump-free.
3.) Heat a non-stick pan (20–24 cm / 8–9.5 in) over medium heat. Add a little oil to coat. 4.) Pour in about 3–4 tbsp of batter, swirling the pan to cover the bottom in a thin layer. 5.) Cook until lightly golden (30–60 seconds), flip, and cook the other side for 10–20 seconds. Repeat with remaining batter.
6.) Repeat with remaining batter. Stack pancakes, let cool slightly, then roll them up and cut into thin strips (like noodles). 7.) In a medium pot, melt the butter over medium heat. 8.)Add the finely diced carrot, celery, and onion. Sauté until softened and lightly fragrant, about 5 minutes. 9.) Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes, until vegetables are tender. Season with salt and freshly ground black pepper to taste.
Austrian Pancake Soup ( Frittatensuppe)
Delicate strips of crepe-like pancakes in a clear, savory broth — a classic Austrian comfort soup that feels like home in every spoonful.
Ingredients
PANCAKES (Palatschinken)
- 2 large eggs
- 125 g (1 cup) all-purpose flour
- 250 ml (1 cup) milk
- Pinch of salt
SOUP
- 4 cups)beef or chicken broth (homemade or high-quality store-bought)
- ½ cup finely diced carrot (about 1 medium carrot)
- ⅓ cup finely diced celery (about 1 rib)
- ½ cup finely diced onion (about 1 small onion)
- 1 tsp butter or neutral oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp finely chopped fresh parsley, for garnish
Instructions
Make the Pancakes (Palatschinken):
- In a mixing bowl, whisk together eggs, milk, and a pinch of salt.
- Gradually add flour, whisking until the batter is smooth and lump-free.
- Heat a non-stick pan (20–24 cm / 8–9.5 in) over medium heat. Add a small amount of oil and coat pan.
- Pour in about 3–4 tbsp of batter, swirling the pan to cover the bottom in a thin layer.
- Cook until lightly golden (30–60 seconds), flip, and cook the other side for 10–20 seconds.
- Repeat with remaining batter. Stack pancakes, let cool slightly, then roll them up and cut into thin strips (like noodles).
Prepare the Soup:
- In a medium pot, melt the butter over medium heat.
- Add the finely diced carrot, celery, and onion. Sauté until softened and lightly fragrant, about 5 minutes.
- Pour in the broth and bring to a gentle boil.
- Reduce heat and simmer for 10–15 minutes, until vegetables are tender.
- Season with salt and freshly ground black pepper to taste.
Assemble the Soup:
- Just before serving, add the pancake strips to the hot broth. Warm them through for 1–2 minutes (don’t let them sit too long or they’ll turn mushy).
- Ladle into bowls and garnish with fresh parsley.