Flädlesuppe is a German soup made with sliced pancakes served in clear broth.
The pancakes, called Flädle in southern German cuisine, are prepared from a simple batter and cooked like thin crêpes. After cooling, they are rolled or stacked and cut into narrow strips. These strips are then added to hot beef broth or another clear consommé shortly before serving.
The dish is especially associated with Swabia and neighboring parts of southern Germany, and it is also known by regional names such as Frittatensuppe in Austria. The name comes from the pancake component rather than from the broth itself.
Flädlesuppe is sometimes confused with noodle soup because both use thin strips in clear stock. However, its defining ingredient is sliced pancake, giving the soup a soft, eggy texture and a distinctive crêpe flavor.