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Austrian Pancake Soup (Vegan)

A typical traditional Austrian dish veganized. Try this vegan Pancake Soup – they are like thin, savory pancakes! Especially great for the colder months.

Austrian Pancake Soup

Okay, I know, this sounds weird but hear me out. Frittatensuppe or loosely translated to Pancake Soup is a typical Austrian dish. So, I grew up with it and it always was my favorite soup. And it still is!

Fun fact: I was a really picky child. Besides not eating any veggies at all, I always went through phases, in which I ate almost only one kind of food for weeks. And I can still remember my frittatensuppe-phase. Good times! I think I drove my mom crazy with my weird eating habits.

The pancakes we want for this soup are savory, very thin pancakes, more like crepes actually! But pancake soup sounds nicer than crepe soup.

While traditional pancake soup is made with egg and milk in the batter, I am simply using flour, salt, and water for the pancakes. If you want, you can also add a pinch of turmeric for a yellow color, a pinch of pepper for more flavor, or a bit of kala namak (Himalayan black salt) for an eggy flavor!

So if you want to try something new, I can highly recommend giving this soup a try! It’s such a comfort food, especially when it’s cold outside. There’s nothing just quite like it!

Austrian Pancake Soup

How to make Austrian Pancake Soup

As always you can find the whole written recipe below, but I want to give you an overview of what you will need and the basic steps first.

The ingredients

For the savory thin pancakes you will need:

  • flour (I am using all-purpose wheat flour)
  • salt
  • water

For the soup you will need:

  • water
  • carrots
  • veggie bouillon powder
  • fresh chives

Of course, you can also use veggie stock, or make your own soup from veggie scraps!

The basic steps

I am only showing you how to make the pancakes for the soup because I am sure you can make soup! :)

pancake batter
Step 1: In a bowl, whisk the flour, salt, and water until it’s a smooth, thin crepe-like batter.
time to take it out
Step 2: Heat (medium heat) a flat pan, spray/brush it with oil. Add a soup ladle of batter and tilt the pan so that the batter spreads around. Let it cook until you can flip it.
cutting pancakes
Step 3: Then roll the pancakes. And slice them.

More delicious soup recipes from the archives

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I hope you enjoy this Austrian Pancake Soup as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Austrian Pancake Soup

Austrian Pancake Soup (vegan)

Elephantastic Vegan
A typical traditional Austrian dish veganized. Try this vegan Pancake Soup! Especially great for the colder months & super comforting!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Austrian, Vegan
Servings 2 people
Calories 225 kcal

Ingredients
 
 

Savory, thin pancakes

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • baking spray or oil for the pan

Soup

  • 1 teaspoon olive oil
  • 2 small carrots sliced
  • 2 1/4 cups water
  • 2 tablespoons veggie bouillon powder make sure it's vegan
  • 2 tablespoons chopped chives

Instructions
 

  • Put the flour and salt in a bowl, give it a mix and add the water. Whisk until there are no clumps left. It should be a very thin crepe-like batter.
  • Spray a crepe pan or similar flat pan with oil and bring it to medium heat. Then put in a soup ladle full of the batter and tilt the pan until the batter has spread. It's just like making crepes. Flip once when the crepe is cooked through. The batter should be enough for 4-5 crepes. Then put the pancakes on a cutting board and let them cool off a bit.
  • Heat a teaspoon of oil in a medium-sized pot and add the sliced carrots. Let them roast for a minute or two and add the water and veggie bouillon powder. Let it simmer.
  • When the pancakes are cold enough to handle, roll them in and slice them.
  • Once the soup is hot, divide it into the bowls, add the pancake slices and chives shortly before serving because you don't want them to get too soggy. Enjoy!

Nutrition

Calories: 225kcalCarbohydrates: 43gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 1942mgPotassium: 277mgFiber: 3gSugar: 4gVitamin A: 10321IUVitamin C: 5mgCalcium: 44mgIron: 2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating




Shirley

Monday 7th of December 2015

My mother is from Enns, she is the best cook in the world but cannot grasp the idea that my sister and I do not eat animal products. I'm so happy you have made this recipe without eggs for the "pancakes" so now I can have my creature comfort soup from my childhood. Do you have any ideas for the eliminating the egg in griessnockln soup???

Bianca

Monday 7th of December 2015

Thank you so much Shirley! That's so great to hear that! My mom had a really hard time too in the beginning but now she always cooks vegan food for me and my boyfriend when we come visit :) I've tried griesnockerl soup only once and I wasn't happy with how it turned out. I'll give it another try and hopefully can figure out an awesome vegan version :)

Maikki // Maikin mokomin

Saturday 12th of September 2015

This looks interesting! i'm always curious about traditional dishes and local specialities :)

Bianca

Saturday 12th of September 2015

I'll admit it must sound super weird.. but it's actually a traditional dish here and it was a dish from my childhood so I love it :D The thin pancakes are savory, if that makes it less weird. :)

Celine Dubald Saab

Friday 2nd of January 2015

Thank you!!!! I completely forgot about this one! I use to love it when I was a kid… (living in Strasbourg, guess we have the same recipe -kind of- as the austrian ones) Will have to make pancakes one morning just to have leftovers for that soup ;-)

bianca

Friday 2nd of January 2015

Great to hear that! :) I didn't know this was a thing outside austria and germany. Thank you for your comment <3