Gluten Free Frittatensuppe (Austrian Pancake Soup)

Gluten Free Frittatensuppe might sound unusual at first, but in Austria it’s a beloved classic. Often translated as pancake soup, the dish is made with thin pancakes that are rolled, sliced into ribbons, and served in a bowl of hot broth. It’s simple, comforting, and proof that even the most basic ingredients can turn into something special. Traditionally, it’s served as a classic appetizer and is a staple on many Austrian restaurant menus.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for Gluten Free Frittatensuppe with Bob's Red Mill 1-1, King Arthur Measure for Measure, and my Cup4Cup Copcat Recipe. Both Bob’s and King Arthur’s flour work beautifully here. I do not recommend Cup4Cup for this recipe, though. It is higher in starch, which creates a thick, globby batter that doesn’t spread into the thin pancakes needed for Frittaten.

Milk: Feel free to use any percentage of dairy milk or your favorite non-dairy milk in this recipe.

Sparkling Water: After the batter has rested, I like to stir in a little sparkling water. The carbonation creates tiny air pockets in the batter, which results in pancakes that are slightly lighter and more delicate in texture. It also helps thin the batter, making it easier to spread in the pan. Regular water can be used, but it will not provide the same effect.

Chives: Fresh chives add a mild onion flavor and make a classic garnish for Frittatensuppe.

Broth: Frittatensuppe is traditionally served in Austria in a rich beef broth, but a good-quality chicken or vegetable broth works beautifully as well.

Gluten Free Frittaten Batter

The batter for Frittaten is simple - no leavening agents or extra flavorings as you’d find in thick American pancakes. All you really need is a bowl and a whisk. Letting the batter rest for at least 15 minutes before cooking helps the pancakes turn out light, tender, and flavorful. This recipe uses melted butter, but you can substitute oil if you prefer.

1. Step 1: Melt the unsalted butter and let it cool for a few minutes. The butter helps tenderize the flour, giving the frittaten a softer, more delicate texture.
2. Step 2: In a medium bowl, whisk together the eggs and cooled melted butter until smooth.

3. Step 3: Gradually whisk in the milk until fully combined.

4. Step 4: Add the gluten free flour and kosher salt to the wet ingredients.

5. Step 5: Whisk until the batter is smooth. Cover and refrigerate for 15 -30 minutes to allow the batter to rest.

How to make Frittaten

The key to cooking frittaten is a good skillet that is not too heavy. I use an 8-inch non-stick pan, but still lightly oil or butter it in between.

1. Step 1: Remove the batter from the refrigerator and add a shot of sparkling water to it. With a whisk, carefully whisk the batter until smooth. Sparkling water not only helps with creating tender frittaten but also helps to thin out the batter. This makes it a bit easier to spread around the pan. One can also use regular tap water but it will not provide the same effect.

2. Step 2: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil.
3. Step 3: Add about ¼ - ⅓ cup of the batter into the center of the pan and then swirl the pan to create a thin and even layer coating the bottom. *If you use a bigger than 8-inch pan please adjust batter amount accordingly*

4. Step 4: Cook until the edges start to lift and the bottom is lightly golden, about 1–2 minutes. Flip carefully. You can use a small off set or even clean fingers to do this.

5. Step 5: Cook the other side until lightly golden, another 1–2 minutes.
6. Step 6: Transfer the cooked Frittaten to a large plate. Repeat with the remaining batter, lightly greasing the pan between each pancake.

How to serve Gluten Free Frittatensuppe

Frittatensuppe should only be assembled right before serving. Adding the Frittaten (thinly sliced pancakes) to the broth too early will make them soggy.

1. Step 1: Warm a good-quality broth - traditionally beef, but chicken or vegetable works - until it’s hot but not boiling.
2. Step 2: While the broth is warming up, roll the cooled or freshly cooked Frittaten and slice them into thin slices, about ½ cm (¼ inch) wide. It's okay if they are thinner, but I wouldn't go wider than that.

3. Step 3: Place a handful of the pancake strips into each serving bowl.
4. Step 4: Pour the hot broth over the Frittaten, letting the strips soak up the flavor. Sprinkle finely chopped fresh chives over the top for a classic touch.
5. Step 5: Gluten Free Frittatensuppe is best enjoyed hot and fresh, with the tender pancake strips just softening in the flavorful broth.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.