OnlineCook - Norwegian Pancakes (Pannekaker) by Sara New

January 18, 2025

If you've never had Norwegian pancakes, they are somewhere in-between crepes and traditional American pancakes texture-wise. They are soft and light with a lacy exterior and go great with butter, powdered sugar, jams, or even savory options. I love making them for brunch parties or lazy Sunday mornings!

$0.02 / Serving Star

Estimated Price

8 Ingredients

Easy

1/5

Norwegian Pancakes (Pannekaker)

Sara New

Ingredients

Instructions

In a medium bowl, whisk together the flour, salt, and sugar.
Make a well in the center of the flour mixture. Add the eggs, whole milk, melted butter, and vanilla. Whisk just until the mixture is combined. Let the batter sit for 15-30 minutes.
Melt a small pat of butter in a medium skillet over medium-low heat***. Pour in about 1/4 cup of batter, and swirl it until you have a thin, round pancake.
Cook the pancake until the bottom is golden brown and the top is set and has a few bubbles, about 30-60 seconds. Flip and cook until the other side is set and golden brown, another 30-60 seconds.
Repeat with the remaining batter. You can place the pancakes on a sheet pan in a warm oven (the lowest setting) to keep them hot while you cook.
Serve the finished pancakes with your toppings of choice. Enjoy!

Smart Nutrition

2.12 g

Carbs

0.14 g

Fat

0.21 g

Protein

11.91 kcal

Calories

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe Tips & Tricks

A note on vanilla: Vanilla extract is not traditional in Norwegian pancakes. However, I like adding a little for extra flavor!
A note on toppings: The traditional way to serve Norwegian pancakes is with blueberry jam and/or bacon for dinner. You can also serve them with butter and powdered sugar, fresh or sauteed fruit, ham, cheese, fried eggs, jams, spreads, etc.
A note on the heat: These pancakes burn easily, so I like to start with medium-low heat and either increase/decrease the heat as necessary. You can also test if the pan is ready by cooking a very small pancake (about 1 Tbs. of batter) for about 30-60 seconds. The pancakes should be golden brown, not dark brown or white.