Norwegian Pancakes: Easy, Authentic & Amazing

Norwegian pancakes (pannekaker) are thin, tender, crepe-style pancakes you can roll, fold, or stack with your favorite toppings. The batter comes together in minutes with simple pantry staples—eggs, milk, flour, a pinch of sugar, and warm vanilla (with optional cardamom for a traditional aromatic twist). They cook quickly in a lightly buttered skillet and deliver that comforting, custardy bite people love. In this complete guide, you’ll learn the classic base recipe, technique secrets, smart substitutions, flavor variations, serving ideas, storage tips, and answers to every common question so your pancakes turn out beautifully every time.

Why You’ll Love These Norwegian Pancakes

• Ultra-thin & flexible. Spread easily in the pan and roll up without tearing.
• Simple ingredients. You likely have everything on hand already—no specialty flour or equipment required.
• Quick cooking. Each pancake cooks in about a minute per side, which means breakfast (or dessert!) is on the table fast.
• Kid- and crowd-friendly. Roll them with jam and a dusting of powdered sugar, or set up a toppings bar for family brunch.
• Make-ahead friendly. The batter can rest, the pancakes refrigerate or freeze well, and they reheat in seconds.
• Versatile. They’re wonderful sweet or savory—fill with fruit, yogurt, nut/seed butters, sautéed veggies, or a sprinkle of cheese.

Ingredients for Norwegian Pancakes

Below is the classic single-batch formula that yields soft, delicate pancakes, plus optional flavor enhancers and toppings.

The Batter (Makes ~12–14 Thin Pancakes)

• 3 large eggs
• 1½ cups (360 ml) milk (any variety you enjoy)
• 1 cup (125 g) all-purpose flour
• ¼ teaspoon fine salt
• 1 teaspoon granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cardamom (optional but lovely)
• 2 tablespoons (28 g) unsalted butter, melted (plus more for the pan)

Pan Size: A 9–10-inch (23–25 cm) nonstick or well-seasoned skillet works best.

Toppings & Fillings (Mix and Match)

• Fruit preserves or berry jam
• Fresh berries or sliced fruit
• Powdered sugar (for dusting)
• Greek yogurt or lightly sweetened whipped cream
• Nut or seed butter
• Toasted nuts or seeds
• A drizzle of honey or date syrup
• Savory options: sautéed mushrooms and onions, wilted greens with a little cheese, or roasted vegetables

Ingredient Notes & Smart Substitutions

• Milk: Use what you like—whole milk gives the most tender result, but reduced-fat, lactose-free, or non-dairy alternatives also work. If using a thinner milk, you may need an extra teaspoon of melted butter for richness.
• Flour: All-purpose flour creates classic, flexible pancakes. For a nuttier note, swap up to ⅓ of the flour for oat flour. If the batter thickens with oat flour, whisk in 1–2 teaspoons more milk.
• Eggs: Eggs provide structure and tenderness. For a lighter texture, you can use 2 whole eggs + 1 egg white.
• Sugar: Just enough to balance flavor; the pancakes themselves aren’t overly sweet so they pair well with both sweet and savory fillings.
• Vanilla & Cardamom: Vanilla adds warmth; cardamom brings a gently floral spice often found in Scandinavian baking. If you prefer a plain pancake, omit the cardamom for a more neutral canvas.
• Butter: Melted butter enriches the batter and helps prevent sticking. For cooking, lightly butter the pan before each pancake or use a touch of neutral oil.

Step-by-Step Instructions

Step 1 – Make the Batter

1. In a mixing bowl, whisk 3 eggs and 1½ cups milk until smooth and lightly frothy.
2. Add 1 cup flour, ¼ teaspoon salt, 1 teaspoon sugar, 1 teaspoon vanilla, and ¼ teaspoon cardamom (if using).
3. Whisk just until combined and mostly lump-free, then whisk in 2 tablespoons melted butter. The batter should be pourable and thin—similar to light cream. If it seems thick, whisk in 1–2 tablespoons additional milk.

Resting Option: Let the batter rest 10–20 minutes. This relaxes gluten and hydrates the flour, producing an even more delicate pancake. (If the batter thickens as it rests, loosen with a splash of milk.)

Step 2 – Heat & Grease the Pan

1. Warm a 9–10-inch nonstick skillet over medium heat.
2. Lightly butter the pan and wipe away excess with a folded paper towel—you want a whisper-thin film, not puddles.

Step 3 – Cook the Pancakes

1. Pour in about ⅓ cup batter and immediately lift and tilt the pan, swirling to coat the bottom in a thin, even layer.
2. Cook about 1 minute until the edges curl slightly and the underside turns light golden.
3. Slide a thin spatula underneath, flip, and cook 30–60 seconds more.
4. Transfer to a plate, cover loosely to keep warm, and repeat with remaining batter, buttering the pan lightly as needed.

Step 4 – Serve

• Dust with powdered sugar and roll like a cigar with a spoonful of jam inside, or fold into quarters and top with fruit and yogurt. Serve immediately for the best texture.

Pro Tips for Success

1. Swirl fast. As soon as the batter hits the pan, lift and rotate so it spreads thin before setting.
2. Less fat in the pan. Too much butter can cause uneven browning. Wipe the pan between pancakes if necessary.
3. Medium heat is magic. Too hot and they scorch before setting; too low and they dry out. Aim for steady, light golden browning.
4. Thin, pourable batter. If the batter doesn’t spread easily, whisk in milk a teaspoon at a time.
5. Use the right tool. A flexible, thin-edged spatula makes flipping a breeze.
6. Keep them warm. Stack on a warm plate or in a low oven (200°F / 95°C) while you finish the batch.

Flavor Variations (Sweet & Savory)

These ideas start with the classic batter and tweak flavors or fillings. Keep the pancakes thin and flexible no matter the variation.

Sweet Ideas

1. Berry-Jam & Cream
   • Spread a thin layer of berry jam, roll, and dust with powdered sugar.
   • Add a dollop of Greek yogurt for tang.
2. Cinnamon Apple
   • Sauté finely diced apples with a pinch of cinnamon until tender.
   • Fill pancakes and finish with a light drizzle of honey.
3. Lemon Zest & Berries
   • Add 1 teaspoon lemon zest to the batter.
   • Serve with fresh blueberries or raspberries and a spoonful of yogurt.
4. Chocolate Chip Delight
   • Sprinkle a few mini chocolate chips over the pancake right after pouring the batter into the pan, then cook and roll.
   • Top with sliced strawberries.
5. Banana-Nut Swirl
   • Spread a thin layer of nut or seed butter, add sliced banana, and roll.
   • Finish with a few toasted nuts for crunch.

Savory Ideas

1. Mushroom & Onion
   • Sauté thinly sliced mushrooms and onions until browned and tender.
   • Fill the pancake and fold; add a light sprinkle of cheese if you like.
2. Spinach & Feta
   • Wilt spinach in the pan with a pinch of salt and pepper.
   • Tuck into the pancake with crumbled feta; fold into quarters.
3. Roasted Veggie Wrap
   • Fill with leftover roasted vegetables (peppers, zucchini, carrots).
   • Add a dab of hummus and roll.
4. Herb Garden
   • Whisk 1 tablespoon finely chopped chives, parsley, or dill into the batter.
   • Serve topped with a spoonful of yogurt and a squeeze of lemon.

Serving Suggestions

• Classic Norwegian Style: Roll with jam and dust with powdered sugar.
• Brunch Board: Pile pancakes on a platter with little bowls of jam, berries, yogurt, chopped nuts, and honey so everyone can create their own.
• Dessert Crêpe: Fill with berries and a spoon of whipped cream, then drizzle lightly with melted chocolate.
• Savory Lunch: Fill with sautéed vegetables and a thin smear of hummus; fold and griddle briefly to warm through.
• Kid-Friendly Roll-Ups: Spread nut or seed butter, add sliced fruit, roll tightly, and cut into “pinwheels.”

Storage and Freezing Instructions

• Refrigerate: Stack cooled pancakes with parchment between each. Place in an airtight container and refrigerate up to 4 days.
• Freeze: Stack with parchment, slide into a freezer bag, press out air, and freeze up to 2 months.
• Reheat (Best Methods):
  • Skillet: Warm over medium heat 10–20 seconds per side.
  • Microwave: 10–20 seconds for 2–3 pancakes (do not overheat).
  • Oven: Wrap a stack in foil and warm at 275°F (135°C) for 8–10 minutes.

Troubleshooting Guide

• Batter won’t spread: It’s too thick—whisk in milk 1 teaspoon at a time until thin and pourable.
• Pale, dry pancakes: Heat is too low; increase slightly for faster set and better color.
• Dark spots or scorched edges: Heat is too high or there’s too much fat in the pan. Reduce heat and wipe out excess butter.
• Tearing when flipping: Wait a few seconds longer; edges should lift easily. Use a thinner spatula.
• Rubbery texture: Overcooking or overmixing can toughen pancakes. Mix just to combine and cook briefly on each side.

Nutrition Facts (Per Serving)

Approximate values for 1 of 6 servings (about 2 pancakes), without toppings. Actual values vary with brands and additions.

FAQ About Norwegian Pancakes

Final Thoughts

Norwegian pancakes deliver everything you love about a comforting breakfast—soft, warm, and just sweet enough—yet they’re light, quick, and endlessly adaptable. With a simple batter and a reliable stovetop method, you can turn out a platter of delicate, rollable pancakes in practically the time it takes to set the table. Keep the batter thin, the pan lightly greased, and your heat steady; from there, play with flavors, fillings, and toppings to make them your own. Whether you’re hosting brunch, feeding kids on a school morning, or craving a cozy dessert at night, pannekaker are the kind of recipe you’ll return to again and again.

Norwegian Pancakes

Norwegian pancakes (pannekaker) are thin, tender, and versatile crepe-style pancakes made with simple pantry ingredients. Whether rolled with jam or filled with savory veggies, these quick-cooking delights bring Scandinavian comfort to your table in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine Norwegian, Scandinavian

Servings 6 servings

Calories 182 kcal

Ingredients

  

Batter

• 3 large eggs
• 1.5 cups milk any kind
• 1 cup all-purpose flour
• 0.25 teaspoon fine salt
• 1 teaspoon granulated sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon ground cardamom optional
• 2 tablespoons unsalted butter melted, plus more for the pan

Instructions

 

• In a mixing bowl, whisk the eggs and milk until smooth and slightly frothy.
• Add the flour, salt, sugar, vanilla, and cardamom (if using). Whisk until mostly lump-free, then whisk in the melted butter. Batter should be thin and pourable.
• Optional: Let the batter rest 10–20 minutes. If it thickens, whisk in a splash of milk to loosen.
• Heat a lightly buttered 9–10 inch skillet over medium heat. Pour about ⅓ cup of batter into the pan and quickly tilt to spread into a thin layer.
• Cook for about 1 minute, until edges lift and bottom is golden. Flip and cook 30–60 seconds more. Repeat with remaining batter, buttering pan lightly as needed.
• Serve rolled or folded with your favorite sweet or savory toppings.

Notes

Resting the batter improves tenderness. Use a thin spatula for easy flipping. Pancakes can be made ahead and reheated. Try filling with jam and yogurt, or go savory with sautéed mushrooms or greens.

Keyword easy crepes, Norwegian pancakes, pannekaker, Scandinavian recipes, thin pancakes