Norwegian Pancakes (Pannekaker)

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This recipe is extra special for Wesley (The Loon), and with one bite, it will be special for you, too. 

In Norway, these scrumptious crepe-like pancakes are often used as a side dish to the main savory dish for the evening meal. Of course, they’re wonderful as a main course for breakfast, too. They are similar to crepes, but even a little thinner. And addictively delicious. A true Loon tradition and an all-time favorite.

An overhead view of three Norwegian pancakes that have been rolled up and stacked on a plate with fresh blueberries scattered around and dusted with powdered sugar.

How To Make Norwegian Pancakes (Pannekaker)


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The Ingredients You Will Need

There are truly just a handful of ingredients for traditional pannekaker, and there are some additions (or omissions) you can make, depending on your tastes. These are the ingredients will love to use:

Eggs – As fresh as possible.
Milk – Whole.
Flour – All-purpose.
Sugar – Granulated.
Salt – Kosher is what we use.
Cardamom – Adds just a little depth of flavor, but is optional.
Unsalted butter – Melted.
Vanilla extract – Almond extract is often used, and it’s delicious, just don’t overdo it.
Toppings – Blueberry jam, powdered sugar, butter, plain granulated sugar.

EXPERT TIP: If possible, use an electric hand mixer to bring the batter together. You will see little lumps from the flour. Try to work as many of the lumps out as possible, but don’t worry if there are still some that are visible. Pour the batter in the center of the hot buttered pan and then immediately swirl around the bottom of the pan.

A person pouring Norwegian pancake batter from a plastic measuring cup into a black cast-iron skillet that has a thin layer of melted butter on the bottom.

Tips for Making Perfect Norwegian Pancakes

Use the Right Pan – A non-stick pan is great, but a 9 to 10-inch cast-iron skillet works great, too. Add just enough butter (or oil) to coat the bottom of the pan and then when ready, flipping is easy.

Keep Them Thin – Resist the temptation to add too much batter to the pan. One-third of a cup in a 9-inch pan will produce a thin pannekaker, which is what you want.

Use a Rubber (or Silicone) Spatula – Once you can easily maneuver a rubber spatula (not too big) under the side of the cooking pancake, lift it up enough to make sure it is fairly sturdy and lightly browned underneath. Quickly, carefully, and confidently flip over.

Serve with Traditional Toppings – Such as jam, sour cream, or berries for an authentic Norwegian experience.

An overhead view of a thin crepe-like Norwegian pancake that is lightly browned and being cooked in cast-iron skillet.

How To Serve

We love to serve these pancakes for breakfast or brunch, and the Loon family loves to make them nice and sweet (lots of butter and cheese).

It’s fun to make a large stack of them and then let the family members garnish however they prefer.

In Norway, it’s not unusual to have pannekaker at dinnertime, with soup, or some bacon. Since the pancakes themselves aren’t overly sweet, it would be easy to fill them with savory filling, such as cooked sausage and peppers. Be creative!

Of course, a simple dusting of powdered sugar is always a nice touch. NOTE: The stack of pancakes will keep warm for about 30 minutes if covered with a kitchen towel, as you continue to make them in the skillet. You can also keep them warm in a low-temperature oven.

A close-up view of a stack of very thin crepe-like Norwegian pancakes resting on a white circular dish.

Other Recipes for Crepes or Pancakes

Crepes and pancakes are wonderful any time of the day and any time of the year. Here are some recipes that utilize crepes, and then some other wonderful pancakes to make at home.

Stuffed Savory Crepes
Authentic Manicotti (with Crepes)
Beef Wellington (with Crepes)
Scallion Pancakes
Ricotta and Lemon Pancakes with Vanilla Sauce
Buttermilk Waffles with Blueberry Sauce

These dishes are all amazing in their own right. But, for right now, aren’t these catching your attention?

A small sieve being used to sprinkle powdered sugar over the tops of three rolled Norwegian pancakes with blueberries scattered around.

How To Store

We recommend serving these pancakes soon after you prepare them. They will stay light, fluffy, and warm for at least 30 minutes

However, they are delicious even hours after you’ve prepared them. You can serve them warm or at room temperature.

If making in advance, keep them covered (preferably refrigerated) for up to overnight. Reheat in a warm skillet, or wrapped in foil in a 250°F oven, or simply wrap in damp paper towels, and microwave on HIGH for about 30 seconds.

A person using a small spoon to spread blueberry jam over a thin Norwegian pancake (pannekaker) on a white plate.

Wesley is 50% Norwegian, and his dad (who was 100%) would make these regularly while he grew up in South Dakota with brothers, sisters, and many, many relatives, all of Norwegian descent.

He remembers frigid Winter days when he, his sisters, and his mother would gather in the kitchen, while Papa Loon made them by scratch, eye-balling it all the way.

Wesley said there was never a stack of the pannekaker, because as soon as his dad would flip one onto the serving platter, it was immediately snatched up, smeared with butter, rolled tightly, covered in sugar, and then inhaled.

Make these gems, and create beautiful memories with your family. You don’t even have to be Norwegian. Have fun!

A close-up view a rolled Norwegian pancake the has been filled with blueberry jam and then cut in half so the insides are revealed.

Ready to make the best pancakes this side of Oslo? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of three Norwegian pancakes that have been rolled up and stacked on a plate with fresh blueberries scattered around and dusted with powdered sugar.

Norwegian Pancakes (Pannekaker)

These pancakes are similar to crepes, but distinctly Norwegian. The trick is to keep them thin (don't add too much batter to the pan). They are not thick like American-style pancakes. Serve them with butter, jam, and powdered sugar, or try a savory filling, such as seared sausage and peppers.
4.67 from 3 votes
Print Pin Rate
Course: Breakfast, Side
Cuisine: Norwegian
Keyword: how to make authentic Norwegian pancakes, how to make pannekaker)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 182kcal


  • 9 to 10-inch pan cast-iron or non-stick


  • 3 eggs
  • cups whole milk
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp sugar
  • ¼ tsp cardamom ground, optional
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted, plus more for the pan
  • Blueberry jam optional, for serving
  • Powdered sugar optional, for serving


  • Use an electric hand mixer to blend the eggs and milk in a medium bowl, for about 1 to 2 minutes.
    3 eggs, 1½ cups whole milk
  • Add the flour, salt, sugar, cardamom (if using), vanilla extract, and melted butter, and continue mixing until most of the lumps are gone.
    1 cup all-purpose flour, ¼ tsp salt, 1 tsp sugar, ¼ tsp cardamom, 1 tsp vanilla extract, 2 tbsp unsalted butter
  • Heat a 9 to 10-inch skillet over medium heat and coat with a small amount of butter (about 1 tsp). Swirl the pan until the pan is fully coated.
  • Scoop about ⅓ cup of the batter and then pour into the center of the skillet, immediately swirling the pan until most of the batter has been distributed along the bottom of the pan.
  • Cook until the edges begin to curl up slightly and some bubbles begin to appear, usually about 2 minutes. Carefully slip a rubber (or silicone) spatula under the side of the pancake. If it feels sturdy, lift enough of the pancake up to see if the underside is lightly browning. If so, carefully, but swiftly, use the spatula to flip the pancake over, if not, wait until you see the underside browning, and then flip.
  • Cook for another minute and then transfer the pancake to a serving plate. Cover with a kitchen towel as you repeat this process until all batter has been used.
  • If desired, roll the pancakes, or serve flat with toppings on the side.
    Blueberry jam, Powdered sugar


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The batter can be made several hours in advance of cooking the pancakes. Keep covered in the fridge until ready to use. 
In the unlikely event that there are any leftover pancakes, keep them covered, in the fridge, for up to 5 days. Reheat in the microwave, in a skillet, or in the oven. 
Be sure to read through the 'Tips' section of the blog post for helpful reminders. 


Calories: 182kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 152mg | Potassium: 147mg | Fiber: 1g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 0.02mg | Calcium: 92mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This post was originally published in November 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!


  • 4 stars
    We really enjoyed them so much! My cardamom for some reason was mostly in the last few Pannekakers so maybe I should have stirred it up as I went along. I made crepes many years ago and felt these were easier and even more tasty than them! Thanks guys for always making your videos such fun and for the great recipes. You are appreciated!

    • Hi Lin! We can’t even begin to express how happy this makes us! The cardamom can take a bit to fully dissolve and get incorporated into the batter. But, sounds like you still amazing pannekaker! Thank you so so much for sharing and for your support! That means the world to us! Please stay in touch! Best, Kris & Wesley

    • You just made our day! Woo hoo! We are so glad you made the pannekaker and loved them! Whipped cream with strawberries sounds divine! Thank you for sharing and for the wonderful review! That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Hey, this is a great recipe. Never had them with cardamom before. Nice touch! By the way, I’m Norwegian and feel the urge to share that “pannekaker” is plural. Singular is “pannekake”.

    • Thanks, Erlend! Pannekaker are so delicious and such a family favorite! Thanks for the great review! Try the cardamom…it doesn’t overpower, but adds a nice enhancement to the overall taste! Thanks again from one half-Norwegian to one full-blooded Norwegian! Stay in touch!

  • I would suggest adding about half a teaspoon of cardamom to the flour. Both my parents were Norwegian and that was in their family’s recipes. Excellent!

    • I always make enough to last two or three days takes me 2 or 3 hours to cook it but I’ll tell you what it’s the best Norwegian pancake mix ever my grandmother from Norway used to make it for us when we were kids and I make it special for special people on Christmas my kids are grown now and they don’t come see me so the clients that I take care of as a home health aide they’re my kids now and I make sure they have a special breakfast on the holidays because if their kids aren’t down they still like to have special things even they’re older so happy holidays to everybody and happy eating this is a delicious delicious breakfast that we use for

  • Wesley and Kris, I really like what I saw. That was great making those Nor pancakes.Your Dad and I and all your uncels also eat them when we all was little kids..It came across my facebook. was I ever suprised . I’ll watch for more if it comes across
    That was neat!! Dennis

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