Norwegian Pancakes (Pannekaker)

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.

Course: Breakfast, Side

Cuisine: Norwegian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 182kcal

Author: Kris Longwell

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.

Print Recipe

Equipment

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

Ingredients

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

Instructions

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 teaspoon salt, 1 teaspoon sugar, ¼ teaspoon cardamom, 1 teaspoon vanilla extract, 2 tablespoon 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

Video

Notes

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.

Nutrition