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Norwegian pancakes are one of my favorite dishes to make for brunch parties or lazy Sunday mornings. Somewhere between a crepe and an American pancake, they are soft and thin with crispy edges. And, they make a great base for jams, fruit, cheeses, and sauces!

An overhead image of a white oval plate of Norwegian pancakes with berries, lemon slices, and mint on a wood board with a speckled beige background next to a beige napkin and vintage forks.

I’m at the time in my life where there is a 50/50 chance that brunch will either involve a. me barely making it to a previously-agreed-upon restaurant because I probably had one too many glasses of wine the night before and promised my friends that, yes I’m down for brunch tomorrow! Or, b. me waking up semi-early, washing my face, turning on a podcast, and whipping up a lovely breakfast while Marc makes coffee.

On the latter sort of days, my go-to option is these pancakes which, like potato lefse, remind me of childhood and coziness and also are basically just a vehicle for melty butter and powdered sugar.

On the other hand, if you’re having more of a ‘type a’ situation and can’t be bothered to throw on pants, no worries. Text your friends “screw it”, invite them over, and have a pancake party. Sweat pants are welcome, coffee is required. You probably already have the ingredients at home and you can use up some jams that have been collecting in the fridge. All around, it’s a win-win.

Pannekaker are somewhere between fluffy American pancakes and the classic French crepes that I painstakingly learned how to make in pastry school. They are soft, thin, and get these lovely lacy, crispy edges when they’re fried in butter. So dreamy.

Pantry staples

An overhead image of a white bowl of flour with a wood scoop, a cream bowl of egg shells, a white cup of milk, a wood bowl of salt, a beige bowl of eggs, and a white bowl of melted butter on a beige counter.

All you need for this recipe is pantry staple ingredients which means you can make them basically at any time! We love to see it. Stock up on all purpose flour, eggs, whole milk, unsalted butter, granulated sugar, Kosher salt, vanilla extract.

For fillings, you have so many options. I like to keep things simple with butter and powdered sugar, sometimes lingonberry jam. If you’re feeling traditional, go with blueberry jam and/or bacon! You could also do macerated berries, whipped cream, or ham and cheese for savory vibes.

Let’s make them

Four overhead images; on the left, a white bowl of dry ingredients surrounded by various white and grey bowls with more baking ingredients on a tan counter.. In the middle left, the white bowl has milk, eggs, and vanilla. In the middle right, the bowl is filled with batter. On the far right, a black pan has a flapjack in the center.
Whisk together the flour, salt, & sugar. Add the eggs, milk, butter, & vanilla. Then, whisk into a thin batter. Let it sit for 15-30 minutes. When it’s ready, melt some butter in a skillet. Pour a ladle of batter into the pan, swirl it around, and cook it for 30-60 seconds per side. Repeat with the rest of the batter.
Two images; on the left, a white plate with Norwegian pancakes, berries, and a lemon slice on a tan counter next to a bowl of berries, a tray of pancakes, and a beige linen. On the right, a closeup side image of a white oval tray of pancakes with berries and lemons on a beige linen next to vintage spoons.

Let the batter rest

As easy as this recipe is, yes, there is a way to make them the best ever! My favorite trick is to let the batter sit for 15-30 minutes to get a soft and fluffy, yet thin, texture. By resting the batter, it will allow the flour to fully hydrate and relax. Not only will this dissolve any lumps of flour, but it will make for pancakes that are light and fluffy, with a lacy crepe-like exterior.

Refrigerating leftovers

Honestly, I don’t *love* leftover pancakes because they get a little dry in the fridge. But if you do have them, just layer the pancakes in-between parchment paper and store them in an airtight bag or container for 2-3 days.

A very closeup image of Norwegian pancakes with strawberries and lemon slices on a white oval plate with a vintage serving spoon in the right lower corner. The background is a beige linen and tan speckled table.

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A super closeup image of Norwegian pancakes with strawberries, lemon slices, and mint leaves.
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The Best Norwegian Pancakes (Pannekaker)

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
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!
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Ingredients

  • 1 cup all purpose flour, sifted
  • 1/4 teaspoon Kosher salt
  • 2 teaspoons sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups whole milk
  • 2 Tablespoons unsalted butter, melted + more for cooking
  • 1 teaspoon vanilla extract (optional)
  • Berries, lemon slices, butter, powdered sugar, etc. for serving

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!

Notes

Vanilla extract is not traditional in Norwegian pancakes. However, I like adding a little for extra flavor!
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 macerated fruit, ham, cheese, fried eggs, jams, spreads, etc.
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.
Cuisine: Norwegian
Course: Breakfast
Author: Sara Lynn Hunt Broka
Serving: 2pancakes, Calories: 177kcal, Carbohydrates: 20.2g, Protein: 6.3g, Fat: 7.7g, Saturated Fat: 4.1g, Cholesterol: 78mg, Sodium: 172mg, Potassium: 134mg, Fiber: 0.6g, Sugar: 4.8g, Calcium: 82mg, Iron: 1mg
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