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

Yield: 12 pancakes
Prep Time: 10 mins
Cook Time: 30 mins
Resting Time: 30 mins
Total Time: 1 hr 10 mins
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!


  • 1 c all-purpose flour, sifted
  • 1/4 tsp table salt
  • 2 tsp sugar
  • 2 large eggs, room temperature
  • 1 1/2 c whole milk
  • 2 Tbs unsalted butter, melted + more for cooking
  • 1 tsp vanilla extract* (optional)
  • Berries, lemon slices, butter, powdered sugar, etc.**, for serving


  • 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!


*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.
Cuisine: Norwegian
Course: Breakfast
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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