Norwegian pancakes take me back to my childhood, bellied up to the kitchen counter with my older sister, trying to eat our way through what seemed like a never-ending stack of thin, tender pancakes.
They are still a favorite in my family. Similar to crêpes and Swedish pancakes, Norwegian pancakes are thinner and lighter than the American style of pancake, making them perfect for the heat of summer. But they are a popular choice year-round, even for busy weekday school mornings, because the ingrediednt list is short and sweet and the pancakes cook quickly. And even though they are thin, they are easy to work with. Serve them with a smorgasbord of toppings and fillings, including jams, berries, syrup and powdered sugar.
Pannekaken {Norwegian Pancakes}
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Norwegian pancakes are thin, tender, and perfect for any time of the year. They are quick to make and can be served with a variety of toppings.
Ingredients
- 3 eggs
- 1 cup (99g) flour
- 1 1/2 cups (355mL) milk
- 1/8 tsp (0.6g) salt
Instructions
- In a large mixing bowl, whisk together the eggs, flour, milk, and salt until a smooth, thin batter forms.
- Heat a lightly-buttered skillet or griddle over medium heat.
- Pour a small amount of batter onto the skillet and use the back of a spoon to spread it into a thin circle.
- Cook for 1-2 minutes on each side, or until the edges are golden brown and the center is set.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve warm with your choice of toppings such as jams, berries, syrup, or powdered sugar.
Notes
- These pancakes are versatile and can be served with a variety of toppings.
- They are perfect for busy mornings due to their quick preparation time.
- For a sweeter version, consider adding a bit of sugar to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 6
- Cholesterol: 70
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Frequently Asked Questions
How are Norwegian pancakes different from American pancakes or crêpes?
The article explains they are thinner and lighter than American-style pancakes, making them closer to crêpes or Swedish pancakes. The batter is just eggs, flour, milk, and a pinch of salt — no leavening agent — which keeps them flat and delicate rather than fluffy.
Can I make the batter sweeter?
Yes. The notes suggest adding a bit of sugar directly to the batter if you prefer a sweeter pancake. The base recipe contains no added sugar, so the sweetness traditionally comes from the toppings — jams, berries, syrup, or powdered sugar.
How do I know when to flip the pannekaken?
Cook each side for 1–2 minutes. The instructions say to look for golden-brown edges and a set center before flipping. Because the batter is thin, the pancake cooks through quickly — watch the heat and adjust as needed to prevent burning.
How fun to see a recipe for thin pancakes! Ours is a slightly larger batch with four eggs, but amazingly similar! Our ancestors may have been neighbors! Thanks for sharing!
I love crepes so I am sure I would love these, they look great :)
Here in Croatia we also make these kind of pancakes-thin and light. Sometimes we bake them in the oven after filling them with chocolate or marmalade. Your recipe is great!
Ahh, pancakes. I love ’em all, regardless of their nationality!