Pannekaken – Classic Norwegian Pancakes with Delicate, Golden Edges and Traditional Sweet Toppings

Pannekaken, also known as Norwegian pancakes or pannekaker, are thin, delicate pancakes with lightly crisp edges and a soft, tender center. Unlike thick American-style pancakes, Norwegian pancakes are closer to crêpes and are traditionally cooked in a thin layer in a skillet until beautifully golden.These simple pancakes are made with everyday ingredients such as flour, milk, eggs, butter, and a little sugar.

Pannekaken:

Their mild flavor makes them wonderfully versatile—you can serve them sweet with jam and sugar or adapt them with savory fillings for a satisfying meal.In Norway, pancakes are a much-loved home-style food often enjoyed for breakfast, lunch, dessert, or a cozy family meal. Served warm with berry jam, whipped cream, or a sprinkle of sugar, Pannekaken is a simple recipe that brings Scandinavian comfort to the table.

History:

Norwegian pancakes have been part of Scandinavian home cooking for generations. The recipe reflects the practical style of traditional Norwegian cuisine, where basic ingredients such as milk, flour, and eggs were transformed into satisfying family meals.Norwegian pannekaker are typically thinner than American pancakes and share similarities with European crêpes. Depending on the household and region, they may be served with sweet toppings or filled with savory ingredients.

Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family. 

Pannekaken

Shruthi

Pannekaken are classic thin Norwegian pancakes similar to crêpes.They are made with milk, flour, eggs, butter, and a little sugar.The batter is cooked in a thin layer until golden and tender.They have delicate edges and a soft, flexible center.Berry jam, sugar, and whipped cream make wonderful sweet toppings.They can also be filled with savory ingredients for a hearty meal.

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert

Cuisine Norwegian, Scandinavian

Servings 4

Calories 300 kcal

Ingredients

  

For the Pancakes

• 2 cups all-purpose flour
• 2½ cups whole milk
• 3 large eggs
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 3 tablespoons melted butter
• Butter, for cooking

Traditional Toppings

• Strawberry or raspberry jam
• Blueberry jam
• Granulated sugar
• Whipped cream
• Fresh berries
• Powdered sugar, optional

Instructions

 

Prepare the Batter

• Add the flour, sugar, and salt to a large mixing bowl.

  Gradually whisk in about half of the milk until you have a smooth, thick batter without lumps.

  Add the remaining milk and whisk until the batter becomes thin and pourable.

  Beat the eggs separately, then whisk them into the batter.

  Add the melted butter and optional vanilla extract.

  The finished batter should be noticeably thinner than American pancake batter, similar to a crêpe batter.

Rest the Batter

• Cover the bowl and let the batter rest for approximately 15–30 minutes.

  This allows the flour to fully hydrate and helps produce more tender pancakes.

  Give the batter a gentle stir before cooking.

Heat the Pan

• Place a nonstick or well-seasoned skillet over medium heat.

  Lightly grease the pan with butter.

  The pan should be hot enough for the batter to begin setting immediately but not so hot that the pancake browns before it cooks through.

Cook the Pancakes

• Pour approximately ¼ cup of batter into the center of the pan.

  Immediately tilt and rotate the pan so the batter spreads into a thin, even circle.

  Cook for approximately 1–2 minutes, or until the edges begin to look dry and lightly golden.

  Carefully loosen the edges with a thin spatula and flip the pancake.

  Cook the second side for approximately 30–60 seconds.

  Transfer to a plate.

Keep Them Warm

• Stack the cooked pancakes on a plate and cover loosely with a clean kitchen towel.

  You can also keep them warm in a low oven until ready to serve.

Serve

• For a traditional sweet presentation, spread each pancake with strawberry or raspberry jam.

  Sprinkle with sugar and fold or roll the pancake.

  Add whipped cream and fresh berries if desired.

Notes

• The batter should be thin and pourable.
• Resting the batter helps create a smoother texture.
• Use medium heat to prevent excessive browning.
• Lightly butter the skillet between pancakes when necessary.
• Swirl the pan immediately after adding the batter.
• Thin pancakes cook quickly, so watch them carefully.
• Keep cooked pancakes covered to prevent them from drying out.
• Serve them warm for the best texture.

 

Keyword Norwegian Breakfast, Norwegian Pancakes, Pannekaken, Pannekaker, Scandinavian pancakes, thin pancakes

Tips for Pannekaken:

• Whisk gradually: Add milk little by little at first to prevent flour lumps.
• Use room-temperature eggs: They incorporate more easily into the batter.
• Don’t overmix: Stop whisking once the batter is smooth.
• Find the right heat: Medium heat gives the best balance between browning and cooking.
• Use a thin spatula: It makes flipping delicate pancakes much easier.
• Adjust the batter: If it seems too thick, add a tablespoon or two of milk.
• Make the first pancake a test: Use it to adjust the heat and batter consistency.
• Stack immediately: Keeping pancakes covered helps them remain soft and flexible.

FAQs for Pannekaken:

Q: What are Pannekaken?

Pannekaken, more commonly written as pannekaker in Norwegian, are traditional thin Norwegian pancakes. They are similar to crêpes but are a classic part of Norwegian home cooking.

Q: Are Norwegian pancakes the same as American pancakes?

No. Norwegian pancakes are much thinner and more delicate. American pancakes are generally thicker and leavened, while Norwegian pancakes are closer to crêpes.

Q: Why are my pancakes tearing?

The batter may be too thin, the pancakes may be undercooked, or they may be flipped before the edges have set. Allow the first side to cook until the edges look dry and lightly golden.

Q: Why are my pancakes sticking to the pan?

The skillet may not be sufficiently heated or lightly greased. A good nonstick pan can make cooking much easier.

Q: Can I make the batter ahead of time?

Yes. The batter can be covered and refrigerated for several hours or overnight. Stir gently before cooking.

Q: Can Norwegian pancakes be frozen?

Yes. Place parchment or wax paper between cooled pancakes, wrap them tightly, and freeze. Thaw and reheat gently before serving.

Q: What is the traditional topping for Norwegian pancakes?

Jam and sugar are among the simplest and most traditional choices. Strawberry, raspberry, blueberry, and cloudberry preserves are especially delicious.

Q: Can I make Pannekaken savory?

Absolutely. Reduce or omit the sugar and fill the pancakes with ingredients such as smoked salmon, cheese, ham, mushrooms, or vegetables.

Conclusion:

Pannekaken is a beautifully simple Norwegian recipe that turns everyday ingredients into delicate, golden pancakes perfect for almost any occasion. Their thin texture, tender center, and lightly crisp edges make them different from traditional thick pancakes while giving them a character all their own.Serve them the classic way with berry jam and sugar, or add whipped cream and fresh berries for a festive dessert. For a savory meal, fill them with smoked salmon, cheese, vegetables, or your favorite ingredients. However you serve them, these Norwegian pancakes are sure to become a comforting family favorite.