Norwegian Pancakes Pannekaker Recipe

Norwegian pancakes, also known as pannekaker, are a wonderful choice for brunch parties, holiday mornings, or a slow Sunday breakfast at home. They sit somewhere between delicate French crepes and classic American pancakes: thin, soft, lightly eggy, and finished with crisp, buttery edges. Because they are flexible and mild in flavor, Norwegian pancakes are perfect with jam, berries, powdered sugar, butter, cheese, savory fillings, or simple sauces.

These pancakes are the kind of recipe that feels both cozy and practical. They are easy enough to make on a quiet morning, but special enough to serve when friends come over for breakfast or brunch. The batter comes together with basic ingredients you may already have in the kitchen, and the finished pancakes can be dressed up or kept very simple.

Like potato lefse, Norwegian pancakes have a comforting, nostalgic quality. They are soft, buttery, and ideal for folding or rolling around your favorite fillings. A little melted butter and powdered sugar is always delicious, but lingonberry jam, blueberry jam, fresh berries, lemon, whipped cream, or even ham and cheese can turn them into something more substantial.

If you are planning a casual brunch, pannekaker are a relaxed and crowd-friendly option. You can cook them one by one and keep them warm while everyone pours coffee, sets out toppings, and builds their own plate. They are especially useful when you have a few jars of jam in the refrigerator that need to be used.

Pannekaker are thinner than American pancakes but slightly softer and more substantial than many crepes. When cooked in butter, the edges become beautifully lacy and crisp while the center stays tender. The result is a simple Norwegian pancake recipe that works for sweet breakfasts, savory brunches, and cozy weekend meals.

Pantry staples

This Norwegian pancake recipe uses simple pantry and refrigerator staples: all-purpose flour, eggs, whole milk, unsalted butter, granulated sugar, Kosher salt, and vanilla extract. The vanilla is optional and not traditional, but it adds a lovely flavor if you are serving the pancakes with sweet toppings.

For serving, you have plenty of options. Butter and powdered sugar are easy and classic. Lingonberry jam is another delicious choice, while blueberry jam and bacon are more traditional. You can also serve Norwegian pancakes with macerated berries, whipped cream, lemon slices, ham, cheese, or fried eggs if you want a savory version.

Let’s make them

Let the batter rest

The best texture comes from giving the batter a short rest before cooking. Letting it sit for 15-30 minutes allows the flour to hydrate and relax. This helps smooth out small lumps and creates pancakes that are tender, light, and thin with a delicate, crepe-like edge. It is a simple step, but it makes the finished pannekaker noticeably better.

Refrigerating leftovers

Norwegian pancakes are best enjoyed fresh from the skillet, but leftovers can be stored if needed. Layer the pancakes between pieces of parchment paper, then place them in an airtight bag or container. Refrigerate for 2-3 days. They may dry out slightly in the refrigerator, so reheat gently and add butter, jam, or another topping before serving.

If you make this Norwegian pancake recipe, a rating and review are always appreciated. It is a wonderful way to share your results and help others enjoy the recipe too.

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