Traditional Norwegian Pancakes: Thin, Buttery Pannekaker

Traditional Norwegian pancakes, or pannekaker, are thin, tender pancakes made with flour, milk, eggs, a little butter, and salt. They cook quickly in a skillet and are commonly served rolled or folded with jam, sugar, or other simple toppings; family recipes vary in sweetness and thickness.

Ingredients

1 1/2 cups (180 g) all-purpose flour
1 tablespoon (12 g) granulated sugar
1/2 teaspoon (3 g) fine salt
3 large eggs (about 150 g without shells), at room temperature if convenient
2 1/2 cups (600 ml) whole milk, divided
3 tablespoons (42 g) unsalted butter, melted and divided
About 1 teaspoon (5 g) additional butter for greasing the pan, as needed

Instructions

Combine the dry ingredients. Whisk the flour, sugar, and salt in a large mixing bowl. Breaking up flour lumps now makes it easier to produce a smooth batter without overmixing later. If your flour is especially lumpy, sift it into the bowl.
Make a smooth batter. Whisk in the eggs and about 1 cup (240 ml) of the milk. Start slowly, drawing flour in from the sides, until you have a thick, smooth paste. Gradually whisk in the remaining 1 1/2 cups (360 ml) milk, then whisk in 2 tablespoons (28 g) of the melted butter. The batter should be fluid and pourable, thinner than American pancake batter. A few tiny bubbles are fine, but work out any larger flour pockets.
Rest the batter for 20 minutes. Leave it at room temperature, covered with a clean towel or plate. This short rest lets the flour hydrate, which helps the pancakes cook evenly and makes the batter less prone to tearing. The batter may thicken slightly while it rests; whisk it briefly before cooking. If it is too thick to swirl easily, add milk 1 tablespoon (15 ml) at a time.
Heat the skillet. Set a 9- or 10-inch (23- to 25-cm) nonstick skillet or well-seasoned frying pan over medium heat. Give it a few minutes to warm evenly, then brush or wipe the surface with a small amount of butter. The pan should be hot enough for the batter to begin setting promptly, but not so hot that the butter smokes.
Cook the first side. Pour about 1/4 cup (60 ml) batter into the center of the pan. Immediately lift and tilt the skillet in a circular motion so the batter spreads into a thin layer. Cook for about 60 to 90 seconds, until the surface looks mostly set, the edges lift slightly, and the underside has golden-brown spots. If the pancake is pale after 90 seconds, raise the heat a little; if it darkens in under 30 seconds, lower the heat.
Flip and finish. Slide a thin spatula under the pancake and turn it carefully. Cook the second side for about 30 to 45 seconds, then transfer it to a plate. For food safety, USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C); check the center of a folded pancake with an instant-read thermometer. Repeat with the remaining batter, lightly greasing the pan again when it looks dry. Stack the finished pancakes as you go; they stay warm together. The full batch takes about 25 minutes to cook, including time to heat the pan.

Tips

Measure flour lightly. Spoon it into the measuring cup and level the top rather than scooping directly from the bag. Packed flour can make the batter too thick and the pancakes heavier. If you have a kitchen scale, use the listed 180 g for consistency.
Adjust the pan, not the whole batter, first. The first pancake is a useful heat check. If it tears because it is still wet, give it a little longer before flipping. If it browns too quickly, reduce the heat and let the pan cool briefly before continuing.
Keep the pancakes thin. Measure roughly 1/4 cup (60 ml) batter for a 9- or 10-inch pan and swirl it immediately. Too much batter makes a thicker pancake that is harder to turn and less like the tender, flexible Norwegian style.
Use a practical milk substitute if needed. Unsweetened oat milk can replace the dairy milk in the same amount. It works well, though the pancakes may brown a little differently and taste less rich. Avoid heavily sweetened or strongly flavored drinks, which can change both the color and flavor.

Serving Suggestions

For a familiar Norwegian-style serving, spread a thin layer of strawberry or raspberry jam over a warm pancake, then roll it up or fold it into quarters. A light dusting of granulated sugar is another simple option. Lingonberry preserves are a good choice when available: their tart flavor balances the mild, buttery pancake. Lingonberries can be hard to find in some shops, so cranberry sauce or tart red-currant jam makes a practical substitute, though it will not taste exactly the same.

Serve the pancakes warm as a breakfast, brunch, or light supper. For a more filling plate, offer them with crisp bacon or sliced fruit on the side. A spoonful of sour cream or plain yogurt alongside jam adds a tangy contrast, while whipped cream makes the meal more dessert-like. Set out several toppings separately so everyone can fill or fold their own pancake; this also keeps the pancakes from getting soggy before serving.

Variations

Norwegian households do not all make pannekaker the same way. Some add a little more sugar for a sweeter pancake; others leave it out and rely on jam at the table. For a less sweet batch, omit the tablespoon of sugar without changing the liquid or cooking method. A pinch of ground cardamom or a small amount of vanilla can add a gentle aroma, but neither is necessary for a classic, simple batter.

For a richer flavor, replace up to 1/2 cup (120 ml) of the milk with cream and reduce the milk by the same amount. The pancakes will be more tender and filling. To make them with whole-wheat flour, replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour; using more can make the batter denser and the pancakes less delicate. Let the batter rest as directed, then add a splash of milk if the whole-wheat flour has made it too thick.

You can also make the pancakes slightly larger or smaller to suit your pan. Smaller pancakes are easier to flip and convenient for a table of toppings; larger ones are satisfying to roll around a filling. Keep the batter layer thin in either case, and expect cooking time to vary by a few seconds according to the pan size and heat.

Storage and Reheating

Let leftover pancakes cool, then refrigerate them within 2 hours in a sealed container or tightly covered plate. Separate layers with parchment or waxed paper if you want to lift out individual pancakes without tearing them. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them in a freezer-safe container with parchment between the layers for up to 2 months; thaw overnight in the refrigerator or warm them directly from frozen.

To reheat a few pancakes, warm them one at a time in a lightly buttered skillet over low to medium heat, turning once. A stack can be warmed, covered, in the microwave in short intervals; check between intervals so the edges do not dry out. Reheat leftovers to 165°F (74°C), checking the center of the thickest portion with a food thermometer. If reheating a large stack, separate it into smaller portions so the middle warms through evenly. Avoid reheating the same pancakes more than once.

Frequently Asked Questions

Are Norwegian pancakes the same as crepes?

They are close relatives: both are thin, egg-and-milk pancakes that spread across a skillet and can be rolled or folded. Norwegian pannekaker are often a little thicker and more substantial than very thin French crepes, though the exact texture depends on the household recipe. This batter is intentionally pourable but still makes a soft pancake that can hold a filling.

Why is my batter lumpy?

Adding all the milk at once can leave dry flour pockets, especially when the flour clumps. Whisking the eggs and some milk into the flour first makes a smooth paste, which is easier to thin gradually. If small lumps remain, whisk the batter firmly or pass it through a fine-mesh strainer before resting it. Do not keep beating it for a long time once smooth.

Can I make the batter ahead?

Yes. Cover and refrigerate the mixed batter for up to 24 hours. The flour may settle and the batter may thicken in the refrigerator, so whisk it well before cooking and loosen it with a little milk if needed. Because the batter contains raw eggs, keep it refrigerated rather than leaving it at room temperature for an extended period.

Why does the first pancake stick or tear?

The pan may not be evenly heated, or it may need a very thin coating of butter. Let the skillet warm for a few minutes, grease it lightly, and wait until the pancake’s surface is mostly set before trying to flip it. If the first pancake is imperfect, use it to adjust the heat and batter amount; subsequent pancakes often cook more evenly once the pan temperature settles.

Can I make these pancakes without butter?

You can use a neutral-tasting oil in place of the melted butter in the batter and for greasing the skillet, using the same amount. The pancakes will still cook, but they will have a less buttery flavor and may brown a little differently. If you are avoiding dairy, pair the oil with unsweetened oat milk or another mild, unsweetened plant-based milk.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).