UntrainedChef
Pancakes - norwegian, breakfast recipe

Pancakes

30 min
2 portions

Thin, delicate pancakes that are a staple of Norwegian home cooking. Perfect for breakfast or dessert, served with jam, sugar, or fresh berries.

Instructions

  1. 1

    Whisk flour and salt together in a large bowl.

  2. 2

    Gradually add half the milk while whisking to form a smooth, thick batter.

  3. 3

    Stir in the remaining milk until well combined.

  4. 4

    Beat in the eggs one at a time. Let the batter rest for 30 minutes.

  5. 5

    Heat a non-stick pan over medium heat and add a small amount of butter.

  6. 6

    Pour a thin layer of batter into the pan, tilting to spread evenly.

  7. 7

    Cook until the edges lift and the bottom is golden, then flip and cook briefly on the other side.

  8. 8

    Keep finished pancakes warm under a clean kitchen towel while cooking the rest. Serve folded or rolled.

Per average serving

398
Calories
kcal
21.8
Protein
g
41.6
Carbs
g
15.7
Fat
g
1.2g
Fiber
7.5g
Sugar
423mg
Sodium

Tips from the kitchen

  • Don't skip the 30 minute rest. It lets the flour soak up the milk so the batter pours thinner and the pancakes come out less rubbery.
  • If you get lumps when adding the first half of the milk, that's normal. Whisk hard at that thick stage, because a stiff batter is easier to smooth out than a runny one.
  • Keep the butter to a thin smear in the pan. Too much and the first pancake fries up greasy and uneven. Wipe the pan with a paper towel between rounds if it pools.
  • Watch the edges, not the clock. When they start to lift and dry out and the bottom is golden, it's ready to flip. The second side only needs a few seconds.
  • Stir the batter now and then while you cook. The flour settles to the bottom of the bowl, so the last pancakes get thicker if you don't.

Ways to vary it

  • Stir a tablespoon of sugar and a little vanilla into the batter if you're serving them as dessert rather than breakfast.
  • A pinch of ground cardamom in the batter gives them a Nordic flavor that goes nicely with the eggy base.
  • For something a bit heartier, swap a small spoonful of the flour for buckwheat flour. It changes the color and adds a slightly nutty taste.

Storage & leftovers

Stacked with a bit of parchment between them, the pancakes keep in the fridge for about 3 days. They freeze well too, just lay parchment between each one before bagging. Reheat in a dry pan over low heat or briefly in the microwave so they stay soft instead of drying out.

What to serve with it

Serve with strawberry or raspberry jam and a dusting of sugar, the classic Norwegian way. A glass of cold milk on the side and you're set.

UC
By Untrained ChefPublished 3 February 2026 · Updated 7 June 2026

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