Put a fun twist on pancakes by making this light, thin, and sweet version from Norway!
Pancakes are such a simple, yet delicious, breakfast food that we sometimes forget they are made differently in different parts of the world. It’s not just the variations of toppings but distinct types of batter and preparation that make them unique. Over the years, Norwegian pancakes have become one of my favorite types of international pancakes. Known simply by the Norwegian word pannekaken, this version contains the same set of ingredients as American pancakes—but in different proportions and with a slightly different prep method. This means that Norwegian pancakes are easy to make, but put a little twist on a breakfast dish we all love.
Basically, Norwegian pancakes contain more egg, making them a kind of hybrid between American pancakes and French crêpes. They have a soft overall texture but are still a little crispy on the edges. You have the option of garnishing and eating them flat, like an American pancake, or rolling them up with the toppings inside like a crêpe. As for what to top them with, you can get as creative as you like! This Norwegian pancake recipe is versatile enough to go well with just about anything—savory or sweet. Whether you’re making breakfast for dinner or treating your family to a special weekend brunch, Norwegian pancakes are a great alternative to American pancakes.
Are Norwegian Pancakes Healthy?
Pancakes of any kind are best viewed as a special treat, as they contain high amounts of sugar, fat and calories. But since the ingredients are similar to those for American pancakes, they can be a reasonable swap for diets that allow the occasional indulgence. Opting for unsweetened soy milk instead of whole milk can reduce fat in the recipe while retaining protein, and you can also increase the nutritional value of Norwegian pancakes by using whole-wheat flour instead of all-purpose. For health-conscious toppings, skip the syrup and whipped cream in favor of fresh berries, unsweetened apple sauce, and Greek yogurt.
Give It A Flip
One of my favorite things to do with Norwegian pancakes is to flip them in the air from the pan rather than turning them with a spatula. These pancakes are thinner than traditional American pancakes, so flipping them a foot in the air and expecting them to land inverted—and inside the pan—is more realistic. Of course, it takes some practice and could lead to one or two pancakes falling on the floor. But the attempt adds a fun performance element to the cooking process, especially if you can pull it off! If you’ve never tried it before, this is your chance!
How do I store leftovers?
Put any leftover Norwegian pancakes in an airtight container. They will remain good in the fridge for up to 4 days or in the freezer for 3 months. You can reheat them gently on the stovetop—or eat the leftovers cold.
Serving Suggestions
Topping Norwegian pancakes is almost as fun as flipping them—the sky’s the limit! Personally, I tend to prefer jam with these pancakes. You can opt for store-bought jam or consider making your own Healthy Strawberry Chia Jam or Tomato Bacon Jam. You might also enjoy Instant Pot Apple Butter slathered on your Norwegian pancakes.
For a savory version, try rolling them up with thin-sliced ham and cheese. A dollop of cottage cheese sprinkled with lemon zest is a surprisingly bright and delicious variation, too! I suggest adding some fruit to help balance the rich sweetness of this recipe, whether it’s a simple Fruit Salad or visually impressive Fruit Kabobs. You might also consider making Fruit Soup or perhaps a Yogurt Parfait to complement your Norwegian pancakes.
Ingredients
- 1 1/2 cups milk
- 3 large eggs
- 1 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 pinch salt
- 3/4 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together the milk and eggs until well blended.
- Gradually sift in the flour, sugar, and salt, whisking continuously to prevent lumps.
- Add the vanilla extract and mix until the batter is smooth. The batter should be thin.
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan, tilting it so the batter coats the bottom evenly.
- Cook for 30-90 seconds until the edges start to brown and the top is set.
- Carefully flip the pancake and cook for an additional 30-90 seconds until lightly browned.
- Repeat with the remaining batter, stacking cooked pancakes on a plate.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment