Light and Fluffy Norwegian Pancakes

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 12/25/21
Norwegian Pancakes
Leah Maroney
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 servings
Yield: 6 pancakes
Nutrition Facts (per serving)
283 Calories
9g Fat
46g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 283
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 24%
Cholesterol 80mg 27%
Sodium 39mg 2%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Total Sugars 28g
Protein 6g
Vitamin C 0mg 0%
Calcium 50mg 4%
Iron 1mg 8%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Norwegian Pancakes are light, fluffy, and a great twist on traditional pancakes. Essentially, they are a thick crepe. They are also similar to Dutch Baby pancakes (German Pancakes), but these are cooked on the stovetop. 

The recipe starts out similar to a basic crepe recipe, except a little more flour, some vanilla extract, and a little sugar are added to the mix. Use a cast-iron pan for these pancakes. It browns them so nicely and since the pan is naturally nonstick, they become really easy to flip. To make a crepe, you would add a small amount of batter and swirl or spread it to make it as thin as possible. In order to make the pancakes thicker than crepes, just add more batter to the pan.

Try topping these pancakes with the lingonberry jam from Ikea. It provides a great complement to the flavor of the pancakes. You can easily substitute any other jam for this recipe; raspberry and blackberry are excellent substitutes. Add a sprinkle of powdered sugar to top them. You can also roll them with the jam inside.

Ingredients

  • 3/4 cup whole milk

  • 1/2 cup room-temperature water

  • 2 large eggs

  • 1/4 cup sugar

  • 3 tablespoons unsalted butter, melted

  • 1/2 teaspoon pure vanilla extract

  • 1 cup, plus 2 tablespoons all-purpose flour

  • Butter or cooking spray, for the pan

  • Confectioners' sugar, for garnish

  • Berry jam, preferably lingonberry jam, optional, for serving

Steps to Make It

  1. Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.  

  2. Whisk in the sugar, melted butter, and vanilla extract. 

  3. Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.

  4. Coat your cast-iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter, so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula. Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.