Norwegian Pancakes

October 04, 2020

Sleepovers as a kid can make for some great memories. Growing up, I was fortunate enough to be friends with a girl whose mom was a chef. Food at her house was next level, and that included breakfast. One recipe was particularly delectable, and she called them Norwegian Pancakes. We just called them Norwegians. I would grow up to discover that the rest of the world I live in refers to these little slices of heaven as crepes, and they are very similar. To me, these will always be Norwegian pancakes. They are a crowd pleaser and a kid favorite. These babies taught my eldest to sleep all night in her bed. Yes, I bribed her. And it worked. Don’t judge. Whether it’s a special occasion, a surprise weekday morning, or a Sunday brunch, this recipe is sure to please, over and over again. They are both versatile and classic, so you can’t go wrong.

Food at her house was next level, and that included breakfast.


Serves: 4

2/3 cup all purpose flour* I like King Arthur brand

1 cup milk

2 eggs

2 tsp vegetable or canola oil

1 tsp vanilla

Pam cooking spray

Crepe pan or 8-10 inch fry pan

*If you need these to be gluten free, you can substitute a GF 1:1 flour. I have found good luck with Cup 4 Cup Gluten Free Flour or also Pamela’s Gluten Free All Purpose Flour blend

In a large mixing bowl, alternately combine the flour and milk with a whisk. Mix until smooth. Add the eggs, oil, and vanilla. Mix until well combined.

On a stovetop over medium heat, heat crepe or fry pan. Spray with Pam. Using your 1/3 measuring cup, scoop out some of the pancake batter and pour into pan. Holding the handle of the pan, gently rock the pan side to side and in a small circle to spread the batter evenly to the edges. You want enough batter to cover the surface area of the pan, but not so much that it’s thick. Thin is key. Allow the pancake to cook about 60-90 seconds, or until the edges start to pull away from the pan, and then use a spatula to flip it over, cooking another 30 seconds on the other side. Remove from pan when the pancake slides easily back and forth. Continue pattern until all your batter is used up. A tortilla warmer might work really well to keep them warm, if you have one!

Toppings for Norwegian Pancakes are endless! My kids love fresh fruit like bananas, blueberries, raspberries and strawberries. We also use homemade jam, my son loves Nutella, and the classic butter and sugar is a favorite of my youngest’s. Sift powdered sugar over the top, and grab the maple syrup. I know some people enjoy Italian cheese blends as filling…go to Google and get some more ideas if you feel daring! They really are adaptable and so delicious. Enjoy!

NOTES: *I do not usually spray the pan every time. I make probably 3-4 or so before I use the Pam again. The oil in the batter helps to keep the pancakes from sticking. Be mindful of your heat. Once the pan is hot, you can turn the burner down slightly. The pancakes will cook quickly once the pan maintains the heat, and will brown easily. Be patient with yourself if you have a few that tear, it can take some practice.

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