Traditional Norwegian Food Pancake Recipe — Brit + Co

Traditional Norwegian Food Pancake Recipe — Brit + Co

From Scandi home furniture to breakfast recipes, our collective obsession with the Scandinavian life style proceeds to increase. Blame it on the high normal of residing, the special blend of historic and fashionable architecture, the minimalist decor, the hygge, or the Norwegian food — we are not able to pick just one particular favored component of this attractive culture. Or perhaps we can — it just may possibly be classic Norwegian pancakes. Carry the Scandi vibe into your house this weekend by whipping up these classic (and simple!) pancakes that vary from their American counterparts in loads of delectable techniques.

Traditional Norwegian Pancakes

Norwegian food


  • 2 tablespoons butter
  • 3 large eggs
  • 1 1/2 cups milk or non-dairy milk
  • 1 cup all-objective flour
  • 1/2 teaspoon almond extract


  • Powdered sugar
  • Maple syrup
  • Blueberries or any fresh new fruit
Norwegian food


  1. Add pancake elements to a hefty duty blender and blend until finally extensively mixed. This makes certain a smooth uniform batter.
  2. Warmth a little (8 inch) pan over medium-large heat and soften the butter. You want the pan to be piping hot when completely ready to pour the batter.
  3. Use a just one-fourth measuring cup for pouring the batter. Pour in the batter and immediately tilt the pan so that the batter is spread evenly in a thin layer on the pan. The batter will begin cooking extremely promptly and is all set to flip when the edges begin to flip up, about 1 minute.
  4. Flip pancake with a broad rubber spatula and continue on cooking on the other facet for a different 30 seconds until eventually a golden color.
  5. Transfer to a plate to preserve heat right up until all pancakes have been manufactured.
  6. Roll up and best with beloved toppings when all set to provide.

Really like Norwegian food stuff and recipes like this? Be absolutely sure to subscribe to our publication!

Photographs and recipe by Sarah Anderson.