Recipe for Icelandic Pancakes

rXRbAIAQppLzcR-3w1FEGYy7ESTAWeSEkZ_4BeKzfkk=w1184-h884-noIcelandic Pancakes are called Pönnukökur.  They’re served for breakfast and also for special occasions. They’re more like French crepes than thick American pancakes.

These pancakes are mainly served two ways, either sprinkled with sugar and rolled up or covered in blueberry (or other flavored) jam and whipped cream and folded in fours. No matter how you eat them, they’re really delicious!

Here’s the basic recipe…

Use a very thick bottomed pan.  Icelandic people have a special pancake pan they use.  I found a thick bottomed pan worked just fine.

Recipe for Icelandic Pancakes


1 1/2 sticks of Butter (@ 170g.)
2 c. Flour
1/2 t. Baking Soda
2 T. Sugar (optional)
2 Eggs
2 – 3 t. Vanilla
2 c. Milk

Whipped CreamNST_ungBhHyIubD0ikq_FS4fTWiR1GQBWzPjIHlQ7LM=w497-h884-no

1. Melt the butter in the pan you’re going to use to cook the pancakes. Let cool a bit.

2. Mix flour, baking soda and sugar together.

3.  Mix eggs, vanilla and butter together.

4. Add wet ingredients to dry ingredients and mix. Add in milk to get a thin batter.

dFHQ2w6ACk9EQSlsYm8FLoPsN_BLXhVpROy_MhMyUI4=w1571-h884-no5. Heat pan to medium. Add a thin layer of batter (about 1/4 – 1/3 cup).

6. Allow pancake to turn golden and flip.  Cook other side and remove to plate.

7. You can put a thin strip of wax paper in between the pancakes to keep them from sticking.zFe221LeRxO5J0ULnFXeWqjLRJPa9cBIjm0sIRcSK1I=w1571-h884-no

8. Continue cooking until you have a stack of pancakes and have finished the batter.

Ways to eat the pancakes…

1. Sprinkle pancake with sugar or jam and roll it up.




2. Spread jam on pancake.  Then spread a dollop of whipped cream on top. Then fold it in half and fold it in half again.






Mama Lisa

This article was posted on Tuesday, July 14th, 2015 at 9:09 pm and is filed under Breakfast and Brunch, Countries & Cultures, Holiday Recipes, Iceland, Icelandic Cuisine, Icelandic Pancakes, Recipes of the World. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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