Icelandic Pancake Recipe

The History of Icelandic Pancakes Although the concept of pancakes dates back to at least the 13th century and was not specifically invented in Iceland, the tradition of Icelandic pancakes can be traced back to the 17th century. These pancakes have become one of the nation's favorite sweet dishes and play a significant role in our food culture, along with our beloved kleinur.

Ingredients for Icelandic Pancakes

  • 200 grams (7 ounces) of flour
  • ½ teaspoon of baking soda
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 500 ml (17 ounces) of whole milk
  • ½ teaspoon of Icelandic salt
  • 50 grams (1.8 ounces) of Icelandic butter
  • Optional: 1 tablespoon of coffee (depending on personal taste)
  • Sugar (for sprinkling on cooked pancakes)

Method for Making Icelandic Pancakes

First you need the Icelandic Pancake Pan, you can order one from

  1. Mix the flour with baking soda and salt. Add half of the milk and whisk until the batter becomes smooth.

  2. Add the eggs, vanilla extract, and the remaining milk. In a small pot, melt the butter and add it to the batter.

  3. Optionally, you can add a tablespoon of coffee to enhance the flavour and darken the pancakes. However, this is a matter of personal preference.

  4. Mix the batter thoroughly. If the consistency seems too thick, add some milk. If it appears too thin, add a bit more flour. The recipe should be well-balanced, but you can adjust it after cooking a few pancakes.

The Special Icelandic Pancake Skillet I use a specialised pancake skillet along with a long, thin pancake spade, unlike the traditional cooking spades. I melt a small slice of butter on the skillet and then scoop the batter onto it.

Here's my process:

    1. Heat the skillet and melt the butter. Hold it above the bowl, pour the batter onto the skillet, swirl it around, and let any excess batter drip back into the bowl. Then, place the skillet back on the stove.

    2. Cook the pancake for approximately a minute or until you can slide the pancake spade underneath it. Flip it over and cook for another half a minute or so. Transfer the cooked pancake onto a large plate and proceed to the next one.

    3. While the next pancake is cooking, sprinkle sugar on the cooked one and roll it up. Since the pancake is still hot, the sugar will melt as you roll it.

    4. An additional tip for preparing Icelandic pancakes is to never clean the pan with water or scrubbing after each pancake. Instead, simply wipe off any residue with a piece of paper. This method helps to preserve the thin layer of butter and accumulated flavors from previous pancakes, enhancing the taste and texture of each new batch. So, remember to skip the traditional cleaning methods and rely on a quick paper wipe to maintain the pan's seasoned goodness.

And that's all there is to it!

You can also alway buy the Pancake mix from

Retour au blog