Ahhh, Icelandic pancakes 🇮🇸🥞 — pönnukökur! Thin, crepe-style, cozy, and dangerously easy to eat five in a row.
Classic Icelandic Pönnukökur Recipe
Makes ~10–12 thin pancakes
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tbsp sugar (optional, but traditional)
- ¼ tsp salt
- 2 eggs
- 1½ cups (360 ml) milk
- 1 tsp vanilla (optional)
- Butter for frying
Instructions
- Whisk flour, sugar, and salt together.
- Add eggs and about half the milk; whisk until smooth.
- Slowly whisk in the remaining milk (and vanilla if using).
👉 Batter should be thin, like heavy cream. - Heat a lightly buttered pan over medium heat.
- Pour a small ladle of batter and swirl the pan to spread it thin.
- Cook ~30–45 seconds per side until lightly golden.
- Stack on a plate and try not to eat them all immediately.
How Icelanders Usually Serve Them
- Rolled up with sugar
- Rolled with jam (rhubarb or blueberry = elite tier)
- Jam + whipped cream
- Sometimes with skyr on the side for extra Icelandic energy
Pro Tips
- First pancake is always a sacrifice to the pancake gods. This is normal.
- If they’re tearing, add a splash of milk.
- Traditionally thinner than French crêpes and less sweet.
If you want:
- a skyr-based batter
- a savory version
- or how Icelandic grandmas make them better than everyone else
Just say the word 😄
