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Danish Pancakes: Simple and Easy Recipe for Pandekager

Pandekager
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Print Recipe

Danish Pancakes, known as Pandekager, are thin, delicate pancakes similar to French crêpes but with a Scandinavian twist. Light, buttery, and slightly sweet, they are traditionally enjoyed rolled up with simple toppings like jam, sugar, or fresh berries. Unlike fluffy American pancakes, pandekager are thinner, making them perfect for folding or filling with various sweet or savory ingredients. They are a beloved treat in Denmark, often served for breakfast, dessert, or cozy afternoon coffee breaks. Whether enjoyed plain or dressed up with toppings like Nutella, lemon juice, or whipped cream, these pancakes are simple to make and absolutely delightful.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups (300 ml) whole milk
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons unsalted butter, melted (plus more for cooking)

For Serving (Optional):

  • Powdered sugar
  • Fresh berries
  • Jam or preserves
  • Nutella or chocolate spread
  • Whipped cream
  • Lemon juice and sugar

Instructions

  1. Prepare the Batter:
    In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs and then add the milk and vanilla extract (if using). Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Stir in the melted butter. Let the batter rest for 10-15 minutes for best results.

  2. Heat the Pan:
    Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter.

  3. Cook the Pandekager:
    Pour about 1/4 cup (60 ml) of batter into the pan, swirling to coat the surface in a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the bottom is golden. Flip and cook the other side for another 30-60 seconds.

  4. Repeat:
    Continue with the remaining batter, adding a little butter between pancakes as needed.

  5. Serve:
    Serve warm with your favorite toppings. Traditionally, Danish pandekager are rolled up with jam or sugar and enjoyed with coffee or tea.

Notes

  • Resting the Batter: Letting the batter rest helps the flour absorb the liquid, resulting in smoother, more tender pancakes.
  • Pan Temperature: Medium heat is key—too hot, and the pancakes will burn before cooking through; too low, and they won’t develop that golden color.
  • Flipping Tip: Wait until the edges lift naturally and the surface looks set before flipping.
  • Serving Suggestions: Classic Danish style includes rolling them with sugar or jam. For a modern twist, try fresh fruit, lemon juice, or a drizzle of chocolate sauce.
  • Make Ahead: Pandekager can be made ahead and reheated in a pan or microwave. Store leftovers in the fridge for up to 2 days or freeze with parchment between each pancake.

Nutrition

Keywords: Danish Pancakes

Find it online: https://sofyarecipes.com/danish-pancakes-pandekager/