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Pandekager (Danish Pancakes)

Pandekager (Danish Pancakes)

A recipe for Pandekager (Danish Pancakes) inspired by our visit to Solvang, California!
Course Breakfast
Cuisine Danish
Keyword breakfast, Danish, Denmark, dessert, pancake, pandekager
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings


  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • Pinch salt
  • 2 cups milk divided
  • 3 large eggs
  • 2 tablespoons unsalted butter melted and slightly cooled, plus more for greasing the pan


  • Powdered sugar
  • Jam strawberry, raspberry, or apricot
  • Ice cream
  • Whipped cream


  • In a large bowl, whisk together the flour, sugar, vanilla sugar, cardamom, and salt.
  • Pour in half the milk and stir until well combined and free from lumps, then mix in the remaining milk. Beat in the eggs, one at a time, followed by the melted butter.
  • Place a large pan over medium heat. Grease lightly with butter. Add about 1/2 cup of the batter, swirling the pan to create a thin, even layer. Cook until the bottom is just golden and the top is starting to set. Flip carefully and cook the other side just until golden. Remove to a plate and repeat with remaining batter, greasing the pan between pancakes.
  • Sprinkle a little sugar and add jam to the warm Pandekager and roll up tightly. Serve immediately if desired with little whipped cream and/or ice cream.