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Delicious, Crepe-like Pancakes!
These beautiful pandekager may look like French crepes – but they’re not! Danish pancakes are thinner and have crispy edges, and are sprinkled with sugar or smeared with jam before being rolled up and devoured. They are great for dessert or a snack, and you can dress them up with ice cream or simply eat them as they are. We have even eaten them for breakfast with a bit of greek yogurt and fruit inside. Or if we have leftovers, we’ve eaten them straight from the fridge with butter and sprinkle of sugar! They are versatile and delicious!
Tips & Tricks
This recipe is pretty straightforward and simple. We like to add melted butter to the batter because it ensures that the pancakes won’t stick while cooking. Usually, we don’t even need to use any extra butter on the pan! The cardamom in this recipe can be omitted, but we would recommend it!
Enjoy and don’t forget to leave us a comment and a rating down below! And if you make our recipe, tag us in a photo on Instagram – we love to see your recreations!
Watch Our Video:
Pandekager (Danish Pancakes)
These Danish pancakes are similar to crepes but are thinner and crispier. They are delicious topped with sugar and a squeeze of lemon, or your favorite jam!
Ingredients
- 200 grams all-purpose flour
- 2 tbsp sugar
- 1/2 tsp cardamom (optional – and if your cardamom is freshly ground and very potent, add slightly less!)
- Pinch of salt
- 500 ml milk, room temperature
- 70 grams unsalted butter, melted
- 4 large eggs, room temperature
Instructions
- Combine flour, sugar, cardamom, and salt in a large bowl.
- Measure out the milk, and add about half to the dry mixture. Whisk this together really well, so that there are no lumps. Whisk in the melted butter.
- Combine the rest of the milk and the eggs in a medium bowl. Whisk together well, and then combine with the other mixture. Your final result should be a smooth, thin pancake batter.
- Use a pan (non-stick is best) to cook the pandekager. After placing your pan over low/medium heat, scoop up some of the batter (not much, since you want them to be thin) and add to the center of the pan. Simultaneously, pick up the pan and use your wrist to move it in a circle. This should cause the batter to coat the entire pan and look like a Danish pancake!
- Flip after a minute or two (they cook very quickly!) and remove from heat after another 30 seconds on the second side.
- Eat them rolled up with sugar, jam, or whatever your heart desires!
Soooo yummy! I thought the cardamom was an excellent touch and made them perfect for serving simply with butter and sugar. Brings me back to my childhood!
We’re so happy to hear that! Thank you so much for using our recipe and leaving a rating and comment!!
Where is the recipe? I grew up having Pandekager as my grandparents came from Danmark… but I no longer have their recipe. I was excited to see your post, but I can’t find the recipe.
Hi! The recipe should be there – I can see it – so try refreshing your browser! You can also try opening the recipe on a different device. That should resolve the issue.
This took me right back to my childhood with my Danish grandmother, and they were amazing!!! I can’t wait to make them for my mom and dad.
That’s great to hear!! They are delicious, definitely a childhood favorite of ours too.
I am a Dane living in the states. I just made pandekager using this recipe. It brought back so many great memories. This recipe is perfect. I served them rolled up with strawberry jam and a sprinkle of sugar. Nothing but thumbs up and 5 stars for this. Just remember the first one is meant to be a mess and shared with the dog. The second one is your treat for cooking them and the third one goes on the plate for serving. I added the melted butter to the batter but also used a small amount if butter on the pan to get that beautiful golden and crispy texture.
Thank you so much for the kind words, we love to hear it – so glad you tried our recipe! And we 100% agree about the first pancake 😀
When I make the pancakes, I use half the amount of milk and half amount of beer. The pancakes are so delicious. Of course I drink the other half of the beer while frying the pancakes.
We will have to try making it with beer sometime! Thanks for leaving a comment and glad you enjoyed the recipe!
what kind of beer did you use
Im so happy to see your comment. My parents and siblings are Danish.(i was born here) My mother always made these pancakes with beer and in a blender! I love pan
cakes !
Really easyy and delicious. The recipe made a lot for 1 so I folded the rest and froze them. So tasty.
Thank you so much for your comment! Happy to hear it 🙂
I have made these before and they were delicious! I would like to make another batch but I want to freeze them. Any suggestion on the best way to freeze and best way to reheat?
Hi, happy to hear that you enjoyed them! Yes, we would recommend putting a piece of parchment paper between each pancake in a stack and then either covering this in cling film or putting it in a Ziploc bag. To reheat, just either thaw them in the fridge briefly or microwave them and then put them in a skillet to be fully reheated. Hope that helps!
We wanted to make these for New Year’s eve 2023 but could not remember the recipe proportions. We happened to find them here. Our pancakes were terrific–just like the ones my Grandma Swendsen (who was from Granaa) used to make. I do have to add one comment: Before she poured in the batter for each pancake, Grandma always dropped a little bacon grease (like less than 1/2 tsp) into the pan. She used a carbon steel pan so I am sure it was to prevent sticking but, even if using a nonstick pan, the bacon grease adds a little flavor that, for our family, makes them perfect!
Amazing to hear that the recipe turned out well and could play a small part in your family tradition! Bacon grease sounds like how our Danish great-grandmother probably made them too, and it sounds absolutely delicious! Happy New Year and thank you for the lovely comment 🙂
One of the things I found out after years of making these is you can stick your fork with the pancake between the tins and roll without messy fingers
Yes, that’s a great tip! We also do that 🙂
One of the best pancake recipes, works out perfectly. I would also recommend adding some cinnamon powder to go with the cardamom.
Thank you 🙂 Yes, cinnamon in these sounds like a delicious addition!
Absolutely delicious! I was gifted a jar of lingonberries, which was the reason i was looking for a Swedish style pancake. I knew to come here to see if you had a version of the thin pancakes and you did! (i have made your Kanelsnegle after finding your amazing website-keep up the good work!) My grandmother was 100% Danish, and always made thin pancakes we would roll up with butter and sugar or her homemade raspberry jam! Thank you for this recipe and lesson on how to make these so i can continue on with this wonderful tradition 🙂
Ahh this comment is so lovely ☺️ I’m so glad you like the recipe and that we can be a small part of continuing that tradition!
I have not tried the recipe yet but I am so excited to try it. My Social Studies class is learning about different countries and I picked Denmark and now we get to bring in food😄😋 As soon as I saw this recipe I was like I have to bring that in, it seriously looks so good!!!!!!!!!!!!! Also what type of jam do you recommend to dip the pancakes in!
That’s so fun, love that you chose this recipe!! It’s a delicious one, and one of our childhood favorites. I’d say raspberry or strawberry both work well in the pancakes! Blackcurrant jam is also popular in Denmark but it’s harder to find in the US. Hope you enjoy them, and thanks for leaving a comment! 😊
Thank You so much for the recommendation.
Hi I love using your recipes! You guys are so awesome!
Aww, thank you so much!!
Hi I love using your recipes! You guys are so awesome!
Can you freeze these pancakes?
Yes! We would recommend putting a piece of parchment paper between each pancake in a stack and then either covering this in cling film or putting it in a Ziploc bag. To reheat, just either thaw them in the fridge briefly or microwave them or reheat in a pan.
Wow. A little too strong on the cardamom for me. Maybe I just screwed up. Other than that it was great so thanks.
Oh no! Maybe your cardamom is fresher than ours – we don’t use freshly ground, we just buy the store-bought finely ground cardamom, and the fresh stuff is usually a lot more potent. Sorry to hear that! But glad you otherwise enjoyed them. And thank you for the feedback – I’ve added a note to the recipe!