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5.0 from 3 votes

Pandekager (Danish Pancakes)

A recipe for Pandekager (Danish Pancakes)! These cardamom and vanilla-scented thin pancakes are perfect for pairing with jam.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 4 Servings
Course: Breakfast
Cuisine: Danish

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoon (25 grams) granulated sugar
  • 1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla extract and 1 more tablespoon (12 grams) granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 cups (470 milliliters) milk divided
  • 4 large eggs
  • 3 tablespoons (42 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
Filling:
  • powdered sugar
  • jam strawberry, raspberry, or apricot
  • Ice cream
  • Whipped Cream

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, sugar, vanilla sugar, cardamom, and salt.
  2. Pour in half the milk (1 cup, 240 milliliters) and whisk until well combined and free from lumps, then mix in the remaining 1 cup (240 milliliters) milk. Beat in the eggs, followed by the melted butter.
  3. Cover the bowl and allow to rest at room temperature for 30 minutes.
  4. Place a large pan over medium heat. Grease lightly with butter. Add about 1/3-1/2 cup (80-120 milliliters) of the batter, swirling the pan to create a thin, even layer.
  5. Cook until the bottom is just golden and the top is starting to set. Flip carefully and cook the other side just until golden.
  6. Remove to a plate and repeat with remaining batter, greasing the pan between pancakes.
  7. Sprinkle a little sugar and add jam to the warm Pandekager and roll up.
  8. Serve immediately, if desired with little whipped cream and/or ice cream.