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danish pancakes

If you read this regularly, you know that Andy, my 10 year old, is a huge fan of chocolate in the morning.  Last year he came home very happy and full after a sleepover with his twin friends Zach and Davis.  He excitedly told me that their father made these Danish pancakes – and that they were delicious.  I immediately called Tracy (my friend, their mom) and got the recipe.  My brother-in-law Patrick who is French does not understand why they are called Danish Pancakes – he seems somewhat irritated by this and claims that they are simply French crepes!  Oh well, either way, they are good and fairly easy to make once you get the hang of it.  Oh, and we fill them with cinnamon sugar and mini chips – but my Nutella loving nephew Daniel fills them with…Nutella.  Be creative, have fun – skip the chocolate if not for you and add fresh fruit or jam, or eat plain with confectioners’ sugar.  Enjoy!

danish pancakes:

This makes about 12 pancakes – I usually double the recipe and freeze what is left over for another chocolate filled day…

4 oz (a little less than one cup – best to weigh this) all purpose flour
1/3 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cardamon
2 eggs (lightly beaten)
8 oz whole milk – divided
1 teaspoon vanilla
1/2 oz (1 tablespoon) melted butter

filling ideas
cinnamon and sugar
mini chips or regular size
fresh fruit
jellies and jams
confectioners’ sugar
maple syrup
a little lemon juice and sugar

In a medium bowl, whisk together the flour, salt, sugar and cardamon.  With a fork, beat in half of the milk (4 oz), the eggs and vanilla extract.

Gently stir in the remaining 4 0z of milk and the melted butter.  Try not to over-mix, the batter will be a little lumpy.

Spray or lightly butter a saute pan and place over medium heat.  (I do a few pans at a time and vary the sizes) and pour 1/4 to 1/2 cup of the batter into the pan.  Swirl the batter around the pan by picking the pan up and rotating it around to spread the batter in a circle.

Cook for about a minute or until lightly browned on the bottom and then flip the pancake over and cook again for another minute or so – or until lightly browned.  (I use a big spatula to flip – but as long as you can lift the edges up you can even do this very carefully with your hands.  You can also flip it like the pros up in the air…but that takes practice!)

Transfer the pancake to a plate by sliding them off of the pan.

Choose your filling of choice and go to town.  I let the kids do the rest by putting the cinnamon/sugar on the table with little spoons and a little bowl of mini chips.  They create and that is half of the fun.  I just have to watch Andy here…so that he doesn’t use up all the chocolate!

To freeze leftover pancakes…wrap as instructed in the whole wheat pancake post.  Re-heat gently in warm toaster oven set to 350 for 10 minutes.  Microwave if rushing but the pancakes might be a little chewy.  The kids don’t seem to mind though!


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  1. Rachel

    10 years ago

    Your brother-in-law wouldn’t like the fact, then, that in my house we call them Norwegian Pancakes! Recipe is very similar save for the cardamom (my fave spice). In krumkake (a Norwegian waffle-y cookie) they add the cardamom, and the flavor makes the cookie, so in my next batch of, eh-hem, Norwegian Pancakes, I’ll try with the cardamom.
    AND, I made peanut brittle last weekend with cardamom and saffron – dee-lish!

    Any more cardamom recipes?

  2. Lisi

    10 years ago

    the brittle sounds delicious. i don’t have a lot of recipes with cardamom but i will look and look! funny…norwegian. eveyone has their own name!

  3. Nikki

    10 years ago

    lol Those ARE crepes!!!

    I’m new here….Great site I’m horrible at baking so this will be my new friend!


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