Pönnukökur, or Icelandic pancakes, are thin, crepe-like pancakes filled with thick, creamy skyr yogurt and topped with fresh berries. You need to try this healthy & delicious breakfast from Iceland!
Almost every country in the world seems to have a version of pancakes. You’ve got palačinke from Croatia, mahjouba from Algeria, injera from Ethiopia, just to name a few.
Icelandic pancakes, or pönnukökur, are light, thin and very similar to French crepes. They are typically served with topping like jam and whipped cream, or simply dusted with icing sugar.
Inspired by a recipe from Fresh Off the Grid, I’ve loaded these pönnukökur with Icelandic skyr yogurt and fresh berries. Basically, these healthy toppings are just justification to eat these Icelandic pancakes every day of the week!
How to make Pönnukökur: Icelandic Pancakes
- In a large bowl, beat together eggs, milk, salt, cinnamon and sugar. Slowly whisk in flour until a smooth batter forms.
2. Heat a non-stick frying pan over medium heat. Add in a knob of butter. Once the butter has melted, ladle in some batter and quickly tilt the pan so the batter evenly covers the bottom.
3. Cook for a minute or until turning golden, then flip and cook the other side for another 30 seconds. Set aside on a plate and cover with foil to keep warm. Repeat the process until all batter has been used.
4. To serve, spread some Icelandic skyr yogurt on one half of the pancake and top with fresh strawberries. Fold over twice to form a triangle, top with more berries and serve!
Ingredients for Pönnukökur: Icelandic Pancakes
MILK: I used full-fat milk but feel free to use any milk of your choosing.
CINNAMON: Cinnamon is my own addition and not traditionally found in pönnukökur. I just love the subtle spice it adds.
FLOUR: All-purpose white flour works best for these pancakes. I have not tried with any other type of flour.
SUGAR: Typically, white sugar is used in pönnukökur. I didn’t have white sugar so I used brown sugar and this brought an extra depth of caramelized flavour to the pancakes.
ICELANDIC SKYR YOGURT: Skyr yogurt is a delicious, rich yogurt with a thick texture that is low in fat and high in protein. If you can’t get hold of it, you can swap it out for greek yogurt.
STRAWBERRIES: Strawberries are delicious with these Icelandic pancakes but you can substitute for any fresh or frozen berries.
What to serve with Pönnukökur: Icelandic Pancakes
As mentioned above, I served my Icelandic pancakes with Skyr yogurt and berries. Other popular toppings include icing sugar, whipped cream, jam or nutella!
Pönnukökur: Icelandic Pancake Recipe
Pönnukökur, or Icelandic pancakes, are thin, crepe-like pancakes filled with thick, creamy skyr yogurt and topped with fresh berries.
Ingredients
- 3 eggs
- 1/2 tsp salt
- 1 cup milk
- 1/2 tbsp cinnamon
- 1 cup all-purpose flour
- 2 tbsp sugar
- 3 tbsp butter
- Icelandic skyr yogurt
- Strawberries
Instructions
- In a large bowl, beat together eggs, milk, salt, cinnamon and sugar. Slowly whisk in flour until a smooth batter forms.
- Heat a non-stick frying pan over medium heat. Add in a knob of butter. Once the butter has melted, ladle in some batter and quickly tilt the pan so the batter evenly covers the bottom.
- Cook for a minute or until turning golden, then flip and cook the other side for another 30 seconds. Set aside on a plate and cover with foil to keep warm. Repeat the process until all batter has been used.
- To serve, spread some Icelandic skyr yogurt on one half of the pancake and top with fresh strawberries. Fold over twice to form a triangle, top with more berries and serve!
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