Norwegian Pancakes with Cardamom Whipped Yogurt

Norwegian Pancakes with Cardamom Whipped Yogurt

Make your mornings extra special with these Norwegian Pancakes made with Pete and Gerry’s Eggs and topped with a cardamom whipped Greek yogurt.

Disclosure: This post is sponsored by Pete and Gerry’s Organic Eggs. All reviews and opinions expressed in this post are based on my personal views.

Norwegian Pancakes are the perfect holiday breakfast 

What’s your favorite part of the holidays? 

For me, it’s making family recipes that you only enjoy once a year. From krumkake to brown sugar meatballs, December was always filled Norwegian recipes passed down from my dad’s side of the family. 

And the one recipe I always looked forward to the most was Norwegian pancakes. 

Filled with butter and powdered sugar, rolled up, and topped with maple syrup, these pancakes were pure bliss for a kid. And the best part was my mom would even make them for dinner some nights. 

Norwegian Pancakes with Cardamom Whipped Yogurt

Now, if you’re not familiar with Norwegian baking, basically every recipe is a different ratio of the same ingredients: eggs, flour, milk, and sugar. And if my grandpa was cooking, then there was usually a splash of almond extract as well. 

These whole grain Norwegian pancakes are the perfect holiday breakfast for so many reasons: 

  • Can be filled with sweet or savory toppings
  • Inexpensive to make
  • Super kid-friendly
  • Great for leftovers

And most importantly, they’re a tasty way to get the family around the table this holiday season. 

To make them just a little more special, I recommend topping these whole grain Norwegian pancakes with a cardamom whipped yogurt – it’s easier than you might think! 

Norwegian Pancakes with Cardamom Whipped Yogurt

How to make Norwegian pancakes with cardamom whipped yogurt 

The most important advice I can give is to be patient as these can take a couple tries before you get the hang of them. But trust me, once you take one bite all that effort will be worth it! 

What You’ll Need

Norwegian Pancakes with Cardamom Whipped Yogurt

Whole grain Norwegian pancakes are a budget-friendly breakfast as you need just a handful of pantry staples: 

  • Large eggs: as there are so few ingredients, it’s essential to use high quality eggs. I used Pete and Gerry’s Organic Eggs as they give these pancakes a wonderfully rich flavor. 
  • Milk: any type of milk or milk alternative will work. Growing up we used 2% fat, but now I usually use unsweetened oat milk. 
  • Spelt flour: white whole wheat flour will also work. If you don’t care about making these whole grain, then feel free to use regular all-purpose flour instead. 
  • Cane sugar: granulated or maple sugar would also work.
  • Almond extract: my Grandpa always used almond extract in his, but you can also use a splash of vanilla extract instead. 
  • Salt

For the cardamom whipped Greek yogurt topping you’ll need 5 ingredients: 

  • Plain Greek yogurt: I used full-fat, but you could also use 2%.
  • Whipping cream: the key to getting the mixture to actually whip is having enough fat. As a result, I recommend using whipping cream, heavy whipping cream, or heavy cream. 
  • Maple syrup: while I haven’t tried it, I’d bet that honey would also work. 
  • Vanilla extract: to go all-in on the almond flavor, you could also try almond extract instead.
  • Ground cardamom: the recipe as written is light on the cardamom flavor, so feel free to bump it up from ¼ teaspoon to ½ or even ¾ depending on how strongly spiced you want your whipped topping. 

Pete and Gerry’s Organic Eggs make these Norwegian pancakes truly delicious 

Norwegian Pancakes with Cardamom Whipped Yogurt

Eggs are a key ingredient in Norwegian pancakes, so it’s important to use high quality ones. 

I like Pete and Gerry’s eggs as they have a rich, flavorful taste that you can only get from organic, free range hens. 

Other benefits of Pete and Gerry’s eggs include:

  • No pesticides
  • No added hormones 
  • No GMOs 
  • No antibiotics 
  • Certified humane 
  • Certified USDA organic

So, whether you’re making these whole grain Norwegian pancakes, a breakfast casserole, or a batch of sugar cookies, I recommend using Pete and Gerry’s eggs for all your holiday cooking and baking! 

You can learn more about Pete and Gerry’s products and mission over on their website

Norwegian Pancakes with Cardamom Whipped Yogurt

Norwegian pancakes take a few tries to get just right 

It can take a few attempts to find the sweet spot with these pancakes as you have to find just the right combination of heat, skillet size, batter amount, and timing. But trust me, after the first one or two pancakes, you’ll get in a rhythm. 

In fact, growing up I always stuck close to my mom or dad when they were making Norwegian pancakes as I usually got to eat those first couple “throw out” pancakes hot off the stove. 

The key to remember is that these are thicker than traditional crepes, so you don’t want to use too big of a skillet where you batter is pouring paper-thin. Trust me, they’ll be nearly impossible to flip. 

Norwegian Pancakes with Cardamom Whipped Yogurt

I’ve had the best success using a small skillet with just under ¼ cup of batter per pancake on medium-low heat. 

Once you pour your batter into the pan, you’ll want to quickly swirl the pan to spread the batter out evenly. You’ll know when it’s ready to flip when the edges become crispy, unstick from the pan, and start to curl inwards. 

My family runs a very dull butter knife (or even a cake frosting knife would work well) around the edges. Once all the edges have been unstuck from the pan, I use my fingers to quickly flip the pancake and let it cook for another 30-60 seconds.

Norwegian Pancakes with Cardamom Whipped Yogurt

Ideas for flavoring your whipped greek yogurt topping 

I love this cardamom whipped Greek yogurt topping! By whipping the Greek yogurt with whipping cream, you end up with a light and fluffy pancake topping. Just be aware that it won’t be as airy as traditional whipped cream. 

Norwegian Pancakes with Cardamom Whipped Yogurt

While technically an Indian spice, cardamom is frequently used in Scandinavian baked goods, and I just love how well it pairs with the almond-kissed Norwegian pancake batter. 

However, if you don’t like cardamom no worries! You can either just leave it out, or try another flavoring option such as: 

  • Orange or lemon zest 
  • Peppermint extract 
  • Maple extract 
Norwegian Pancakes with Cardamom Whipped Yogurt

More ways to enjoy whole grain Norwegian pancakes 

Growing up, there were two main ways we’d eat them:  

  • Buttered and sprinkled with powdered sugar, then rolled and topped with berries and maple syrup
  • Filled with whipped cream cheese and fruit jam (my personal favorite)

When I’m feeling like making them on the healthier side, I’ll fill mine with plain Greek yogurt and fresh berries instead.

I also think they’d be delicious as a savory breakfast option by filling them with smoke salmon, whipped cream cheese and lemon juice, or with scrambled eggs, avocado slices, and a drizzle of hot sauce.

Norwegian Pancakes with Cardamom Whipped Yogurt

More Holiday-Worthy Breakfast Ideas

Looking for more egg-filled breakfasts? Here are a few healthier options to try:

Pin This Recipe For Later!

Norwegian Pancakes with Cardamom Whipped Yogurt

Norwegian Pancakes with Cardamom Whipped Yogurt

Make your mornings extra special with these Norwegian Pancakes made with Pete and Gerry’s Eggs and topped with a cardamom whipped Greek yogurt.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Norwegian
Keyword: Holiday Breakfast, Norwegian Pancakes
Servings: 4

Ingredients

For the Pancakes:

  • 3 large eggs
  • 1 ½ cup milk of choice alternative milks work too
  • 1 cup spelt flour white whole wheat or all purpose also work
  • 1 teaspoon cane sugar
  • ¼ teaspoon salt
  • ½ teaspoon almond extract

Optional fillings and toppings:

  • Fresh berries
  • Whipped yogurt ingredients below
  • Pure maple syrup
  • Butter
  • Powdered sugar

For the Whipped Yogurt:

  • 1 cup plain Greek yogurt whole fat or 2%
  • ½ cup whipping cream
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cardamom or more to taste

Instructions

For Pancakes:

  • Place all ingredients in a blender and blend until smooth.
  • Heat a small skillet over medium-low heat. Lightly grease skillet with butter or cooking spray and pour ¼ cup of batter into the skillet, swirling the pan as you pour to evenly distribute the batter.
  • Let cook for 2 minutes, or until the pancake starts to look dry and the edges begin to curl inwards. Carefully run a dull butter knife or rubber skillet around the edges. Grab one edge with your fingers and carefully, but quickly, flip the pancake over.
  • Cook another 30-60 seconds then transfer pancake to a plate and cover with foil. Repeat process with remaining batter, making sure to lightly grease the pan each time.
  • Serve pancakes by adding filings of choice, rolling, and topped with syrup, whipped yogurt, and/or fresh fruit.

For the Whipped Yogurt

  • Place all ingredients into the bowl of a stand mixer with a whisk attachment. Begin mixing on low until all the ingredients are combined, then slowly increase the speed to high (that’s setting 8 on a KitchenAid).
  • Beat on high for 2 minutes then slowly stop the mixer. Using a rubber spatula, gently scrape down the sides of the bowl, then resume beating on high for another 2-3 minutes or until soft peaks form.
  • Use topping immediately or store in the fridge for up to 5 days. Just note that you may need to whisk the yogurt slightly before using.

Notes

*Whipped Yogurt makes 1 1/2 cups, so you may have some leftover 
Nutrition for 2 tablespoons of whipped yogurt: 55 calories, 4g fat (2g saturated), 3g carb, 0g fiber, 3g sugar, 2g protein
Nutrition for 1/4 of pancake recipe (without toppings or fillings): 203 calories, 5g fat (1g saturated), 29g carb, 4g fiber, 3g sugar, 8g protein
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About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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