Icelandic pancakes

Icelandic pancakes

While browsing through some of my belongings, I unearthed an Icelandic food magazine that I had saved from my one and only trip to Iceland in 2008. A stash of fluffy pancakes caught my attention and I immediately knew they were great material for a birthday breakfast…

I mean, wouldn’t you be interested in a batter containing four teaspoons of lyftiduft? If you know a better name for baking powder, don’t use this recipe.


Fluffy on paper.


Fluffier when served.


Chewy, gluten-free and vanilla-scented…

Ingredients for  4 persons:

3 dl rice flour
2 dl buckwheat flour
4 tsp baking powder aka “lyftiduft
vanilla powder
1 tbsp brown sugar/agave, or a tiny amount of stevia
100 ml sour cream/creamy Greek yogurt, diluted in 150 ml water, or  250 ml kefir
250 ml milk, dairy or non dairy
3 tbsp rapeseed oil
2 free-range eggs


  • Mix the dry ingredients.
  • Add the three tablespoons of oil and the liquids.
  • Incorporate the eggs to the batter and mix until smooth.
  • Heat up a pan and grease it lightly.
  • Ladle the batter into the middle of the pan by using a 100 ml scoop to make big fluffy pancakes, or opt for smaller ones as you prefer.
  • Bake for a couple of minutes on each side, until golden.
  • Combine with jam, maple syrup, honey, cheese, or whatever else your little <3 might desire.

PS: adjust the sweetness, according to taste. The original recipe calls for 4 tablespoons of sugar, which is really not necessary!


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