Icelandic Skyr Pancakes (Printable)

Protein-rich pancakes using creamy skyr and eggs, quick pan-cooked to golden rounds; serve with berries or syrup.

# What You Need:

→ Wet Ingredients

01 - 1 cup plain Icelandic skyr
02 - 2 large eggs
03 - 1/2 cup milk (dairy or unsweetened non-dairy)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 3/4 cup all-purpose flour (or whole wheat flour)
06 - 1 tablespoon granulated sugar (optional)
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon baking soda
09 - 1/4 teaspoon salt

→ For cooking

10 - Butter or neutral oil, for greasing the skillet

→ To serve (optional)

11 - Fresh berries
12 - Maple syrup or honey
13 - Extra skyr, for dolloping

# How-To Steps:

01 - In a large bowl, whisk the skyr, eggs, milk and vanilla until the mixture is smooth and homogenous.
02 - In a separate bowl, whisk together the flour, sugar (if using), baking powder, baking soda and salt to distribute the leavening evenly.
03 - Gradually add the dry ingredients to the wet mixture and stir gently with a spatula until just combined; a few small lumps are acceptable to avoid overdevelopment of gluten.
04 - Heat a nonstick skillet or griddle over medium heat until hot and lightly grease with butter or oil to form a thin film.
05 - Spoon or pour about 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until small bubbles appear across the surface and edges set, then flip and cook 1–2 minutes more until golden and cooked through.
06 - Continue cooking remaining batter, re-greasing the pan as needed, and transfer finished pancakes to a warm plate to keep them tender.
07 - Stack pancakes and top with fresh berries, a drizzle of maple syrup or honey and a dollop of extra skyr as desired.

# Expert Suggestions:

01 -
  • Skyr gives these pancakes a dreamy, protein-rich fluff that feels almost too good to be true.
  • They're endlessly customizable, so you can sneak in lemon zest, cinnamon, or whatever you fancy without losing that signature softness.
02 -
  • If you overmix the batter, the pancakes can end up dense and flat—learning to stop while there are still lumps made all the difference.
  • Letting the batter rest for just five minutes before cooking ensures the pancakes puff up beautifully and cook evenly.
03 -
  • A nonstick skillet that holds steady heat gives you pancakes that are evenly golden every time.
  • Using room temperature eggs helps with a smoother batter and lighter result.
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