Icelandic Pancakes (Lummur)

Thin and delicate Icelandic Pancakes, known as Lummur, use oatmeal in the batter for a light, fluffy, and versatile stack. These beloved pancakes can be enjoyed with a variety of toppings, from traditional jams to whipped cream or fresh berries.

Ingredients and substitutions for Icelandic Pancakes

• Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that milk and egg moisture giving us a nice smooth batter that isn’t too runny. If you prefer, you can substitute with self raising flour in equal measure and leave out the baking powder.
• Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the pancakes.
• Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
• Eggs: As well as adding structure to the pancakes, the eggs bind everything together so are essential.
• Baking powder: This helps our pancakes rise and gives them that fluffy interior.

See recipe card for quantities.

How to make Icelandic Pancakes:

Step 1: Porridge: Pour the boiling water into a heatproof bowl and stir in the oats.

Step 2: Dry ingredients: Toss in the dry ingredients and stir until combined.

Step 3: Eggs: Add in the eggs and cardamom and combine until smooth.

Step 4: Milk: Pour in the milk and stir until smooth.

Step 5: Heat: Butter in a heavy based frying pan or skillet on medium heat until bubbling.

Step 6: Ladleful: Drop a ladleful of batter and cook until bubbling and golden, flipping to cook the remaining side.

Step 7: Serve: Plate up a stack with a little butter and spoonful of jam.

Step 8: Enjoy: Dig in, whilst hot.

More pancake recipes you'll love

Filled Pancakes

Rice Pudding Pancakes

Buttermilk Pancakes

Icelandic Pancakes (Lummur)

Sylvie Taylor

These thin and delicate oatmeal Icelandic pancakes are known as Lummur in Icelandic. For a beloved stack that is perfect topped with a spoonful of jam.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Icelandic

Servings 4

Calories 369 kcal

Ingredients

  

1x2x3x

Oatmeal

• 50 grams / ⅔ cup - 1 tablespoon ½ cup rolled oats make 1 cup cooked oats
• 200 grams / 1 cup - 2 tablespoons boiling water

Pancakes

• 300 grams / 1 ¼ cups cooked oatmeal
• 150 grams / 1 cup - 1 tablespoon plain flour
• 10 grams / 2 teaspoons superfine/caster sugar
• ¼ teaspoon sea salt
• 8 grams / 2 teaspoons baking powder
• 110 grams / 2 large eggs room temperature
• 1 teaspoon ground cardamom
• 480 grams / 2 cups milk

Instructions

 

• Place the oats and boiling water into a medium heatproof bowl and stir. Set aside for 20 minutes.
• Toss the flour, sugar, salt and baking powder into the oatmeal and stir until combined.
• Add the eggs and ground cardamom, whisking until combined.
• Pour in the milk and stir to form your batter.
• Heat a heavy based skillet or frying pan on medium low heat and toss in a teaspoon of butter, stirring it until melted.
• Take ½ a ladleful of your batter and gently pour into your skillet.
• Cook until bubbles have formed on the edges of the pancake and it holds it’s shape when you slide a spatula underneath, approximately 2 minutes.
• Flip and cook the remaining side until both sides are golden.
• Place onto a plate and continue cooking the remaining pancakes until all the batter is cooked.
• Plate up and serve with rhubarb or jam.
• Dig in!

Notes

• Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the pancakes.
• Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and light pancakes.
• Batter texture: The batter will be considerably thinner than say your standard pancake batter as it has a lot of liquid. For best results, wait until you see bubbles appear on the top of your uncooked batter in the pan and then flip which will ensure less breakages. Also don't overcrowd the pan, a medium pan will only fit two at a time due to the thinness of the batter.

Adapted from food.com

Nutrition

Calories: 369kcal

Keyword breakfast, brunch

Tried this recipe?Let us know how it was!