Oatmeal pancakes with skyr

Oatmeal pancakes with skyr

30 min
Thin pancakes with oatmeal and skyr are an underrated classic treat you need to try. These irresistible treats are very easy to make for everyday indulgences or parties. Serve with a dollop of vanilla skyr, fresh berries, a drizzle of honey, and some edible flowers. Get your blender out and start whipping up some delicious pancakes with a sweet vanilla skyr flavour.


  • Blend oats, flour, eggs, and the remaining ingredients.
  • Let some of the butter melt in a pan. Fry one pancake at a time (approx. 100 ml batter per pancake) at medium heat for approx. 2 minutes on each side or until they are golden. Keep the pancakes warm under aluminium foil and repeat with the rest of the butter and batter.
  • Decorate the warm oatmeal pancakes with skyr, berries, honey, and edible flowers.

Blend the ingredients until the batter has the desired consistency. If you prefer the pancakes to have a bit of texture with surprise bits of oatmeal, do not blend the batter too long. But if you want extra light and airy oatmeal pancakes, make sure the batter is blended smoothly until the oats are almost dissolved.


Fry the pancakes on a thick, heavy-bottomed non-stick pan to ensure that the pancakes are fried evenly with a uniform golden-brown finish. Wait for the pancake to form bubbles on the surface before flipping it using a spatula. Make sure the pan is hot but not too hot or you will end up with burned pancakes.

Questions about oatmeal pancakes

A simple skyr pancake with oatmeal is the perfect dessert treat you can enjoy with fresh berries and a generous scoop of vanilla skyr. Read on and learn more about this tasty treat below.

How to make oatmeal pancakes?
Blend all the ingredients for the oatmeal pancakes until everything is well combined. Melt a bit of butter in a pan and fry one pancake at a time over medium heat until both sides are golden. Keep them warm using aluminium foil and repeat the process with the rest of the batter. Garnish with vanilla skyr, fresh berries, honey, and edible flowers.
How long do oatmeal pancakes last in the fridge?
Oatmeal pancakes will keep well for up to 4 days in the fridge, so you can easily save time and prepare a batch in advance. Store the pancakes in an airtight container or wrap them in foil and gently reheat them before serving. Reheat them either in the microwave or on a baking sheet in a preheated oven at 180°C until they are warm.
Can you freeze oatmeal pancakes?
Yes, you can. Place all the oatmeal pancakes on a sheet pan without them touching each other and place the pan in the freezer for about 30 minutes until the pancakes are frozen solid. Remove the sheet pan from the freezer and transfer the pancakes to a freezer bag. You can place wax paper or baking paper between the pancakes to prevent them from sticking together.
How thin should oatmeal pancake batter be?
Oatmeal pancake batter should be thin enough to pour but thick enough that the pancake will not spread out and flatten too quickly once poured into the hot pan. The batter may seem a bit thin a first, but once the oats soak up the milk, the mixture will thicken. You can make a small test pancake to see if the batter has the right consistency.


Oats (approx. 2 dl)
75 g
Wheat flour (approx. 1¼ dl)
75 g
250 ml
Skyr, vanilla
150 ml
Vanilla powder
1 tsp
Lemon zest (unwaxed)
1 tsp
Coarse salt
½ tsp
Butter for cooking
25 g
Skyr, vanilla
400 ml
100 g
100 g
Acacia honey
4 tbsp
Edible flowers, for example, horned violet

Thin oatmeal pancakes with skyr

Oatmeal pancakes with skyr are a new take on an old classic with hints of vanilla and citrus. The ingredients for the thin, soft pancakes come together in a blender in a matter of seconds and are fried on a pan until they have a beautiful golden hue on both sides. Roll up the golden beauties and serve with a dollop of sweet vanilla skyr, fresh and juicy berries, a drizzle of honey, and a few edible flowers to add a crowning touch. It is just what you need on a lazy weekend morning with the family or as a dessert after a delightful meal.

Oats are a versatile ingredient in a lot of delicious recipes other than these oatmeal pancakes. Try overnight oats with different fruits and berries, baked oats with blueberries, and classic oatmeal porridge topped with diced apples, almonds, and cranberries.

Use vanilla skyr to add sweetness and a light texture

Skyr is at the heart of these delectable pancakes and our secret weapon to creating heavenly pancakes with a light, airy texture. The addition of skyr in the batter adds extra moisture to the oats, along with a sweet vanilla flavour and gentle tang. Skyr is a favourite kitchen staple in many Icelandic recipes and is somewhat similar to Greek yoghurt but thicker. In addition to being thicker, it has a firmer consistency and more subtle fresh flavour allowing the lemon zest and vanilla flavour to shine through. That is why it is perfectly suited for this easy oatmeal pancake recipe, helping to elevate an old classic.

Delicious berry and skyr toppings

Though you could easily pair the pancakes with an array of other tasty delicacies, we like to keep things simple, which is why we serve these oatmeal pancakes with vanilla skyr and fresh raspberries and blueberries. The classic berry duo adds a touch of colour to the humble pancakes with rich deep hues and plump, firm textures that are a joy to bite into. The juicy flavours are also a nice burst to complement the sweet vanilla skyr and round off the entire dish. We have even sprinkled some horned violets on top to add a beautifully delicate finish.

Enjoy classic pancakes with oatmeal

We have made an old classic easy with our recipe for oatmeal pancakes that is quick to make on weekdays and weekends alike. Oats add more texture to the skyr pancakes, resulting in a wholesome and a lot more satisfying experience with notes of grated lemon zest and warm vanilla. The best part is that you can add different fillings to the pancakes and roll them up whenever you get a sweet craving. This guarantees that you will never tire of these soft beauties and get to try new flavours and textures.

Make it your own

Replace raspberries and blueberries with other berries in season, for example, some ruby-red strawberries or succulent, juicy blackberries. Pick the ripest berries for a sweet, tangy flavour. Ripe blackberries have a deep black colour and are plump and full of a tender feel, while ripe strawberries will be firm and bright red all over.

If you have extra time on your hands and fancy a more decadent serving, you should try the oatmeal pancakes with some caramelised apples or pears topped with an extra dollop of skyr. Peel and cut the fruit into smaller pieces and fry them in a pan with melted butter until golden. Drizzle a bit of syrup over the fruit toward the end of frying and stir the mixture. The syrup adds a deeper and sweeter flavour, which offsets the tartness and yet sweetness of the vanilla skyr wonderfully.