These fluffy, tall, light, ever-so-slightly sweet skyr pancakes are a family breakfast favourite. They’re easy to make and taste great every time.
Skyr is a cultured dairy product that has been eaten in Iceland and used in Icelandic dishes for hundreds of years.
I think it's somewhat similar to Greek yogurt, but with a more subtle flavour and a firmer texture. It's high in protein and low in fat (it's generally made from low-fat milk), and has a uniquely fresh taste.
Aside from the skyr, you won’t need any special ingredients to make these pancakes - just flour, eggs, milk, baking powder, bicarbonate of soda and a touch of sugar.
Follow this simple recipe to make a perfect stack of utterly delectable skyr pancakes.
Ingredients
- 450 g (2 scant cups) skyr
- 2 medium free range eggs
- 300 g (1¼ cups) whole milk
- 225 g (1⅔ cups) self-raising white flour (self rising flour)
- 25 g (3 tbsp) granulated white sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- vegetable oil (canola oil) or butter to grease
Instructions
Put the skyr and egg in a mixing bowl.
Add the milk and whisk together.
Add the self-raising flour, sugar, baking powder and bicarbonate of soda.
Whisk until lump-free.
Warm a hot frying pan over a medium heat.
Add a little butter or oil and melt to grease the pan.
Add 4 tbsp (60ml or ¼ cup) of batter to the pan.
Fry for about 60 seconds until bubbles form on the surface.
Flip and fry for a further 30 seconds until golden on both sides.
Pile onto plates to serve.
I like mine with honey and berries.
They're extra amazing with a drizzle of honey.
Pointers, tricks and troubleshooting tips for the perfect skyr pancakes
Are skyr pancakes easy to make?
Skyr pancakes are incredibly easy to make, even when compared with other varieties.
You’ll only need a single bowl, and the batter has a nice and thick consistency, which means its easy to work with and cook beautifully.
Will I need any special equipment for this skyr pancake recipe?
You won't need any special equipment for this recipe, but a good nonstick frying pan will really help when it comes to flipping.
Ideally, a thick, heavy bottomed nonstick frying pan ensures a more even cooking surface, which makes it easier to achieve a uniform golden brown finish across the whole stack.
Where can I buy skyr?
Skyr is now available from almost all major supermarkets. Check the chilled aisle (in the dairy section) and you'll usually find it alongside the yogurts.
I can't find skyr - can I leave it out?
Skyr is at the heart of these lovely pancakes, so I would really recommend hunting some down.
However, if you can't find skyr, you can use Greek yogurt as a substitute
Bear in mind, though, that the flavour of Greek yogurt is stronger than skyr, so you will notice a difference, but your pancakes will still be totally delicious.
Note also that skyr is a lot thicker than standard yogurt, so you may need less milk to balance the moisture levels out (see the photos for reference).
How can I tell if skyr is bad and has gone off?
Your skyr tub should bear a Use By date (as opposed to a Best Before or Sell By date). Use By dates are not optional and should always be heeded, so discard your skyr if that date has passed.
It's really important that you store your skyr in the fridge. If it's been left out on the counter, you should discard it.
Also, skyr will go bad more quickly once opened. There may be advice on the label along the lines of "once opened, consume within X days", which again, you should heed.
Make sure to use clean hands and clean utensils when cooking with skyr so that you don't introduce any bacteria or viruses into the pot.
Whether your skyr has been pasteurised or not, it can still go bad in the fridge.
The first thing to check is for any signs of mould or change in colour. If you do spot signs of this it's best to throw the whole container away as the mould may have threaded throughout the skyr, making the whole pot unsafe.
If all looks well, the next step is to smell the skyr. It should have a familiar dairy scent that isn't too overpowering. If it smells off or particularly sour than it's best to discard it.
Lastly, you can try tasting a little on your tongue. If you notice a difference compared to previous tastings, or the skyr has a peculiar mouth feel about it then, again, it's best to discard.
Are skyr pancakes suitable for vegetarians?
This recipe is completely suitable for vegetarians as it contains no meat.
I always check packaging on all ingredients to be on the safe side, but in this case it's unlikely you'll run into any issues.
Are skyr pancakes recipe suitable for vegans?
This recipe is not suitable for vegans as it contains chicken eggs as well as multiple dairy products including skyr, milk, eggs and butter.
You could, however, experiment with replacing the dairy products with plant milk, vegan margarine/coconut oil, and soya/coconut yogurt.
Vegan yogurts tend be thinner than skyr, so you may need less milk to balance the moisture levels out (see the photos for reference).
You would also need to replace the eggs with one of the many different egg replacement options.
Here are some egg alternatives you could use in these pancakes (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Note: I have not tested all of these replacements yet, so let me know how you get on.
If you want a tried and tested vegan pancake recipe, you could make these vegan fluffy pancakes instead.
Are skyr pancakes recipe gluten-free?
These skyr pancakes are not gluten-free as the recipe uses self-raising wheat flour.
However, you could swap the wheat flour out for a gluten-free alternative. I always recommend a good quality flour, which will usually to contain xanthan gum to help with thickening and binding.
Also, make sure to check that your baking powder and bicarbonate of soda are gluten-free before using as they can often not be.
Are skyr pancakes recipe keto-friendly?
The sugar and flour in these skyr pancakes means they are pretty high in carbohydrates and therefore not suitable for a ketogenic diet.
Substituting the self-raising flour for coconut flour may work, but you would still be hard-pressed to get any decent sized quantity of pancake out of this recipe while remaining in carb limit you're happy with.
Are skyr pancakes healthy?
Skyr is high in protein and relatively low in fat so the pancakes are protein-rich.
If you enjoy these pancakes in moderation with healthy fruit as part of a balanced breakfast, I think they make a great option.
Are skyr pancakes safe to eat while pregnant?
There is nothing in this pancake recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
You should certainly make sure all dairy products used are pasteurised.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
Note: this website does not offer medical advice and you should always check with your health professional.
What goes well with skyr pancakes?
These versatile, fluffy pancakes go with almost anything! I particularly like my skyr pancakes with berries, fresh fruit and a drizzle of honey or maple syrup.
A little peanut butter and some chocolate chips is a family favourite too. If served over steaming hot pancakes, the peanut butter and chocolate chips both start to melt and becoming temptingly gooey - delicious.
If I have time and fancy pushing the boat out then some caramelised apples or pears with an extra dollop of skyr on top of the pancakes is incredibly tasty.
To caramelise the fruit, simply peel and cut into eighths, heat a little butter in a frying pan until bubbling and then fry the fruit until brown.
Drizzling over some syrup towards the end of frying and stirring through until bubbling will add a deeper, sweeter flavour, which will offset the subtle tartness of the skyr beautifully.
I haven’t got any self-raising flour, can I use plain flour for my skyr pancakes?
If you don't have any self-raising flour, don't worry! You can make your own.
To make self-raising flour, you'll need plain flour and baking powder.
I recommend a ratio of 2 teaspoons of baking powder for every 225g of plain flour.
Simply sift both together into a bowl then give it a quick whisk to make sure the ingredients have been evenly combined.
Can I leave pancakes out on the counter?
As these pancakes contain dairy they should not be left on the counter. Dangerous amounts of bacteria and food-borne pathogens can form within just a couple of hours of being at room temperature.
They should be transferred to a sealed container and stored in the fridge or freezer within 2 hours of being made.
How should I store skyr pancakes? Can I keep these pancakes in the refrigerator?
Thick pancakes like these skyr ones store and reheat well, but it's important to get them into a sealed food-safe container and into the fridge or freezer within 2 hours of cooking.
How long do skyr pancakes keep in the fridge?
If properly stored, your pancakes should keep in the refrigerator for 3-5 days.
How long do skyr pancakes keep in the fridge?
If properly stored, your pancakes should keep in the refrigerator for 3-5 days.
Can I freeze skyr pancakes?
Yes! Skyr pancakes actually freeze really well, and it's a brilliant thing to do because then you can enjoy impromptu pancake mornings in a flash.
As with refrigerating, you need to get the pancakes into a sealed container and into the freezer within two hours of making.
When pancakes freeze, they tend to stick together and may be tricky to prise apart. If you'd like to be able to remove and defrost just the pancakes you need, you have two options.
The first option is to lay them on a baking tray in a single layer, freeze until solid and then transfer them to a sealed, freezer-safe container or bag.
Alternatively, you can place your cooled pancakes in a single layer in a freezer-safe container, followed by a sheet of baking paper, continuing to alternate between layers of pancakes and baking paper until your container is full. Seal it and place in the freezer.
What is the best way to reheat skyr pancakes recipe?
You can reheat your skyr pancakes from chilled or straight from the freezer.
Preheat your oven to 180C (160C fan). Place your pancakes on a baking sheet in a single layer and bake until warmed through. This should take around 5 to 15 minutes, depending on whether they’re chilled or frozen.
If you want them to stay nice and soft then you can cover the tray with foil, tucking the edges over tightly.
Another option is to reheat your skyr pancakes in a frying pan over a low heat. This works really well with chilled pancakes, especially with a little dot of butter in the pan.
The frying pan method doesn’t work well for frozen pancakes, though. So if you want to fry them, you’ll need to take them out of the freezer and let them defrost in the fridge overnight.
Yet another option is to warm your chilled pancakes in the toaster. If you have a reheat button on your toaster, this is generally the best way to do it as it allows your pancakes to reheat without getting too crisp.
You can also put frozen pancakes straight in the toaster but you should only do this if your pancakes are frost-free. Again, the reheat button is your best option as it will allow the pancakes to thaw gently rather than going crisp on the outside while still frozen in the middle.
Finally, you can reheat your pancakes in the microwave. If chilled, I just place them on a microwave safe plate, cover them with an upturned bowl and cook for about 60 seconds, check and then cook in further 15-30 second blasts if needed.
If your pancakes are frozen, it’s a good idea to use the defrost setting for the first minute or two to thaw your pancakes, then use the normal microwave settings to warm them through.
Can I make skyr pancakes ahead?
I wouldn't recommend making the batter ahead of time and letting it sit for long as the raising agents will be activated as soon as the flour and bicarbonate of soda are mixed with the liquid ingredients.
When the raising agents get wet, the react together to form carbon dioxide, which is what gives the pancakes their light and fluffy texture. These reactions are short-lived so if you leave the batter for too long, you will end up with flatter pancakes.
For that reason, if you would like to make this recipe ahead of time I recommend cooking the whole batch of pancakes as soon as the batter has been made and then freezing them or putting them in the fridge before reheating them in the oven.
Can I make skyr pancakes in a different quantity?
You can indeed change this recipe to make more or fewer skyr pancakes.
To do so, simply scroll down to the recipe card found at the bottom of this page and click or hover over the servings number. A slider will appear that you can use to adjust the serving number, which will also automatically adjust all the ingredient quantities you need.
One thing to be aware of is that gas bubbles begin to be produced as soon as you mix the self-raising flour and baking powder with the the wet ingredients. These reactions don't last forever and the gas will constantly be escaping from your batter as soon as the wet and dry ingredients are mixed.
For this reason, if you make a very large quantity of batter than takes a long time to work through, you may find that your later pancakes aren't quite as fluffy as your earlier ones.
One solution to this is to divide up your ingredients into a bowl and wet and a bowl of dry and then use a third bowl to make up your batter in batches, only mixing the dry and wet ingredients together when needed.
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
While it only takes a minute or two to whisk all the skyr pancake ingredients into a lump free batter by hand, if you would prefer to use a stand mixer with the whisk attachment or a hand whisk then go right ahead.
Just be sure not to over whisk the batter as this can make the pancakes a little tough.
How can I make sure my skyr pancakes are perfectly cooked?
The easiest way to make sure your pancakes are perfectly cooked is to wait for bubbles to form on the top of the pancake before using a spatula to peek underneath - if it's golden brown then get flipping!
As these pancakes are quite thick it will also take a little time for heat to get all the way into the centre so it's best not to have the frying pan too hot.
I tend to serve my skyr pancakes straight to the table as soon as they come out of the frying pan, but if you're worried about the first few pancakes you cook going cold while you’re cooking the rest of the batch, you can pop them on a baking tray and keep them warm in a 150C (130C fan) oven until you’ve cooked them all.
Why did my skyr pancakes burn?
A burnt pancake is usually sign that either the frying pan was too hot or the pancakes were left to cook for too long, so pay careful attention to both.
Even over a low heat a thin pan, especially one made of aluminium, can develop hot spots so ideally use a thick frying pan or a heat spreader if you think this might be the issue.
If I’m working with a temperamental pan or stove, I might even slide my pan on an off the burner when I feel my pan might be too hot so that my pancakes cook perfect. There’s a bit of trial and error as you get to know your equipment, but once you get the hang of it, you’ll be the best pancake maker in town!
The amount of fat that you use can be an issue too as it's incredibly good at transferring heat, so if you’re struggling with burned pancakes, be sure to use fat only very sparingly. If you have a good nonstick pan, you might not need any fat at all.
Why did my skyr pancakes turn out wet or undercooked?
A wet or undercooked pancake is usually one that was cooked in a too-cold pan one that was been turned out of the pan too early. A too-hot pan can also cause this issue as it can cook the outside too quickly, making the pancake look done, when it’s really still liquid inside.
If you’re struggling to use sight alone to judge if your pancakes are done in the middle, you can take the point of a sharp knife, push it into the centre of a pancake at about 45 degrees and then turn the knife gently to reveal a tiny window into the centra of the pancake.
Once you’ve figured out what a perfect pancake should look like and what heat and timings you used to achieve it, the rest of your batch should be perfect.
One last note on soggy pancakes: make sure your ingredient ratios are correct too. Even a little too much milk or skyr, or little too little flour or raising agent can make quite a difference to the end result.
Why didn’t my skyr pancakes rise?
Self-raising, baking powder and bicarbonate of soda all have long shelf lives, but will start to lose their potency eventually, so make sure all your ingredients are in date.
They’ll also degrade faster if you leave the lids off, so be sure to store them with the lids tightly in place somewhere cool, dark and dry.
The next thing to make sure of is that you cooked your batter as soon as you prepared it. If your batter sits unused, you will find the gas that turns your pancakes lovely and fluffy has escaped.
Finally, make sure that you are cooking your pancakes over a high enough heat. If it is too low, the batter will spread out before it rises, which will result in larger but thinner pancakes.
Keep practicing. The first couple of pancakes might not be perfect, but once you get the hang of it, the rest of the batch will be just right!
Print this skyr pancakes recipe
Skyr Pancakes Recipe
Ingredients
- 450 g (2 scant cups) skyr
- 2 medium free range eggs
- 300 g (1¼ cups) whole milk
- 225 g (1⅔ cups) self-raising white flour (self rising flour)
- 25 g (3 tbsp) granulated white sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- vegetable oil (canola oil) or butter to grease
Instructions
- Put the skyr and egg in a mixing bowl.
- Add the milk and whisk together.
- Add the self-raising flour, sugar, baking powder and bicarbonate of soda.
- Whisk until lump-free.
- Warm a hot frying pan over a medium heat.
- Add a little butter or oil and melt to grease the pan.
- Add 4 tbsp (60ml or ¼ cup) of batter to the pan.
- Fry for about 60 seconds until bubbles form on the surface.
- Flip and fry for a further 30 seconds until golden on both sides.
- Pile onto plates to serve.
Video
Notes
Nutrition
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Aila Hollows-Butwell says
really yummy and would definitely make again, i found that you could make half the batch for 4 adults.