Lummur ~ Icelandic Oatmeal Pancakes

4.62 from 47 votes

Lummur ~ Icelandic Oatmeal Pancakes

A traditional recipe for lummur, using leftover oatmeal. These oatmeal pancakes are often served with savory toppings, such as smoked fish, but they can be served with jam or syrup if you prefer.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Icelandic

Keyword: Pancakes

Servings: servings

Author: Ashley Adamant

Ingredients

1/2 cup flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp cardamom
1 pinch salt
1 1/2 cups cooked oatmeal
1 egg beaten
1/2 cup milk *or up to 1 cup milk, see notes

Instructions

Mix dry ingredients together in a bowl.
Add in cooked oatmeal, egg, and 1/2 cup milk. Take a look at the consistency, and if it's too thick, add more milk. Whisk until combined.
Cook oatmeal pancakes on a hot buttered griddle for 2 to 3 minutes each side.
Serve with savory smoked fish and veggies, or with sweet jams.

Notes

Milk Amount

Everyone likes their oatmeal a bit different, so the consistency of your leftover oatmeal will vary from household to household. In my house, we like a really stiff oatmeal, and it tends to be very thick coming out of the refrigerator as leftovers. With that, I use around 1 cup milk to get an appropreate batter. If you have a thinner oatmeal, you'll need more like 1/2 a cup. Start with 1/2 cup and adjust until you have a smooth batter that's not watery, but still pours easily out of a ladle.

Lummur with Uncooked Oats

The Norse cookbook notes that "most people don't have cold oat porridge lying around much" these days. As such, the recipe provided uses raw rolled oats in the pancake batter. That's not the traditional preparation, but a modern adaptation to make these in kitchens where leftover oatmeal isn't something you save.

To make lummur with raw oats, combine 1 1/4 cup flour, 3/4 cup rolled oats, 1 tsp baking powder, 1 tbsp sugar, 1 cup milk, 1 egg and a pinch of salt. Mix into a batter and cook on a pancake griddle.

Nutrition