Dessert · Brunch · Scandinavian ·

Icelandic Pönnukökur with Rhubarb Compote and Cream

Name: Icelandic Pönnukökur with Rhubarb Compote and Cream
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1 tsp baking soda; 1/2 tsp salt; 3 large eggs; 3 cups whole milk; 3 tbsp melted butter; 1 tsp vanilla extract; 2 cups rhubarb, chopped; 1/2 cup sugar; 1/4 cup orange juice; 1 tsp orange zest; 1/2 tsp ground cinnamon; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

A delightful classic Icelandic dessert perfect for brunch or a sweet treat, featuring thin, crepe-like pancakes filled with homemade rhubarb compote and fresh cream.

4.6(368 reviews)

·By Ethan Brooks·January 10, 2026

Icelandic Pönnukökur with Rhubarb Compote and Cream — Dessert served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Pönnukökur Batter

Rhubarb Compote

Cream Filling

Nutrition

Per serving

Calories: 430 kcal
Protein: 9 g
Carbs: 52.63 g
Fat: 20.5 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 3442 kcal
Protein: 72 g
Carbs: 421 g
Fat: 164 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups all-purpose flour	912	24	192	2	8
1/4 cup sugar	194	0	50	0	0
1 tsp baking soda	0	0	0	0	0
1/2 tsp salt	0	0	0	0	0
3 large eggs	215	18	1	15	0
3 cups whole milk	441	24	33	24	0
3 tbsp melted butter	306	0	0	35	0
1 tsp vanilla extract	12	0	1	0	0
2 cups rhubarb, chopped	54	1	12	0	5
1/2 cup sugar	387	0	100	0	0
1/4 cup orange juice	27	0	6	0	0
1 tsp orange zest	6	0	1	0	0
1/2 tsp ground cinnamon	3	0	1	0	1
1 cup heavy cream	821	5	7	88	0
2 tbsp powdered sugar	62	0	16	0	0
1 tsp vanilla extract	12	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Making the Pönnukökur Batter

1
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
2
Mix Wet Ingredients
In another bowl, beat the eggs, then add milk, melted butter, and vanilla extract.
3
Combine and Whisk
Gradually combine the wet ingredients with the dry ingredients, whisking until smooth.
Tip: Let the batter rest for at least 20 minutes for best results.

Preparing the Rhubarb Compote

1
Combine Compote Ingredients
In a saucepan over medium heat, combine the rhubarb, sugar, orange juice, orange zest, and cinnamon.
2
Cook Compote
Cook for about 15-20 minutes, stirring occasionally until the rhubarb breaks down into a thick compote.
3
Cool Compote
Allow to cool and set aside.

How to Make Icelandic Pönnukökur with Rhubarb Compote and Cream

Total time: 2 h · Yields 8 servings

1
Cooking the Pancakes
Heat a non-stick pan over medium heat. Pour a small ladle of batter into the pan, swirling to cover the surface. Cook until edges lift slightly, flip, and cook for another minute.
2
Making the Cream Filling
In a chilled bowl, whip the cream with powdered sugar and vanilla until soft peaks form.
3
Assembly
Spread rhubarb compote over the warm pancakes, add a dollop of whipped cream, roll, and serve immediately.