What a typical Icelandic breakfast looks like
There is no single official Icelandic breakfast, and habits vary between households and hotels. Common elements include skyr, oat porridge, bread with butter and cheese or cold cuts, and coffee. Pancakes are widely loved, but they are usually a weekend or coffee-time treat rather than a daily breakfast.
If you are building a breakfast table at home, think simple, dairy-forward and bread-based.
Skyr with berries
Skyr is a thick, strained dairy product that is sold in tubs and eaten much like yoghurt, although it is traditionally classed as a fresh cheese. It is tangy and high in protein relative to many yoghurts. Serve plain skyr with:
- Fresh or frozen blueberries or crowberries (blueberries work well as a stand-in)
- A drizzle of cream or milk, which many Icelanders pour over it
- A spoonful of sugar, honey or rhubarb jam
- Oats or a simple granola
Greek yoghurt is the closest widely available substitute if you cannot find skyr.
Hafragrautur (oat porridge) recipe
Serves 2. About 15 minutes.
Ingredients:
- 100 g rolled oats
- 500 ml water, or half water and half milk
- Pinch of salt
- To serve: milk, brown sugar or syrup, raisins, cinnamon
Method:
- Bring the liquid and salt to a simmer in a small pot.
- Stir in the oats and cook gently for 5 to 10 minutes, stirring often, until thick and creamy.
- Serve hot with cold milk, a little sugar and any toppings you like.
Rye bread, butter and toppings
Dense, slightly sweet rye bread (rúgbrauð) is a classic with butter. Add cheese, sliced cold meats, a boiled egg or smoked fish for a more filling plate. If you cannot find Icelandic rye bread, a dark, dense rye loaf is the nearest substitute, though it will be less sweet.
Pönnukökur (thin pancakes) recipe
Pönnukökur are thin and light, closer to crêpes than to fluffy American pancakes. One source suggests the style may have come from French fishermen who worked around Iceland, but the origins are not certain. If you like crepes, see the Breton crepes and galettes mentioned in our guide to favourite foods in France. They are often served as dessert or with afternoon coffee, and are a nice weekend breakfast.
Makes about 12. About 30 minutes, plus optional resting.
Ingredients:
- 250 g plain flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 500 ml milk
- 2 teaspoons vanilla extract
- 50 g butter, melted, plus extra for the pan
- Optional: a pinch of cardamom or cinnamon
Method:
- Whisk the dry ingredients together in a bowl.
- Gradually whisk in about two thirds of the milk until smooth, then add the eggs, vanilla and the rest of the milk. Stir in the melted butter.
- The batter should be thin, about the thickness of cream. Add a little more milk if needed. Resting it for about 30 minutes is optional but can help.
- Heat a lightly greased frying pan over medium heat. Pour in a small ladle of batter and tilt the pan so it coats the base in a thin layer.
- Cook until the underside is golden, about a minute, then flip and cook briefly on the other side.
Traditional toppings are rhubarb jam with whipped cream, or just a sprinkle of sugar. Folded into quarters or rolled up, they keep warm under a clean cloth. Icelandic cooks often use a dedicated flat pan, but any wide, non-stick pan works.
Other breakfast ideas
- Soft-boiled eggs with rye bread
- Open sandwiches with smoked salmon or trout
- Toast with butter and a mild cheese
- Cinnamon rolls or kleinur (fried twisted doughnuts) from a bakery, as a treat
Dinner ideas to follow
If breakfast has you curious about the rest of the day, our Icelandic comfort food guide covers lamb soup, fish stew and other evening dishes.