Shortcut Lefse with Instant Potatoes

Welcome, friends, to a cozy Scandinavian tradition that’s close to my heart: lefse with instant potatoes! This shortcut homemade lefse recipe is a game-changer—soft, tender, and just sweet enough to make your holiday table shine. Whether you’re a busy home cook or just craving a taste of nostalgia without hours of potato-boiling, this recipe delivers all the comfort of traditional Norwegian lefse with a fraction of the effort. Hungry Jack potato flakes (my go-to!) make this a breeze, and I promise it’s been a hit with my family and friends for years.

For you traditionalists out there, I’ve got you covered with my traditional lefse recipe made with Russet potatoes. But if time’s tight or you’re new to lefse, this instant potato version is your new best friend. Let’s dive into this delightful flatbread that’s perfect for Thanksgiving, Christmas, or any cozy gathering!

What is Lefse?

If you’re new to lefse, picture a soft, pliable Norwegian flatbread that’s a holiday staple in many Scandinavian-American homes. As the folks at Life in Norway beautifully explain, lefse comes in many varieties, from savory to sweet. The kind I grew up with is tender, slightly sweet, and oh-so-potatoey. It was a special treat reserved for Thanksgiving, Christmas, and, back in my mom’s childhood, meatless Fridays during Lent. My family would gather to make stacks of it, while my dad’s side relied on our talented lefse-making neighbor. (Fun fact: My grandma once sweet-talked that neighbor into sharing her recipe which I’ve tweaked through the years and provided for you here.)

Why You’ll Love This Shortcut Lefse

• Quick & Easy: Using instant potato flakes skips the time-consuming process of boiling and mashing potatoes, making this perfect for busy schedules.
• Deliciously Tender: This lefse is soft, slightly sweet, and melts in your mouth with just a smear of butter.
• Versatile: Enjoy it sweet with cinnamon-sugar or savory wrapped around deli meats—there’s no wrong way to eat lefse!
• Family-Approved: Even my husband, Mark, a former lefse skeptic, now loves it sprinkled with cinnamon and sugar.
• Make-Ahead Friendly: The dough rests beautifully in the fridge, so you can prep it up to 24 hours in advance.

Note: Instant lefse browns and crisps MUCH faster than traditional lefse because of the added sugar and finer starch. If your edges come out crisp or dry, lower the grill temperature (see notes below) – this is the #1 fix!”

Ways to Enjoy Lefse

Lefse is incredibly versatile—here are some of my family’s favorite ways to enjoy it:

Sweet Toppings:

• Butter (classic and simple)
• Cinnamon and sugar (Mark’s favorite!)
• Brown sugar or granulated sugar
• Jam, honey, or Nutella
• Whipped cream with canned fruit
• Cranberry sauce, applesauce, or rhubarb sauce

Savory Toppings:

• Butter (yes, it works for savory too!)
• Wrapped around sausage or deli meats with cream cheese
• Egg, tuna, or chicken salad
• Scrambled eggs for a breakfast wrap
• Lutefisk (for the true traditionalists)

Recipe Notes & Tips

• Why Sparkling Beverage? The carbonation in Sprite, 7-Up, or sparkling water adds a lightness to the dough, making the lefse extra tender. For a less sweet lefse, stick with sparkling water.
• Dough Consistency: If the dough feels too wet, add potato flakes gradually. Too dry? Add a splash of water or sparkling beverage.
• Make-Ahead: The dough can chill for up to 3 hours, making it great for prepping ahead. You can also freeze cooked lefse between parchment paper in an airtight container for up to 3 months.
• Storage: Store leftover lefse in an airtight container or zip-top bag in the fridge for up to 5 days. Reheat gently in the microwave to soften.
• Equipment: Making lefse requires a few specialty tools to ensure success. Here’s what you’ll need:
  • Potato Ricer: For smooth, lump-free potatoes.
  • Digital Scale: For measuring out your flour and lefse pucks evenly.
  • Lefse Grill: A Heritage griddle or similar works best.
  • Lefse Turning Stick: To transfer the delicate dough onto the griddle.
  • Rolling Pin Sock: Prevents the dough from sticking as you roll it out.
  • Corrugated Lefse Rolling Pin: For getting that classic lefse texture and thin lefse.
• Burnt Flour: As you cook your lefse, some excess flour remain on the grill. Simply remove it with a papertowel so you do not cook burnt flour into your next lefse.

Frequently Asked Questions

Can I use a different brand of instant potato flakes?
Yes, but Hungry Jack gives the best texture in my experience. I have used Idahoan brand and did not need to add additional potato flakes (BE SURE TO WEIGH YOUR FLOUR). Other brands may vary in absorbency, so adjust the liquid or flakes as needed.

Can I make this without a lefse grill?
You can sure try. I am so in love with my Heritage grill, I’ve never used anything else for lefse. If you’d like to try using a griddle, just be sure it has a small lip on the edge and you’ll also need to reduce the size of your lefse pucks from 60g to about 40g to start.

Why is my lefse sticky?
Sticky dough usually means too much liquid or not enough potato flakes. Test a small ball of dough and add more flakes, 1 tablespoon at a time, until it’s smooth.

Can I make this gluten-free?
I haven’t tested it, but you could try a 1:1 gluten-free flour blend. The texture may vary, so let me know how it goes!

My Lefse Love Story

This recipe holds a special place in my heart, thanks to my grandma’s persistence in getting it from our lefse-making neighbor years ago. Growing up, lefse was a labor of love, reserved for holiday gatherings when my mom’s family would roll and grill stacks of it together. My dad’s side, on the other hand, happily bought it from that neighbor—until Grandma decided she needed the recipe, even if she never made it herself. Ha!

When I made my first batch for my husband, Mark, years ago, I described it as a “Scandinavian tortilla.” He wasn’t impressed at first (lefse was new to his non-Scandinavian palate), but after many batches, he’s now a fan—especially with a sprinkle of cinnamon and sugar. It just goes to show, lefse has a way of winning hearts!

Final Thoughts

I hope this my shortcut homemade lefse with instant potatoes brings a touch of Scandinavian warmth to your table! Whether you’re enjoying it with a simple smear of butter or getting creative with sweet or savory toppings, this recipe is all about making memories with minimal fuss. Share it with your loved ones, and let me know how it turns out—or if you have your own favorite way to enjoy lefse!

Happy lefse-making!

Shortcut Homemade Lefse with Instant Potatoes

Print Recipe

My family's recipe for extra-tender Norwegian lefse made with instant potato flakes is incredibly easy and delicious! You can fry up a batch of lefse in the fraction of the time as traditional recipes.

5 from 2 votes

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Refrigerator Time:30 minutes mins

Total Time:1 hour hr 10 minutes mins

Servings: 36 lefse

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

• Mixing bowls
• Measuring cups and
• Measuring spoons
• kitchen scale for best accuracy
• pastry board and cloth
• corrugated rolling pin
• rolling pin sock
• lefse turning stick
• lefse grill

Ingredients

1x2x3x

• 5 c. (365 g) instant potato flakes + more as needed
• 2 ½ c. (300 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
• 1 tsp salt
• ½ c. (100 g) granulated sugar Optional: SEE NOTES
• 2 ¼ c. (511 g) water cold
• 1 c. (252 g) evaporated milk cold
• 1 ¼ c. (284 g) sparkling beverage cold (10 oz of a can of Sprite, 7-Up, ginger beer, or sparkling water) SEE NOTES
• ½ c. (108 g) avocado oil or non-flavored oil

Instructions

• Mix the Dough: In a large mixing bowl, whisk together the instant potato flakes, all-purpose flour, salt, and granulated sugar (if using) until combined.
  5 c. (365 g) instant potato flakes

  2 ½ c. (300 g) unbleached all-purpose flour (RECOMMEND WEIGHING)

  1 tsp salt

  ½ c. (100 g) granulated sugar
• Add Wet Ingredients: Pour in the cold water, evaporated milk, sparkling beverage, and avocado oil. Stir until a soft dough forms. The dough should be pliable but not sticky. This dough is forgiving. When in doubt, err on the side of slightly wetter and add a little more potato flakes – too much flour makes the cooked lefse drier and more prone to crisp edges.
  2 ¼ c. (511 g) water

  1 c. (252 g) evaporated milk

  1 ¼ c. (284 g) sparkling beverage

  ½ c. (108 g) avocado oil
• Test the Dough: Pinch off a piece of dough slightly larger than a golf ball (about 60g). Roll it in your hands—if it sticks to your fingers or feels tacky, add more potato flakes, 1 tablespoon at a time, until the dough is smooth and workable.
• Shape the Dough: Form the dough into golf-ball-sized portions (60g each is ideal). Gently flatten each ball into a disc and place them in a baking pan. Cover with plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes (up to 3 hours) to let the dough rest for better texture.
• Preheat Grill: Heat your lefse grill (or large flat griddle) to 375–400 °F (190–205 °C).Instant-potato lefse can turn crisp quickly! Start at 375–390 °F. Traditional lefse is usually cooked at 450–500 °F, but this version needs lower heat for soft, tender results.
• Roll Out Lefse: On a floured pastry board with a cloth, use a corrugated rolling pin (covered with a rolling pin sock) to roll each dough disc into a thin, 12-14-inch round. Keep the board and pin lightly floured to prevent sticking.
• Cook the Lefse: Carefully transfer each round to the hot grill using a lefse turning stick. Cook for 1½–2½ minutes per side (longer at lower temps), until very light golden spots appear. The lefse should still be soft and pliable. Lay cooked lefse on a tea towel to cool. (do not stack while warm). As you work and lefse cools, transfer to a stack of cooled lefse for folding and storing later.
• Serve: Warm the lefse slightly in the microwave (10 seconds) before serving. Spread with butter, sprinkle with cinnamon-sugar, or try one of the sweet or savory toppings below!
• Storage: Let lefse cool completely before folding into halves and quarters. Place folded lefse, stacked in a ziplock bag and refrigerate for up to 5 days. Or freeze for up to 3 months. Reheat gently in the microwave (10 seconds) to soften before serving.

Notes

• Potato Flake Brand: Hungry Jack is the brand I use most often and the one I recommend. I have also successfully used Idahoan brand flakes.
• Which Carbonated Beverage? Our neighbor always used Sprite or 7-Up but I’ve used Ginger Beer as well. However, I recommend sparkling water for the softest results. The added sugar in sweet soda causes the lefse to brown quicker.
• Optional Sugar: I had some feedback that this lefse is on the sweeter side. If you prefer a less sweet version, you can reduce the sugar to 2 tablespoons and use plain sparkling water (instead of a soda option)
• CRISP EDGES? Lower the grill to 375–390 °F and cook until just lightly freckled. Instant lefse browns much faster than traditional.
• Even Rolling: Roll to even thickness all the way to the edge (thin edges = crisp edges). Brush off excess flour before placing on the grill.
• Traditional Lefse: If you’re a purist, check out my traditional lefse recipe that uses Russet potatoes.

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