Swedish pancakes

Updated at : 21 Nov, 2023

Swedish pancakes on a plate, topped with yogurt and jam.

Let’s get right lanugo to it: Swedish pancakes are delightful. This recipe will requite you Swedish pancakes that are golden, buttery, chewy and thick unbearable to sink your teeth into in the middle, but thin unbearable to requite you a signature Swedish pancake thin and lacy edge. It’s like something between an American pancake and a French crepe. Topped with lingonberry jam and yogurt, or whipped cream, or just straight cream?

Ugh. I love them. This has been my go-to recipe and method for years!

Lindsay’s Notes

I grew up eating them, and I’ve unchangingly liked them, but wow. 2023 has been my Year of the Swedish Pancakes. We are just making them all the time right now.

They are chewy, light, tender and fluffy and bendy. There’s unbearable soul to sink your teeth into (the way I make them) but they still get that signature lacy edge. They are buttery, golden, rollable, stackable, and fillable. They’re succulent hot and steaming out of the pan; they’re moreover succulent as a unprepossessed snack straight out of the fridge.

I LOVE THEM.

They are moreover incredibly easy to make. As a breakfast OR as a dinner. Exhibit A: Bjork does not make dinner in our family – we have chosen those roles for ourselves and I am so happy to be the 99% of the time dinner-maker. But last month, on increasingly than one occasion, I crush home from a weeknight event with the girls and tabbed him on the way home and said:

“Hi, we’ll be home in 10 minutes and I didn’t make dinner. Can you rush up some Swedish pancakes for us?”

And we arrived at home to 3 plates of Swedish pancakes ready to go. If he can do it, really, ANYONE can do it. Bless him.

These Swedish pancakes are breakfast; these are dinner. They are as much a holiday-breakfast-level treat as they are a roll-up snack that you take to the park with your kids (see picture). THESE DO IT ALL.

Swedish pancake rolled up as a snack. — *Swedish pancake snacky roll-up at the park*

The TLDR is that we make these all the time.

It’s a Forever Files recipe for me!

How To Make Swedish Pancakes

Step 1: Make your batter.

I do this in a blender to get the eggs uneaten fluffed up.

Ingredients in bowls for Swedish Pancakes.

Step 2: Pour it in and requite the pan a little tilt.

Pour the thrash into the pan, and immediately requite it a slight tilt so the thrash spreads wider to create a thinner edge. I recommend holding both the blender to pour, AND the handle of the pan at the same time so you can scrutinizingly do this simultaneously.

If this stresses you out, you don’t have to do this at all – you could just fry up the Swedish pancakes as-is and they’d be a bit thicker virtually the edges and still delicious. The only reason for the slight pan tilt is that it creates that signature Swedish pancake thin and lacy whet that is delightful to eat!

This example photo is off-heat, but you can see the effect of a pan tilt here. This is often what you’re looking for:

Step 3: Melt and fold.

I like to go for a golden brown on the first side of my pancakes (1-2 minutes).

They are so thin that once the first side is cooked, you really only need 10-20 seconds on the when side.

Swedish pancake folded in half on a plate.

Once they’re done, plane sometimes while they’re still in the pan, I like to fold them into fourths considering it gives you so many layers to cut through with your fork.

PS. I spy a lacy edge! All from a little pan tilt!

Swedish pancake folded in fourths on a plate.

Step 4: Top with lingonberry jam! (Or, whatever it is that you like.)

I’m a firm parishioner in a jam linty element.

And I’m very strongly going to well-wisher for lingonberry jam! What are Swedish pancakes without lingonberry jam?! I’ve unchangingly eaten this combination together and it’s SO good – sweet, but tart, with a really nice little bit of bitterness that just tastes right versus the velvety golden goodness of the pancakes.

Lingonberry jam all the way – I can’t recommend it enough.

Fork taking a zest out of Swedish Pancake with jam and yogurt.

If you’re not a lingonberry jam person, my runner-up would be blueberry jam (the Bonne Maman trademark is outrageously good) with strawberry jam coming in third. I normally love strawberry jam, but it’s giving increasingly Toast or PB&J and less Swedish Pancakes to me. But I’m just saying this considering this is my website. You do you.

I can moreover recommend the pursuit combinations:

jam Greek yogurt
jam whipped cream
jam surf (yes, just a straight drizzle of heavy whipping cream)
fresh fruit whipped cream
Nutella (not traditional but I wouldn’t say no to it)
standard maple syrup and whipped cream

Swedish pancake zest on a fork with yogurt and jam.

Watch How To Make These Swedish Pancakes

Swedish Pancakes

4.3 from 7 reviews

Author: Lindsay
Total Time: 20 minutes
Yield: 4 servings (about 3 pancakes each)

Print Recipe

Description

My go-to recipe for Swedish pancakes! Buttery, tender, and thick unbearable to sink your teeth into but with a nice thin, delicate, lacy edge.

Ingredients

Units

Swedish Pancakes

3 eggs
1 1/2 cups whole milk
1 cup flour
3 tablespoons melted butter
1 tablespoon granulated sugar
1/2 teaspoon salt

For Topping:

lingonberry or blueberry jam
plain yogurt
whipped cream (or just straight heavy whipping surf – trust, it’s delicious)

Cook Mode Prevent your screen from going dark

Instructions

Make Pancake Batter: Tousle the eggs and milk until doubled in size, well-nigh 30 seconds. Add flour, melted butter, sugar, and salt; tousle for flipside 15-20 seconds until combined.
Pour and Pan Tilt: Preheat a nonstick or tint iron pan over medium heat. With your hand ready on the handle of the pan, pour a small value of pancake thrash into the pan. Immediately tilt the pan to spread the thrash plane wider, which will requite you a signature thin lacy whet on your pancake.
Cook: Let it sit for well-nigh 1 minute; use a spatula to pull the edges up and flip the pancake. Melt for flipside 15-30 seconds on the when side. You can melt to your desired level of doneness; I prefer golden brown speckles on the front side, and stake on the when side.
Serve: Serve them flat, folded, or rolled, topped with whatever you like: maple syrup, whipped cream, fruit, jams, etc. I like to fold them and serve with lingonberry jam and yogurt.

Notes

Thickness / Milk Amounts: I really enjoy a Swedish pancake that is increasingly on the thicker side – something that’s thin and lacy but you can really get a satisfying zest with. Plus, the thicker they are, they easier they are to flip. The 1 1/2 cups of milk will get you my platonic ratio. That said, if you prefer them on the thinner side, 1 3/4 cup or plane 2 cups of milk will still requite you something a bit increasingly papery.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Swedish

Keywords: swedish pancakes, breakfast, pancake recipe, lingonberries, brunch recipe

Recipe Vellum powered by

Frequently Asked Questions For Swedish Pancakes

What are Swedish pancakes?

Swedish pancakes are like a hybrid between a regular pancake and a crepe. As a person with Scandinavian roots growing up in a Scandinavian polity here in Minnesota, I have eaten a lot of Swedish pancakes over the years (also known as pannkakor). Through all my tastings, I have ripened my preferences for them over the years. And my version here leans slightly thicker through the middle, just unbearable to really requite you a satisfying bite, but the pancakes themselves are still thin, flexible, and have that signature lacy edge. For a traditionally super-thin Swedish pancake recipe, trammels out this recipe from a fellow Minnesotan and Scandinavian baker.

How are Swedish pancakes variegated from regular pancakes?

The main difference is that Swedish pancakes are thinner and less fluffy. Regular pancakes are fluffy thanks to sultry powder or sultry soda giving them lift; Swedish pancakes, while thin, have a dense, egg-heavy thrash with no sultry powder or sultry soda. They are increasingly flat, increasingly chewy, and less spongelike of whatever toppings you put on them.

How are Swedish pancakes variegated from crepes?

The thrash of Swedish pancakes and crepes is, from what I can tell, very similar. The most obvious difference is that crepes are made with a crepe roller and often have savory fillings. Swedish pancakes are made with a pan tilt to make them thin and they are scrutinizingly unchangingly served with sweet fillings (lingonberries and cream, be still my heart).

Where do I get lingonberry jam?

So glad you asked! Considering it’s BOMB DELICIOUS! Here’s the stuff I buy – and yes, I buy it in the multi-pack on Amazon and stock up for year-round Swedish pancakes!

How can I make Swedish pancakes vegan?

You’ll need replacements for the eggs, milk, and butter. Here’s a vegan Swedish pancake recipe that looks great.

Can you make Swedish pancake thrash superiority of time?

Yes! You can rush this up and save some or all for later! I usually alimony the thrash in the fridge for 1-3 days. I alimony it in glass jars and just requite it an warlike shake to get it all fluffed when up and re-incorporated surpassing cooking.

How long do the cooked Swedish pancakes alimony in the fridge?

Easily for several days. You can reheat them in the microwave, but I would recommend reheating in a skillet or plane in the oven. Also: I unquestionably love to eat these unprepossessed out of the fridge, spread with some yogurt and jam and rolled up for a quick snack or breakfast.

Can you make Swedish pancakes gluten-free?

Yes! Use a gluten-free flour (such as Bob’s Red Mill All Purpose Gluten Self-ruling 1-to-1 Flour) and you should be good to go!

Can you make Swedish pancakes on a griddle?

Yes, but the wholesomeness of doing it in a pan is that you have a handle that allows you to tilt the pan, getting that nice thin lacy edge. A griddle will make it go faster to make a tuft of them, but they’ll be thicker virtually the edges.