Swedish pancakes (pannkakor) are thin, tender crepe-like pancakes that are lighter and more delicate than their American counterparts. Made from a simple batter of flour, milk, eggs, and a touch of sugar, they are pan-fried until golden and typically served with lingonberry jam or fresh berries. This recipe yields perfectly light and fluffy pancakes every time, thanks to the right balance of ingredients and a quick resting period for the batter.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (15 g) granulated sugar
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/4 cup (60 ml) water
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a separate bowl or large measuring cup, beat the eggs lightly. Add the milk, water, and melted butter, and whisk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps. The batter should be quite thin, about the consistency of heavy cream. If it seems too thick, add a little more milk.
- Let the batter rest at room temperature for 15 minutes. This allows the gluten to relax and the flour to fully hydrate, resulting in more tender pancakes.
- Heat a non-stick skillet or crepe pan over medium-high heat. Add a small pat of butter and swirl to coat the pan.
- Pour about 1/4 cup (60 ml) of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook for 1 to 2 minutes, until the edges look set and the bottom is lightly golden. Carefully flip with a thin spatula and cook for another 30 to 60 seconds on the second side.
- Transfer the cooked pancake to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding a little more butter to the pan as needed.
Tips
- Rest the batter: Don’t skip the 15-minute rest. It makes the pancakes noticeably more tender and less likely to tear.
- Adjust the heat: If the pancakes brown too quickly, lower the heat to medium. The first pancake often acts as a test – use it to gauge the perfect heat.
- Keep them warm: Stack the cooked pancakes on a plate and cover with a towel or place in a 200°F (93°C) oven while cooking the rest.
- Substitutions: For a dairy-free version, use almond or oat milk and a neutral oil like canola or sunflower instead of butter. The flavor will be slightly different but still delicious.
Serving Suggestions
Swedish pancakes are traditionally served with lingonberry jam and a dusting of powdered sugar. They also pair beautifully with fresh berries, sliced bananas, or a squeeze of lemon and a sprinkle of sugar. For a richer treat, add a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
- Savory: Omit the sugar and add a pinch of black pepper and fresh herbs like chives or dill. Fill with smoked salmon, cream cheese, and cucumber for a delicious lunch.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add an extra tablespoon of milk to keep the batter thin.
- Cardamom: Add 1/4 teaspoon of ground cardamom to the dry ingredients for a subtle Scandinavian spice that pairs wonderfully with berries.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, stack the pancakes with parchment paper between each one and place in a freezer-safe bag for up to 2 months. Reheat in a dry skillet over medium heat for about 30 seconds per side, or in the microwave for 20-30 seconds. For a crispier texture, reheat in a toaster oven.
Frequently Asked Questions
Why are my Swedish pancakes not fluffy? The batter may have been overmixed, which develops too much gluten and makes the pancakes tough. Also, make sure your eggs and milk are at room temperature – cold ingredients can make the batter clump and result in a denser texture.
Can I use a regular frying pan instead of a crepe pan? Yes, any non-stick skillet will work. Just make sure it has a flat bottom and low sides so you can easily flip the pancakes. A 10-inch (25 cm) pan is ideal.
How thin should the batter be? The batter should be thinner than traditional pancake batter – about the consistency of heavy cream or a little thinner. If it’s too thick, the pancakes will be too thick and not cook through evenly.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Give it a good stir before using, and you may need to add a splash of milk if it has thickened.
What is the best way to flip the pancakes? Use a thin, flexible spatula. Slide it under the pancake, lift gently, and flip quickly with a flick of your wrist. If you’re nervous, you can also use two spatulas or just toss the pancake in the air – it’s easier than it looks!
Are Swedish pancakes the same as crepes? They are very similar, but Swedish pancakes are usually slightly thicker than French crepes and have a touch of sugar in the batter. They are also often served with sweet toppings, whereas crepes can be both sweet and savory.
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