Swedish pancakes are thin, tender, and lightly sweet crêpe-like pancakes that the Original Pancake House made famous across the United States. Unlike fluffy American pancakes, these are made with a simple batter of eggs, milk, and flour, cooked quickly in a hot pan until golden. They’re traditionally served with lingonberry jam and a dusting of powdered sugar, but they’re just as delicious with maple syrup or fresh berries. This recipe recreates that classic diner experience at home with a batter that’s easy to whisk together and cooks in minutes.
Ingredients
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract (optional)
Instructions
- In a medium bowl, whisk the eggs until frothy. Add the milk, flour, sugar, salt, melted butter, and vanilla (if using). Whisk until the batter is smooth and free of lumps. The batter will be very thin, about the consistency of heavy cream. Let it rest for 5 minutes while you heat the pan.
- Place a non-stick skillet or crêpe pan over medium heat. Add a small pat of butter and swirl to coat the bottom. When the butter sizzles but doesn’t brown, pour about 1/4 cup (60 ml) of batter into the center of the pan, tilting the pan to spread it into a thin, even circle.
- Cook for 1 to 2 minutes, until the edges look set and the bottom is golden brown. The top should look dry and slightly bubbly. Use a thin spatula to loosen the edges, then carefully flip the pancake.
- Cook for another 30 to 60 seconds on the second side, until lightly golden. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve immediately while warm, or keep covered in a low oven (200°F / 95°C) for up to 20 minutes before serving.
Tips
- Rest the batter: Letting the batter sit for at least 5 minutes (or up to 30) allows the flour to hydrate and the gluten to relax, which makes the pancakes more tender and less likely to tear.
- Use a non-stick pan: A good non-stick skillet or a well-seasoned crêpe pan is essential. If you use stainless steel, you’ll need extra butter and a watchful eye to prevent sticking.
- Keep them warm: Swedish pancakes are best hot. Stack them on a plate covered with a towel, or place them in a single layer on a baking sheet in a low oven while you cook the rest.
- Adjust thickness: If your pancakes turn out too thick, add a tablespoon of milk at a time to thin the batter. If they tear easily, add a tablespoon of flour to thicken it.
Serving Suggestions
Serve Swedish pancakes with lingonberry jam (the classic choice), powdered sugar, and a pat of butter. They also pair beautifully with fresh berries, sliced bananas, or a drizzle of maple syrup. For a savory twist, fill them with ham and cheese and roll them up.
Variations
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The pancakes will be slightly denser.
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the batter for a bright, citrusy note.
- Buttermilk: Replace the milk with buttermilk for a tangy flavor and slightly thicker texture. You may need to add a tablespoon more flour to compensate.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. The batter may need a few extra minutes to rest to absorb the liquid properly.
Storage and Reheating
Leftover Swedish pancakes can be refrigerated in an airtight container for up to 3 days. Place a sheet of parchment paper between each pancake to prevent sticking. To freeze, stack with parchment and wrap tightly in plastic wrap and foil; they’ll keep 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 frozen pancakes, thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Why is my batter lumpy? Lumps usually come from adding flour too quickly or not whisking enough. Whisk vigorously, or strain the batter through a fine-mesh sieve to remove any lumps. A blender or immersion blender also works well for a perfectly smooth batter.
Can I make the batter ahead of time? Yes, you can make the batter up to 24 hours in advance. Store it covered in the refrigerator, and give it a good stir before using. The pancakes may be slightly more tender, but the flavor will be just as good.
Why do my pancakes stick to the pan? This usually happens if the pan isn’t hot enough or if you’re not using enough butter. Make sure the butter sizzles when you add it, and use a non-stick pan for the best results. Also, let the first side cook until the edges are set before flipping.
Can I use a regular pancake mix? You can, but the results will be different. Swedish pancakes rely on a thin, egg-rich batter. If you use a mix, add extra milk to thin it to the right consistency and expect a slightly thicker, less delicate pancake.
What is the difference between Swedish pancakes and crêpes? Swedish pancakes are slightly thicker and sweeter than French crêpes, and they often include a bit of sugar and vanilla. Crêpes are typically unsweetened and used for both sweet and savory fillings.
Can I make them without butter? Yes, you can substitute melted coconut oil or vegetable oil for the butter in the batter. For cooking, use a little oil or a non-stick spray instead of butter.
Related
- Potato Bread Loaf: Soft, Fluffy & Easy Recipe
- Potato Bread French Toast: Easy Recipe
- Potato Bread French Toast Casserole Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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