Swedish pancakes are thin, tender, and lightly sweet crepe-like pancakes that are a beloved breakfast in Sweden and across the Midwest, especially in Chicago where Scandinavian heritage runs deep. This recipe yields a batter that spreads easily in a hot skillet, producing delicate pancakes with crisp golden edges and a soft, melt-in-your-mouth center. Unlike thick American pancakes, these are rolled or folded and served with lingonberry jam and a dusting of powdered sugar—simple, elegant, and utterly delicious.
Ingredients
- 3 large eggs
- 1 ½ cups (360 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- ½ teaspoon salt
- 3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
Instructions
- In a medium bowl, whisk the eggs until lightly frothy. Add the milk and whisk to combine.
- Add the flour, sugar, and salt. Whisk until the batter is smooth and free of lumps. It should be very thin, about the consistency of heavy cream. If it seems too thick, whisk in an extra tablespoon of milk.
- Stir in the melted butter until fully incorporated. Let the batter rest for 10 minutes at room temperature (this relaxes the gluten and makes the pancakes more tender).
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush the pan lightly with melted butter.
- Pour about ¼ cup (60 ml) of batter into the center of the pan, then immediately tilt and swirl the pan so the batter coats the bottom evenly in a thin layer.
- Cook for 1 to 2 minutes, until the edges look dry and lightly golden and the top is set. Use a thin spatula to loosen the edges, then flip and cook for another 30 to 60 seconds on the second side, until lightly golden in spots.
- Slide the pancake onto a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Stack the cooked pancakes with a piece of parchment paper between each to prevent sticking.
Tips
- Batter consistency: The batter should be very thin—thinner than regular pancake batter. If it’s too thick, the pancakes will be heavy and doughy. Add milk a tablespoon at a time until it pours easily.
- Pan temperature: Medium heat is key. If the pan is too hot, the pancakes will brown too quickly and be raw inside; if too cool, they’ll be pale and rubbery. The first pancake is often a test—adjust the heat if needed.
- Rest the batter: Letting the batter rest for 10 minutes (or up to 30) makes the pancakes more tender. It allows the flour to fully hydrate and the gluten to relax.
- Substitutions: For a dairy-free version, use almond or oat milk and a neutral oil like canola or avocado oil instead of butter. The pancakes will be slightly less rich but still delicious.
Serving Suggestions
Serve Swedish pancakes warm, rolled or folded into triangles. The classic topping is lingonberry jam (or a dollop of lingonberry sauce) and a dusting of powdered sugar. A pat of butter melting on top is also traditional. For a heartier breakfast, serve with scrambled eggs and bacon or ham. In Chicago, you’ll often find them served with a side of fresh fruit or a drizzle of maple syrup.
Variations
- Cardamom Swedish Pancakes: Add ½ teaspoon of ground cardamom to the dry ingredients for a warm, aromatic flavor that’s very Scandinavian.
- Lemon-Sugar: After cooking, sprinkle each pancake with a squeeze of fresh lemon juice and a teaspoon of sugar, then roll up—a bright, simple treat.
- Savory Swedish Pancakes: Omit the sugar and add ¼ teaspoon of black pepper and a pinch of nutmeg. Serve with smoked salmon, dill, and a dollop of crème fraîche.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour. The pancakes will be slightly denser and nuttier in flavor.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container, with parchment paper between layers, for up to 3 days. To freeze, stack with parchment paper, wrap tightly in plastic wrap, and place in a freezer-safe bag for up to 2 months. Reheat in a dry skillet over medium heat for 30 seconds per side, or in the microwave for 20–30 seconds. For a crispier texture, reheat in a toaster oven or under the broiler briefly.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Give it a good whisk before using, as the flour will settle. The pancakes may be slightly less tender, but they’ll still be delicious.
Why are my Swedish pancakes sticking to the pan? Make sure your pan is well-buttered and hot before adding the batter. A nonstick skillet is best, but a well-seasoned cast iron pan also works. If the pancakes stick, brush the pan with a little more butter before each pancake.
Can I use a crepe maker or a regular frying pan? Yes, a crepe maker or any flat-bottomed pan (8 to 10 inches) works. The key is to use a pan with low sides so you can easily flip the pancake. A nonstick surface is recommended.
What is the difference between Swedish pancakes and crepes? Swedish pancakes are very similar to French crepes, but they are slightly thicker and often made with a bit of sugar, giving them a subtle sweetness. Crepes are typically unsweetened and served with savory or sweet fillings.
Can I double the recipe? Absolutely. This recipe easily doubles or triples. Just make sure to use a large enough bowl and whisk thoroughly. The cooking time will increase, so plan accordingly.
What if I don’t have lingonberry jam? You can substitute with any tart berry jam, such as raspberry, cranberry, or currant. Or, simply serve with maple syrup, honey, or fresh berries.
Related
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- Pfannkuchen in English: German Pancake Recipe
- Polish Chicken Paprikash 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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