Swedish pancakes are thin, tender crepe-like pancakes made from a simple batter of flour, milk, eggs, and a little butter. Unlike thicker American pancakes, they are cooked quickly in a skillet and often served with lingonberry jam and a dusting of powdered sugar. This recipe yields beautifully golden, pliable pancakes that are perfect for breakfast, brunch, or a cozy dessert.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 1½ cups (355 ml) whole milk (or 2% milk)
- 3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract (optional)
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl or large measuring cup, whisk the eggs, milk, melted butter, and vanilla (if using) until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be thin, about the consistency of heavy cream. If it seems too thick, add a splash more milk. Let the batter rest for 10 minutes (this helps the flour hydrate and yields more tender pancakes).
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat the bottom. The pan is ready when a drop of water sizzles and evaporates immediately.
- Pour about ¼ cup (60 ml) of batter into the center of the pan, then quickly tilt and swirl the pan so the batter spreads into a thin, even circle. Cook for 1 to 2 minutes, until the edges look dry and the bottom is golden brown.
- Carefully flip the pancake with a thin spatula and cook for another 30 to 60 seconds, until the second side is lightly browned. Slide onto a plate and keep warm while you cook the remaining batter, adding a little butter to the pan as needed.
- Repeat with the remaining batter, stacking the pancakes on the plate. Serve immediately or keep covered with a clean kitchen towel.
Tips
- Rest the batter: Letting the batter sit for at least 10 minutes (or up to 30) gives a smoother, more tender pancake. If you’re in a hurry, you can skip it, but the texture will be slightly less delicate.
- Use the right pan: A nonstick skillet or a well-seasoned crepe pan is essential for easy flipping. If your pan is sticky, the pancakes will tear.
- Adjust the thickness: Swedish pancakes should be thin, but not so thin they tear. If your batter is too thick, add a little milk; if too thin, add a spoonful of flour. The first pancake is often a test – adjust the batter and heat after that.
- Keep them warm: Stack the cooked pancakes on a plate and cover with a clean kitchen towel or place in a 200°F (95°C) oven while you cook the rest. This keeps them soft and pliable.
Serving Suggestions
Serve Swedish pancakes warm with a generous spoonful of lingonberry jam (or lingonberry preserves) and a dusting of powdered sugar. They also pair beautifully with fresh berries, sliced bananas, or a dollop of whipped cream. For a savory twist, fill them with ham and cheese or sautéed mushrooms.
Variations
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor. You may need to add an extra tablespoon of milk to loosen the batter.
- Gluten-free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly more delicate, so handle gently.
- Lemon sugar: After cooking, squeeze fresh lemon juice over the pancake and sprinkle with granulated sugar – a classic Scandinavian twist.
- Chocolate: Add 2 tablespoons of unsweetened cocoa powder to the flour and increase the sugar to 2 tablespoons for a chocolate version.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, with parchment paper between each pancake to prevent sticking. To freeze, stack with parchment and place in a freezer 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.
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 stir before using; it may thicken slightly, so add a splash of milk if needed.
Why are my pancakes tearing when I flip them? The batter may be too thin or the pan may not be hot enough. Also, make sure you’re using enough butter in the pan to prevent sticking. Let the pancake cook until the edges are set and the bottom is golden before attempting to flip.
Can I use a regular frying pan? Yes, any skillet with a flat bottom and a nonstick surface works. If you use stainless steel, you’ll need to butter it generously, and the pancakes may be slightly less delicate.
What is the difference between Swedish pancakes and crepes? Swedish pancakes are very similar to French crepes, but they are slightly thicker and often contain a bit of sugar. Crepes are typically unsweetened and made with just flour, eggs, and milk.
Can I make these dairy-free? Yes, substitute the milk with oat milk or almond milk, and use a neutral oil (like canola or coconut) instead of butter. The flavor will be slightly different, but the texture will still be tender.
Do I need a special Swedish pancake pan? No, a regular 10-inch nonstick skillet works perfectly. Traditional Swedish pans have low sides and a special shape, but they are not necessary for a great result.
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