Swedish pancakes are thin, delicate, and lightly sweet, made from a simple batter of flour, milk, eggs, and a touch of sugar. Unlike thick and fluffy American-style regular pancakes, Swedish pancakes are closer to a French crêpe but slightly thicker and more tender. This recipe guide shows you how to make both, so you can enjoy the best of each style and understand exactly how they differ in texture, flavor, and technique.
Ingredients
For Swedish Pancakes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon salt
- 2 cups (480 ml) whole milk
- 3 large eggs
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
For Regular (American) Pancakes:
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (14 g) baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (300 ml) buttermilk (or whole milk)
- 1 large egg
- 3 tablespoons (42 g) unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
For Swedish Pancakes
- In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl or large measuring cup, whisk the milk and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be very thin, about the consistency of heavy cream. Stir in the melted butter.
- Heat a 10-inch nonstick skillet or crêpe pan over medium heat. Add a small pat of butter and swirl to coat the bottom.
- Pour about 1/4 cup (60 ml) of batter into the center of the pan, then immediately tilt and swirl the pan so the batter spreads into a thin, even circle. Cook for 1–2 minutes, until the edges look set and the bottom is lightly golden.
- Carefully flip with a thin spatula and cook for another 30–60 seconds on the second side. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
For Regular Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla (if using) until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or spoon until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes while you heat the pan.
- Heat a griddle or large nonstick skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup (60 ml) of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
Tips
- Rest the batter: Let the Swedish pancake batter rest for 15–30 minutes before cooking. This allows the flour to hydrate and results in more tender pancakes. For regular pancakes, a 5-minute rest helps activate the baking powder.
- Don’t overmix regular pancake batter: Overmixing develops gluten, making pancakes tough. Stir until the flour is just moistened; lumps are okay.
- Use the right pan: A nonstick skillet or well-seasoned crêpe pan is essential for Swedish pancakes. For regular pancakes, a griddle or heavy-bottomed skillet gives even heat.
- Adjust heat as needed: If pancakes brown too quickly, lower the heat. If they take too long, raise it slightly. The first pancake is often a test.
Serving Suggestions
Swedish pancakes are traditionally served with lingonberry jam and a dusting of powdered sugar, or rolled up with a simple filling of whipped cream and fresh berries. They also pair well with lemon juice and sugar, or a spoonful of apple sauce. Regular pancakes are classic with maple syrup and butter, but also shine with chocolate chips, fresh fruit, or a drizzle of honey. For a savory twist, top Swedish pancakes with smoked salmon and dill, or serve regular pancakes with crispy bacon and eggs.
Variations
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour in either recipe. The pancakes will be slightly denser and nuttier.
- Gluten-free: Use a 1:1 gluten-free flour blend. Add an extra tablespoon of milk if the batter seems too thick.
- Vegan: For regular pancakes, substitute buttermilk with a mixture of plant milk and 1 tablespoon of lemon juice, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For Swedish pancakes, use a commercial egg replacer and plant milk; they will be less tender but still delicious.
- Spiced: Add 1/2 teaspoon of cinnamon or cardamom to the dry ingredients for a warm flavor.
Storage and Reheating
Both types of pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place parchment paper between each pancake and store in a freezer-safe bag for up to 2 months. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, or in the microwave for 20–30 seconds. For larger batches, reheat on a baking sheet in a 350°F (175°C) oven for 5–7 minutes. Always reheat leftovers to an internal temperature of 165°F (74°C) if they have been refrigerated or frozen.
Frequently Asked Questions
What is the main difference between Swedish and regular pancakes? The main difference is the leavening agent. Regular pancakes use baking powder, which makes them thick and fluffy. Swedish pancakes rely on a thin batter and a hot pan, resulting in a flat, delicate crepe-like texture.
Can I use the same batter for both? No, the batters are quite different. Swedish pancake batter is much thinner and contains more eggs relative to flour. Regular pancake batter is thicker and includes baking powder.
Why are my Swedish pancakes tearing when I flip them? This usually happens if the batter is too thin or the pan is not hot enough. Ensure the pan is properly heated and the pancake is fully set on the first side before flipping. Also, let the batter rest to allow the flour to absorb the liquid.
Can I make the batter ahead of time? Yes, both batters can be made a day ahead and stored in the refrigerator. Stir well before using. Regular pancake batter may lose some fluffiness, but it will still work.
What is the best pan for Swedish pancakes? A nonstick skillet or a dedicated crêpe pan works best. The low sides make it easy to flip and slide the pancake out. A well-seasoned cast iron skillet also works well.
Can I add fruit to the batter? Yes, you can add blueberries, chocolate chips, or sliced bananas to regular pancake batter. For Swedish pancakes, it’s better to add fillings after cooking, as the thin batter won’t hold large pieces well.
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