Swedish pancakes are called pannkakor (singular: pannkaka) in Sweden. These are thin, tender, crepe-like pancakes made from a simple batter of flour, milk, eggs, and a little sugar and salt. Unlike fluffy American pancakes, pannkakor are cooked in a special Swedish pancake pan or a regular skillet, and they are traditionally served with lingonberry jam and a dusting of powdered sugar. This recipe yields perfectly lacy-edged, soft pancakes that are easy to make at home with everyday ingredients.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon fine salt
- 1 1/2 cups (360 ml) whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a separate bowl or large liquid measuring cup, whisk the milk, eggs, 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 very thin, about the consistency of heavy cream. If you see lumps, let the batter rest for 5 minutes and whisk again.
- Heat a 10-inch nonstick skillet or a Swedish pancake 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 to 2 minutes, until the edges look dry and the bottom is golden brown.
- Using a thin spatula, carefully flip the pancake and cook for another 30 to 60 seconds on the second side, until lightly golden.
- Slide the pancake onto a plate. Repeat with the remaining batter, adding a little butter to the pan as needed. Stack the cooked pancakes on a plate, covered with a clean kitchen towel to keep them warm.
Tips
- Rest the batter: Letting the batter sit for 10–15 minutes before cooking allows the flour to hydrate, which gives a more tender pancake and reduces lumps.
- Use room-temperature ingredients: Cold eggs and milk can make the batter lumpy and the pancakes less tender. Take them out of the fridge 15 minutes before starting.
- Adjust the thickness: If the batter seems too thick, add a splash of milk. If too thin, add a teaspoon of flour. The ideal batter spreads easily but isn’t watery.
- Keep warm in the oven: If making a large batch, preheat the oven to 200°F (95°C) and place the cooked pancakes on a baking sheet in a single layer, covered with foil, to stay warm while you finish the rest.
Serving Suggestions
Pannkakor are traditionally served folded in quarters or rolled, with a generous spoonful of lingonberry jam and a dusting of powdered sugar. You can also serve them with fresh berries, sliced bananas, or a squeeze of lemon and a sprinkle of sugar. For a savory twist, fill them with ham and cheese and serve with a side salad. In Sweden, they are often eaten as a main meal with pea soup, but they are equally delicious as a dessert or brunch dish.
Variations
- Whole wheat pannkakor: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. The batter may need a little extra milk to reach the right consistency.
- Cardamom: Add 1/2 teaspoon ground cardamom to the dry ingredients for a subtle Scandinavian spice.
- Buttermilk: Substitute buttermilk for the whole milk for a slightly tangy flavor. If using buttermilk, add 1/4 teaspoon baking soda to the dry ingredients to balance the acidity.
Storage and Reheating
Store leftover pancakes in an airtight container, separated by parchment paper, in the refrigerator for up to 3 days. To freeze, stack them with parchment paper between each pancake, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, place them in a dry skillet over medium heat for 30–60 seconds per side, or microwave them for 20–30 seconds. For a crispier texture, reheat in a toaster oven at 350°F (175°C) for 3–4 minutes.
Frequently Asked Questions
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 little sugar, making them a touch sweeter. Crepes are typically made with just flour, eggs, and milk, and are usually served with savory or sweet fillings. Pannkakor are almost always sweet.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Give it a good whisk before using. The batter may thicken slightly, so add a tablespoon or two of milk to thin it out if needed.
Why are my pancakes sticking to the pan? Make sure your pan is hot enough and well-buttered. Use a nonstick skillet and add a small amount of butter before each pancake. Also, be patient—wait until the edges look dry and the bottom is golden before flipping.
Can I use a regular frying pan instead of a Swedish pancake pan? Absolutely. A 10-inch nonstick skillet works perfectly. Swedish pancake pans have shallow, wide wells, but a regular pan will give you the same result as long as you swirl the batter to cover the bottom evenly.
How do I know when the pancake is ready to flip? The edges will start to look dry and slightly curled, and the bottom will be golden brown. You can also gently lift an edge with a spatula to check. The first side typically takes 1–2 minutes, while the second side cooks much faster.
Can I make these without eggs? Yes, you can use a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture will be slightly less tender, but they will still be delicious.
Related
- Chicken Paprikash with Sour Cream: Easy Recipe
- Swedish Pancakes Baked in Oven: Easy Recipe
- Pork Tenderloin Schnitzel Recipe (Easy & Crispy)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).