Swedish pancakes are thin, delicate, and lightly sweet—closer to a French crêpe than a fluffy American pancake. This recipe yields tender, golden pancakes that are perfect for a special breakfast or brunch, served traditionally with lingonberry jam and a dusting of powdered sugar. The simple batter comes together in minutes and cooks quickly, making it a reliable family favorite.
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 and milk together until well combined.
- Add the flour, sugar, and salt, and whisk until the batter is smooth and free of lumps. The batter should be thin, about the consistency of heavy cream. If it seems too thick, whisk in an extra tablespoon or two of milk.
- Stir in the melted butter until fully incorporated.
- Heat a 10-inch (25 cm) nonstick skillet or crêpe pan over medium heat. Add a small pat of butter and swirl to coat the pan.
- Pour about ¼ 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 set and the bottom is golden brown. 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 keep warm while you cook the remaining batter, adding a little more butter to the pan as needed.
- Serve warm with your favorite toppings.
Tips
- Rest the batter: Letting the batter rest for 15–30 minutes before cooking allows the gluten to relax, resulting in more tender pancakes. If you have time, do this—it’s worth it.
- Consistency matters: The batter should be quite thin. If it’s too thick, the pancakes will be more like regular pancakes. Add milk a tablespoon at a time until it flows easily.
- Pan temperature: If the pan is too hot, the pancakes will brown too quickly and be raw in the middle. If it’s too cool, they’ll be pale and tough. Adjust the heat as needed—medium is usually perfect.
- Substitutions: For a dairy-free version, use unsweetened almond or oat milk and a neutral oil like canola or coconut oil instead of butter. The flavor will be slightly different but still delicious.
Serving Suggestions
Swedish pancakes are traditionally served with lingonberry jam and a dusting of powdered sugar. You can also serve them with fresh berries, sliced bananas, maple syrup, or a squeeze of lemon and a sprinkle of sugar. For a heartier meal, roll them up with a filling of sweetened cream cheese or ham and cheese.
Variations
- Cardamom: Add ½ teaspoon of ground cardamom to the dry ingredients for a subtle, aromatic spice that’s common in Scandinavian baking.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and a bit more fiber. You may need to add an extra tablespoon of milk to keep the batter thin.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly less tender but still very good.
Storage and Reheating
Leftover pancakes can be stacked, wrapped tightly in plastic wrap or foil, and refrigerated for up to 3 days. To freeze, place parchment paper between each pancake and store in a zip-top bag 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
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Give it a good whisk before using, as the flour will settle.
Why are my pancakes sticking to the pan? Make sure your pan is well seasoned or nonstick, and add a little butter before each pancake. Also, be sure the pan is hot enough—if the butter sizzles gently when added, it’s ready.
Can I use a crêpe maker instead of a skillet? Absolutely. A crêpe maker works great for Swedish pancakes. Just follow the manufacturer’s instructions for heating and spreading the batter.
What if I don’t have lingonberry jam? You can substitute any tart berry jam, such as raspberry or cranberry, or use fresh berries with a sprinkle of sugar. The tartness is what balances the sweet pancake.
How do I keep pancakes warm while cooking the rest? Place the cooked pancakes on a plate and cover loosely with foil, or keep them in a warm oven (200°F / 95°C) on a baking sheet.
Can I make these vegan? Yes, but the texture will be different. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg and a plant-based milk. The pancakes will be a bit less tender but still tasty.
Related
- Potato Bread Recipe: Soft & Fluffy Harris Teeter Style
- Potato Bread History: From Famine to Your Table
- Potato Bread Ireland: Easy Irish Recipe
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