Norwegian pancakes (pannekaker) and Swedish pancakes (pannkakor) are both thin, crepe-like griddle cakes made from a simple batter of flour, milk, and eggs. They look similar, but they differ subtly in texture, thickness, and the way they are traditionally served. This guide breaks down the differences and gives you a master recipe that works for both, so you can choose your own adventure.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (15 g) granulated sugar (optional, for a slightly sweeter pancake)
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk (or a mix of milk and water for a lighter texture)
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract (optional, for Swedish-style)
Instructions
- In a medium bowl, whisk together the flour, sugar (if using), and salt. Make a well in the center.
- Add the eggs to the well and whisk, gradually incorporating the flour from the edges. Slowly pour in the milk while whisking continuously to avoid lumps. The batter should be thin, about the consistency of heavy cream.
- Stir in the melted butter and vanilla (if using). Let the batter rest for 5–10 minutes at room temperature; this allows the flour to hydrate and reduces lumps.
- Heat a 10-inch (25 cm) non-stick skillet or crepe pan over medium heat. Add a small knob of butter and swirl to coat the pan. The pan is ready when a drop of water sizzles and dances.
- 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 evenly into a thin, even layer. Cook for 1–2 minutes, until the edges look dry and the bottom is golden brown.
- Carefully flip the pancake using a thin spatula or by tossing it (if you’re confident). Cook for another 30–60 seconds on the second side, until lightly browned. Slide onto a plate.
- Repeat with the remaining batter, adding a little butter to the pan between batches as needed. Stack the cooked pancakes on a plate, covered with a clean kitchen towel to keep them warm.
Tips
- Lumps are okay, but not too many: A few small lumps in the batter will cook out. If you want a perfectly smooth batter, strain it through a fine-mesh sieve after mixing.
- Adjust thickness: For Norwegian-style pancakes, which are slightly thicker, use a bit less milk (1 cup / 240 ml). For Swedish-style, which are thinner, add an extra 2–3 tablespoons of milk.
- Butter vs. oil: Butter gives the best flavor, but it can burn. Use a mixture of butter and a neutral oil (like canola) for higher heat without burning.
- Don’t overmix: Overmixing develops gluten, making the pancakes tough. Mix until just combined.
Serving Suggestions
Norwegian pancakes are traditionally served folded or rolled with sugar and cinnamon, or with a spoonful of jam (often strawberry or raspberry) and a dollop of sour cream or crème fraîche. They can also be filled with savory ingredients like ham and cheese. Swedish pancakes are classically served with lingonberry jam and a dusting of powdered sugar, sometimes with a scoop of vanilla ice cream or whipped cream. Both are delicious with a squeeze of lemon and a sprinkle of sugar.
Variations
- Buckwheat pancakes: Replace half of the all-purpose flour with buckwheat flour for a nuttier, more rustic flavor. This is common in some regions of Norway.
- Cardamom: Add 1/4 teaspoon of ground cardamom to the batter for a Scandinavian twist that pairs beautifully with berries.
- Gluten-free: Use a 1:1 gluten-free flour blend. The pancakes may be slightly more delicate, so handle them gently.
- Vegan: Substitute the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes), and use plant-based milk and melted vegan butter. The texture will be slightly less tender.
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 them with parchment paper, wrap tightly in plastic wrap, and place in a freezer 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 a crispier texture, reheat in a toaster oven.
Frequently Asked Questions
What is the main difference between Norwegian and Swedish pancakes? The main differences are thickness and serving style. Norwegian pancakes are slightly thicker and often served with sugar, cinnamon, or sour cream. Swedish pancakes are thinner and traditionally served with lingonberry jam and powdered sugar. The batter is nearly identical.
Can I use this batter for crepes? Yes, this batter is very similar to a classic French crepe batter. The main difference is that crepes often use a bit more butter and sometimes a little sugar. You can use this batter for sweet crepes; just add a teaspoon of vanilla if you like.
Why do my pancakes stick to the pan? Make sure your pan is properly seasoned or non-stick, and that you’re adding enough butter or oil. Also, let the pancake cook until the edges pull away from the pan before flipping; if it’s not ready, it will stick.
Can I make the batter ahead of time? Yes, you can make the batter up to 24 hours in advance. Store it in the refrigerator in a covered container. Give it a good whisk before using, and you may need to add a tablespoon or two of milk to thin it out, as it will thicken overnight.
What if I don’t have lingonberry jam? You can use any tart berry jam, such as cranberry, red currant, or even a good quality strawberry jam. Lingonberry is traditional, but the pancakes are versatile.
Are these pancakes supposed to be very thin? Yes, both Norwegian and Swedish pancakes are thin, like crepes. If you prefer them slightly thicker, use a little less milk, but they should still be much thinner than American pancakes.
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