Swedish pancakes are thin, tender crepe-like pancakes made from a simple batter of eggs, flour, and milk, traditionally served with lingonberry jam and a dusting of powdered sugar. In Seattle, this breakfast has become a beloved weekend ritual, often enjoyed at cozy cafes with a side of scrambled eggs and bacon. This recipe delivers that same delicate, buttery texture at home, with a batter that comes together in minutes and cooks in a hot skillet for a restaurant-quality breakfast.
Ingredients
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
- Lingonberry jam or preserves, for serving
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk the eggs until frothy. Add the milk and whisk to combine.
- Add the flour, sugar, and salt. Whisk until the batter is smooth and free of lumps. The batter will be very thin, similar to heavy cream.
- Stir in the melted butter until fully incorporated.
- Heat a 10-inch nonstick skillet or crepe 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 set and the bottom is lightly golden. Carefully flip with a thin spatula and cook for another 30 to 45 seconds on the second side.
- Transfer the pancake to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding a little butter to the pan as needed.
- Serve warm, folded into triangles or rolled, with lingonberry jam and a dusting of powdered sugar.
Tips
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The pancakes will be slightly more delicate, so handle them gently.
- If you don’t have lingonberry jam, use raspberry or strawberry preserves. The tartness of lingonberries is traditional, but any bright berry jam works well.
- To avoid tearing, make sure the pan is hot enough before pouring the batter. If the first pancake sticks, the pan may not be hot enough or needs more butter.
- Keep cooked pancakes stacked under a towel or in a warm oven (200°F / 95°C) while you cook the rest, so they stay soft and pliable.
Serving Suggestions
Serve Swedish pancakes as a classic breakfast with a side of crispy bacon or Swedish-style pork sausage (such as prinskorv). For a Seattle-inspired touch, add a dollop of whipped cream and fresh berries. They also pair beautifully with a cup of strong coffee or a citrusy Earl Grey tea.
Variations
- Savory Swedish Pancakes: Omit the sugar and add 1/4 teaspoon of black pepper and a pinch of nutmeg to the batter. Fill with smoked salmon, cream cheese, and fresh dill.
- Lemon-Sugar: After cooking, sprinkle each pancake with fresh lemon juice and granulated sugar, then roll up and serve.
- Chocolate-Hazelnut: Spread a thin layer of chocolate-hazelnut spread over the warm pancake, fold, and top with sliced bananas.
- Berry Compote: Simmer 2 cups (300 g) of mixed berries with 2 tablespoons (25 g) of sugar and 1 tablespoon (15 ml) of lemon juice for 5 minutes until syrupy. Serve over the pancakes.
Storage and Reheating
Leftover pancakes can be refrigerated in an airtight container 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. Reheat refrigerated pancakes in a dry skillet over medium heat for 30 seconds per side, or in the microwave for 20 seconds. For frozen pancakes, thaw overnight in the refrigerator 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 store it in the refrigerator. Give it a good whisk before using, as the flour will settle. The pancakes may be slightly less tender, but still delicious.
Why are my pancakes tearing when I flip them? Tearing usually happens when the pan is too hot or the batter is too thick. Make sure the batter is thin and the pan is at medium heat. Also, use a thin, flexible spatula and flip gently.
Can I use a regular skillet instead of a crepe pan? Yes, any nonstick skillet with low sides works well. A 10-inch pan is ideal for a standard-sized pancake. If using a larger pan, you may need to increase the batter amount slightly.
What is the difference between Swedish pancakes and regular pancakes? Swedish pancakes are much thinner and contain more eggs and milk, giving them a crepe-like texture. They are not leavened with baking powder, so they remain flat and tender.
Can I substitute the whole milk with a non-dairy alternative? Yes, oat milk or almond milk can be used, but the pancakes will be slightly less rich. Add an extra tablespoon of melted butter or oil to compensate for the lower fat content.
How do I keep the pancakes warm while cooking the rest? Place a plate over a pot of simmering water, or set the oven to 200°F (95°C) and place the pancakes on a baking sheet in the oven. Cover with foil to prevent drying out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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