Swedish pancakes (tunnpannkakor) are thin, delicate, and lightly sweet – closer to a French crêpe than a fluffy American stack. Serving them “ihop� (Swedish for “together� or “in a stack�) means piling them high with lingonberry jam and a dusting of powdered sugar, a classic Swedish way to enjoy them. This recipe makes a tender, pliable pancake that rolls easily and stacks beautifully, using simple pantry ingredients and a quick rest for the batter.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon fine salt
- 2 cups (480 ml) whole milk, plus more if needed
- 3 large eggs
- 3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
- Lingonberry jam, for serving (optional)
- Powdered sugar, for dusting (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center.
- Add the milk, eggs, and melted butter to the well. Whisk until the batter is smooth and free of lumps. The batter should be quite thin, about the consistency of heavy cream. If it seems too thick, whisk in an extra tablespoon or two of milk.
- Cover the bowl and let the batter rest at room temperature for 10 minutes. This allows the flour to hydrate and relaxes the gluten, making the pancakes more tender.
- Heat a 10-inch (25 cm) non-stick skillet or crêpe pan over medium heat. Add a small knob of butter and swirl to coat the pan.
- Pour about ¼ cup (60 ml) of batter into the center of the pan, then quickly tilt and rotate 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.
- Use a thin spatula to loosen the edges, then flip the pancake carefully. Cook for another 30 to 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 as needed. Stack the cooked pancakes on a plate, covering with a clean kitchen towel to keep them warm and moist.
- Serve the stack of pancakes with lingonberry jam and a dusting of powdered sugar.
Tips
- Batter consistency: The batter should be thin enough to spread easily; if it’s too thick, the pancakes will be doughy. Add milk a tablespoon at a time until it pours like heavy cream.
- Rest the batter: Don’t skip the 10-minute rest. It makes the pancakes more tender and less likely to tear.
- Pan temperature: If the first pancake sticks or browns too fast, adjust the heat. Medium heat is usually perfect; the pan should be hot enough to sizzle when the batter hits it, but not smoking.
- Substitutions: For a dairy-free version, use plant-based milk (like oat or almond) and a neutral oil instead of butter. The texture will be slightly less rich but still good. For gluten-free, use a 1:1 gluten-free flour blend; the batter may need a bit more milk.
Serving Suggestions
Serve the pancakes warm, either stacked on a shared plate or individually rolled. The classic Swedish topping is lingonberry jam, but you can also use strawberry jam, raspberry jam, or a sprinkle of cinnamon sugar. For a savory twist, fill them with ham and cheese or sautéed mushrooms. A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful dessert.
Variations
- Cardamom Swedish Pancakes: Add ½ teaspoon ground cardamom to the dry ingredients for a subtle Nordic spice.
- Chocolate Swedish Pancakes: Replace 2 tablespoons (16 g) of the flour with unsweetened cocoa powder and increase the sugar to 2 tablespoons (25 g).
- Whole Wheat Swedish Pancakes: Substitute half of the all-purpose flour with whole wheat flour; the pancakes will be a bit more robust but still tender.
- Savory Swedish Pancakes: Omit the sugar and add ½ teaspoon black pepper and 1 tablespoon chopped fresh chives to the batter. Fill with smoked salmon and dill cream cheese.
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 with parchment paper, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat in a dry skillet over medium heat for 20–30 seconds per side, or in the microwave for 15–20 seconds per pancake. For a crispier texture, reheat in a 350°F (175°C) oven for 5–7 minutes.
Frequently Asked Questions
Why are my Swedish pancakes tearing? The batter may be too thick or the pan too hot. Add a little more milk to thin the batter, and make sure the pan is at medium heat, not high. Also, be gentle when flipping; use a thin spatula and loosen the edges fully first.
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, and add a splash of milk if it has thickened.
What is the difference between Swedish pancakes and crêpes? Swedish pancakes are very similar to crêpes, but they often contain a little sugar and sometimes a bit of cardamom or vanilla. They are typically slightly thicker than a French crêpe, but still very thin.
Can I use a regular skillet instead of a crêpe pan? Absolutely. Any non-stick skillet with low sides works well. A 10-inch (25 cm) pan is ideal for a good-sized pancake.
How do I keep cooked pancakes warm while making the rest? Place the cooked pancakes on a plate and cover with a clean kitchen towel or a lid. You can also keep them in a warm oven (200°F / 95°C) on a baking sheet, but be careful they don’t dry out.
What if I don’t have lingonberry jam? Lingonberry jam is traditional, but you can use any tart berry jam, such as cranberry, red currant, or even a good quality strawberry jam. A squeeze of lemon juice over the pancakes can mimic some of the tartness.
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).