Swedish pancakes are thin, delicate crepe-like pancakes made from a simple batter of flour, eggs, and milk. They are a beloved breakfast or dessert in Sweden, often served with lingonberry jam and a dusting of powdered sugar. This recipe yields tender, golden pancakes that are easy to make and even easier to enjoy, with a nutrition profile you can adjust to fit your needs.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 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 measuring cup, beat the eggs lightly, then whisk in the milk, melted butter, and vanilla if using.
- 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 it seems too thick, add a splash more milk.
- Let the batter rest for 5–10 minutes while you heat your pan. This allows the flour to hydrate and helps the pancakes be tender.
- Heat a non-stick 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 1–2 minutes, until the edges look set and the bottom is lightly golden. Carefully flip with a thin spatula and cook the other side for 30–60 seconds.
- Slide the pancake onto a plate. Repeat with the remaining batter, adding a little more butter to the pan as needed. Stack the pancakes with a piece of parchment paper between each to prevent sticking.
Tips
- Substitutions: For a dairy-free version, use unsweetened almond or oat milk and a neutral oil like canola or coconut oil instead of butter. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend; the batter may need a little extra milk to reach the right consistency.
- Storage: Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months with parchment paper between each pancake.
- Common mistakes: The most common mistake is making the batter too thick. It should be very thin—if it is not, the pancakes will be more like American-style pancakes. Also, do not overcook the first side; the pancake is ready to flip when the edges are dry and the bottom is golden, not when bubbles form.
- Pan temperature: If the pan is too hot, the pancakes will brown too quickly and be raw inside. Medium heat is ideal; adjust as needed.
Serving Suggestions
Traditionally, Swedish pancakes are served rolled or folded with lingonberry jam and a dusting of powdered sugar. You can also fill them with fresh berries, sliced bananas, or a squeeze of lemon and a sprinkle of sugar. For a savory twist, fill with smoked salmon and dill or a simple ham and cheese. They are equally delicious for breakfast, brunch, or dessert.
Variations
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
- Cardamom: Add 1/4 teaspoon ground cardamom to the dry ingredients for a classic Swedish touch.
- Lemon zest: Stir in the zest of one lemon for a bright, citrusy note.
- Chocolate: Add 1 tablespoon of cocoa powder and an extra tablespoon of sugar to the dry ingredients for chocolate pancakes.
Storage and Reheating
Leftover pancakes can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a dry skillet over medium heat for about 30 seconds per side, or microwave them stacked between damp paper towels for 20–30 seconds. For longer storage, freeze the pancakes with parchment paper between each one in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
What is the nutritional breakdown of a Swedish pancake?
A single Swedish pancake (about 1/4 of the recipe, without toppings) contains approximately 180 calories, 7 g fat, 22 g carbohydrates, 6 g protein, and 1 g fiber. The exact numbers vary based on milk fat and butter used.
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, as the flour may settle.
Why are my pancakes sticking to the pan?
Make sure your pan is well-buttered and fully heated before adding the batter. Also, using a non-stick pan helps. If sticking persists, try increasing the butter slightly.
Can I use a regular skillet instead of a crepe pan?
Absolutely. Any non-stick skillet with low sides will work. The key is to use the right amount of batter and swirl quickly to cover the bottom.
Are Swedish pancakes the same as crepes?
They are very similar, but Swedish pancakes often include a bit of sugar and sometimes vanilla, making them slightly sweeter than French crepes. They are also typically a little thicker than a classic crepe.
How do I make them gluten-free?
Use a gluten-free all-purpose flour blend. You may need to add an extra tablespoon of milk to thin the batter to the correct consistency. The texture will be slightly more delicate, so handle them gently when flipping.
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