Swedish pancakes are thin, tender crepe-like pancakes that are a beloved breakfast tradition in Rockford, Illinois, where they are often served with lingonberry jam and a dusting of powdered sugar. This recipe creates the perfect balance of a crisp edge and a soft, pliable center, making them ideal for rolling or folding. Unlike thicker American pancakes, these are made with a simple batter of flour, milk, eggs, and a touch of sugar, and they cook in just a couple of minutes per pancake.
Ingredients
- 3 large eggs
- 1 1/2 cups (355 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- Lingonberry jam, for serving (optional)
Instructions
- In a medium bowl, whisk the eggs until the yolks and whites are combined. Add the milk and whisk again.
- Add the flour, sugar, and salt to the egg mixture. Whisk until the batter is smooth and free of lumps. If you have time, let the batter rest for 10 minutes (this helps the flour absorb the liquid and makes the pancakes more tender).
- Stir the melted butter into the batter. The batter should be very thin, about the consistency of heavy cream.
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat the bottom. The butter should sizzle gently but not brown.
- 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, large 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 carefully flip the pancake. Cook for another 30 to 60 seconds on the second side.
- Slide the finished pancake onto a plate. Repeat with the remaining batter, adding more butter to the pan as needed. Stack the pancakes with a piece of parchment paper between each one to prevent sticking.
- Serve warm with lingonberry jam, powdered sugar, or your favorite toppings.
Tips
- Batter consistency: The batter should be very thin—thinner than traditional pancake batter. If it seems too thick, add a splash of milk. If it’s too thin, add a tablespoon of flour.
- Pan temperature: Medium heat is key. If the pan is too hot, the pancakes will brown too quickly and be raw in the middle. If it’s too cool, they will be pale and rubbery. The first pancake is often a test—adjust the heat after that.
- Resting the batter: Letting the batter rest for 10–15 minutes allows the gluten to relax, which makes the pancakes more tender and less likely to tear.
- Substitutions: You can use 2% or skim milk, but the pancakes will be slightly less rich. For a dairy-free version, use unsweetened almond or oat milk and a neutral oil like canola instead of butter.
Serving Suggestions
In Rockford, Swedish pancakes are traditionally served with lingonberry jam and a sprinkle of powdered sugar. You can also serve them with maple syrup, fresh berries, whipped cream, or a squeeze of lemon juice. For a savory twist, fill them with ham and cheese or smoked salmon and dill.
Variations
- Cardamom Swedish Pancakes: Add 1/2 teaspoon of ground cardamom to the dry ingredients for a subtle, aromatic flavor.
- Whole Wheat Swedish Pancakes: Replace half of the all-purpose flour with whole wheat flour for a nuttier taste and more fiber. You may need to add a little extra milk to keep the batter thin.
- Gluten-Free Swedish Pancakes: Use a 1:1 gluten-free flour blend. The batter may need to rest longer (about 20 minutes) to hydrate the flours properly.
Storage and Reheating
Store leftover Swedish pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or heat them in a dry skillet over medium heat for about 30 seconds per side. You can also freeze them for up to 2 months, with parchment paper between each pancake, and reheat directly from frozen in the oven or microwave.
Frequently Asked Questions
Why are my Swedish pancakes tearing when I flip them? This usually happens if the batter is too thick or the pancake is undercooked. Make sure the batter is thin and the pancake is golden brown on the bottom before flipping. Also, use a thin, flexible spatula to loosen the edges first.
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, as the flour will settle.
What is the difference between Swedish pancakes and crepes? Swedish pancakes are very similar to crepes, but they are often slightly thicker and have a bit more sugar and butter in the batter. They are also typically served with lingonberry jam and powdered sugar, while crepes can be sweet or savory.
Can I use a regular skillet instead of a crepe pan? Absolutely. A 10-inch nonstick skillet works perfectly. Just make sure the sides are low enough that you can easily flip the pancake with a spatula.
How many pancakes does this recipe make? This recipe makes about 8–10 pancakes, depending on the size of your pan and how much batter you pour. It serves 4 people as a breakfast or brunch.
Can I double the recipe? Yes, this recipe doubles easily. Just use a larger bowl and whisk well. You may need to cook them in batches, keeping the finished pancakes warm in a 200°F (95°C) oven.
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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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