Swedish pancakes are thin, tender crepe-like pancakes made from a simple batter of flour, eggs, milk, and butter. In Seattle, they are a beloved brunch staple, often served with lingonberries and a dusting of powdered sugar. This recipe delivers authentic Swedish pancakes that are easy to make at home, with a slightly richer flavor thanks to melted butter in the batter.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (15 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups (355 ml) whole milk
- 2 tablespoons (30 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. Add the milk, melted butter, and vanilla if using, and whisk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be thin, about the consistency of heavy cream. Let the batter rest for 10 minutes at room temperature (this helps the gluten relax and yields more tender pancakes).
- Heat a nonstick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat the pan.
- Pour about 1/4 cup (60 ml) of batter into the center of the pan. 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 60 seconds on the second side.
- Transfer the cooked pancake to a plate. Repeat with the remaining batter, adding a little butter to the pan as needed.
- Serve warm, folded into triangles or rolled, with your choice of toppings.
Tips
- Batter consistency: The batter should be quite thin. If it seems too thick, add a splash of milk. If too thin, add a teaspoon of flour at a time.
- Pan temperature: Medium heat is ideal. If the pan is too hot, the pancakes will brown too quickly and not cook through. If it’s too cool, they will be pale and tough.
- Resting the batter: Don’t skip the 10-minute rest. It allows the flour to fully hydrate and results in more tender pancakes.
- Substitutions: For a dairy-free version, use plant-based milk and a neutral oil like canola or avocado oil instead of butter. The texture will be slightly less rich but still delicious.
Serving Suggestions
Serve Swedish pancakes warm with traditional lingonberry jam or preserves. They are also wonderful with fresh berries, sliced bananas, or a squeeze of lemon and a sprinkle of sugar. For a savory twist, fill them with ham and cheese or smoked salmon and dill. A dusting of powdered sugar and a pat of butter are classic finishes.
Variations
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
- Cardamom: Add 1/2 teaspoon of ground cardamom to the dry ingredients for a subtle Scandinavian spice.
- Buckwheat: Use buckwheat flour instead of all-purpose for a gluten-free version (note: buckwheat is naturally gluten-free, but check the label if you have celiac disease).
- Chocolate: Add 2 tablespoons of cocoa powder and increase the sugar to 2 tablespoons for a chocolate version.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, stack them with parchment paper between each pancake and place in a freezer-safe bag for up to 2 months. Reheat refrigerated pancakes in a dry skillet over medium heat for about 30 seconds per side, or in the microwave for 20-30 seconds. Frozen pancakes can be reheated directly from the freezer in a skillet over low heat, or thawed 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. Store it covered in the refrigerator, and give it a quick whisk before using. The batter may thicken slightly; add a little milk to thin it if needed.
Why are my pancakes sticking to the pan? Make sure you are using a good nonstick pan and that it is properly heated before adding butter. Also, ensure you are adding enough butter each time. If the pan is too hot, the butter can burn and cause sticking.
Can I use a regular skillet instead of a crepe pan? Absolutely. Any nonstick skillet with low sides will work. A crepe pan just makes it easier to flip and swirl, but a standard skillet is fine.
What is the difference between Swedish pancakes and crepes? Swedish pancakes are very similar to French crepes, but they are slightly thicker and often have a touch of sugar in the batter. They are also typically served with lingonberries or other sweet toppings, while crepes can be savory or sweet.
How do I keep pancakes warm while cooking the rest? Place a plate over a pot of simmering water, or keep them in a warm oven (200°F / 95°C) covered with foil. This will keep them soft and warm without drying them out.
Can I make these gluten-free? Yes, you can use a 1:1 gluten-free flour blend. The texture may be slightly more delicate, but they will still be delicious. Buckwheat flour is another traditional option.
Related
- Wiener Schnitzel Day: Recipe & Celebration Ideas
- Mr. Schnitzel Crispy Coating Recipe That Stays Crunchy
- Norwegian Pancakes vs Swedish Pancakes: Key Differences
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