Swedish pancakes (pannkakor) are thin, tender, and lightly sweet — more like a crepe than a fluffy American pancake. They’re made from a simple batter of flour, milk, eggs, and butter, then cooked in a special Swedish pancake pan or a regular skillet. The result is a delicate, golden pancake that’s perfect for rolling or folding with your favorite fillings.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk, plus more if needed
- 3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
- 1 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 should be very thin, about the consistency of heavy cream. If it seems too thick, whisk in an extra tablespoon or two of milk.
- Let the batter rest for 10 minutes at room temperature. This allows the flour to hydrate and helps prevent tough pancakes.
- Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush the pan lightly with melted butter or a little neutral oil.
- 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 that covers the bottom.
- 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 the second side for about 30 seconds to 1 minute, until lightly browned. Slide the pancake onto a plate. Repeat with the remaining batter, brushing the pan with more butter as needed.
- Keep the cooked pancakes stacked on a plate, covered with a clean kitchen towel, while you cook the rest.
Tips
- Use a proper pan: A Swedish pancake pan (with 3–4 shallow wells) makes small, perfectly round pancakes, but a regular 10-inch skillet works just as well. Just be sure to swirl the batter quickly to get an even, thin layer.
- Don’t overmix: Whisk just until the flour is incorporated. Overmixing develops gluten and makes the pancakes tough.
- Rest the batter: The 10-minute rest is not optional — it relaxes the gluten and helps the pancakes stay tender.
- Adjust consistency: If the batter thickens as it sits, add a splash of milk. It should always be pourable and thin.
Serving Suggestions
Swedish pancakes are traditionally served with lingonberry jam and a dusting of powdered sugar. You can also fill them with fresh berries, sliced bananas, or a dollop of whipped cream. For a savory twist, serve with smoked salmon and a squeeze of lemon.
Variations
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.
- Cardamom: Add 1/2 teaspoon ground cardamom to the dry ingredients for a Scandinavian-inspired spice.
- Gluten-free: Use a 1:1 gluten-free flour blend. The batter may need an extra tablespoon of milk to reach the right consistency.
- Dairy-free: Substitute the milk with oat or almond milk and the butter with a neutral oil (like canola or melted coconut oil). The pancakes will be slightly less rich.
Storage and Reheating
Stack the pancakes with parchment paper between each one, then wrap the stack in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. To freeze, place the wrapped stack in a freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator.
To reheat, warm the pancakes in a dry skillet over medium heat for about 30 seconds per side, or microwave them in 20-second bursts until warm. For a crispier texture, reheat in a 350°F (175°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Give it a good whisk before using; it may thicken slightly, so add a little milk to thin it back out.
Why are my pancakes sticking to the pan? Make sure your pan is properly heated before adding butter, and brush the pan with fresh butter before each pancake. A nonstick pan works best, and avoid using too much butter, which can cause the batter to slide and stick unevenly.
Can I use a regular frying pan instead of a Swedish pancake pan? Absolutely. A 10-inch nonstick skillet works perfectly. Just remember to swirl the batter immediately after pouring to coat the bottom evenly.
What’s the difference between Swedish pancakes and crepes? Swedish pancakes are slightly thicker and richer than French crepes because they contain more eggs and butter. They also often have a touch of sugar and vanilla, making them a bit sweeter.
Can I make these without a mixer? Yes, a whisk and a bowl are all you need. The batter is thin and smooths out easily with a little elbow grease.
How do I keep pancakes warm while cooking the rest? Stack them on a plate and cover with a clean kitchen towel. You can also place the plate over a pot of simmering water, but be careful not to let it get too hot and dry them 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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