Swedish pancakes (pannkakor) are thin, tender, and lightly sweet crepe-like pancakes made from a simple batter of flour, milk, eggs, and a touch of sugar. Unlike thick American pancakes, they are cooked quickly in a skillet and are traditionally served with lingonberry jam and a dusting of powdered sugar. This recipe yields delicate pancakes with crisp golden edges and a soft, pliable center that roll or fold beautifully.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon fine salt
- 2 cups (480 ml) whole milk
- 3 large eggs
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center.
- Pour in about 1/2 cup (120 ml) of the milk and the eggs. Whisk slowly, pulling flour from the edges, until a smooth paste forms. This prevents lumps.
- Add the remaining milk, melted butter, and vanilla if using. Whisk until the batter is smooth and thin, about the consistency of heavy cream. Let the batter rest for 10 minutes at room temperature while the pan heats.
- Heat a 10-inch (25 cm) nonstick 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 covering the entire bottom.
- Cook for 1 to 2 minutes, until the edges look dry and lightly golden and the top is set. The underside should be golden brown in spots.
- Using a thin spatula, loosen the edges and carefully flip the pancake. Cook for another 30 to 60 seconds on the second side until lightly golden.
- Slide the pancake onto a plate. Repeat with the remaining batter, adding a tiny bit of butter to the pan as needed. Stack the cooked pancakes on a plate, covering with a clean kitchen towel to keep them warm.
Tips
- Rest the batter: Letting the batter sit for 10 minutes allows the flour to hydrate and the gluten to relax, which gives more tender pancakes. If you have time, rest it for 30 minutes.
- Keep the pan at the right temperature: If the pancakes brown too quickly, lower the heat. If they look pale and rubbery, raise it slightly. The first pancake is often a test pancake — that is normal.
- Use whole milk: Whole milk gives the richest flavor and best texture. You can substitute 2% or a plant-based milk, but the pancakes will be slightly less tender.
- No lumps: If lumps form, strain the batter through a fine-mesh sieve before cooking. Do not overmix; a few small lumps are fine and will cook out.
Serving Suggestions
Serve Swedish pancakes warm, folded into triangles or rolled into cylinders. The classic topping is lingonberry jam (or lingonberry preserves) and a dusting of powdered sugar. A dollop of lightly sweetened whipped cream is also traditional. For a savory twist, skip the sugar and serve with smoked salmon, dill, and a squeeze of lemon.
Variations
- Chocolate Swedish pancakes: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and increase the sugar to 2 tablespoons (25 g).
- Cardamom-spiced: Add 1/2 teaspoon ground cardamom to the dry ingredients for a warm, aromatic flavor.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The batter may need an extra 1–2 tablespoons (15–30 ml) of milk to reach the same consistency.
- Buckwheat: Use 1/2 cup (65 g) all-purpose flour and 1/2 cup (65 g) buckwheat flour for a nuttier, more rustic pancake.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container or wrapped in plastic wrap for up to 3 days. To freeze, stack the pancakes with a small piece of parchment paper between each one, then place the stack in a freezer-safe bag or container. They freeze well for up to 2 months. To reheat, warm 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. The microwave method is softer; the skillet method restores some crispness to the edges.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can mix the batter up to 24 hours in advance and keep it covered in the refrigerator. Give it a good whisk before using. The batter may thicken slightly; add a splash of milk to thin it back to cream consistency.
Why are my pancakes sticking to the pan? The pan may not be hot enough, or there may not be enough butter. Make sure the butter is foaming but not browning before adding the batter. A well-seasoned nonstick skillet or a dedicated crepe pan works best.
Can I use a blender to mix the batter? Yes, add all ingredients to a blender and blend on low for 20–30 seconds until smooth. Let the batter rest for 10 minutes before cooking to allow the bubbles to settle.
How thin should the pancakes be? They should be thin enough to see through slightly when held up to light, but not so thin that they tear when flipped. If your batter spreads too thick, add a little more milk; if it spreads too thin and tears, whisk in a tablespoon of flour.
What is the difference between Swedish pancakes and crepes? Swedish pancakes are very similar to French crepes, but they are slightly thicker and contain a bit of sugar, making them a touch sweeter. Crepes typically have no sugar and use only butter, flour, eggs, and milk.
Can I make these without eggs? Yes, you can substitute each egg with 1/4 cup (60 g) unsweetened applesauce or a commercial egg replacer. The texture will be slightly less tender and more delicate, so handle them gently when flipping.
Related
- Hungarian Chicken Paprikash with Egg Noodles
- Is Chicken Paprikash Spicy? Heat & Flavor
- Is Schnitzel Vegetarian? The Truth, Explained
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).