Swedish pancakes (tunnpannkakor) are thin, delicate, and lightly sweet—similar to French crêpes but with a slightly richer, eggier batter. They are traditionally served with lingonberry jam and a dusting of powdered sugar, but they also pair beautifully with savory fillings and fresh fruit. This guide covers the best classic and creative sides, from traditional Swedish toppings to modern brunch favorites, so you can build a plate that suits any occasion.
Ingredients
- 1 batch Swedish pancake batter (about 12 thin pancakes)
- 1 cup (240 ml) lingonberry jam or preserves
- 1 cup (240 ml) heavy cream, whipped with 1 tbsp (15 ml) sugar
- 1 cup (150 g) fresh berries (strawberries, blueberries, or raspberries)
- 1/2 cup (120 ml) maple syrup or honey
- 1/4 cup (30 g) sliced almonds, toasted
- 1/2 cup (120 g) sour cream or crème fraîche
- 1/2 cup (50 g) grated sharp cheddar cheese (for savory version)
- 4 slices bacon, cooked crisp (for savory version)
- 2 large eggs, scrambled (for savory version)
- Fresh lemon wedges (optional)
Instructions
- Prepare your Swedish pancake batter and cook the pancakes according to your favorite recipe. Keep them warm between plates or under a clean towel while you prepare the accompaniments.
- For a classic sweet serving: place a stack of 2–3 pancakes on each plate. Spoon 2–3 tablespoons (30–45 ml) of lingonberry jam over the top or on the side.
- Add a generous dollop of whipped cream or a spoonful of sour cream on top of the jam. The tangy cream balances the sweetness of the jam.
- Scatter fresh berries over the pancakes and drizzle with maple syrup or honey if you like extra sweetness.
- Sprinkle toasted almonds over the top for crunch, and serve with lemon wedges on the side if you enjoy a bright, citrusy contrast.
- For a savory serving: skip the sweet toppings. Instead, fill each pancake with scrambled eggs, crisp bacon, and a sprinkle of grated cheddar. Roll or fold the pancake around the filling and serve warm.
- For a lighter savory option, spread a thin layer of sour cream on the pancake, add smoked salmon or sliced ham, and top with fresh dill or chives.
Tips
- If lingonberry jam is hard to find, substitute with cranberry jam or a tart red currant jelly. The tartness is key—it cuts through the richness of the pancake.
- Keep cooked pancakes stacked on a plate covered with a clean kitchen towel to prevent them from drying out while you cook the rest.
- For a gluten-free option, use a 1:1 gluten-free flour blend in your pancake batter. The texture will be slightly less tender but still delicious.
- Don’t overfill the pancakes—about 2–3 tablespoons of filling per pancake is enough. Overfilling makes them hard to roll and messy to eat.
Serving Suggestions
Swedish pancakes are incredibly versatile. For a traditional Swedish breakfast or fika (coffee break), serve them with lingonberry jam and whipped cream. For a brunch spread, pair them with fresh fruit, yogurt, and a side of crispy bacon or sausage. They also work well as a dessert—fill them with sweetened ricotta or mascarpone and top with chocolate sauce or caramelized apples. If you’re serving a crowd, set up a topping bar with both sweet and savory options so everyone can customize their plate.
Variations
- Berry Compote: Simmer 2 cups (300 g) of mixed berries with 2 tablespoons (30 ml) of sugar and 1 tablespoon (15 ml) of lemon juice for 5–7 minutes until slightly thickened. Use in place of jam.
- Savory Spinach and Feta: Sauté 2 cups (60 g) of fresh spinach with 1 clove garlic until wilted. Mix with 1/2 cup (75 g) crumbled feta and a pinch of nutmeg. Fill pancakes and fold.
- Nutella and Banana: Spread a thin layer of chocolate-hazelnut spread on each pancake, add sliced banana, and fold into quarters. Dust with powdered sugar.
- Apple Cinnamon: Sauté 2 cups (250 g) sliced apples with 2 tablespoons (30 g) butter, 1 teaspoon cinnamon, and 2 tablespoons (30 ml) maple syrup until tender. Spoon over pancakes and top with vanilla yogurt.
Storage and Reheating
Cooked Swedish pancakes (without toppings) can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, stack them with a sheet of parchment paper between each pancake, place in a freezer-safe bag, and freeze for up to 2 months. To reheat, warm them in a dry skillet over medium heat for 20–30 seconds per side, or microwave them for 15–20 seconds. For larger batches, reheat in a 350°F (175°C) oven for 5–7 minutes, covered with foil to prevent drying. Always reheat leftovers to an internal temperature of 165°F (74°C) if they contain eggs or meat fillings.
Frequently Asked Questions
Can I make Swedish pancake 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 cooking. The batter may thicken slightly; add a tablespoon or two of milk to thin it if needed.
What is the difference between Swedish pancakes and crêpes? Swedish pancakes are typically made with a batter that includes more eggs and sometimes a bit of sugar, giving them a slightly richer, more tender texture. Crêpes are usually thinner and less sweet. Both are cooked in a similar way, but Swedish pancakes are often slightly thicker.
Can I use whole wheat flour instead of all-purpose? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The pancakes will be a bit denser and nuttier in flavor. For a lighter result, use white whole wheat flour.
Are Swedish pancakes served hot or cold? They are traditionally served warm, right off the griddle. However, they can also be enjoyed at room temperature, especially when filled with cold ingredients like whipped cream and fruit. If you prefer them cold, let them cool completely before filling.
What can I use instead of lingonberry jam? If you can’t find lingonberry jam, cranberry jam or a tart cherry preserves are the closest substitutes. You can also make a quick sauce by simmering 1 cup (150 g) of fresh cranberries with 1/4 cup (60 ml) of water and 2 tablespoons (30 ml) of sugar until the berries burst and the mixture thickens.
How do I keep Swedish pancakes from sticking to the pan? Use a well-seasoned crêpe pan or a nonstick skillet. Brush the pan lightly with butter or oil before each pancake. Make sure the pan is hot enough—a drop of water should sizzle and evaporate immediately. If the first pancake sticks, it’s often a sign the pan isn’t hot enough or needs a bit more fat.
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