What are Swedish pancakes?

Swedish pancakes are like a hybrid between a regular pancake and a crepe. As a person with Scandinavian roots growing up in a Scandinavian community here in Minnesota, I have eaten a lot of Swedish pancakes over the years (also known as pannkakor). Through all my tastings, I have developed my preferences for them over the years. And my version here leans slightly thicker through the middle, just enough to really give you a satisfying bite, but the pancakes themselves are still thin, flexible, and have that signature lacy edge. For a traditionally super-thin Swedish pancake recipe, check out this recipe from a fellow Minnesotan and Scandinavian baker.

How are Swedish pancakes different from regular pancakes?

The main difference is that Swedish pancakes are thinner and less fluffy. Regular pancakes are fluffy thanks to baking powder or baking soda giving them lift; Swedish pancakes, while thin, have a dense, egg-heavy batter with no baking powder or baking soda. They are more flat, more chewy, and less absorbent of whatever toppings you put on them.

How are Swedish pancakes different from crepes?

The batter of Swedish pancakes and crepes is, from what I can tell, very similar. The most obvious difference is that crepes are made with a crepe roller and often have savory fillings. Swedish pancakes are made with a pan tilt to make them thin and they are almost always served with sweet fillings (lingonberries and cream, be still my heart).

Where do I get lingonberry jam?

So glad you asked! Because it's BOMB DELICIOUS! Here's the stuff I buy - and yes, I buy it in the multi-pack on Amazon and stock up for year-round Swedish pancakes!

How can I make Swedish pancakes vegan?

You'll need replacements for the eggs, milk, and butter. Here's a vegan Swedish pancake recipe that looks great.

Can you make Swedish pancake batter ahead of time?

Yes! You can blitz this up and save some or all for later! I usually keep the batter in the fridge for 1-3 days. I keep it in glass jars and just give it an aggressive shake to get it all fluffed back up and re-incorporated before cooking.

How long do the cooked Swedish pancakes keep in the fridge?

Easily for several days. You can reheat them in the microwave, but I would recommend reheating in a skillet or even in the oven. Also: I actually love to eat these cold out of the fridge, spread with some yogurt and jam and rolled up for a quick snack or breakfast.

Can you make Swedish pancakes gluten-free?

Yes! Use a gluten-free flour (such as Bob's Red Mill All Purpose Gluten Free 1-to-1 Flour) and you should be good to go!

Can you make Swedish pancakes on a griddle?

Yes, but the advantage of doing it in a pan is that you have a handle that allows you to tilt the pan, getting that nice thin lacy edge. A griddle will make it go faster to make a bunch of them, but they'll be thicker around the edges.

Swedish Pancakes Recipe

Name: Swedish Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Swedish
Ingredients: 3 eggs; 1 1/2 cups whole milk (+ 1/4 cup – see notes); 1 cup flour; 3 tablespoons melted butter; 1 tablespoon granulated sugar; 1/2 teaspoon salt; lingonberry or blueberry jam; plain yogurt; whipped cream (or just straight heavy whipping cream – trust, it’s delicious)

Description

My go-to recipe for Swedish pancakes! Buttery, tender, and thick enough to sink your teeth into but with a nice thin, delicate, lacy edge.

Ingredients

Units Scale

Swedish Pancakes

3 eggs
1 1/2 cups whole milk (+ 1/4 cup – see notes)
1 cup flour
3 tablespoons melted butter
1 tablespoon granulated sugar
1/2 teaspoon salt

For Topping:

lingonberry or blueberry jam
plain yogurt
whipped cream (or just straight heavy whipping cream – trust, it’s delicious)

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Instructions

Make Pancake Batter: Blend the eggs and milk until doubled in size, about 30 seconds. Add flour, melted butter, sugar, and salt; blend for another 15-20 seconds until combined.
Pour and Pan Tilt: Preheat a nonstick or well seasoned cast iron pan over medium heat. Pour about 1/4 cup of pancake batter into the pan with one hand, and immediately tilt the pan with the other hand to spread the batter even wider. This will give you a signature thin lacy edge on your pancake.
Cook: Let it sit for about 1 minute or until the pancake is golden brown; use a spatula to pull the edges up and flip the pancake. Cook for another 15-30 seconds on the back side. You can cook to your desired level of doneness; I prefer golden brown on the front side and pale on the back side.
Serve: Serve them flat, folded, or rolled, topped with whatever you like: maple syrup, whipped cream, fruit, jams, etc. I like to fold them and serve with lingonberry jam and yogurt!

Notes

Milk Amounts: I really enjoy a Swedish pancake that has a bit of body to it – something that’s thin and lacy but with a light, satisfying, chewy bite in the center. 1 1/2 cups of milk will get you my ideal ratio and how I make them at home! That said, if you fry one pancake up and decide that you’d prefer them a bit thinner, just add 1/4 cup milk to the batter (or more, until desired thickness is reached).

Pan Tilting Technique: Tilting the pan with the batter in it will also help you adjust how thick or thin the pancakes are, and it creates that light, lacy edge around the outside of the pancakes. I find the best technique is to hold the blender handle with my left hand, and the skillet handle with my right hand. I pour the batter in with my left while almost at the same time tipping the pan with my right hand. This allows you to do the pan tilt in one fluid motion as you’re pouring the batter in, rather than needing to switch hands.

No Need to Grease the Pan: I do not add any butter to the pan. I always use my cast iron which is well-seasoned, and the pancake batter has plenty of butter in it, so you should not need to add butter so long as your pan has an appropriately nonstick surface!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Swedish

Keywords: swedish pancakes, breakfast, pancake recipe, lingonberries, brunch recipe