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.
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Let’s get right down to it: Swedish pancakes are delightful. This recipe will give you Swedish pancakes that are golden, buttery, chewy and thick enough to sink your teeth into in the middle, but thin enough to give you a signature Swedish pancake thin and lacy edge. It’s like something between an American pancake and a French crepe. Topped with lingonberry jam and yogurt, or whipped cream, or just straight cream?
Ugh. I love them. This has been my go-to recipe and method for years!
Swedish Pancakes
- Take Me To The Swedish Pancake Recipe
- Lindsay’s Notes
- How To Make Swedish Pancakes
- Video
- FAQs
- Reviews
Lindsay’s Notes
I grew up eating them, and I’ve always liked them, but wow. 2023 has been my Year of the Swedish Pancakes. We are just making them all the time right now.
They are chewy, light, tender and fluffy and bendy. There’s enough body to sink your teeth into (the way I make them) but they still get that signature lacy edge. They are buttery, golden, rollable, stackable, and fillable. They’re delicious hot and steaming out of the pan; they’re also delicious as a cold snack straight out of the fridge.
I LOVE THEM.
They are also incredibly easy to make. As a breakfast OR as a dinner. Exhibit A: Bjork does not make dinner in our family – we have chosen those roles for ourselves and I am so happy to be the 99% of the time dinner-maker. But last month, on more than one occasion, I drove home from a weeknight event with the girls and called him on the way home and said:
“Hi, we’ll be home in 10 minutes and I didn’t make dinner. Can you blitz up some Swedish pancakes for us?”
And we arrived at home to 3 plates of Swedish pancakes ready to go. If he can do it, really, ANYONE can do it. Bless him.
These Swedish pancakes are breakfast; these are dinner. They are as much a holiday-breakfast-level treat as they are a roll-up snack that you take to the park with your kids (see picture). THESE DO IT ALL.
The TLDR is that we make these all the time.
It’s a Forever Files recipe for me!
How To Make Swedish Pancakes
Step 1: Make your batter.
I do this in a blender to get the eggs extra fluffed up.
Step 2: Pour it in and give the pan a little tilt.
Pour the batter into the pan, and immediately give it a slight tilt so the batter spreads wider to create a thinner edge. I recommend holding both the blender to pour, AND the handle of the pan at the same time so you can almost do this simultaneously.
If this stresses you out, you don’t have to do this at all – you could just fry up the Swedish pancakes as-is and they’d be a bit thicker around the edges and still delicious. The only reason for the slight pan tilt is that it creates that signature Swedish pancake thin and lacy edge that is delightful to eat!
This example photo is off-heat, but you can see the effect of a pan tilt here. This is generally what you’re looking for:
Step 3: Cook and fold.
I like to go for a golden brown on the first side of my pancakes (1-2 minutes).
They are so thin that once the first side is cooked, you really only need 10-20 seconds on the back side.
Once they’re done, even sometimes while they’re still in the pan, I like to fold them into fourths because it gives you so many layers to cut through with your fork.
PS. I spy a lacy edge! All from a little pan tilt!
Step 4: Top with lingonberry jam! (Or, whatever it is that you like.)
I’m a firm believer in a jam + creamy element.
And I’m very strongly going to advocate for lingonberry jam! What are Swedish pancakes without lingonberry jam?! I’ve always eaten this combination together and it’s SO good – sweet, but tart, with a really nice little bit of bitterness that just tastes right against the buttery golden goodness of the pancakes.
Lingonberry jam all the way – I can’t recommend it enough.
If you’re not a lingonberry jam person, my runner-up would be blueberry jam (the Bonne Maman brand is outrageously good) with strawberry jam coming in third. I normally love strawberry jam, but it’s giving more Toast or PB&J and less Swedish Pancakes to me. But I’m just saying this because this is my website. You do you.
I can also recommend the following combinations:
- jam + Greek yogurt
- jam + whipped cream
- jam + cream (yes, just a straight drizzle of heavy whipping cream)
- fresh fruit + whipped cream
- Nutella (not traditional but I wouldn’t say no to it)
- standard maple syrup and whipped cream
Watch How To Make These Swedish Pancakes
Swedish Pancakes
- Author: Lindsay
- Total Time: 20 minutes
- Yield: 4 servings (about 3 pancakes each) 1x
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)
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
Frequently Asked Questions For Swedish Pancakes
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.
