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Swedish Pancakes Recipe

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Homemade Swedish Pancakes are a vision of beauty with their lacey crisp edges and light, thin batter. Much like French crêpes, they’re made quickly in a shallow skillet and folded or rolled into a delectable breakfast or snack with delicious fresh berries and jam.

Side view of Swedish Pancakes with fresh raspberries on an oval white platter

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While they are delicious and versatile with various fillings, it’s the beautiful edges that get me every time.

Perfect for special breakfasts or brunch, like Mother’s Day, or a gathering of family and friends on a weekend morning.

But they’re also equally delicious as snacks! Kids love these rolled up with their favorite filling inside.

Having spent many early childhood years in a predominately Scandinavian part of Seattle, Swedish customs, like Fika: A Swedish Coffee Ritual that Feeds the Soul, and holiday treats, like Swedish Tea Rings, became a part of our family traditions and holidays.

For me, gathering friends and family around the table and serving Swedish Pancakes and black coffee helps bring fond memories.

Let’s start here…

What are Swedish Pancakes?

Swedish Pancakes are not like typical weekend morning pancakes. While I can’t imagine life without those (I get treated often with my husband’s fluffy pancake recipe), Swedish Pancakes are a bit more, let’s say… refined?

Almost a work of art with its burnished golden color and textured edges.

And while they seem very similar to French crêpes, they have distinct differences that make them their own.

What is the difference between Swedish Pancakes and French Crêpes?

  • Swedish pancake batter contains a higher ratio of milk, butter, and eggs to flour.
  • French crêpes are heavier, more dense, and chewy than Swedish pancakes.
  • Swedish pancakes are traditionally served with jam (lingonberry or strawberry) and whipped cream.
Top view of Swedish Pancakes with raspberries and dusted with powdered sugar on a white lacey platter

Origins of Swedish Pancakes

It’s said that Swedish Pancakes are best for traditionalists. And that if you’ve ever had a Swedish Pancake, it would most typically be classic pannkakor which is sweet and buttery with a thickness somewhere between a French crêpe and an American pancake.

“For centuries, Swedes have eaten pannkakor on Thursday nights following a meaty yellow pea soup called ärtsoppa. Since Swedish pancakes are more saccharine than their trans-Atlantic cousins, they’re usually topped with fresh cream and tart lingonberry jam – homemade using freshly foraged berries is best.”

Scandinavian Standard

Swedish Pancakes Ingredients

Measurements are in the recipe card below, but here is what you need:

  • Milk
  • Large eggs
  • Granulated sugar
  • All-purpose flour
  • Melted butter
  • Salt
  • Jam for serving (I always have a jar of lingonberry jam on hand for the occasion!)
Top view of Swedish Pancake batter in a white pancake bowl with a red and white kitchen linen.

How to Make Swedish Pancakes

These thin, delicious pancakes may take a little bit of practice. But after a couple of tries, it becomes simple and even fun!

Making the batter:
Whisk the milk, eggs, sugar, and salt in a medium bowl. Stir half the flour into the milk and egg mixture until combined. Then stir in the remaining flour and melted butter, mixing until smooth.

Cooking the pancakes:
Preheat a 10-inch nonstick skillet over medium heat. Generously grease the skillet with nonstick cooking spray or coat it with butter.

Using a 1/3 cup measure filled with batter, remove the skillet from the heat, pour the batter into the hot skillet with one hand, and with the other, quickly swirl the pan to distribute it evenly.

Return the skillet to the heat and cook until set; about 1 minute. With a spatula, flip and cook on the other side for about 30 seconds or until lightly golden.

Serving:
Remove pancakes and roll or fold. Serve with jam or any desired toppings.

Helpful Kitchen Tools

My favorite skillet for making Swedish Pancakes is a 10-inch, nonstick, shallow pan with a flat bottom. This makes flipping the pancakes incredibly easy.

If using a smaller skillet, reduce the batter from 1/3 cup to 1/4 cup.

I also enjoy using a crepe spatula for easy flipping.

Swedish Pancake Toppings and Fillings

We enjoy drizzling either Small Batch Refrigerator Strawberry Jam or Lingonberry jam over warm pancakes. Much like our favorite Dutch Baby German Pancakes, a dusting of powdered sugar is a must!

Fresh fruit is a traditional and delicious topping. Opt for seasonal berries when possible. That said, the kids always reach for Nutella to fill their pancakes, and some reach for cream cheese. So whether you keep it simple or on the richer side, these pancakes are a treat for everyone.

Serving and Storing Swedish Pancakes

Serving Pancakes:
To keep the pancakes warm, heat the oven to 200°F. Line a baking sheet with parchment and lay the rolled pancakes on the baking sheet until ready to serve.

Storing Pancakes:
These pancakes keep well in an airtight container in the refrigerator for 2 to 3 days and make excellent snacks. You can also freeze the pancakes wrapped in a layer of plastic wrap and then in foil for up to 4 months.

Side view of freshly made Swedish Pancakes with fresh thyme, raspberries, lingonberry jam, and coffee.

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Side view of Swedish Pancakes with fresh raspberries on an oval white platter

Swedish Pancakes

Homemade Swedish Pancakes are a vision of beauty with lacey, crisp edges and a light, thin, delicious batter. Perfect for breakfast or snacks.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 servings

Ingredients

  • 2 1/4 cups milk
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons butter melted
  • jam for serving

Instructions

  • In a medium bowl, whisk together the milk, eggs, sugar, and salt.
  • Stir in half of the flour into the milk and egg mixture and stir until combined. Then add the remaining flour and melted butter, mixing until smooth.
  • Preheat a 10-inch nonstick skillet over medium heat. Generously grease the skillet with nonstick cooking spray or coat with butter.
  • Using a 1/3 cup measure, remove skillet from the heat, pour the batter into the hot skillet and with one hand and with the other, swirl the pan to evenly distribute the batter. Return skillet to the heat and cook until set; about 1 minute. With a spatula, flip and cook on the other side for about 30 seconds, or until lightly golden.
  • Remove the pancake from the pan onto a plate. Repeat with remaining batter. Roll or fold the pancakes and serve with jam.

Nutrition

Calories: 109kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 106mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 197IU | Calcium: 68mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Breakfast, Snacks
Cuisine: Swedish
Keyword: Swedish Pancakes

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