Swedish Pancakes Recipe

Introduction

Swedish pancakes are delightfully thin and tender, perfect for a special breakfast or brunch. Their light texture paired with sweet jam and creamy toppings makes every bite a treat. This recipe will guide you in crafting these delicate pancakes with ease.

Ingredients

• 3 eggs
• 1 1/2 cups whole milk (plus an extra 1/4 cup if needed)
• 1 cup flour
• 3 tablespoons melted butter
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• Lingonberry or blueberry jam, for serving
• Plain yogurt, for serving
• Whipped cream or heavy whipping cream, for serving

Instructions

1. Step 1: In a blender, combine the eggs and whole milk. Blend until the mixture doubles in size, about 30 seconds.
2. Step 2: Add the flour, melted butter, sugar, and salt to the blender. Blend again for 15-20 seconds until everything is well combined and smooth.
3. Step 3: Preheat a nonstick or well-seasoned cast iron pan over medium heat.
4. Step 4: Pour about 1/4 cup of the pancake batter into the pan with one hand. Immediately tilt and swirl the pan with the other hand to spread the batter thinly and evenly, creating a delicate, lacy edge.
5. Step 5: Cook the pancake for about 1 minute or until the edges turn golden brown. Use a spatula to gently lift the edges and flip it over.
6. Step 6: Cook the other side for 15-30 seconds, or to your preferred doneness. The front should be golden brown, and the back can remain pale for a tender texture.
7. Step 7: Serve the pancakes flat, folded, or rolled. Top with your favorite spreads like lingonberry jam, plain yogurt, and whipped cream for an authentic Swedish touch.

Tips & Variations

• If the batter seems too thick, add a little more milk (up to 1/4 cup) for easier spreading and lighter pancakes.
• Use a well-seasoned cast iron pan for even cooking and easy flipping.
• For a dairy-free version, substitute milk with almond or oat milk and use coconut oil melted in place of butter.
• Try adding a splash of vanilla extract or lemon zest to the batter for extra flavor.

Storage

Store leftover Swedish pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm pan over low heat or in a microwave for about 20 seconds. They are best enjoyed fresh but keep well with proper storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Give it a quick stir before using, as some settling may occur.

What is the best topping for Swedish pancakes?

Traditional toppings include lingonberry or blueberry jam, plain yogurt, and whipped cream. However, fresh berries, maple syrup, or honey also pair wonderfully with these pancakes.

Swedish Pancakes Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

This Swedish Pancakes recipe features thin, delicate pancakes with a lacy edge, perfect for breakfast or brunch. Served traditionally with lingonberry or blueberry jam and plain yogurt, these pancakes deliver a light, tender texture and subtle sweetness. Made with simple ingredients and cooked on the stovetop, they are a delightful twist on classic American pancakes, ideal for those who enjoy a more refined and elegant pancake experience.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Swedish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Batter

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

Toppings

• Lingonberry or blueberry jam
• Plain yogurt
• Whipped cream (or heavy whipping cream)

Instructions

1. Make Pancake Batter: In a blender, combine the eggs and 1 1/2 cups of whole milk and blend until the mixture doubles in size, about 30 seconds. This aerates the batter and ensures light pancakes.
2. Add Remaining Ingredients: Add the flour, melted butter, sugar, and salt to the blender. Blend again for another 15-20 seconds until all ingredients are well combined and the batter is smooth.
3. Preheat the Pan: Heat a nonstick or well-seasoned cast iron skillet over medium heat until hot but not smoking. This ensures the batter will cook evenly without sticking.
4. Pour and Spread Batter: Pour approximately 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan with the other hand to spread the batter thinly and evenly across the surface, creating the signature thin, lacy edges.
5. Cook First Side: Let the pancake cook undisturbed for about 1 minute, or until the edges start to look golden brown and the underside is cooked through enough to flip.
6. Flip and Cook Second Side: Use a spatula to gently lift and flip the pancake. Cook for an additional 15-30 seconds until lightly golden but still tender. Adjust cooking time to your preference.
7. Serve: Serve the pancakes flat, folded, or rolled. Traditional toppings include lingonberry or blueberry jam, plain yogurt, and whipped cream or heavy whipping cream for richness. Enjoy warm.

Notes

• Adding an extra 1/4 cup of milk can thin the batter if needed for thinner pancakes.
• Use a nonstick or well-seasoned cast iron pan to prevent sticking.
• Swirling the pan quickly after pouring batter is essential for thin, even pancakes.
• These pancakes are best served fresh but can be kept warm in a low oven (200°F) while finishing the rest.
• Lingonberry jam is a traditional topping but blueberry jam or maple syrup are excellent alternatives.

Keywords: Swedish pancakes, thin pancakes, breakfast recipe, lingonberry jam, fluffy pancakes, Scandinavian breakfast