Light, thin, and irresistibly buttery — Swedish Pancakes are the ultimate comfort breakfast. Softer and more tender than crepes, they’re perfect for rolling or folding around your favorite fillings, whether sweet jams, whipped cream, or fresh fruit.
These traditional Scandinavian pancakes are quick to make, easy to love, and guaranteed to brighten your morning. Whether you’re making breakfast for the family or planning a cozy brunch, this recipe is always a hit.
Why You’ll Love Swedish Pancakes
Swedish Pancakes (or Pannkakor) are a beloved classic for a reason — simple ingredients, delightful texture, and totally customizable. Here’s why you’ll fall in love with them:
Tender and Buttery: Unlike crepes, Swedish pancakes are slightly thicker and richer thanks to more eggs and butter.
Quick and Easy: The batter comes together in minutes using ingredients you likely already have.
Family-Friendly: Kids and adults alike love filling and rolling their own pancakes.
Perfect for Any Time: Enjoy them for breakfast, brunch, or even as dessert with a dusting of sugar.
Ingredients in Swedish Pancakes
This dish uses pantry staples to create something truly special:
- Eggs – The secret to the rich, custardy texture.
- Milk – Whole milk gives the best flavor, but you can use any kind.
- All-Purpose Flour – Just enough to hold things together without weighing it down.
- Salt – Enhances all the flavors.
- Butter – Melted butter in the batter and more for the skillet = flavor!
- Optional fillings & toppings – Lingonberry jam (traditional), whipped cream, powdered sugar, Nutella, or fresh berries.
(Exact measurements are in the recipe card below.)
How to Make Swedish Pancakes
Making these pancakes is easier than you think — you don’t need special equipment, just a good non-stick skillet or crepe pan.
1. Make the Batter: In a mixing bowl, whisk together the eggs, milk, flour, salt, and melted butter until smooth. You can also use a blender for an ultra-smooth texture.
2. Rest the Batter (Optional): Let the batter rest for 15–30 minutes. This helps the flour absorb the liquid and gives a better texture.
3. Heat the Pan: Preheat a nonstick skillet over medium heat and lightly coat with butter.
4. Cook the Pancakes: Pour about ¼ cup of batter into the pan. Quickly swirl it around to coat the bottom in a thin layer. Cook for 1–2 minutes until golden underneath, then flip and cook another 30–60 seconds.
5. Keep Warm: Stack the pancakes on a plate and cover lightly with foil while you cook the rest.
6. Serve: Roll or fold and serve warm with your favorite fillings and toppings.
Nutrition Facts
Servings: 4–6
Calories per pancake: ~120 (without fillings or toppings)
Preparation Time
Prep Time: 5 minutes
Rest Time (optional): 15–30 minutes
Cook Time: 15–20 minutes
Total Time: ~30–40 minutes
How to Serve Swedish Pancakes
Traditionally, Swedish pancakes are rolled up with lingonberry jam and dusted with powdered sugar. But the beauty of these pancakes is how customizable they are:
- Fill with jam, Nutella, or fruit compote
- Add whipped cream or a sprinkle of cinnamon sugar
- Serve with bacon or sausage for a sweet-savory combo
- Top with Greek yogurt and berries for a protein-packed twist
- Or enjoy simply with butter and maple syrup
Tips for Success
- Use a good non-stick pan: It makes flipping and swirling the batter much easier.
- Don’t overdo the flour: Keep it light for that classic soft texture.
- Blend for smoothness: If you’re having trouble with lumps, a blender works wonders.
- Keep warm in the oven: Place pancakes on a baking sheet in a warm oven (200°F/95°C) while cooking the rest.
- Make a double batch: These disappear fast, and leftovers reheat beautifully!
FAQ’s
1. What’s the difference between Swedish pancakes and crepes?
Swedish pancakes are softer, slightly thicker, and use more eggs and butter for a richer taste.
2. Can I make the batter ahead of time?
Yes! Store it in the fridge for up to 24 hours. Stir before using.
3. Can I freeze Swedish pancakes?
Definitely. Stack with parchment between each, freeze in a bag, and reheat in a pan or microwave.
4. Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend. The texture will be slightly different, but still tasty.
5. What’s the traditional topping?
Lingonberry jam and powdered sugar — but feel free to get creative!
6. Why are mine tearing?
The pan may be too hot or the batter too thin. Try adjusting the heat or adding a tiny bit more flour.
7. Can I make them dairy-free?
Yes! Use plant-based milk and vegan butter.
8. Do I need a crepe pan?
Not at all. A regular non-stick skillet works great.
9. How many pancakes does this recipe make?
Depending on the size of your pan, around 8–10 pancakes.
10. Can kids help make these?
Absolutely! It’s a fun recipe to make and fill together as a family.
Conclusion
Swedish Pancakes are the kind of simple pleasure that never gets old — buttery, tender, and perfect for wrapping up your favorite sweet fillings. Whether you keep it classic or add your own twist, this recipe is sure to become a breakfast favorite. Easy, delicious, and totally cozy — what’s not to love?
Print
Swedish Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Swedish
- Diet: Vegetarian
Description
Swedish Pancakes are thin, crepe-like pancakes that are soft, slightly sweet, and perfect for rolling up with your favorite toppings like jam, berries, or whipped cream.
Ingredients
- 3 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp butter, melted (plus more for the pan)
Instructions
- In a mixing bowl, whisk together eggs, milk, flour, sugar, and salt until smooth. Stir in melted butter.
- Preheat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for 1–2 minutes until the edges lift and the bottom is golden, then flip and cook for another 30 seconds.
- Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
- Serve warm with lingonberry jam, fresh fruit, or whipped cream.
Notes
- Let the batter rest for 10–15 minutes for a smoother texture.
- You can blend the batter for an extra smooth consistency.
- These pancakes freeze well; separate with parchment paper and store in a zip-top bag.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 2g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg