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
Units
Scale
- 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