Swedish Pancakes Recipe: Ready to impress your family with a delicious breakfast or brunch dish? Swedish pancakes (also known as Svenska pannkakor) are buttery, thin, and melt-in-your-mouth good. With just a handful of ingredients and a few pro tips, you’ll be flipping these soft and sweet pancakes like a native Swede in no time.
What Are Swedish Pancakes?
Swedish pancakes are a traditional Scandinavian dish known for their delicate texture and subtly sweet flavor. Unlike thick American pancakes, these are thin, soft, and flexible—more like French crêpes, but with a tender, egg-rich consistency. They’re often rolled or folded and filled with sweet toppings like lingonberry jam, fresh fruit, or whipped cream.
In Sweden, they’re typically served for dessert or as a weekend treat, but honestly? They’re perfect any time of the day—breakfast, brunch, lunch, or even dinner!
How Are Swedish Pancakes Different from Regular Pancakes or Crêpes?
Let’s clear up the confusion—yes, they look like crêpes, but there are key differences.
- Egg-rich and buttery: Swedish pancakes have a higher egg and butter content, making them more tender and flavorful.
- Sweeter: The batter includes sugar, which gives them a subtle sweetness even before toppings.
- Thinner but softer: Crêpes can be a bit firmer; Swedish pancakes are softer and more pliable.
- No leavening agents: Unlike American pancakes, there’s no baking powder or soda in the mix.
The result? A thin, soft, and slightly sweet pancake that practically melts in your mouth.
Why You’ll Love This Swedish Pancake Recipe
Here’s why this recipe will become a regular in your kitchen:
- Quick & easy – From mixing to plating, the whole process takes less than 30 minutes.
- Few ingredients – Basic kitchen staples are all you need.
- Customizable – Top them with whatever you love—fruit, Nutella, powdered sugar, or jam.
- Kid-friendly – These pancakes are soft, sweet, and perfect for picky eaters.
- Elegant enough for guests – Serve them rolled with cream and fruit for a brunch that wows.
Ingredients You’ll Need for Swedish Pancakes
You probably already have everything you need in your pantry and fridge!
Pantry Staples
- 3 large eggs – This adds richness and structure.
- 1 ¼ cups all-purpose flour – Keep it light; don’t overpack your measuring cup.
- 1 ½ cups milk (whole or 2%) – Room temperature is best.
- ¼ cup granulated sugar – Just the right amount of sweetness.
- ¼ tsp salt – Enhances the overall flavor.
- 4 tbsp melted butter – Plus extra for greasing the pan.
- 1 tsp vanilla extract (optional) – For a touch of extra flavor.
Optional Add-Ons and Toppings
- Lingonberry jam – Traditional and tangy.
- Fresh berries – Blueberries, strawberries, raspberries, or sliced bananas.
- Whipped cream – Homemade or store-bought.
- Powdered sugar – Lightly dust for that classic touch.
- Lemon juice & sugar – A zesty British-inspired twist.
Kitchen Tools You’ll Need
Make sure you’ve got the right tools before starting:
- Mixing bowl
- Whisk or hand mixer
- Non-stick skillet or crêpe pan
- Measuring cups and spoons
- Ladle or measuring cup for pouring batter
- Spatula for flipping
You don’t need fancy gadgets—just the basics and a little patience.
Step-by-Step Guide to Making Swedish Pancakes
Step 1: Mix the Batter
In a large mixing bowl, whisk together the eggs and sugar until frothy and light in color. Then add the milk, salt, vanilla (if using), and flour. Mix until the batter is smooth and lump-free. Finally, stir in the melted butter. You want a thin, pourable consistency—think somewhere between heavy cream and pancake syrup.
Step 2: Let the Batter Rest
This step is key. Let the batter rest for at least 15–20 minutes. It gives the flour time to fully hydrate, which results in a more tender pancake. If you’re in a rush, it’s not the end of the world—but for best results, give it that short break.
Step 3: Preheat and Prep the Pan
Heat a non-stick skillet or crêpe pan over medium heat. Add a small amount of butter and swirl it around to coat the surface. You want the pan hot but not smoking—test it by flicking a drop of water; it should sizzle instantly.
Step 4: Cook the Pancakes
Using a ladle or ¼ cup measuring cup, pour a small amount of batter into the center of the hot pan. Quickly swirl the pan to spread the batter into a thin, even layer. Cook for 30–45 seconds, or until the edges look dry and the bottom is lightly golden.
Step 5: Flip Like a Pro
Use a thin spatula to gently loosen the edges, then flip the pancake and cook for another 20–30 seconds on the other side. Slide it out onto a plate and repeat until all the batter is used. Keep the cooked pancakes warm by covering them with foil or placing them in a low oven.
Step 6: Serve and Enjoy
Once you’ve got a stack, it’s time to dress them up. Roll them, fold them, stack them—it’s your call. Top with your favorite jams, fruit, powdered sugar, or even a drizzle of syrup.
Pro Tips for Perfect Swedish Pancakes
- Don’t overmix – Whisk just until smooth. Overmixing can make them tough.
- Use a non-stick pan – This makes flipping much easier.
- Butter the pan lightly – Too much can cause uneven cooking.
- Thin is in – Use just enough batter to lightly coat the pan.
- Rest the batter – It really does improve texture and flavor.
Common Mistakes to Avoid
- Too much flour – Always spoon and level, never scoop.
- Skipping the rest time – This can lead to rubbery pancakes.
- Flipping too early – Wait until the edges are set and the bottom is golden.
- Using a cold pan – A properly preheated pan ensures even cooking.
Delicious Swedish Pancake Topping Ideas
One of the best parts about Swedish pancakes? You can dress them up in so many delicious ways. Whether you like sweet or fruity, classic or modern, there’s a topping combo for every taste. Here are some tried-and-true ideas to inspire your next breakfast masterpiece:
Classic Swedish Toppings
- Lingonberry Jam – This is the go-to in Sweden. Tart, slightly sweet, and perfect for rolling inside a warm pancake.
- Whipped Cream + Jam – Add a dollop of whipped cream with lingonberry or raspberry jam for a rich and fluffy combo.
- Powdered Sugar – A simple dusting adds sweetness and a touch of elegance.
Fruity and Fresh
- Fresh Berries – Blueberries, sliced strawberries, blackberries, or raspberries add a burst of color and flavor.
- Banana Slices + Nutella – A sweet and creamy duo that’s hard to beat.
- Apple Slices + Cinnamon Sugar – Think apple pie in pancake form!
Dessert-Inspired Ideas
- Chocolate Chips + Whipped Cream – For those with a serious sweet tooth.
- Lemon Juice + Sugar – A zesty, refreshing option (popular in the UK).
- Vanilla Ice Cream + Warm Berries – A bold move, but perfect for a brunch or dessert treat.
Mix and match, or create a toppings bar so everyone can customize their pancakes however they like!
Swedish Pancakes for Special Occasions
Swedish pancakes are great for everyday breakfasts, but they really shine during holidays and celebrations. Here’s how you can make them the star of the table:
Birthdays and Brunches
Set up a pancake station with:
- A stack of warm pancakes
- Bowls of different toppings
- A selection of jams and spreads
- Fresh fruit and whipped cream
Let guests build their own and enjoy!
Christmas Morning or Easter Brunch
Add a festive twist with:
- Cinnamon-spiced apples
- Cranberry compote
- Toasted nuts or slivered almonds
- Maple syrup infused with vanilla or orange zest
Serve with hot cocoa, coffee, or sparkling juice for a cozy holiday morning.
Storing and Reheating Swedish Pancakes
Got leftovers? No problem. Swedish pancakes store really well and are just as tasty the next day.
To Store in the Fridge:
- Let the pancakes cool completely.
- Stack them with parchment paper between each layer.
- Place them in an airtight container or zip-top bag.
- Store in the fridge for up to 3 days.
To Reheat:
- Microwave: Warm a few pancakes on a plate for 30–45 seconds.
- Skillet: Reheat on low heat with a dab of butter to bring back that fresh-off-the-pan flavor.
- Oven: Wrap a stack in foil and heat at 300°F (150°C) for 10 minutes.
Reheating tip: Don’t overheat, or they’ll dry out. A gentle warm-up is all they need!
Can You Freeze Swedish Pancakes?
Absolutely! Freezing Swedish pancakes is a great way to always have a quick meal or snack ready.
To Freeze:
- Lay pancakes flat on a baking sheet lined with parchment paper.
- Freeze until firm (about 1 hour).
- Stack them with parchment between each pancake.
- Store in a freezer-safe bag or airtight container for up to 2 months.
To Reheat from Frozen:
- No need to thaw. Just place in a warm skillet or microwave until heated through.
- Keep an eye on them so they don’t get rubbery.
They’re great for busy mornings or surprise brunch guests!
Making Swedish Pancakes Gluten-Free or Dairy-Free
You can still enjoy Swedish pancakes even if you have dietary restrictions! With just a few substitutions, they turn out just as soft and delicious.
Gluten-Free Version
- Use a 1:1 gluten-free flour blend in place of regular flour.
- Let the batter rest a little longer (20–30 minutes) to allow the flour to hydrate properly.
Dairy-Free Version
- Swap the milk with almond milk, oat milk, or soy milk.
- Use melted coconut oil or vegan butter in place of dairy butter.
Egg-Free Version (Vegan)
- Try a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg) as a replacement.
- The texture may be slightly different but still tasty and flexible enough to roll.
These versions are perfect for sharing with friends and family who have food sensitivities!
FAQs about Swedish Pancakes Recipe
1. Can I make the batter the night before?
Yes! In fact, letting the batter sit overnight in the fridge helps improve texture. Just give it a quick whisk before cooking the next morning.
2. What’s the best pan to use for Swedish pancakes?
A non-stick skillet or crêpe pan is ideal. It helps spread the batter thinly and makes flipping a breeze.
3. How thin should Swedish pancake batter be?
The batter should be much thinner than American pancake batter—more like heavy cream. This ensures the pancakes cook thin and soft.
4. Why are my pancakes tearing when I flip them?
The pan might be too cold, or you’re flipping too early. Wait until the edges look dry and use a gentle hand when flipping.
5. Can I make these savory instead of sweet?
Absolutely! Just leave out the sugar and vanilla, and fill them with savory fillings like cheese, spinach, ham, or mushrooms.
Conclusion
Swedish pancakes are more than just a breakfast dish—they’re a tradition, a comfort food, and a blank canvas for your favorite toppings. Whether you’re new to cooking or a seasoned home chef, this recipe is simple, quick, and guaranteed to satisfy.
From weekday mornings to holiday brunches, Swedish pancakes offer a delicious twist to the typical pancake game. Their buttery, tender texture and subtle sweetness make them a family favorite for generations.
So, grab those eggs, flour, and milk, and get ready to flip your way into Swedish pancake perfection. Once you’ve tried them, they might just become your new go-to breakfast (or lunch… or dessert).
