Swedish Pancakes, or “Pannkakor” in Swedish, are a delightful and delicate version of the traditional pancake. Unlike thick American pancakes, Swedish pancakes are thin, tender, and crepe-like, but with a slightly richer, eggier texture. They’re beloved across Sweden and other Scandinavian countries for their comforting flavor and light, airy feel. Typically served rolled or folded with lingonberry jam and whipped cream, they’re perfect for breakfast, brunch, or even dessert.
Whether you’re hosting a cozy breakfast at home, planning a weekend brunch, or simply want to explore traditional Nordic cooking, these homemade Swedish Pancakes are a beautiful dish to master. Let’s dive into the recipe and all the reasons you’ll fall in love with it.
Cooking Time
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Preparation Time: 10 minutes
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Resting Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 40 minutes
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Yields: Approximately 8–10 pancakes
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Serving Size: 2–3 people
Ingredients
For the Pancakes:
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1 cup (125 g) all-purpose flour
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2 tablespoons (25 g) granulated sugar
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1/4 teaspoon salt
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2 large eggs
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2 cups (480 ml) whole milk
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2 tablespoons (30 g) melted butter (plus extra for frying)
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1 teaspoon vanilla extract (optional)
For Serving:
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Freshly whipped cream
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Lingonberry jam (or any berry jam of choice)
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Fresh berries (optional)
Step-by-Step Cooking Directions
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, and salt until combined.
2. Combine the Wet Ingredients:
In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract (if using). Mix until smooth.
3. Combine Wet and Dry Mixtures:
Gradually add the wet ingredients to the dry ingredients while whisking continuously. Stir until the batter is smooth and lump-free. The batter should be thin and pourable.
4. Let the Batter Rest:
Let the batter sit at room temperature for about 10 minutes. This helps the flour hydrate fully and results in more tender pancakes.
5. Preheat and Grease the Pan:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with butter.
6. Cook the Pancakes:
Pour approximately 1/4 cup of batter into the pan. Swirl the pan quickly to spread the batter evenly. Cook for 1–2 minutes until the edges begin to lift and the underside is golden.
7. Flip and Finish:
Carefully flip the pancake with a spatula and cook for an additional 1–2 minutes. Transfer to a plate and keep warm.
8. Repeat and Stack:
Continue with the remaining batter, greasing the pan as needed. Stack the finished pancakes and cover lightly with foil to keep warm.
9. Serve:
Serve warm with whipped cream, jam, and optional fresh berries.
Nutritional Information (per pancake without toppings)
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Calories: 135
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Protein: 4 g
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Carbohydrates: 14 g
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Sugars: 4 g
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Fat: 7 g
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Saturated Fat: 3.5 g
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Fiber: 0.3 g
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Sodium: 95 mg
Note: Toppings will affect total nutritional values.
The Origins and Popularity of the Recipe
Swedish Pancakes have a long culinary heritage in Sweden and are a staple in Swedish households. Traditionally served on Thursdays after a bowl of yellow pea soup (ärtsoppa), this tradition dates back to the Middle Ages and continues to be popular today. What sets Swedish pancakes apart is their high egg and milk content, which gives them a custardy richness and delicate texture. The tradition of serving them with lingonberry jam and whipped cream adds to their nostalgic charm.
These pancakes are enjoyed by people of all ages, from children to the elderly, and are often part of weekend family breakfasts or festive brunch tables. With the global rise in interest in Scandinavian cuisine, Swedish Pancakes have found their way into kitchens around the world.
Reasons Why You’ll Love This Recipe
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Delicate Texture: Thin, soft, and slightly custardy—perfect for rolling or folding.
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Simple Ingredients: Uses pantry staples and comes together easily.
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Versatile Serving Options: Sweet or savory, these pancakes adapt well.
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Kid-Friendly: A family favorite that kids love to help prepare and eat.
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Quick to Make: From mixing to the plate in under 40 minutes.
Health Benefits
While Swedish Pancakes are a comfort food, they can be made healthier with a few tweaks:
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Good Source of Protein: Thanks to the eggs and milk.
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Customizable Fillings: Add fresh fruit, low-sugar jams, or Greek yogurt for a nutritious twist.
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Gluten-Free Variants Possible: Use almond flour or gluten-free blends for dietary needs.
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Calcium-Rich: The milk provides a solid dose of calcium and vitamin D.
Serving Suggestions
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Classic Swedish Style: Whipped cream, lingonberry or raspberry jam.
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Brunch Platter: Serve with smoked salmon, dill, and crème fraîche.
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Sweet Dessert: Nutella and banana, or cinnamon sugar with lemon juice.
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Savory Option: Fill with sautéed mushrooms and cheese or scrambled eggs.
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Kids’ Favorite: Peanut butter and jelly rolled up.
Common Mistakes to Avoid
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Skipping the Batter Rest: Letting the batter sit ensures tender pancakes.
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Too Much Batter in the Pan: These pancakes should be thin.
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Overheating the Pan: This can cause the pancakes to burn before cooking through.
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Not Greasing the Pan Enough: Even non-stick pans need a bit of butter for the perfect finish.
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Flipping Too Early: Wait until the edges start to lift and bubbles form.
Pairing Recommendations
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Beverages: Serve with coffee, tea, or a glass of cold milk. For a brunch upgrade, try a mimosa or sparkling elderflower drink.
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Side Dishes: Yogurt with fruit, fresh fruit salad, or a small cheese platter.
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Additional Sauces: Maple syrup, berry compote, or lemon curd.
Cooking Tips
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Use Room Temperature Ingredients: They mix better and help with batter consistency.
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Non-Stick or Crepe Pan Works Best: Prevents sticking and creates that perfect thin pancake.
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Use a Measuring Cup or Ladle: For even-sized pancakes.
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Keep Warm in the Oven: Set to low heat (about 100°C or 200°F) and cover loosely with foil.
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Double the Batch: These pancakes freeze well for later!
Similar Recipes to Try
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French Crêpes: Slightly more delicate, typically served with sugar or savory fillings.
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Dutch Baby Pancake: Baked in the oven and puffed up.
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Finnish Oven Pancake (Pannukakku): Thicker, baked version with a custard-like center.
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Norwegian Lefse: Potato-based flatbread, traditionally served with butter and sugar.
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American Pancakes: Thick and fluffy with maple syrup.
Variations to Try
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Whole Wheat Version: Substitute half the flour with whole wheat flour.
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Gluten-Free Option: Use oat flour or gluten-free pancake mix.
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Dairy-Free: Use almond, oat, or soy milk with oil instead of butter.
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Spiced Pancakes: Add a pinch of cinnamon or cardamom for a warm flavor.
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Chocolate Version: Mix in cocoa powder and serve with chocolate sauce and strawberries.
Ingredient Spotlight: Lingonberries
Lingonberries are small red berries that grow in the forests of Sweden and other parts of Scandinavia. Their tart flavor balances beautifully with the richness of the pancake and whipped cream. Lingonberry jam is the most traditional topping for Swedish pancakes and can be found in specialty or international food stores. If unavailable, cranberry, raspberry, or red currant jams are great substitutes.
Conclusion Paragraph
Swedish Pancakes are a culinary delight that connects us with centuries of Scandinavian tradition. Their elegant simplicity, satisfying texture, and versatile serving options make them a perfect addition to your breakfast or brunch table. Whether you’re enjoying them plain or loaded with toppings, these pancakes are a heartwarming dish that brings joy with every bite. Try them today and discover why they’ve been a beloved comfort food for generations.
10 Comprehensive Frequently Asked Questions (FAQs)
1. What is the difference between Swedish pancakes and crepes?
Swedish pancakes are typically richer with more eggs and milk than crepes, making them slightly more tender and custardy in texture.
2. Can I make the batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours. Just stir before using.
3. Can Swedish pancakes be frozen?
Absolutely. Layer cooled pancakes with parchment paper and freeze. Reheat gently in a skillet or microwave.
4. What is a good substitute for lingonberry jam?
Cranberry, raspberry, or red currant jam work well if lingonberry is unavailable.
5. Are Swedish pancakes gluten-free?
The original recipe is not, but you can substitute gluten-free flour blends for a suitable alternative.
6. Can I make them without eggs or dairy?
Yes. Use flaxseed meal mixed with water as an egg replacement and plant-based milk and butter substitutes.
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7. Why is my batter lumpy?
You may have added the liquid too quickly. Whisk slowly and strain the batter if necessary.
8. How do I keep pancakes warm for a crowd?
Place them in a warm oven (100°C/200°F) covered with foil while you cook the rest.
9. Can I add fruit directly to the batter?
It’s better to use fruit as a topping since these pancakes are thin and may tear with fruit mixed in.
10. What type of pan is best for Swedish pancakes?
A non-stick or traditional cast iron crepe pan works best to achieve the thin, golden results.