Swedish Pancakes are rich and buttery ultra thin pancakes that are perfect for breakfast or brunch! Serve them with fruit and whipped cream or your favorite syrup. They are easy to make and require no special equipment other than a nonstick skillet.
I grew up eating Swedish Pancakes for dinner – it was one of my grandfather’s favorite meals. We enjoyed them slathered in jam and rolled them up and ate them with our hands. Whatever way you choose the enjoy them, they are sure to become a family favorite.
Swedish Pancakes are pan fried cakes, a variation of a Scandinavian recipe that originated in Sweden. They are lighter and thinner than traditional pancakes, and most similar to a crepe but not quite as thin.
Roll them up with jam or syrup, or fold them and dust them with powdered sugar. Or, serve them with fresh berries and whipped cream.
Swedish Pancakes: The Ingredients
Eggs – A lot of eggs and a lot of milk make the final product moist and tender and adds volume.
Milk – I prefer whole milk for these pancakes over nonfat. The milk helps to keep them moist.
Sugar – For a little sweetness.
Salt – Salt is needed to help enhance all of the flavors.
Vanilla Extract – Provides a balance of flavor and helps to enhance the sweetness.
Flour – Using less flour and more milk and eggs makes this recipe a more thin. The batter will be thin and will make these pancakes so light.
Butter – Adding butter will make the pancakes rich and moist.
How To Make Swedish Pancakes
Make the batter. In a large mixing bowl, beat together the eggs, milk, and vanilla extract. Whisk in salt, sugar, and flour. Using an electric mixer, beat in softened butter until only soft clumps of butter remain.
Melt butter in a large nonstick skillet. Drop in some pancake batter and twist the pan in a circular motion to create a thin layer of batter.
When bubbles form on top, carefully flip it over and allow it to continue cooking for about 30 seconds.
Frequently Asked Questions
How do I keep Swedish pancakes warm until ready to serve?
Since this recipe makes about 36 pancakes, you’ll need to keep them warm while you finish the batch. Place finished pancakes on a plate covered with foil, or on a sheet pan covered with foil in a warm oven.
How are Swedish style pancakes different from American pancakes?
The ingredients are pretty similar to standard pancakes (eggs, milk, sugar, and flour) but the ratios are different. Traditional American classic style pancakes are thick and fluffy, often including baking powder or baking soda in the ingredients to help them rise. Swedish style Pancakes have a higher milk to flour ratio, and no baking powder, so they are much thinner.
Can I make the batter ahead of time?
You can make these about 24 hours in advance. Store the batter in an airtight container in the refrigerator.
What can I serve with Swedish pancakes?
Traditionally they are served with lingonberry jam. However they are super delicious with fresh berries, berry syrup, whipped cream or maple syrup. They are actually delicious with just a dusting of powdered sugar as well.
Can I freeze them?
Absolutely! If you know you’ll be reheating a stack all at the same time, you can freeze the stack as is. I recommend freezing with layers of wax paper between them to make it easy to serve just a few portions at a time.
Serve with your favorite pancakes topping. You can spread them with jam and roll them up, roll them up and top with berries and whipped cream or fold them into triangles and dust them with powdered sugar.
For a meal, serve with scrambled eggs and bacon, fresh fruit, and a tasty Mimosa.
Storage and Reheating
Storing: Store leftovers in an airtight container or plastic resealable bag and keep in the fridge for 3-4 days.
Freezing: Stack pancakes in one big stack or in smaller stacks with wax or parchment paper between them. Store in freezer safe containers and freeze for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge. Reheat in the microwave for 10-15 seconds, or in a skillet for about 30 seconds.
When cooking the pancakes, just let them be. Don’t stir or move them until you’re ready to flip.
Keep warm by storing them on a plate or tray covered in foil.
To make this super quick, you can quickly pulse the better in a blender.
In a large mixing bowl, combine the eggs, milk, and vanilla extract. Whisk the mixture vigorously for two minutes.
Add the salt, sugar, and flour and whisk again until the flour is fully incorporated into the mixture.
Add the softened butter and whisk by hand or with an electric mixer until small clumps of butter form.
Preheat a pan and coat it with butter. Once the butter beings to bubble, dump ⅓ cup of pancake batter in the center of the pan and twist the pan in a circular motion to create a thin layer of batter.
Once bubbles form on the top of the pancake, carefully flip it over and allow it to continue cooking for 30 seconds to 1 minute to allow the other side to brown slightly.
Serve the pancakes with fresh berries, cream, etc. and enjoy!
Storing: Store leftovers in an airtight container or plastic resealable bag and keep in the fridge for 3-4 days.Freezing: Stack pancakes in one big stack or in smaller stacks with wax or parchment paper between them. Store in freezer safe containers and freeze for up to 3 months.Reheating: If frozen, thaw overnight in the fridge. Reheat in the microwave for 10-15 seconds, or in a skillet for about 30 seconds.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.