Swedish Pancakes are quick to make, incredibly versatile, and feel special with minimal effort. Their light and airy texture pairs beautifully with sweet toppings, and the batter comes together with just a few simple ingredients. Kids and adults alike love their fun, rollable shape and soft texture. They also cook quickly, making them ideal for both busy mornings and leisurely brunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Milk
All-purpose flour
Sugar
Salt
Butter (melted, plus more for the pan)
Vanilla extract (optional)
Directions
In a mixing bowl, whisk the eggs until smooth.
Add milk, flour, sugar, salt, melted butter, and vanilla extract (if using). Whisk until the batter is smooth and thin. Let rest for 10–15 minutes if time allows.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter.
Pour a small amount of batter (about ¼ cup) into the pan and swirl to coat the bottom in a thin layer.
Cook for 1–2 minutes, or until the edges begin to lift and the underside is golden.
Flip carefully and cook for another 30 seconds to 1 minute.
Transfer to a plate and keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve warm with your choice of toppings.
Servings and timing
This recipe serves 4 and takes about 30 minutes total: 10 minutes for prep and 20 minutes for cooking.
Variations
Serve with lingonberry jam, fresh berries, whipped cream, or powdered sugar.
Add a touch of cinnamon or cardamom to the batter for extra flavor.
Use whole wheat flour for a slightly nuttier, healthier twist.
Roll with Nutella and sliced bananas for a decadent option.
Make it savory by omitting sugar and serving with cheese or smoked salmon.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or microwave briefly. You can also freeze them in a single layer, then stack and store in freezer bags for up to 2 months. Reheat straight from frozen.
FAQs
What’s the difference between Swedish pancakes and crepes?
Swedish pancakes are typically a bit lighter and more buttery than French crepes, with a slightly different ratio of eggs, flour, and milk.
Can I make the batter ahead of time?
Yes, you can make the batter a day ahead and store it in the fridge. Stir before using.
Why are my pancakes tearing?
If the batter is too thick or you flip them too early, they may tear. Make sure the pan is properly greased and the pancake is set before flipping.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
Do I need a special pan?
No, a nonstick skillet works well, but a crepe pan can make flipping easier.
Can I use plant-based milk?
Yes, almond, oat, or soy milk all work well in this recipe.
Are Swedish pancakes sweet or savory?
They are slightly sweet but can be served with sweet or savory toppings.
Can I make these dairy-free?
Use plant-based milk and dairy-free butter alternatives for a dairy-free version.
How thin should the batter be?
The batter should be quite thin—thinner than traditional pancake batter, similar to heavy cream.
What are traditional Swedish toppings?
Lingonberry jam, whipped cream, and powdered sugar are classic options.
Conclusion
Swedish Pancakes are a delicious and charming twist on traditional pancakes, offering a light, buttery texture and endless topping possibilities. Whether you roll them with jam, fold them with fruit, or enjoy them plain, they’re sure to become a favorite breakfast or brunch option for the whole family. Simple, satisfying, and full of tradition, they’re a recipe worth keeping in your regular rotation.
Swedish Pancakes are thin, buttery, crepe-like pancakes that are soft, slightly sweet, and perfect for rolling around jam, fruit, or whipped cream. They’re a beloved part of Swedish cuisine, ideal for breakfast, brunch, or dessert.
Ingredients
3 large eggs
1 1/4 cups milk
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons melted butter (plus more for greasing the pan)
1/2 teaspoon vanilla extract (optional)
Instructions
In a mixing bowl, whisk the eggs until smooth.
Add milk, flour, sugar, salt, melted butter, and vanilla extract (if using). Whisk until smooth and thin. Let the batter rest for 10–15 minutes if possible.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly.
Cook for 1–2 minutes until the edges begin to lift and the bottom is golden.
Flip carefully and cook for another 30 seconds to 1 minute.
Transfer to a plate and keep warm. Repeat with remaining batter, greasing the pan as needed.
Serve warm with toppings of choice.
Notes
Serve with lingonberry jam, whipped cream, or fresh berries for a traditional touch.Add cinnamon or cardamom to the batter for a spiced version.Make savory pancakes by omitting the sugar and serving with smoked salmon or cheese.Use gluten-free flour or plant-based milk as needed for dietary preferences.Letting the batter rest helps create more tender pancakes.
