Swedish Pancakes are a treat perfect for any occasion! These pancakes are thin and delicate, yet substantial enough to provide a satisfying chew. Whether you prefer a sweet or savory flavor, these pancakes will become your new favorite.

Swedish pancakes or Pannkakor are made with a simple batter of flour, eggs, salt, a little sugar, and milk, then cooked until it forms a thin, lacy layer of golden brown goodness. When served sweet, Swedish pancakes are typically accompanied by a generous dollop of whipped cream and lingonberries. Or serve them savory with ham, cheese, or even smoked salmon.
I love adding new recipes from our heritage, which is primarily German and Swedish, with a dash of Danish. Other recipes we make every year for Christmas are Creamy Rice Pudding, Swedish Tea Ring, Ostakaka, and Potato Bologna.
You Will Love These Swedish Pancakes Because:
- Light and fluffy and the perfect vehicle for any topping!
- Portable….Just roll up a few with a dusting of powdered sugar, if you like, and head out the door.
- It uses simple ingredients you already have in your pantry.
- Not just for breakfast! Eat them any time of the day, and they are not just for special occasions either!

Ingredients:
These pancakes don’t require many ingredients, but don’t let that fool you because they create a mouthwatering pancake!
ALL-PURPOSE FLOUR, EGGS, MILK, SUGAR, AND SALT: These are used to make the batter. It will be thinner than your traditional American pancake batter but not quite as thin as a crepe batter. Please use the amount of salt specified. It adds a lot of flavor to the pancake.
BUTTER: Used to cook the pancakes.

How To Make Swedish Pancakes:
This is just a quick overview of the method for these pancakes. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: In a large bowl, combine the eggs and milk and whisk vigorously until well combined. Add the flour, sugar, and salt, and whisk until well combined. You can also do this in a blender.
STEP 2: Melt a little butter in a 10″ skillet over medium-low heat. Pour in batter and swirl the pan to coat. Cook for 1-2 minutes or until the edges are browned. Flip and cook for 1-2 minutes or until browned. Serve immediately.

FAQs
If you aren’t serving them immediately, you can keep the pancakes warm in the oven. Roll each pancake and place them on a baking sheet. Place in a 175-degree F oven to keep warm.
Store cooled pancakes in a covered container for up to 3 days. Reheat in a microwave or transfer the whole stack to a baking sheet and cover with foil. Place in a 300-degree F oven until warm.
Yes! Stack cooled pancakes between parchment paper. Wrap the stack with plastic wrap, then heavy-duty foil, or place into a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions:
- Whipped cream
- Maple syrup
- Honey
- Butter
- Fresh berries, peaches, sauteed apples
- Lingonberries
- A sprinkle of powdered sugar
- Cream cheese
- Smoked salmon
- Chives, red onion, capers
- Ham
- Sauteed mushrooms or other veggies
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Swedish Pancakes
Ingredients
- 3 large eggs
- 1½ cups (355ml) milk
- 1¼ cups (175g) all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- butter for cooking
Instructions
- In a large bowl, beat eggs and milk until well combined. Add flour, sugar, and salt. Whisk until smooth. You can also add everything to a blender and blend until smooth if you prefer.
- Heat a little butter in a 10" skillet over medium to medium-low heat. Pour ¼ cup of batter and tilt the pan in a circular motion until the batter is spread in an even, thin layer. Cook for 1-2 minutes or until edges are golden. Flip and cook for 1-2 minutes or until golden. Repeat for remaining batter. Serve immediately.
Notes
- STORAGE: Store cooled pancakes in a covered container for up to 3 days. Reheat in a microwave or transfer the whole stack to a baking sheet and cover with foil. Place in a 300-degree F oven until warm.
- FREEZER-FRIENDLY: Stack cooled pancakes between parchment paper. Wrap the stack with plastic wrap then heavy-duty foil or place into a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
I grew up eating these pancakes and they are delicious.
They are delicious!! Thanks Grandma!