Swedish Pancakes

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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.

Overhead view of Swedish pancakes on a dark plate. They have whipped cream and lingonberries inside. Fork and green napkin to the side.

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.

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.

Four pictures showing how to mix up the batter and what it should look like when finished. Thinner than American pancake batter but not quite as thin as crepe batter.

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.

Four pictures showing a plate of pancakes fresh of the griddle, whipped cream down the center, lingonberries down the center, and a hand holding one rolled up.

FAQs

HOW TO KEEP THESE SWEDISH PANCAKES WARM BEFORE SERVING?

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.

HOW TO STORE THESE PANCAKES?

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.

CAN I FREEZE THESE PANCAKES?

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.

Two pictures one showing a close up of the pancakes on a pink plate and the other showing a fork with a bite ready to take.

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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