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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

Course: Breakfast
Cuisine: Swedish
Keyword: pancakes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 13 -14 pancakes
Calories: 115kcal
Author: Malinda Linnebur
Swedish Pancakes are a treat perfect for any occasion! These pancakes are thin and delicate, yet substantial enough to provide a satisfying chew.
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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

  1. 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. 
  2. 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. 

Nutrition

Serving: 1pancake | Calories: 115kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 119mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg