If you’re craving a breakfast that feels like a cozy hug, Swedish Pancakes are exactly what you need. Imagine light, delicate pancakes that melt in your mouth with every bite. They’re thin, soft, and ever so slightly crispy around the edges—kind of like a cross between a crepe and a pancake. Paired with a dollop of jam and a dusting of powdered sugar? It’s pure bliss.
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Trust me, once you try these, you’ll be hooked. Whether you’re treating yourself on a lazy weekend morning or impressing guests for brunch, these pancakes are an instant crowd-pleaser.
Ready to take your pancake game to a whole new level? Let’s get started!
Why You’ll Love Swedish Pancakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy morning with your family or hosting a fancy brunch for friends, these Swedish Pancakes are always a hit. Here’s why they’re a favorite:
Versatile: Perfect for breakfast or brunch, but delicious enough for dessert too. You can fill them with fruit, top them with whipped cream, or simply enjoy them with syrup.
Budget-Friendly: Made with simple pantry staples, these pancakes won’t break the bank. No need for special ingredients—just flour, eggs, and a little love.
Quick and Easy: The steps are simple and straightforward, so even beginners can master them. You don’t need to be a professional chef to make these!
Customizable: Add your favorite toppings like fresh berries, chocolate chips, or even Nutella for a fun twist. The pancakes themselves are a blank canvas.
Crowd-Pleasing: Whether you’re feeding a crowd or enjoying a solo breakfast, everyone will love these. They’re thin and light, so you can stack ‘em up high for a delicious tower of goodness!
Ingredients in Swedish Pancakes
Let’s break down the magic of these pancakes—they’re made with just a few basic ingredients, but the result is nothing short of perfection. Here’s what you’ll need:
Flour: The foundation of the batter. It provides structure, but the pancakes remain light and airy because of the extra liquid.
Eggs: These give the pancakes their soft texture and richness. You’ll love the light fluffiness they create.
Milk: A generous amount of milk keeps the pancakes tender and delicate. It’s what makes them feel like a treat.
Butter: A little butter in the batter adds flavor and richness. Plus, it helps give the pancakes a golden, slightly crispy edge when they cook.
Salt: A pinch of salt to balance out the sweetness and enhance the flavors.
Sugar: Just a touch to bring a hint of sweetness without overwhelming the dish. These pancakes are meant to be light, not too sugary.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make these beautiful, fluffy Swedish Pancakes:
Make the Batter: In a mixing bowl, whisk together the flour, eggs, milk, sugar, and salt until smooth. The batter should be a bit thinner than your average pancake batter—kind of like heavy cream in consistency.
Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter to coat the pan, then let it melt completely.
Cook the Pancakes: Pour a small ladleful of batter into the pan, swirling it around to coat the bottom evenly. Let it cook for about 1-2 minutes until the edges start to lift, then gently flip it over and cook for another 30 seconds to 1 minute.
Repeat: Continue cooking the pancakes, adding more butter to the pan as needed. Stack them up as you go!
Serve and Enjoy: Once all the pancakes are cooked, stack them on a plate, dust with powdered sugar, and serve with your favorite toppings like lingonberry jam, fresh berries, or whipped cream.
Nutrition Facts
Servings: 4
Calories per serving: 250
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Swedish Pancakes
These pancakes are delicious all on their own, but here are a few ideas to elevate your meal:
Fruit Toppings: Top your pancakes with fresh berries, sliced bananas, or poached apples for a burst of sweetness.
Whipped Cream: A dollop of whipped cream on top adds a luxurious, airy texture that’s the perfect complement to the soft pancakes.
Jam or Syrup: Lingonberry jam is the classic choice, but maple syrup or strawberry preserves work wonderfully too.
Nuts: Sprinkle a handful of chopped nuts, like almonds or hazelnuts, for a little crunch and extra flavor.
As a Dessert: Don’t hesitate to enjoy these pancakes as a sweet treat by adding chocolate sauce, caramel, or ice cream!
Additional Tips
Use a Thin Layer of Batter: For that classic Swedish pancake texture, make sure you spread the batter thinly in the pan.
Don’t Overcook: These pancakes cook quickly. If you overcook them, they can become too crispy, so be sure to keep an eye on them.
Make Extra: These pancakes freeze well, so if you have leftovers, store them in a single layer in the freezer. You can reheat them in the microwave or a pan.
Adjust the Toppings: The beauty of Swedish pancakes is how versatile they are! Add whatever you love—whether it’s a sprinkle of cinnamon or a drizzle of honey.
Dietary Adjustments: For a dairy-free version, swap the milk for almond or oat milk and use a dairy-free butter substitute.
FAQ Section
Q1: Can I use a regular pancake pan instead of a crepe pan?
A1: Yes, you can! Just make sure the pan is non-stick and preheated so the pancakes cook evenly.
Q2: Can I make this recipe gluten-free?
A2: Absolutely! You can use a gluten-free flour blend to replace the regular flour, and the pancakes will still turn out delicious.
Q3: Can I make Swedish Pancakes ahead of time?
A3: Yes! You can make the pancakes in advance, store them in an airtight container, and reheat them when ready to serve.
Q4: What’s the best way to reheat leftover pancakes?
A4: Gently reheat them in the microwave or warm them up in a pan over low heat to keep them soft and tender.
Q5: Can I make Swedish Pancakes savory instead of sweet?
A5: Absolutely! You can skip the sugar and serve them with savory fillings like cheese, ham, or spinach for a delicious twist.
Q6: How do I make these pancakes even fluffier?
A6: Try separating the eggs and whipping the egg whites before folding them into the batter for an extra light and airy texture.
Q7: Can I freeze Swedish Pancakes?
A7: Yes! These pancakes freeze really well. Just stack them with parchment paper between layers, wrap them tightly, and store them in the freezer.
Q8: What other toppings can I use?
A8: The possibilities are endless! Try Nutella, whipped ricotta, or even a drizzle of lemon curd for a unique twist.
Q9: Can I double the recipe?
A9: Yes, this recipe is easy to scale up! Just double the ingredients to make more pancakes for a crowd.
Q10: Can I make the batter the night before?
A10: Yes! You can prepare the batter the night before and store it in the fridge. Just give it a quick stir before using.
These Swedish Pancakes are the perfect way to start your day, or to make any moment feel special. They’re light, flavorful, and so easy to make, you’ll wonder why you didn’t try them sooner. So grab your favorite toppings, and let’s make some magic happen with these delightful little pancakes!
Print
Swedish Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 3 pancakes each)
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: Swedish
Description
These Swedish Pancakes are buttery, tender, and have a perfectly delicate, lacy edge. Light yet satisfying, they’re a classic breakfast choice that’s simple to make and easy to love. Top with lingonberry or blueberry jam, yogurt, and whipped cream for the ultimate treat!
Ingredients
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For the Pancakes:
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3 eggs
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1 1/2 cups whole milk (+ 1/4 cup, see notes)
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1 cup flour
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3 tablespoons melted butter
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1 tablespoon granulated sugar
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1/2 teaspoon salt
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For Topping:
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Lingonberry or blueberry jam
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Plain yogurt
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Whipped cream (or straight heavy whipping cream)
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Instructions
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Make the Pancake Batter:
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Blend the eggs and milk until doubled in size, about 30 seconds.
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Add flour, melted butter, sugar, and salt; blend for another 15-20 seconds until smooth and combined.
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Preheat the Pan:
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Heat a nonstick or well-seasoned cast iron pan over medium heat.
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Pour about 1/4 cup of batter into the pan, then tilt the pan immediately to spread the batter evenly, creating a thin, lacy edge.
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Cook the Pancakes:
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Let the pancake cook for about 1 minute until golden brown, then flip and cook the back side for 15-30 seconds.
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Adjust the doneness to your liking; I prefer the front side golden and the back side pale.
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Serve:
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Serve the pancakes flat, folded, or rolled. Top with your choice of maple syrup, whipped cream, fruit, or jam.
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My favorite way is folding them and serving with lingonberry jam and yogurt!
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Notes
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If you want extra thin pancakes, add the additional 1/4 cup of milk to the batter.
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For the toppings, you can swap lingonberry jam with other fruit jams or even fresh berries.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg