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