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Authentic Swedish Pancakes Recipe

Swedish pancakes are like a cross between American pancakes and crepes.

In fact, many people compare them to French crepes since they’re both delicate, fluffy, and bursting with flavor.

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Of course, one big difference between the two is that Swedish pancakes come from Sweden, while French crepes…well, you get the idea.

Swedish Pancakes Garnished With Fresh Berries

Whatever you call them, Swedish pancakes are total crowd-pleasers.

They can be as sweet as you want and work well for breakfast or dessert. You can even make them in advance and store them in the fridge for convenience.

There’s really no downside to Swedish pancakes. So let’s find out how to make them, shall we?

What Are Swedish Pancakes? 

Simply put, Swedish pancakes are divine! But what really sets them apart from any other recipe?

Swedish pancakes are made using a thin, egg-rich batter with a high ratio of wet ingredients to dry. This gives them a lighter, fluffier texture than classic French crepes. They’re cooked in a skillet, are thin enough to be rolled or folded, and are most often served with jam and whipped cream.

Many people make them with something called “the 3-2-1 recipe”. It includes only the following ingredients: 

  • 3 eggs
  • 2 cups of milk
  • 1 cup of flour

The recipe here is a little more involved, but it’s my favorite. The egg-heavy batter turns out the lightest, airiest pancakes possible.

And despite their thinness, they’re still wonderfully fluffy and filling. 

As mentioned, because they’re so thin, most people roll or fold them to eat them. And the best jam to serve is lingonberry.

But you can use whatever toppings you prefer, of course.

Fluffy Thin Swedish Pancakes With Fresh Berries

Ingredients

Here’s what you’ll need for this particular Swedish pancakes recipe: 

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  • Eggs – Swedish pancake batter calls for more eggs than most American recipes. That’s what gives them their thin but fluffy texture. That said, if you try to substitute the eggs (like with mashed bananas), they won’t turn out quite right.
  • Milk – The milk in the recipe keeps the pancake thin and light. I typically use 2% milk because that’s what I have on hand. Any variety will work, though. 
  • Flour – You’ll want to stick to all-purpose flour for this recipe since it’s the easiest to work with and is relatively inexpensive. And don’t be tempted to add more – the ratios are spot on.
  • White sugar – Many recipes for Swedish pancakes don’t call for sugar. However, I like to add it because it gives them a nice hint of sweetness. Feel free to leave it out if you want them more savory.
  • Salt – Salt is one of those ingredients that everything needs. Even sweet recipes like this one benefit from a dash of salt. Use regular kosher salt.
  • Butter – Be generous while buttering the griddle. Butter gives the pancakes phenomenal flavor and also keeps them from burning or sticking.

If you want to use add-ins, such as vanilla or almond extract, go right ahead!

But if you’re looking for a good, old-fashioned Swedish pancake, these ingredients are all you’ll need.

Are Crepes and Swedish Pancakes the Same? 

Crepes and Swedish pancakes are not the same, though they look similar. Visually, it’s difficult to tell them apart. But in terms of taste and texture, crepes are more dense and chewy and can be sweet or savory. In contrast, Swedish pancakes are lighter, fluffier, and almost always served sweet.

Both are thin, golden-brown pancakes that people usually roll or fold to eat. But the Swedes prefer them with jam or a little powdered sugar.

Crepes, however, frequently come with savory fillings, such as cheese and ham.

Both are delicious, though, and I’m a massive fan of whichever you want to make me.

Swedish Pancakes Sprinkled With Powdered Sugar

Can You Freeze Swedish Pancakes? 

Swedish pancakes freeze very well, provided they’re cooled completely first. It’s best to layer them with parchment in between so they don’t stick. Then, put them in freezer-safe bags, write the date on the front, and freeze them for no more than a month.

This method is best because it lets you pull one or two at a time without having to thaw the whole batch.

When it comes time to reheat them, you can do so in the microwave or on the stove.

For best results, let them thaw in the fridge overnight. If that’s not possible, let them sit on the counter for approximately 15 minutes before heating them. 

If you reheat them on the stove, use medium heat and warm them for about a minute, flipping them halfway through. 

You can also nuke them in the microwave for 20-30 seconds. I use 50% power and warm two at a time.

Can you make Swedish Pancakes Ahead of Time? 

Swedish pancakes store well in the fridge, so they’re ideal for making ahead of time. Simply cook and cool the pancakes, then layer parchment paper between each one and store in an airtight container in the fridge for up to three days.

This is an excellent idea if you want to make a big breakfast and save on prep time.

More Pancake Recipes You’ll Love

Oatmeal Pancakes
Chocolate Chip Pancakes
Eggnog Pancakes
Jiffy Cornbread Pancakes
Trisha Yearwood’s Blueberry Pancakes

Authentic Swedish Pancakes Recipe

Servings

13

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

66

kcal

Swedish pancakes are total crowd-pleasers. A cross between American pancakes and crepes, they’re delicate, fluffy, and bursting with flavor.

Ingredients

  • 3 3 eggs

  • 1 1/4 1 cups milk

  • 3/4 cup 3/4 all-purpose flour

  • 1 tablespoon 1 white sugar

  • 1/2 teaspoon 1/2 salt

  • 1 tablespoon 1 butter, or as needed

Directions

  • Grease a griddle or skillet with real butter (not margarine) and set the heat to medium.
  • Using a stand or electric mixer, thoroughly whisk the eggs in a medium bowl for 3 to 5 minutes until the mixture is uniformly bright yellow and thick.
  • Add the milk and stir to combine.
  • In a separate bowl, combine the flour, sugar, and salt. Whisk by hand to ensure even distribution.
  • Add the dry mixture to the egg mixture, stirring gently with a spatula until smooth.
  • Spoon the batter onto the griddle in tablespoon-sized batches.
  • Spread each spoonful until it’s thin and wide, then cook for approximately 1 to 2 minutes or until the bottom turns light brown. Then, flip the pancake and cook for another 1 to 2 minutes until that side is also golden brown.
  • Repeat until all the batter is gone.
  • Serve with desired toppings, and enjoy!
Swedish Pancakes

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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