This classic Swedish Pancakes recipe is perfect for breakfast, lunch, and dinner. Thinner than American pancakes but thick enough to sink your teeth into, Swedish pancakes are packed with protein thanks to lots of eggs and milk. Serve with whipped cream and berries or your favorite sweet or savory toppings.
I can make this recipe with my eyes closed
After nearly 15 years of living in Sweden, I know a thing or two about Swedish pancakes. In Sweden, there is only one thing that's acceptable to serve at a kid's birthday party—Swedish pancakes. Packing a lunch box for a field trip? It had better have pannkakor in it. Need snacks for a road trip? Dinner on a Thursday night? Swedish pancakes, Swedish pancakes, Swedish pancakes.
Unlike American pancakes (or Canadian pancakes, as we call them in our house—usually these Spelt Flour Pancakes), the Swedish version are wide and thin, with lacy edges. They're thicker than crepes, with a bit of heft when you bite into them, and thanks to the high ratio of eggs and milk, these bad boys are packed with protein.
I've made this recipe so many times I can practically do it with my eyes closed; I just pull the eggs and milk out of the fridge, melt a bit of butter, and mix it on up. I wrote out the recipe on a scrap of paper, and my kids (6 and 9) can make it on their own. If they can do it, you can do it. Trust me.
If you want to eat them like a real Swede, pile 'em high with jam and cream (our low-sugar strawberry chia jam would be perfect here). Since I am not a real Swede, I prefer them rolled up with a bit of homemade almond butter. Really, whatever toppings make you happy. Just go with it.
Välkommen! Let's make Swedish pancakes together!
Making Swedish pancakes truly couldn't be easier. You'll find all the details you need in the recipe card below, but let's take a quick visual walk though the process here.
Step 1: mix up your ingredients
While I'm sure the Swedish grandmas of yesteryear used a bowl and a whisk for their pancake batter, I'm fond of mixing it up in my blender for a smooth, lump-free batter.
I add the milk, eggs, flour, sugar, and salt and give it a whirl, then add the melted butter while the blender is running.
Step 2: make the pancakes
I use a small (8.5 inch) non-stick pan for my Swedish pancakes. Just pour enough batter to cover the bottom, and wait a couple of minutes.
You can carefully lift the edge to check that the bottom is golden brown, then flip! It only needs a few seconds on the other side.
Slide this bad boy to a plate, and repeat with the remaining batter.
Classic Swedish Pancakes Recipe (protein packed!)
Ingredients
- 3 large eggs
- 1 ½ cups milk
- 1 cup all purpose flour
- 1 Tablespoon granulated sugar optional
- pinch of salt
- 2 Tablespoons melted butter
For serving
- Whipped cream or plain yogurt
- Berry jam
Instructions
- Combine eggs and milk in a blender, and blend until frothy—about 30 seconds.3 large eggs, 1 ½ cups milk
- Add the flour, sugar (if using) and salt, and run the blender until it is just combined.1 cup all purpose flour, 1 Tablespoon granulated sugar, pinch of salt
- While the blender is running, add the melted butter in a thin stream.2 Tablespoons melted butter
- Let the pancake batter rest for a few minutes while your pan is heating. When you're ready to start making pancakes, give it a quick swirl in the blender to mix any separated butter back in.
- Place a non-stick pan over medium-high heat (see note about pan sizes below)
- Once the pan is good and hot, pour in enough batter to just cover the bottom of the pan, swirling to coat. (see note)
- Allow it to cook for 1-2 minutes on the first side, then use a spatula to lift the edges—it should be golden brown on the bottom. Slide the spatula all the way under and quickly flip the pancake over to finish cooking. It only needs about 30 seconds on the other side.
- Transfer the pancake to a plate, and repeat with the remaining batter.
Notes
- Nutrition values are an estimate only
- Most Swedish pancake recipes direct you to whisk the batter, but I find it turns out so much smoother if I use the blender, and then it's just ready to pour! But if you don't have a blender it's fine to whisk everything together. Start with half the amount of milk to avoid a lumpy batter!
- I use a 22cm (8.5 inch) omelet pan for my Swedish pancakes, and it's the perfect size. If you have a larger pan, that's fine; you'll just have larger pancakes.
- You don't need to grease the pan! There's enough butter in the batter that they come out just fine.
- Swedish pancakes are thicker than crepes, but much thinner than American pancakes. For the pan I use I find around ⅓ cup of batter is perfect, but you'll need to use more or less according to the size of your pan and how thick or thin you like your pancakes to be.
- Swedish pancakes are traditionally served with loosely whipped cream and lingonberry jam. I find any old jam is fine (my kids prefer strawberry) and you can use whatever sweet or savory toppings your heart desires.
- Serve them folded or rolled (we usually do rolled, but folded is more photogenic!)
Carol-Jean says
Super easy! No-fuss prep and cook, minimal cleanup. It's what's for dinner on Thursday nights.
Happy birthday, Katie!
Katie Trant says
Thanks Carol-Jean!
Carol-Jean says
So easy! No-fuss prep and cook, minimal cleanup. We know what we're having on Thursday nights.
Thanks and happy birthday, Katie!
Sherra says
Hi! My mom is from Sweden and I grew up making this recipe. It has always been a hit in my household when I was a kid but also with my own kids.
Tip: the trick to not getting lumps if you are not using a blender is to mix the eggs and flour together first and then add the milk. The milk helps to loosen any clumps.
Hope this helps! Thanks for sharing!
Katie Trant says
Hey Sherra, thanks for the comment! Great tip with whisking the eggs and flour first 🙂
Shannon says
Made these for the first time tonight and my daughter announced she will love them for life! A great weeknight win. I may have also built them up by telling her they were what the Canucks’ Pettersons grew up eating 😉
Katie Trant says
Petterson definitely grew up eating these! Same with the Sedins, but maybe they're a bit before her time. So glad these were a hit in your home, too!
Heather says
Big hit with the kids. And super easy to make.
Katie Trant says
Yay! I'm so happy to hear that - my kids love them too!