Classic Swedish Pancakes Recipe (protein packed!)
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 served with whipped cream and berries or your favorite sweet or savory toppings.
Servings 4
Calories 284kcal
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!)
Nutrition
Calories: 284kcal | Carbohydrates: 31g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 134mg | Potassium: 224mg | Fiber: 1g | Sugar: 8g | Vitamin A: 526IU | Calcium: 140mg | Iron: 2mg