Swedish Pancakes
intro
Thin, tender, lightly sweet egg-rich pancakes, similar to crepes, served with lingonberry jam and cream for a cozy, nostalgic family meal.
Ingredients
Steps
Mix dry ingredients
In a medium mixing bowl, combine 1 cup (120g) all-purpose flour, 2 tbsp (25g) granulated sugar, and 1/4 tsp fine sea salt. Whisk for 30 seconds until fully blended, with no large lumps of flour or clumps of sugar remaining.
Blend wet batter base
Make a shallow well in the center of the dry ingredient mix, then add 3 room-temperature large eggs, 1 tsp pure vanilla extract, and 1/2 cup (120ml) of the measured whole milk. Whisk slowly from the center outwards for 1 minute until a thick, smooth, completely lump-free paste forms.
Thin the pancake batter
Gradually stream in the remaining 1.5 cups (360ml) whole milk and 3 tbsp (42g) cooled melted unsalted butter, whisking constantly as you pour. Continue whisking for 45 seconds until the batter matches the consistency of heavy cream, then let it rest at room temperature for 10 minutes to relax flour gluten for tender pancakes.
Preheat cooking pan
Place a 10-inch (25cm) nonstick skillet over medium-low heat (325°F / 160°C). Test for proper heat by sprinkling a drop of cold water: it should sizzle and dance across the surface. Lightly grease the pan with 1/4 tsp of butter, wiping away excess with a paper towel for a thin, even coating.
Cook first pancake side
Pour 1/4 cup (60ml) of rested batter into the center of the preheated pan, then immediately tilt the pan in slow circular motions to spread the batter into a thin, even 8-inch circle. Cook for 45 to 60 seconds, until the top surface looks fully set with no wet batter patches, and the edges turn light golden and pull slightly away from the pan.
Flip and finish cooking
Use a thin, flexible silicone spatula to gently lift the edge of the pancake and flip it in one smooth motion. Cook the second side for 20 to 30 seconds, until faint light golden spots appear on the cooked surface. Transfer the finished pancake to a warm plate, and cover loosely with a clean kitchen towel to retain heat.
Cook batch and serve
Repeat the cooking process with the remaining batter, greasing the pan with a tiny 1/8 tsp pat of butter every 2 to 3 pancakes to prevent sticking, until all batter is used (yield: 12 thin pancakes). Serve warm, rolled or folded, with lingonberry jam, freshly whipped cream, seasonal berries, or a light dusting of powdered sugar.
Tips
2.Adjust batter consistency as needed: if your first pancake is too thick to spread into a thin circle when tilting the pan, stir 1–2 tbsp (15–30ml) of extra whole milk into the remaining batter to reach a heavy cream-like pourability.
3.For easy meal prep, mix the batter up to 24 hours in advance and store it in a sealed container in the refrigerator. Give it a gentle stir before cooking, as the flour will settle to the bottom of the container while chilled.
OMG these were SO good! I made them for Sunday brunch last weekend and my kids devoured the whole stack in 10 minutes flat. I added a little extra vanilla and served them with lingonberry jam like my Swedish grandma used to — total game changer. Super easy too, I didn’t even have to pull out my fancy mixer! Will be adding these to our weekly rotation for sure.
Perfect easy recipe for meal prep! I cooked up a big batch on Sunday, stored them in the fridge, and they reheated like a dream in the toaster all week for quick breakfasts before work. Way better than the frozen pancake aisle garbage I used to buy. Only note: I wish the recipe mentioned keeping the pan on medium low, I burned the first two because I cranked the heat too high like I do for regular pancakes lol.
Brought these to our neighborhood potluck last weekend and everyone was begging for the recipe! They’re thinner than regular American pancakes which makes them perfect for rolling up with a little whipped cream and fresh berries. I will say, the 30 minute cook time is pretty accurate if you’re using a large griddle, it took me a little longer on my tiny apartment stovetop. Still 10/10, will make again.
As someone who can barely boil water without messing it up, I was shocked how easy these turned out! I was nervous they’d be lumpy or stick to the pan, but I followed the directions exactly and they came out perfect. My roommate said they’re better than the ones we had at that Swedish restaurant in Brooklyn last month. High praise tbh.
I was a little skeptical at first because I’m used to thick, fluffy buttermilk pancakes, but y’all — these converted me! They’re so light and buttery, I served them with a side of bacon and maple syrup and my husband went back for thirds. I didn’t have lingonberry jam so I used raspberry preserves and it slapped. Would make for a great Christmas morning breakfast!