Dust these paper-thin Swedish Pancakes with powdered sugar, and stack them high for an easy, elegant breakfast.
Swedish pancakes are what you make when you want something that feels special but doesn’t ask much of you. They’re soft, lacy-edged, and not overly sweet—ready to be rolled or folded around whatever jam, cream, or lemon curd you have lying around. Also known as pannkakor, they’re thinner than your standard American flapjack, less delicate than French crêpes, and simple in the best possible way.
For an easy recipe that takes just over half an hour, you’re serving up something that looks way more impressive than it should. A typical Swedish breakfast might lean more savory—think open-faced sandwiches, cheese, and lots of hard-boiled eggs—but there’s always room for a little morning sweet treat.
I like to make these on Sunday mornings when my family comes to visit. My nieces and nephews love rolling them up and eating them with their hands. And my adult relatives always comment on my expert flipping skills!
Are Swedish Pancakes Healthy?
These Swedish pancakes contain only a small handful of ingredients and offer a balance of carbohydrates, protein, and fat. The eggs and milk deliver a good dose of protein and calcium, along with iron and vitamin A—but the cholesterol and sodium in the dish lean toward the high side. The added sugar amount is moderate compared to many breakfast pastries, but the fiber content is low. Overall, Swedish pancakes can be part of a healthy diet when enjoyed in moderation, especially when served with nutrient-rich toppings like fresh berries or yogurt.
There are a few adjustments you can make if you’re looking to suit specific dietary needs. A gluten-free flour blend can easily replace all-purpose flour, and plant-based milks and butters work well in place of dairy. Unfortunately, there isn’t a time-tested egg substitute that works well here, so these aren’t vegan.
Swedish Pancake Toppings
These Swedish pancakes are practically begging to be dressed up with whatever makes you happy. Traditionally, they’re served with lingonberry jam and whipped cream, and Swedes often eat them for lunch or dessert. You can treat these like dessert and top them with chocolate-hazelnut spread, sliced bananas, crushed hazelnuts, or a simple mixture of lemon juice and sugar. Warm berries with crème fraîche are also fantastic on these. If you’re in the mood, try Greek yogurt, hemp hearts, and your favorite granola. I like to eat these with half a cup of blueberries, a dollop of cottage cheese, and a generous drizzle of maple syrup. For savory pancakes, consider a thin slice of ham with a little shredded Swiss or Gruyère cheese.
How Do I Store Leftovers?
Store leftover Swedish pancakes—sans toppings—in an airtight container in the fridge, separating each one with a sheet of parchment paper to prevent sticking. They’ll stay good for up to 3 days. Alternatively, freeze them in a tightly sealed, freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently in a skillet.
Serving Suggestions
For dessert or a sweet breakfast, top your Swedish pancakes with this delicious Lemon Curd Recipe and a bit of whipped cream—or better yet, this luscious Cream Cheese Crêpe Filling. They’re also sensational with just a bit of this creamy Cashew Butter Recipe. It’s quite commonplace in Sweden to enjoy these Swedish pancakes alongside a savory dinner, like this really excellent Lentil Soup or this Red Lentil Soup.
Ingredients
- 3 large eggs
- 1 1/4 cups whole milk
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons unsalted butter melted (plus more for cooking)
Instructions
- In a medium bowl, whisk the eggs until well beaten.
- Add the milk to the eggs, whisk to combine.
- In a separate bowl, mix the flour, sugar, and salt.
- Gradually mix the dry ingredients into the wet ingredients while whisking until the mixture is smooth. If it is too thick, incorporate a splash of milk to thin it out.
- Whisk in the melted butter until well combined.
- Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter.
- Pour about 1/4 cup of batter onto the skillet, tilting the pan to spread the batter thinly.
- Cook for 1–2 minutes, until the edges are lightly browned and the top appears set.
- Flip the pancake and cook for another minute until golden.
- Transfer to a plate. Repeat with the remaining batter.
- Serve warm with your choice of toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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