Swedish Pancakes are thin, lightly sweet, lacy, crepe-like, and they’re surprisingly easy to make at home. Made with simple ingredients and ready in just 15 minutes, they’ll satisfy your Swedish pancake cravings without a trip to IKEA.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Homemade Swedish pancakes will give your breakfast all the cozy Scandi vibes.
I grew up eating my dad’s famous Fluffy Pancakes, and as such, fluffy pancakes will always have my heart.
But when I’m shopping for a new POÄNG or KORALLVIPPA for the kitchen (seriously, aren’t IKEA product names so fun?), I’m going to make some time to order Swedish pancakes from the cafe with DRYCK BUBBEL to wash them down.
Swedish pancakes are softer and thinner than their American counterparts—not quite as thin as French Crepes, but nowhere near as thick as regular pancakes. They feel a little bit special, especially when you top them with butter and SYLT LINGON (that would be lingonberry spread, for those of you who aren’t IKEA-goers).
But did you know authentic Swedish pancakes are also easy to make at home?! Here’s why I’ve been loving this recipe:
Pantry Ingredients. Bet you have (almost) everything you need in your kitchen already!
Quick and Easy. From bowl to plate in about 15 minutes, and that includes both prep and cooking time. Woot!
Light, Tender Texture. These pancakes are foldable, fillable, and they have a texture that’s just scrumptious!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Eggs. Like crepes, Swedish pancakes are eggy, which is what makes them pliable.
Milk. Let this come to room temperature.
All-Purpose Flour. Although I haven’t tested it personally, I think a measure-for-measure gluten-free flour would also work for gluten-free Swedish pancakes.
Granulated Sugar. Just like with Oatmeal Pancakes and Cottage Cheese Pancakes, most of the sweetness in this recipe comes from the toppings, not the batter itself, so we just add a touch of sugar.
Unsalted Butter. You’ll need some for the batter and some for cooking the pancakes.
For Serving. Greek yogurt or sour cream, lingonberry or blueberry jam, and/or sweetened whipped cream. Delish!
How to Make Swedish Pancakes
Whisk the Eggs (photo 1). I use my stand mixer with the whisk attachment, but you can do it by hand if you’d like. Whisk until pale and fluffy.
Finish the Batter (photo 2). Mix in the milk, then flour, sugar, salt, and melted butter.
Cook the First Side (photo 3). Heat a skillet with a little butter over medium heat. Pour in the batter, swirl to spread thinly, and cook until golden.
Flip (photo 4). Cook the other side for about a minute, then repeat with the remaining batter.
Serve. Plate your Swedish pancakes with your choice of yogurt, jam, and/or whipped cream. ENJOY!
A Few More Filling Ideas
Lemon Swedish Pancakes. Add lemon zest to the batter and serve with lemon curd for a bright and sunny breakfast treat.
Savory Swedish Pancakes. Omit the sugar and serve with Smoked Salmon, crème fraîche, and chives.
Swedish Pancakes With Apples. Roll the pancakes up with Homemade Apple Pie Filling.
What to Serve with Swedish Pancakes
Bacon. Add a smoky, savory contrast with Air Fryer Bacon or Oven Bacon.
Sausage. Store-bought or make my homemade Turkey Sausage.
Eggs. These protein-packed Cottage Cheese Eggs are my favorite.
Potatoes. Home Fries or Sweet Potato Hash Browns are both delish!
Print
Add to Collection Go to Collections
Swedish Pancakes
Course Breakfast
Cuisine Swedish
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 10pancakes
Calories 93kcal
Author Erin Clarke / Well Plated
Ingredients
3largeeggs
1 ¼cupsmilkat room temperature
¾cupall-purpose flour
1tablespoongranulated sugar
½teaspoonkosher salt
2tablespoonsunsalted buttermelted and cooled to room temperature, plus additional for cooking the pancakes
Plain greek yogurtor sour cream
Lingonberry jamor blueberry jam
Sweetened whipped cream
Instructions
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes. They should be pale yellow and fluffy.
Mix in the milk. Once combined mix in the flour, butter, sugar, and salt. If the butter re-solidifies, transfer the batter to a microwave safe bowl and BRIEFLY heat it in 10 second bursts to remelt it.
Heat a large nonstick skillet over medium heat. Once the skillet is hot, add a little butter so the pancakes do not stick. Drop in the batter by a 1/4 cupful and immediately tilt and swirl the pan to create a lacy edge.
Cook on the first side until golden, 1 to 2 minutes, then flip and cook on the other side for 1 minute more. Repeat with the remaining pancakes. Serve immediately with yogurt (or sour cream), jam, and whipped cream.
Notes
TO STORE: Refrigerate cooked Swedish pancakes in an airtight container for up to 3 days.
TO REHEAT: Warm briefly in a skillet over low heat or microwave in short intervals until heated through.
TO FREEZE: Layer parchment paper between the pancakes and freeze in a freezer bag or airtight container for up to 2 months.
