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Folded Swedish pancakes served with lingonberry jam, whipped cream, and berries

Swedish Pancake Recipe

This Swedish pancake recipe makes thin, buttery, and lightly sweet pancakes with soft centers and delicate lacy edges. Perfect for breakfast, brunch, or even dinner, served with jam, cream, or fresh berries.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: Scandinavian, Swedish
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 1½ cups whole milk
  • 1 cup all-purpose flour
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • ½ tsp salt

Equipment

  • Whisk
  • Non-stick skillet
  • Spatula

Method
 

  1. Prepare the Batter: In a blender or large bowl, add the eggs and milk. Blend or whisk until fully combined and slightly frothy.
    Eggs and milk being blended together in a blender to prepare Swedish pancake batter
  2. Heat the Pan: Heat a non-stick skillet over medium heat. Lightly butter if needed.
    Flour, sugar, salt, and melted butter added to Swedish pancake batter in a blender
  3. Cook the Pancakes: Pour about ¼ cup batter into the pan and immediately tilt the pan in a circular motion so the batter spreads thin.
    Non-stick skillet heating on a stovetop with melted butter for Swedish pancakes
  4. Flip Carefully: Cook for about 1 minute until the bottom is lightly golden. Flip and cook the other side for 15–30 seconds.
    Thin Swedish pancake batter poured into a pan and spread evenly by tilting the skillet.
  5. Repeat: Transfer to a plate and repeat with remaining batter, stacking pancakes as you go.
    Stack of thin Swedish pancakes with delicate edges on a plate
  6. Serve: Fold or roll the pancakes and serve warm with your favorite toppings.
    Folded Swedish pancakes served with lingonberry jam, whipped cream, and berries

Notes

Folded Swedish pancakes served with lingonberry jam, whipped cream, and berries
Serve warm with jam, cream, or fresh berries for a classic Swedish finish.
  • The batter should be thin and pourable, similar to crepe batter. If it feels thick, add 1–2 tablespoons of milk to adjust the consistency.
  • Swedish pancakes do not use baking powder or baking soda. The eggs provide structure and a soft, slightly chewy texture.
  • Use a good non-stick skillet and cook over medium heat to prevent burning while achieving delicate, lacy edges.
  • Pour the batter into the pan and immediately tilt the skillet in a circular motion so the batter spreads thin and evenly.
  • Flip the pancake only once the bottom is lightly golden. Overcooking can make the pancakes dry.
  • Stack cooked pancakes on a plate to keep them warm while finishing the remaining batter.
  • For authentic flavor, serve with lingonberry jam, but blueberry or strawberry jam works perfectly as a substitute.
  • Batter can be stored in the refrigerator for up to 3 days. Stir gently before using.
  • Cooked pancakes can be refrigerated for 2–3 days and reheated in a skillet or microwave.
  • These pancakes are perfect for breakfast, brunch, or a light dinner.
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