Authentic Swedish Pancake Recipe-Pannkakor
Raising a family in Sweden has taught me a few things, most importantly that you can never make enough pancakes, and that one day you will realise you have a favorite pancake pan! This is our go-to recipe for Swedish pancakes (though we just call them regular pancakes), and it makes thin pancakes, almost crepe-like and very soft, so they roll up easily. I’ve made many thousands of pancakes since moving to Sweden, and I’ll share a few of my best tips below.
Swedish children are practically raised on pancakes; they make filling breakfasts, great picnic food, packed lunches, and even a quick dinner, so they’re eaten weekly in most families.
Traditional Swedish pancakes are served with Lingonberry jam and whipped cream, but really, they can be eaten with a variety of toppings. Our favorites are fresh fruit and fresh berries, lemon juice and brown sugar, Queen’s jam, and sometimes just butter and honey.
Authentic Swedish Pancakes Recipe
Makes: 8 -10 pancakes (about 4 servings) Prep time: 20 minutes Cook time: 20-25 minutes
Equipment
Large mixing bowl
Electric or handheld whisk
Medium-sized cast-iron skillet or non-stick pan. My favorite pan is 26cm/10 inches in diameter.
Soup ladle or pitcher to pour the batter into the pan
A wide spatula for flipping the pancakes
Optional: Large preheated plate to keep the pancakes warm (our kids queue up in the kitchen and eat the pancakes as soon as they are done)
Ingredients
All-purpose flour -1 cup/130g. Substitute 1/3 of the flour for whole wheat flour if you’d like to add some more fiber. The batter may require an extra splash of milk.
Milk– 2.25 cups/500ml
Eggs-3 large eggs
Butter-4 tablespoons / 1/2 stick
Butter for frying – about 1/2-1 teaspoon per pancake. The more butter you use, the crispier the edges will be.
Salt- 1/2 teaspoon
To serve:
Lingonberry jam or jam of choice, whipped cream, fresh fruit or berries, maple syrup or honey.
Instructions
1. In a large bowl, beat the eggs using an electric or handheld whisk. Add half of the milk and mix until well blended.
2. In a separate bowl, measure out the flour and salt, and use a fork to break up any clumps of flour.
3. Add the dry ingredients to the egg mixture and mix thoroughly to a clump-free batter without overworking.
4. Add the remaining milk to the mixture a little at a time and whisk thoroughly until fully incorporated. Allow the pancake batter to rest for 10 minutes while you prepare your toppings.
5. Melt 4 tablespoons of butter over medium heat in a nonstick pan of your choice. Remove the pan from the heat and allow the melted butter to cool slightly before adding it to the batter. Mix well.
Don’t skip the butter =)
The added butter makes the pancakes extra soft and helps to prevent the pancakes from sticking to the pan
6. Place the pan back on the heat and raise the temperature to a medium to high heat. When the pan is nice and hot, add a teaspoon of butter. You should see some bubbles start to form in the butter, but it shouldn’t turn brown.
-Using a ladle, add a thin layer of batter to the pan. About 1/4 cup of batter (roughly 60ml), depending on the size of your pan.
-Immediately lift the pan by the handle and swirl the batter around to cover the entire bottom of the pan. Place the pan back on the heat, and allow the pancake to cook for about 1-2 minutes.
7. It’s time to flip when the edges of the pancake start to curl upwards, the batter starts to set, and if you peek, the underside of the pancake should be a golden brown.
8. Flip the pancake and cook briefly on the second side until golden brown. Finished pancakes can be kept warm on a preheated plate under a clean tea towel.
9. Add a teaspoon of butter to the frying pan to coat the bottom of the pan and repeat the process until the batter is used up.
My best tips for making perfect Swedish pancakes
-It’s really important to rest the pancake batter for at least 10 minutes to allow the gluten to develop.
-A wide spatula makes it much easier to flip the pancakes.
If you’re looking for a more ‘hands-off’ pancake recipe, you should check out a Swedish Oven Pancake -Ugnspannkaka.
IKEA stocks Lingonberry preserves, or you can make your own Lingonberry Jam using frozen Lingonberries. Alternatively, you could try cranberries or cranberry jam as a substitute.
If it’s your first time making Swedish pancakes, you may need to make some adjustments to the batter until it flows perfectly. These are MUCH thinner than American pancakes (which are thick and fluffy) – they’re closer to French crepes but slightly thicker and softer.
-If you find that the pancake tears when flipping, the batter may be a little too thin, and you can whisk in a 1/4 cup of flour.
-If your pancakes are sticking to the pan, the pan is likely too hot, or you need to add a little extra butter to the pan before adding the batter.
The first pancake is often not perfect, even for seasoned pancake makers! It can take a while to get the temperature right and for the pan to heat thoroughly. Every pan and every stove is different, and it can take a while to get it just right.
You can easily double this recipe as needed. I often save any leftover batter in the fridge overnight. It does change the consistency of the pancakes somewhat as the gluten has more time to develop, but they still taste delicious
Serving suggestions
Pancakes are served rolled in Sweden, and the toppings are served on the side. Cafes and resteraunts often serve pancakes with Lingonberry Jam and whipped cream.
Our favorite toppings are fresh fruit and berries, lemon juice and brown sugar, Queen’s jam, and sometimes just butter and honey.
The great thing with Swedish pancakes is that they are as delicious cold as hot, making them the perfect picnic food. We like to add a little jam and roll them up, and then fold them. That way, they can be eaten easily without a knife and fork, and it’s not as messy.
Variations
You can easily replace some of the all-purpose flour with some whole-grain flour for added fiber.
We often add extra eggs to the batter and reduce the amount of milk. This makes a really filling breakfast, but it does, of course, change the flavor and consistency a little, making them chewier.
On occasion, I have used coconut oil as a substitute for butter. It makes lovely soft pancakes with a hint of coconut flavor.
How to store Swedish pancakes to keep them fresh
I find that these pancakes store easily in an airtight container for up to four days in the refrigerator. It’s easiest to roll them up before storing so they don’t dry out.
They can also be frozen for up to 3 months. Freeze them flat, using a layer of parchment paper between each pancake. It makes it easier to separate the pancakes when you just want to defrost one or two. Defrost them one or two at a time in the microwave on full power for about 1 minute or in the refrigerator overnight.
Swedish Pancake Recipe- Authentic Pannkakor
Equipment
- large mixing bowl
- Electric or handheld whisk
- Medium-sized cast-iron skillet or non-stick pan. My favorite pan is 26cm/10 inches in diameter.
- A wide spatula for flipping the pancakes
- Optional: Large preheated plate to keep the pancakes warm
Ingredients
- 1 Cup All-purpose flour 130g
- 2 ¼ Cups Milk 500ml
- 3 Eggs
- 4 tbsp Butter
- Butter for frying – about 1/2-1 teaspoon per pancake.
- ½ teaspoon Salt
To serve:
- Lingonberry jam and whipped cream jam of choice, fresh fruit or berries, maple syrup or honey.
Instructions
- In a large bowl, beat the eggs using an electric or handheld whisk. Add half of the milk and mix until well blended.
- In a separate bowl, measure out the flour and salt, and use a fork to break up any clumps of flour.
- Add the dry ingredients to the egg mixture and mix thoroughly to a clump-free batter without overworking.
- Add the remaining milk to the mixture a little at a time and whisk thoroughly until fully incorporated. Allow the pancake batter to rest for 10 minutes while you prepare your toppings.
- Melt 4 tablespoons of butter over medium heat in a nonstick pan of your choice. Remove the pan from the heat and allow the melted butter to cool slightly before adding it to the batter. Mix well.
- Place the pan back on the heat and raise the temperature to a medium to high heat. When the pan is nice and hot, add a teaspoon of butter. You should see some bubbles start to form in the butter, but it shouldn’t turn brown.
- Using a ladle, add a thin layer of batter to the pan. About 1/4 cup of batter (roughly 60ml), depending on the size of your pan.
- Immediately lift the pan by the handle and swirl the batter around to cover the entire bottom of the pan. Place the pan back on the heat, and allow the pancake to cook for about 1-2 minutes.
- It’s time to flip when the edges of the pancake start to curl upwards, the batter starts to set, and if you peek, the underside of the pancake should be a golden brown.
- Flip the pancake and cook briefly on the second side until golden brown. Finished pancakes can be kept warm on a preheated plate under a clean tea towel.
- Add a teaspoon of butter to the frying pan to coat the bottom of the pan and repeat the process.
Notes
The great thing with Swedish pancakes is that they are as delicious cold as hot, making them the perfect picnic food. We like to add a little jam and roll them up, and then fold them. That way, they can be eaten easily without a knife and fork, and it’s not as messy. How to store Swedish pancakes I find that these pancakes store easily in an airtight container for up to four days in the refrigerator. It’s easiest to roll them up before storing so they don’t dry out.
They can also be frozen for up to 3 months. Freeze them flat, using a layer of parchment paper between each pancake. It makes it easier to separate the pancakes when you just want to defrost one or two. Defrost them one or two at a time in the microwave on full power for about 1 minute or in the refrigerator overnight.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
We eat these pancakes weekly in our home and I’m confident that you’ll love them as much as we do! Sometimes it can be tricky getting the right consistency in the batter when you first start making them, so let me know in the comments if you need some help trouble-shooting adn I’ll do my best to guide you through!