Description
These Swedish pancakes are light, buttery, and tender with delicately crisp edges. Perfect for breakfast, brunch, or dessert, they pair beautifully with lingonberry jam, whipped cream, or fresh fruit. Quick to make yet elegant enough for guests, they’re a Scandinavian classic worth mastering.
Ingredients
Scale
- 3 large eggs
- 1½ cups milk (plus up to ¼ cup more if needed)
- 1 cup all-purpose flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- 3 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract
- Lingonberry jam
- Fresh whipped cream
- Powdered sugar
- Fresh berries or sliced fruit
Instructions
- Add eggs, milk, flour, sugar, salt, melted butter, and vanilla extract to a blender. Blend until smooth.
- Heat a cast iron skillet or nonstick pan over medium heat and lightly grease with butter.
- Pour a small amount of batter into the center and tilt the pan to spread it into a thin layer.
- Cook for about 1 minute until edges set and underside is golden brown. Flip and cook for another 30 seconds.
- Transfer to a plate and keep warm. Repeat with remaining batter.
- Serve with lingonberry jam, whipped cream, powdered sugar, and fresh fruit. Roll or fold before serving.
Notes
For gluten-free Swedish pancakes, swap the flour for a 1:1 gluten-free blend. For vegan, replace eggs with flax eggs and use plant-based milk. Store leftover batter in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg