Swedish Pancakes

 

This post may contain affiliate links.

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.

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!
• 
  

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.
•