Swedish pancakes, or pannkakor, are a delightful European treat that’s thinner and more delicate than traditional American pancakes. These elegant crepes are a cherished breakfast staple in Scandinavia, often served with lingonberry jam, fresh whipped cream, and a sprinkle of powdered sugar. What makes Swedish pancakes so special is their tender, almost custard-like texture combined with their subtle sweetness. They’re perfect for impressing guests at brunch or treating yourself to a luxurious weekend breakfast.
The beauty of Swedish pancakes lies in their simplicity and versatility. Unlike their thicker American cousins, these pancakes have a delicate consistency that requires a light hand and proper technique. The batter comes together quickly with just a few pantry staples: flour, eggs, milk, sugar, and a pinch of salt. The key to achieving that perfect golden exterior and tender interior is using a well-seasoned cast iron skillet or a traditional Swedish pancake pan with its distinctive shallow wells.
While the recipe itself is straightforward, there are several secrets to mastering the art of Swedish pancake making. Temperature control is crucial—your pan should be hot enough to create a beautiful golden color but not so hot that the pancakes burn before the centers cook through. The batter consistency should be similar to thin cream, allowing it to spread easily across the pan’s surface. Many home cooks find that letting the batter rest for a few minutes before cooking yields even better results.
What I love most about Swedish pancakes is how they bridge the gap between breakfast and dessert. They’re elegant enough to serve at a special brunch gathering, yet simple enough for a quick weekday breakfast. You can top them with traditional Swedish accompaniments like pickled red onions for a surprising savory twist, or keep things classic with jam and cream. For a protein-packed option, try topping them with crispy bacon and a drizzle of maple syrup.
These pancakes also make an impressive dessert when paired with fresh berries, chocolate sauce, or even a light cream sauce. The versatility extends to your side dishes too—consider serving alongside a fresh chickpea salad for a lighter brunch option, or pair with cream-based dishes for a more indulgent meal.
According to Serious Eats, the secret to restaurant-quality pancakes is all about understanding your equipment and mastering temperature control. Swedish pancake recipes have been perfected over generations, and New York Times Cooking emphasizes the importance of proper technique and quality ingredients. For those looking to explore the broader world of breakfast cuisine, Bon Appétit offers numerous variations and creative topping ideas that can elevate your pancake game.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract
- Lingonberry jam or raspberry jam for serving
- Whipped cream for serving
- Powdered sugar for dusting
- Fresh berries for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- In another bowl, beat the eggs together, then add the milk and melted butter, stirring until the wet ingredients are fully incorporated.
- Create a well in the center of the dry ingredients and slowly pour in the wet mixture, stirring gently until just combined. The batter should be smooth with no lumps.
- Add the vanilla extract and stir to combine. Let the batter rest for 5-10 minutes at room temperature—this helps develop the gluten and results in more tender pancakes.
- Heat a well-seasoned cast iron skillet or Swedish pancake pan over medium-high heat for about 2-3 minutes until it’s evenly heated.
- Lightly butter the skillet, wiping away any excess with a paper towel. You want just a thin coating to prevent sticking.
- Pour about 1/4 cup of batter into the skillet and immediately tilt and rotate the pan in a circular motion to spread the batter thin and evenly across the surface.
- Cook for about 1-2 minutes until the bottom is light golden brown. You’ll notice the edges start to curl slightly when the pancake is ready to flip.
- Using a thin spatula or pancake turner, carefully slide under the pancake and flip it gently. Be patient—rushing this step can tear the delicate pancake.
- Cook the other side for about 30-45 seconds until it’s just set and lightly golden. This side cooks faster than the first.
- Transfer the finished pancake to a plate and repeat with the remaining batter, buttering the pan lightly between each pancake.
- Serve the warm Swedish pancakes immediately with lingonberry jam, a generous dollop of whipped cream, and a light dusting of powdered sugar.
- Garnish with fresh berries if desired and enjoy while the pancakes are still warm and tender.
Pro Tips
Pan choice matters: While a cast iron skillet works beautifully, a traditional Swedish pancake pan with its shallow wells is ideal. These pans allow for even heat distribution and make flipping easier. If using a regular skillet, choose one that’s at least 8-9 inches in diameter.
Temperature control is key: Too hot and your pancakes will brown too quickly on the outside while remaining raw inside. Too cool and they’ll be pale and may stick. Medium-high heat is usually perfect, but adjust based on your specific stove and equipment.
Let batter rest: This step might seem optional, but it truly makes a difference. Resting allows the flour to fully hydrate and helps create a more tender final product. Even 5 minutes makes a noticeable difference.
Flipping technique: The gentle tilt-and-flip method takes practice. Use a thin, flexible spatula and slide it completely under the pancake before flipping. A quick, confident motion prevents tearing.
Make ahead option: You can prepare the batter up to 2 hours in advance and refrigerate it. Stir gently before cooking, as the batter may thicken slightly. You can also freeze cooked pancakes between parchment paper and reheat gently in a low oven.
Topping suggestions: Traditional Swedish toppings include lingonberry jam, but raspberry, strawberry, or even blueberry jam work wonderfully. Fresh whipped cream is essential—don’t skip it. For a savory twist, try smoked salmon, crème fraîche, and fresh dill.
Serving for crowds: If you’re making these for a gathering, keep cooked pancakes warm by stacking them on a plate in a 200°F oven while you finish cooking the remaining batch.
Substitution options: You can replace up to 1/2 cup of regular milk with buttermilk for a slightly tangier flavor. Some cooks add a tablespoon of rum or brandy for an extra-special touch.
Storage instructions: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or on a skillet over low heat to prevent them from drying out.
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