I know you’re going to love these Swedish pancakes as much as I do. They’re just so irresistible! If you’re not a fan of lingonberry, try them out with homemade blueberry syrup or strawberry jam!
The Best Homemade Swedish Pancakes
If you’re looking to elevate your breakfast experience and discover a new favorite morning treat, Swedish pancakes should be at the top of your list. These delectable pancakes offer a delightful twist to traditional breakfast, and are somewhere in between a pancake and a crepe in terms of texture. Swedish pancakes are incredibly light and airy, creating a melt-in-your-mouth experience that will leave you craving more. This Swedish pancake recipe combines simple ingredients like flour, sugar, salt, eggs, milk, and butter to create a batter that results in pancakes with a delicate texture and a subtly sweet flavor. For traditional flavor, serve them with lingonberry jam! It has a tart but juicy flavor that complements the pancakes perfectly. Trust me, it’s a heavenly flavor combo.
Ingredients for Swedish Pancakes
One of the great things about Swedish pancakes is all of the simple ingredients they use! As long as you grab some lingonberry jam from Ikea, you’ll probably have everything else to make them in your pantry. Exact measurements can be found below in the recipe card.
Flour: All-purpose flour works great for giving the pancakes structure. If you use a different type of flour, make sure it has a low protein content or your pancakes will turn out hard and rubbery. Sugar: Gives the pancakes a touch of sweetness. Salt: You only need a pinch to keep the pancakes from tasting bland. Large Eggs: Hold all of the ingredients together and give the pancakes a crepe-like texture. Milk: Adjusts the consistency of the batter. I recommend using whole fat milk so the pancakes turn out nice and tender. Melted Butter: For cooking the Swedish pancakes in. You can also use nonstick cooking spray if you prefer.
Let’s Get Cooking!
I know making pancakes from scratch can be tricky. But really, all it takes is the right batter and a buttered skillet set to the right temperature. I think you’ll find these Swedish pancakes to be an easy and delicious breakfast!
Whisk Eggs Well: Whisk the eggs for about 4-5 minutes until they become a lemon yellow color and slightly thickened. This adds air to the batter, making the pancakes fluffy. Add Flour Gradually: Add the flour mixture (flour, sugar, and salt) gradually to the eggs and milk. Whisk after each addition until the batter becomes smooth and lump-free. Control the Heat: Cook the pancakes over medium heat to avoid burning. Adjust the heat as needed to maintain the right temperature for even cooking. Swedish pancakes are thin, so you don’t want them to burn. Flip Gently: When it’s time to flip the pancakes, use a thin spatula and flip them gently to avoid breaking. Cook for about 2 minutes on each side or until they turn golden brown. Get Creative With Toppings: Explore different toppings like lingonberry jam, fresh berries, whipped cream, or even savory options like smoked salmon and cream cheese.
In the Refrigerator: Your pancakes will stay good for about 2 days. In the Freezer: Swedish pancakes will keep for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge and then warm over a skillet.
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