Swedish Pancakes Recipe

Introduction

Swedish pancakes are delightfully thin and tender with lacy edges, perfect for a cozy breakfast or brunch. They are traditionally served with lingonberry jam and yogurt, making each bite light and flavorful.

Ingredients

• 3 eggs
• 1 1/2 cups whole milk (plus 1/4 cup extra, see notes)
• 1 cup flour
• 3 tablespoons melted butter
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• Lingonberry or blueberry jam, for serving
• Plain yogurt, for serving
• Whipped cream or heavy whipping cream, for serving

Instructions

1. Step 1: In a blender, combine the eggs and milk. Blend on high until the mixture doubles in size, about 30 seconds.
2. Step 2: Add flour, melted butter, sugar, and salt to the blender. Blend again for 15 to 20 seconds until the batter is smooth and well combined.
3. Step 3: Preheat a nonstick or well-seasoned cast iron pan over medium heat. Make sure the pan is hot before cooking the pancakes.
4. Step 4: Pour about 1/4 cup of batter into the pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly, creating the signature lacy edges.
5. Step 5: Cook for about 1 minute, or until the pancake is golden brown on the bottom and the edges start to lift.
6. Step 6: Use a spatula to carefully flip the pancake. Cook the other side for 15 to 30 seconds, depending on your preferred doneness.
7. Step 7: Serve the pancakes flat, folded, or rolled. Top with lingonberry or blueberry jam, plain yogurt, and whipped cream or heavy cream for a traditional touch.

Tips & Variations

• For a thinner batter, add the extra 1/4 cup of milk gradually until you reach your desired consistency.
• Use a well-seasoned cast iron pan for even browning and easy flipping.
• Try serving with fresh berries or a drizzle of maple syrup for a different flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet or microwave until heated through. They are best enjoyed fresh but reheat well without losing texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and keep it covered in the refrigerator for up to 24 hours. Stir gently before using, as some separation may occur.

What can I use if I don’t have lingonberry jam?

Blueberry jam, raspberry jam, or any tart fruit preserve make excellent substitutes and complement the mild flavor of the pancakes beautifully.

Swedish Pancakes Recipe

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★★★★★

4.7 from 50 reviews

• Author: Aiden
• Total Time: 20 minutes
• Yield: 8–10 pancakes 1x

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Description

Swedish Pancakes are delightfully thin and delicate pancakes known for their lacy edges and tender texture. This recipe blends eggs and milk to create a light batter that’s cooked in a skillet to golden perfection, resulting in pancakes that are perfect folded or rolled with lingonberry jam, yogurt, whipped cream, or your favorite toppings.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 3 eggs
• 1 1/2 cups whole milk (+ 1/4 cup extra, see notes)
• 1 cup all-purpose flour
• 3 tablespoons melted butter
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Toppings

• Lingonberry or blueberry jam
• Plain yogurt
• Whipped cream or heavy whipping cream

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Instructions

1. Make Pancake Batter: Blend the eggs and 1 1/2 cups of whole milk in a blender or mixing bowl until the mixture doubles in size, approximately 30 seconds. This aeration results in a lighter pancake texture.
2. Add Remaining Ingredients: To the aerated egg and milk mixture, add 1 cup of flour, 3 tablespoons of melted butter, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Blend again for 15-20 seconds until all ingredients are well combined into a smooth batter.
3. Preheat Pan: Heat a nonstick or well-seasoned cast iron skillet over medium heat to ensure even cooking and to prevent sticking.
4. Pour and Spread Batter: Pour about 1/4 cup of the pancake batter into the hot pan. Immediately tilt and rotate the pan to spread the batter evenly, forming a thin, lace-edged pancake characteristic of Swedish pancakes.
5. Cook First Side: Let the pancake cook undisturbed for about 1 minute, or until the edges become golden brown and you can lift them easily with a spatula.
6. Flip and Cook Second Side: Flip the pancake gently and cook the other side for 15-30 seconds until lightly golden or to your preferred doneness.
7. Serve: Serve the pancakes flat, folded, or rolled. Top with lingonberry jam, plain yogurt, whipped cream, or your favorite accompaniments for a delicious breakfast or dessert.

Notes

• If the batter is too thick, add up to an additional 1/4 cup of milk to achieve a thinner consistency that spreads easily in the pan.
• Use a nonstick or well-seasoned cast iron pan for best results to avoid sticking and ensure easy flipping.
• Swedish pancakes are thinner and more delicate than American pancakes, so handle carefully when flipping.
• Lingonberry jam is the traditional accompaniment, but blueberry jam or other fruit preserves work well too.
• For richer flavor, topping with whipped cream or heavy cream is highly recommended.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Swedish

Keywords: Swedish Pancakes, thin pancakes, traditional Swedish recipe, breakfast pancakes, lingonberry jam pancakes