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Swedish Pancakes Recipe

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4.3 from 13 reviews

Light and delicate Swedish Pancakes are thin, tender crepes perfect for breakfast or brunch. Made with simple ingredients like eggs, milk, flour, and butter, these pancakes have a slightly sweet flavor and a soft texture. They cook quickly on the stovetop and pair beautifully with lingonberry jam, fresh berries, or syrup.

  • Total Time: 35 minutes
  • Yield: 4 servings (approximately 12 pancakes)

Ingredients

Batter

  • 3 large eggs
  • 1 1/4 cups whole milk
  • 3/4 cup all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons unsalted butter, melted (plus more for cooking)

Instructions

  1. Whisk eggs: In a medium bowl, beat the eggs until well combined and smooth.
  2. Add milk: Pour the milk into the beaten eggs and whisk to combine thoroughly.
  3. Mix dry ingredients: In a separate bowl, blend together the flour, sugar, and salt to distribute evenly.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, whisking constantly to avoid lumps and achieve a smooth batter. If the batter feels too thick, add a splash more milk to reach a thin consistency.
  5. Incorporate butter: Whisk in the melted butter until fully combined, which adds richness and helps with browning.
  6. Heat skillet: Preheat a nonstick skillet or griddle over medium heat and lightly coat it with butter to prevent sticking.
  7. Pour batter: Pour about 1/4 cup of batter onto the hot skillet. Immediately tilt and swirl the pan to spread the batter thinly and evenly across the surface.
  8. Cook first side: Let the pancake cook for 1 to 2 minutes until the edges begin to brown lightly and the surface looks set.
  9. Flip pancake: Carefully flip the pancake using a spatula and cook for another minute until the second side is golden and cooked through.
  10. Repeat and serve: Transfer the finished pancake to a serving plate and repeat the process with the remaining batter, applying butter as needed. Serve the pancakes warm with toppings of your choice like lingonberry jam, syrup, or fresh berries.

Notes

  • Use whole milk for a richer flavor; you can substitute with 2% milk if preferred.
  • For extra tenderness, do not overmix the batter once the dry ingredients are added.
  • If you don't have unsalted butter, reduce added salt slightly.
  • Swedish pancakes are traditionally thinner than American pancakes, so keep the batter thin and spread evenly.
  • Make sure the pan is properly heated before pouring batter to get even cooking.
  • Leftover pancakes can be stored in the refrigerator for up to 2 days and gently reheated in a skillet or microwave.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Swedish

Find it online: https://avascooking.com/swedish-pancakes-recipe/