Swedish pancakes, or pannkakor, are delicate and golden-thin, similar to crepes but with that unmistakable Scandinavian flair. I’ve always loved how they’re crisp around the edges and soft in the center, making them perfect for rolling or folding with fillings.

Why You’ll Love This Recipe

I adore these pancakes because they’re quick to make and incredibly versatile. Whether I’m craving sweet or savory, they adapt beautifully. They’re light yet satisfying, and their golden hue and tender texture bring a warm touch to any morning.

Ingredients

(H ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 cup (125 g) all-purpose flour
• 1 ½ cups (360 ml) milk
• 3 large eggs
• 2 Tbsp melted butter (plus extra for cooking)
• 1 Tbsp sugar (optional, for a slightly sweet touch)
• Pinch of salt

Directions

1. In a medium bowl, whisk together flour, sugar (if using), and salt.

2. In a separate bowl, beat eggs and stir in the milk.

3. Gradually pour the wet mixture into the dry, whisking to avoid lumps.

4. Add melted butter and stir until the batter is silky smooth.

5. Heat a nonstick skillet over medium heat and lightly butter it.

6. Pour about ¼ cup (60 ml) of batter into the pan, swirling to coat evenly.

7. Cook for 1–2 minutes, until the pancake’s edges begin to crisp and the top looks set.

8. Flip carefully with a spatula and cook for another 30 seconds to 1 minute.

9. Transfer to a warm plate and repeat until the batter is used.

Servings and timing

This recipe makes about 10–12 pancakes, serving 4 people comfortably.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: Roughly 25 minutes

Variations

• Sweet twist: Add a dash of vanilla extract and double the sugar. I like to serve them with lingonberry jam or fresh berries and powdered sugar.
• Savory version: Skip the sugar and pair them with smoked salmon, sour cream, and dill.
• Gluten‑free: Substitute half the flour with a gluten‑free blend and increase milk by a few tablespoons if the batter’s too thick.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I stack them between parchment paper, cover with a damp paper towel, and microwave for 20–30 seconds. They also reheat nicely in a warm skillet for extra crispiness.

FAQs

What’s the difference between Swedish pancakes and American pancakes?

Swedish pancakes are much thinner, similar to crepes. American pancakes are thick and fluffy due to baking powder, whereas pannkakor are light and delicate without leavening agents.

Can I make the batter ahead of time?

Yes—I often mix the batter a few hours in advance and refrigerate it. I just whisk it again before cooking, as the flour may settle a bit.

Can I freeze these pancakes?

Absolutely. I freeze cooled pancakes in a layered stack with parchment paper between them. They last up to 2 months. I reheat them straight from frozen—just a bit longer in the microwave or oven.

What fillings complement these pancakes?

Sweet options include fruit preserves, fresh berries, Nutella, or whipped cream. For savory, I enjoy smoked fish, sautéed mushrooms, spinach with cheese, or ham with crème fraîche.

How do I make them more golden and crisp?

I make sure the skillet is properly heated before each pancake and use a little extra butter. Cooking on medium-high heat helps achieve a crisp edge without burning.

Conclusion

I find these Swedish pancakes to be a perfect breakfast or brunch option—quick, elegant, and endlessly customizable. Whether I’m leaning sweet or savory, they deliver every time. I hope I’ve inspired you to bring a taste of Scandinavia to your table. Let me know what fillings or twists you try—I’d love to hear!