Authentic Swedish Pancakes

Authentic Swedish Pancakes

Thin, delicate, and impossibly tender — somewhere between a crepe and a cloud.

Prep10 mins

Cook15 mins

Total25 mins

YieldAbout 52 mini pancakes

CourseBreakfast

CuisineSwedish

Ingredients

• 3 eggs
• 1¼ cups milk
• ¾ cup all-purpose flour
• 1 tablespoon white sugar
• ½ teaspoon salt
• 1 tablespoon butter, plus more for the pan

Instructions

1. Whisk the eggs in a large bowl until light and frothy, about 3–5 minutes. The extra whisking makes a real difference in texture — don't skip it.
2. Add the milk and melted butter to the eggs and whisk to combine.
3. Add the flour, sugar, and salt. Whisk until just combined and smooth. The batter will be very thin — that's correct.
4. Heat a griddle or non-stick skillet over medium heat. Add a small pat of butter and let it melt and coat the surface.
5. Pour about 2 tablespoons of batter per pancake onto the griddle. Immediately tilt the pan if needed to spread the batter thin. These should be very small and very thin.
6. Cook until lightly golden on the bottom, about 1–2 minutes. Flip and cook the second side for another 30–60 seconds.
7. Transfer to a plate and repeat with remaining batter, buttering the pan between batches as needed.
8. Serve warm with lingonberry jam, powdered sugar, maple syrup, or fresh berries.

Serving: The traditional topping is lingonberry jam — worth seeking out at IKEA or a Scandinavian grocery. Powdered sugar and a squeeze of lemon is also classic.

Make-ahead: Cook and cool the pancakes, then layer parchment between each one and refrigerate in an airtight container for up to 3 days. Reheat in the microwave for 20–30 seconds at 50% power.

Tips: Temperature control matters — medium heat works best. Keep a plate warming under the skillet edge to hold finished pancakes. Don't overmix the batter once the flour goes in.

Per serving (3 pancakes): ~66 cal · 8g carbs · 3g protein · 3g fat

Adapted from Allrecipes.