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Homemade Swedish pancakes are the ultimate breakfast treat! They’re soft, tender, and even better when topped with fresh whipped cream and lingonberry jam.

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!

3 rolled Swedish pancakes served with lingonberry sauce and cream.

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!

  1. Mix Dry Ingredients: In a small bowl, sift together flour, sugar, and salt, then set aside.
  2. Egg Mixture: In a medium bowl, whisk the eggs with a hand mixer for about 4-5 minutes until the eggs are lemon yellow and slightly thickened. Whisk the milk and butter into the eggs
  3. Combine With Flour Mixture: Add the flour mixture to the eggs and milk, ¼ cup at a time. Whisk until everything is incorporated and you have a smooth batter.
  4. Prepare Skillet: Melt some butter on a skillet over medium heat.
  5. Add Batter: Pour about 2 tablespoons of batter on the skillet, more or less depending on how big you want your pancakes.
  6. Cook: Cook for about 2 minutes per side and remove from the skillet.
  7. Serve: Enjoy fresh with lingonberry jam (a traditional Swedish fruit spread) or any toppings you prefer!
4-photo collage of batter being prepared.

Cooking Tips

To ensure your Swedish pancakes turn out perfectly, here are a few more tips and tricks to keep in mind! They are one of my favorite things to make for breakfast, and I know you will love them just as much!

  • 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.
Multiple Swedish pancakes dusted with powdered sugar.

How Long Do Swedish Pancakes Last?

Swedish pancakes are best served fresh off the grill, but can also be stored in the fridge or freezer if you have leftovers. Place a piece of parchment paper in between each pancake so they don’t stick together and store in an airtight container.

  • 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.
Top-down view of pancakes served with lingonberry sauce and whipped cream on a gray plate.

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Swedish Pancakes

5 from 5 votes
By: Alyssa Rivers
Homemade Swedish pancakes are the ultimate breakfast treat! They're soft, tender, and even better when topped with fresh whipped cream and lingonberry jam.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people

Ingredients 

Instructions 

  • In a small bowl, sift together flour, sugar, and salt, set aside.
  • In a medium bowl, whisk the eggs with a hand mixer for about 4-5 minutes until the eggs are lemon yellow and slightly thickened. Whisk the milk and butter into the eggs
  • Add the flour mixture to the eggs and milk, ¼ cup at a time. Whisk until everything is incorporated and you have a smooth batter.
  • Melt some butter on a skillet over medium heat. Pour about 2 tablespoons of batter on the skillet, more or less depending on how big you want your pancakes.
  • Cook for about 2 minutes per side and remove from the skillet.
  • Enjoy fresh with lingonberry jam (a traditional Swedish fruit spread) or any toppings you prefer!

Nutrition

Calories: 268kcalCarbohydrates: 31gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 147mgSodium: 703mgPotassium: 195mgFiber: 1gSugar: 7gVitamin A: 477IUCalcium: 119mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Swedish
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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11 Comments

    1. I haven’t tried them with almond flour, but I’m sure it will work! The texture just might be a little more dense.

  1. 5 stars
    I made these this morning and yum!! I used gf flour and they were great. Didn’t have the jam, so I did the German topping version … a squeeze of lemon and maple syrup.

  2. 5 stars
    Just made these for my family and they are amazing! First time making Swedish pancakes. Definitely making these again!

  3. I love these. You mentioned the lingonberry jam. When we mase these, we mixed butter, powdered sugar and lingonberry jam together (consistency of cake frosting) and then spread it thinly on the pancakes and roll them up. YUM. Sweet, tart and buttery!!!
    I’m making these in the morning!