A handful of ingredients, no-fuss preparation, and you get to enjoy these traditional Swedish Pancakes (Pannkakor). Serve them with your favorite marmalade or fresh fruits — yum!
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Favorite day of the week? It has to be Thursday.
Why? It’s pannkakor day for us here in Sweden!
Yep, it’s a long-standing tradition that everyone gets to enjoy Swedish pancakes as part of Thursday’s lunch. They are served as a dessert, though, or sometimes as snacks.
Unlike in other parts of the world, it’s not typical for Swedes to have pancakes for breakfast.
But that doesn’t mean you cannot enjoy them whenever you want. 😉
IF YOU WANT MORE TRADITIONAL SWEDISH DESSERTS, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Flour – all-purpose flour is all you need for this recipe for Swedish pancakes.
- Salt – just use your favorite brand.
- Milk – full cream milk, if possible.
- Eggs – medium (63 to 73 grams each), at room temperature and beaten.
- Butter – salted or unsalted would be great since you only need this for (lightly) greasing the pan.
- Jam – for serving your pannkakor.
Preparation
Start preparing your Swedish pancakes by combining the flour and salt in a medium-sized bowl (photo 1).
Mix with a whisk.
Add milk slowly (in batches) while mixing in between (photo 2).
Once there are no lumps in the pancake batter, add the beaten eggs (photo 3).
Continue mixing to combine (photo 4).
Cover the bowl with plastic or a lid and set it aside in the refrigerator for at least thirty minutes.
When the pancake batter is almost ready, place a small skillet (or pan) on medium heat and brush it with a bit of butter (photo 5).
Pour a quarter of a cup of batter into the skillet, slowly moving it around while pouring to cover the entire pan (photo 6).
Cook for two to three minutes, then turn it to the other side.
Once both sides are cooked (or slightly golden), remove it from the pan and place it on a plate while finishing the rest of the pancake batter.
Serve your Swedish pancakes with jam or with some fresh fruits, if desired.
Helpful tips
- Add the milk in batches instead of all at once.
It makes it easier to ensure that there are no lumps in the pancake batter.
- There is no need to use a lot of butter when cooking these Swedish pancakes — that’s why it’s better to use a brush, just to prepare your pan.
- Use a skillet that is the same size as the pancake, so there’s no need for you to do a lot of swirling (or tilting) of the pan to distribute the batter evenly.
For reference, I used an 8-inch skillet in this recipe.
- If you want to have thin edges on your pannkakor, tilt the skillet around a bit (just a bit) right after pouring the batter — to lightly coat the sides of the pan.
Are Swedish pancakes the same as crepes?
At first glance, they do look almost identical.
But their texture is not the same.
Swedish pancakes are not as chewy as crepes because their batter has got more liquid and less flour.
How do I serve these pannkakor?
We always serve them with jam — usually strawberry or raspberry jam and some whipped cream.
Fresh fruits are also an option.
However, I rarely see anyone here pour any form of syrup on their pannkakor — be it maple or vanilla-flavored syrup.
FAQs
Absolutely, and there are two ways to do this.
First is to prepare the pancake batter ahead and keep it for up to two days (tops!) in the refrigerator — make sure it’s tightly covered, though.
The second is to stack the cooled pannkakor together and wrap the stack tightly before placing them in the refrigerator (they’re suitable for about two days).
Once you are ready to serve them, heat them in the microwave quickly, or you can set your oven to 200°C (375°F), arrange them flat in a baking tray, and place them in the oven for five to seven minutes, depending on the size of the pancakes.
Yes.
Just prepare them like you’re storing them in the refrigerator: Once cooled, stack them up, wrap them tightly and then place them in a freezer-proof container (or plastic) before storing them in the freezer.
They will be good for about a month.
So, there you go! Traditional Swedish pancakes in the comfort of your own home. 🙂
Swedish Pancakes Recipe (Pannkakor)
Equipment
- Mixing Bowls
- Pyrex Measuring Cups
- Measuring Spoons
- Whisk
- Cast Iron Skillet (8-inch)
- Basting/Pastry Brush
Ingredients
- 1 cup flour
- 1/2 tsp salt
- 2 & 1/2 cups milk
- 3 medium eggs, beaten
- 2 tbsp butter
Instructions
- Using a medium-sized bowl, mix flour and salt with a whisk.
- Slowly add milk (in batches) while mixing continuously.
- Once there are no lumps in the pancake batter, add the beaten eggs.
- Continue mixing to combine.
- Cover the bowl with plastic or a lid and place in the refrigerator for at least 30 minutes.
- When the pancake batter is almost ready, place a small skillet on medium heat and brush it lightly with butter.
- Pour 1/4 cup of batter into the pan, slowly moving it around while pouring to cover the entire pan.
- Cook for 2 to 3 minutes, then turn it to the other side.
- Once both sides are cooked (or slightly golden), remove it from the pan and place it on a plate while finishing the rest of the pancake batter.
- Serve your pannkakor with your favorite jam or with some fresh fruits, if preferred.
Notes
- Cook’s Tip #1: Do not add the milk all at once, do it in batches instead. It makes it easier to mix and remove lumps in the pancake batter.
- Cook’s Tip #2: No need to use a lot of butter when cooking these Swedish pancakes — that’s why it’s better to use a brush, just to prepare your pan.
- Cook’s Tip #3: Use a pan that is the same size as the pancake, so there’s no need for you to do a lot of swirling (or tilting) of the pan to distribute the batter evenly. For reference, I used an 8-inch skillet in this recipe.
- Cook’s Tip #4: If you want to have thin edges on your pannkakor, tilt the pan around a bit (just a bit) right after pouring the batter — to lightly coat the sides of the pan.
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