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    Home » Recipes » Desserts

    Swedish Pancakes (Pannkakor)

    Published: Sep 30, 2021 · Modified: Oct 21, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    An overhead shot of a plate of Swedish pancakes, served with raspberry jam and fresh fruits.

    (*This post contains some affiliate links)

    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!

    • Swedish Cinnamon Buns (Kanelbullar)
    • Swedish Blueberry Soup (Blåbärssoppa)

    Ingredients

    Alll the ingredients you need to prepare Swedish pancakes at home.
    • 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.
    A closer shot of a stack of pannkakor, highlighting the thinness of the pancake, and the thin edges.

    Preparation

    Start preparing your Swedish pancakes by combining the flour and salt in a medium-sized bowl (photo 1).

    Mix with a whisk.

    First part of a collage of images for preparing Swedish pancakes at home.

    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).

    Second part of a collage of images for preparing pannkakor at home.

    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).

    Second part of a collage of images showing the step by step process of making pannkakor at home.

    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.

    An overhead shot of a stack of Swedish thin pancakes, with fresh berries on top, and a plate of jam on the side.

    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.
    An overhead shot of thin pancakes folded into quarters, with raspberry jam on top.

    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. 

    A closerr shot of four pieces of Swedish pancakes, folded into half, with a dollop of jam on top, and some fruits.

    FAQs

    Can I prepare these ahead?

    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.

    Can I freeze them?

    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. 🙂

    Text for Roundup Sections
    • Swedish Food:  Traditional Swedish Dishes
    • What is Fika? (Fika Meaning + Recipes)
    An overhead shot of a plate of Swedish pancakes, served with raspberry jam and fresh fruits.

    Swedish Pancakes Recipe (Pannkakor)

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Resting Time:: 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 14
    Calories: 87kcal
    Author: Neriz

    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.

    Nutrition

    Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 130mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Calcium: 56mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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