Name: Swedish Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ¼ cups 178 g all-purpose flour; 2 ½ cups 568 g milk; 3 large eggs (150 g out of shell); 2 tablespoons 28 g melted butter; 1 tablespoon 13 g granulated sugar; ½ teaspoon salt

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Swedish pancakes are a delicate and flavorful dish, celebrated for their ultra-thin and tender texture. Unlike their thicker American counterparts, these pancakes are light, versatile, and perfect for a wide range of occasions—from cozy breakfasts to elegant brunches or even decadent desserts. Their silky texture and endless topping possibilities make them a delightful addition to your culinary repertoire.

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Ingredients Overview

The key to Swedish pancakes lies in the balance of simple yet effective ingredients. Milk and eggs form the backbone of the batter, giving these pancakes their signature thin and tender structure. A small amount of granulated sugar enhances the overall flavor without overpowering it, while a pinch of salt brings balance to the sweetness.

Melted butter not only contributes to a smooth batter but also ensures a golden and flavorful surface during cooking. For dietary preferences, plant-based milk can replace traditional dairy, and gluten-free flour works well as a substitute for all-purpose flour, making these pancakes adaptable for everyone.

Step-by-Step Preparation

Preparing the Batter

For a smooth, lump-free batter, combine all the ingredients in a blender and process until well-mixed. If a blender isn’t available, whisking by hand is just as effective—just ensure the mixture is uniform and free of clumps.

Let the batter rest for 10–15 minutes before cooking. This step allows air bubbles to settle, creating a smoother consistency and a more uniform texture during cooking.

Cooking Swedish Pancakes on a Griddle

Preheat your electric griddle to medium heat, approximately 325–350°F. Brush the surface with melted butter to create a nonstick layer. Pour 1/4 to 1/3 cup of batter onto the griddle and use a measuring cup or quick wrist motion to spread the batter thinly into a wide circle.

Cook until the bottom develops golden spots and the top is dry without visible wet batter. Flip the pancake gently with a thin spatula, cooking the second side until lightly golden. Remove and stack the cooked pancakes on a plate, keeping them warm.

Cooking Swedish Pancakes in a Skillet

Heat a 10-inch nonstick skillet over medium heat and coat it lightly with melted butter. Pour 1/4 to 1/3 cup of batter into the skillet and quickly rotate the pan in a circular motion to spread the batter evenly across the surface.

Cook until the edges bubble and golden spots appear underneath. Use a thin spatula to flip the pancake, cooking until the other side is lightly browned. Transfer to a plate, stacking or folding the pancakes as desired.

Serving Suggestions

For a classic presentation, stack the pancakes neatly or fold them into triangles for a refined appearance. Garnish with a sprinkle of granulated sugar and a dollop of jam for a traditional Swedish touch. For added indulgence, pair with whipped cream, fresh strawberries, or a drizzle of maple syrup.

Recipe Tips

Allow the batter to rest to enhance its texture and reduce air bubbles.

Adjust the heat of your griddle or skillet to avoid scorching the pancakes or cooking them unevenly.

Store leftover batter in the refrigerator for up to 24 hours, giving you the convenience of fresh pancakes on demand.

What to Serve With This Recipe

Pair these delicate pancakes with lingonberry jam and a dusting of powdered sugar for a traditional Swedish experience. For a savory twist, try smoked salmon or cream cheese as accompaniments.

For beverages, a hot cup of coffee or tea complements the dish perfectly. Alternatively, a cold glass of milk or freshly squeezed juice provides a refreshing contrast to the warm pancakes.

Frequently Asked Questions

Can I make the batter ahead of time?
Yes, the batter can be prepared a day in advance and stored in the refrigerator. Stir well before cooking.

What’s the best way to prevent the pancakes from sticking?
Use a nonstick cooking surface and brush it lightly with melted butter before each pancake.

Can I freeze Swedish pancakes?
Absolutely! Layer the cooled pancakes with parchment paper between each one and freeze in an airtight container. Reheat as needed.

How can I make these pancakes gluten-free?
Replace the all-purpose flour with a gluten-free flour blend, adjusting the liquid slightly if necessary.

What toppings work best with Swedish pancakes?
Popular options include fruit preserves, whipped cream, fresh berries, maple syrup, or even savory toppings like ham and cheese.

Serving and Presentation

Arrange the pancakes in elegant stacks or roll them with sweet or savory fillings for a more polished presentation. Garnish with edible flowers, fresh fruit, or colorful sauces to add a sophisticated touch.

Set up a topping bar with an array of jams, syrups, and whipped cream to let guests customize their pancakes for a fun, interactive dining experience.

Storage and Leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them gently in a skillet or microwave to maintain their soft texture. For longer storage, freeze the pancakes with parchment paper between layers to prevent sticking.

Defrost frozen pancakes overnight in the refrigerator, and reheat them on the stovetop for a freshly made taste.

Swedish pancakes are a delightful addition to any meal, offering a balance of simplicity and sophistication. Their versatility makes them suitable for a wide range of toppings and fillings, allowing you to personalize each bite. Whether served for breakfast, brunch, or dessert, these pancakes are a timeless favorite that never fails to impress.

Ingredients

1 ¼ cups (178 g) all-purpose flour
2 ½ cups (568 g) milk
3 large eggs (150 g out of shell)
2 tablespoons (28 g) melted butter
1 tablespoon (13 g) granulated sugar
½ teaspoon salt

Instructions

Place all the ingredients in a blender and blend until the batter is smooth and free of lumps. Alternatively, you can whisk the ingredients together in a medium bowl, ensuring a uniform consistency.

Griddle Cooking:

Preheat an electric griddle to medium heat, around 325–350°F. Lightly coat the surface with melted butter. Pour 1/4 to 1/3 cup of batter onto the griddle, forming a circle. Quickly use the bottom of the measuring cup to gently spread the batter into a large, thin circle.

Allow the pancake to cook until the bottom develops a golden hue and the top appears dry, with no visible wet batter. Carefully flip the pancake using a thin spatula and cook the other side until it becomes lightly golden.

Skillet Cooking:

Place a 10-inch nonstick skillet over medium heat and brush the bottom with melted butter. Pour 1/4 to 1/3 cup of batter into the skillet. Immediately lift and rotate the pan in a circular motion to evenly spread the batter across the surface.

Cook the pancake until the edges start to bubble and golden spots form on the bottom. Gently flip using a thin spatula, and cook the second side until lightly browned.

Stack the cooked Swedish pancakes on a plate or fold them into triangles for serving. Garnish with a sprinkle of granulated sugar and a dollop of jam, or pair them with syrup, whipped cream, fresh strawberries, or your favorite toppings. Serve warm and enjoy!