Golden brown and buttery, these super soft Swedish pancakes are so fast to whip up and delicious any time of the day!
Raising a family in Sweden has taught me a few things; you will have a favorite pancake pan, and you can never make enough pancakes!
I’m really lucky to have a mother-in-law who is pretty much a pancake-making expert, she also makes a killer omelet, and her lasagna is out of this world! Luckily she’s also very generous with her time and knowledge and has passed on a trick or two, which I hope will also give you a helping hand in making perfect Swedish pancakes every time!
TRADITIONAL SWEDISH PANCAKE INGREDIENTS
Flour – 1 cup/130g white flour of choice or a blend of wholegrain and white.
Flour - Wheat is the flour most commonly used in Swedish pancakes. However, I use spelt flour in place of wheat flour as I love the nutty flavor that it adds. Swedish-style pancakes are flat and therefore don’t require a high protein flour. You can use any flour you prefer! Wholegrain pancakes are delicious! I recommend that you don’t use more than a third of wholegrain flour as the pancakes will become thick and chewy, you may also need to add an extra splash of milk to the batter.
Milk – 2.25 cups/5ooml
Milk - Full-fat milk helps to keep the pancakes soft. Oat milk pancakes are delicious and a perfect dairy-free pancake alternative. If you're making dairy-free pancakes i recommend that you add a little extra coconut oil and a 1/4 teaspoon extra salt to the batter.
Eggs – 3 large eggs, preferably free range!
Eggs - Try to source free-range eggs if you can! The flavor and nutritional profile are superior and the hens will thank you for it!
Butter – 4-5 tablespoons of salted butter
Butter - For this recipe, I prefer salted butter. I love how the golden brown edges are a little bit extra salty. For a dairy-free alternative, coconut oil is perfect! If you don’t like the flavour of coconut oil there are many refined and flavorless coconut oils on the market that also tolerate higher heat!
Salt – a generous pinch of good quality salt
Salt - Because I use salted butter I only add a pinch of salt to my pancake batter. You can add more if you’re choosing unsalted butter or coconut oil.
Lingonberries – 250g/1.5 cups fresh or frozen
Lingonberries - Fresh lingonberries are a true luxury but if you don’t have fresh lingonberries then it's usually possible to source frozen berries. I prefer the freshness of raw lingonberry sauce or 'rårörde lingon' as its called in sweden but lingonberry jam is also widely available. Most Ikea stores stock lingonberry preserves. Alternatively, you could try cranberries or cranberry jam as a substitute. Or why not try one of the many other classical Swedish preserves like Queens Jam or Cloudberry Jam.
Whipping cream – 1 cup/ 250ml
Whipping Cream - Fresh, unsweetened whipping cream is ideal. For a diary free alternative why not try this recipe and let me know what you think!
Optional:
Sugar – about half a cup/ to a cup – Lingonberries are very sour and need some sweetness. I prefer light muscavado sugar and generally add a little at a time. You can, of course, add more sugar depending on the desired sweetness.
METHOD
1. Beat the eggs gently and add half of the milk and the salt, mixing until well blended.
2. Add the flour and mix thoroughly to a clump-free batter without overworking.
Add the remaining milk bit by bit until fully incorporated.
Be mindful that overworking the batter will produce chewy pancakes rather than soft ones.
Allow the batter to rest for 10 minutes while you prepare your toppings.
The flour will absorb the liquid making for a thicker and stronger batter.
3. In a medium-sized bowl, add the sugar to the fresh or frozen lingonberries and mix thoroughly before setting aside.
The frozen berries are small and defrost quickly under the time that you are preparing the pancakes. If using fresh berries you can use a fork to gently press out some of the juices. This will speed up the process. Every now and then give the berries a little mix. Eventually, the sugar will have dissolved, coating the berries in a delicious syrup.
4. Whip the cream using a wisp or a handheld beater, being mindful to stop when you see soft peaks.
5. Melt 2/3 of the butter over medium heat in a nonstick pan of your choice. Add the butter to the batter, giving it a quick mix to incorporate it. The added fat helps the pancakes to not stick to the pan and to be super soft. You can at this stage transfer your batter to a jug or pitcher if you prefer.
The trick, that my mother-in-law shared with me(apparently not a secret among the Swedes!) for achieving perfect soft pancakes is to add melted butter to the batter. Melting the butter in the pan not only helps the pan to heat thoroughly and evenly, but the added fat in the batter also ensures that the pancakes turn golden brown and flip easily without sticking.
6. Raise the temperature until the pan is at medium to high heat – You should see some bubbles start to form in the butter or the oil.
-Using a soup ladle or pouring from your pitcher, add a thin layer of batter to the pan.
You will need about a cup of the batter, depending on the size of your pan.
-Lift the pan by the handle and swirl the batter around to cover the entire bottom of the pan. You may need to use more batter if you are using a very large pan.
If this is still difficult to do you may have a too high temperature, causing the batter to stiffen too quickly, or the batter may be too thick. You can read below for more tips on how to how to troubleshoot this. Don’t be afraid to adjust the heat or add a splash of milk to the batter before continuing.
It’s time to flip when the edges of the pancake start to curl upwards, the batter starts to set and if you peek, the underside of the pancake should be a golden brown.
7. Cook on the second side until golden brown.
You can nearly always count on that the first pancake will be imperfect!!
8. Add a teaspoon of butter to the frying pan or use a scrunched-up kitchen paper to coat the bottom of the pan with a smidgen of butter before repeating the process.
A thin even layer of butter adds flavor and helps to prevent sticking; Too much butter will have the same effect as deep frying the pancake.
A preheated plate and a folded tea towel on top will help to keep the growing stack of pancakes warm and soft. You can also use aluminum foil if you prefer. Remember to recycle or reuse it if you can!
SERVING TIPS
Serve your pancakes with a generous click of whipped cream and a spoon of sweetened lingonberries. Alternatively, you can mix the two together to soften the sourness of the berries further.
These are sugar free pancakes, but lingonberrys are quite sour and taste best with added sugar. you can lower the GI Index considerably by adding some wholegrain flour and serving with a sweeter fruit like blueberries instead of lingonberries that require sugar for sweetness.
Swedish pancakes are as delicious cold as hot making them the perfect picnic food! Pack the lingonberries and cream separately or serve with easy-to-pack lingonberry jam.
Hot dogs are another Swedish favorite when it comes to picnics and I can highly recommend using these pancakes as a fun substitute for hot dog buns!
HOW TO STORE SWEDISH PANCAKES
I find that these pancakes store easily in an airtight container for up to four days in the refrigerator. Alternatively wrapping tightly in aluminum foil or parchment paper and a clean towel.
They’re perfect for freezing for up to 3-6 months and defrost quickly in the microwave.
Swedish people enjoy pancakes hot or cold and Frozen pancakes make fantastic picnic food as they are often defrosted by the time you’ve arrived!
TIPS AND TRICKS FOR MAKING THE PERFECT SWEDISH PANCAKE
Many Swedes have a cast iron frying pan that they only use for making pancakes. It gets well seasoned through the years of pancake making and is as non-stick as any non-stick pan!
I found cast iron too heavy for my ‘potter wrists’ and invested in some de Buyer pans, and I’ve never looked back! You, of course, can use a nonstick or stainless steel pan with a little extra butter to prevent sticking.
Top tip: never wash your cast iron or carbon steel pancake pan! Just wipe over with a paper towel to preserve the non-stick seasoning!
Always count on the first pancake being for ‘the dog bowl’. It takes a while for the pan to heat thoroughly and the first pancake is pretty much always considered a test pancake rather than a failed one. This gives you the perfect opportunity to troubleshoot and make adjustments to the batter or pan temperature etc.
A wide spatula is favorable to a thin spatula as it makes flipping the large pancakes a breeze!
A thin layer of butter or oil adds flavor and helps to prevent sticking. Too much butter will give you deep-fried pancakes! Use a scrunched-up paper towel to coat the bottom of the pan with a smidgen of butter between pancakes.
It’s ok for the butter to brown a little, this just adds flavour. Keep a close eye on the temperature, smoke will indicate burning butter, which tastes awful!
Because this is a pancake recipe without baking powder or baking soda these pancakes are thin and crepe-like. This means they will cook quickly! Count on about one and a half minutes on the first side and one minute on the second.
Our little Swedish-Irish family has grown up enjoying these pancakes, as did my husband, and If you’re like me, you’re curious to know why some recipes stand the test of time! So let’s take a closer look at the origins and history of Swedish pancakes, traditional ingredients, and methods for making them. What about these pancakes that has the world searching for the best recipe, and what are the subtle differences that make Swedish pancakes so, well, Swedish?
THE HISTORY AND ORIGIN OF SWEDISH PANCAKES
Pancakes were a common food for Swedish farmers. They were simple and often served for breakfast or lunch. Ingredients were basic, often what was on hand, and usually served with butter and lingonberry preserves.
They became more popular in urban areas in the 20th century and were often served as a dessert with whipped cream and fresh berries. They are now a very popular everyday food in Sweden, served in many diners and restaurants.
More often than not a Swedish picnic include pancakes with jam. The're so easy to pack and kids can eat them with their hands! A tradition in many Swedish households is to serve Split Pea Soup on Thursdays with pancakes and lingonberry jam as a dessert, it's a firm family favorite!
The worldwide expansion of IKEA has helped to expose people to traditional Swedish food such as Swedish meatballs, Swedish hard bread, and of course Swedish Pancakes!
FAQ’S
How do Swedish pancakes differ from American Pancakes?
There’s a big difference between traditional American pancakes and traditional Swedish pancakes. The basic recipe for American traditional pancakes also includes the leavening agent baking powder, sugar, and often vanilla and buttermilk. A delicious, thick and fluffy pancake often served for breakfast with a little butter and lashings of maple syrup. A real treat!
In my experience, Swedish pancakes are kind of representative of Swede’s healthy view on diet and lifestyle. They’re fast food, Swedish style!
Swedish pancakes versus French Crepes- what are the subtle differences?
French crepes are a traditional French dish and very popular street food in France as well as abroad. I’ve visited France a few times on my travels and can remember the crepes being delicious and much larger in size than the pancakes I was used to. They are also a rather delicate pancake made from a very thin batter. They’re, therefore, generally much thinner than Swedish pancakes. They are also typically filled with a variety of sweet or savory fillings and served folded rather than rolled.
Some popular fillings include Nutella, bananas and fresh strawberries, and ham and cheese.
Swedish pancake batter is much thicker than crepe batter and is nearly always served rolled and with the same topping of lingonberry preserve and cream.
Some people, kids in particular, have a favourite jam that they prefer instead of lingonberry, or have discovered Nutella… but in general, the traditional way of serving pancakes in Sweden has remained largely unchanged through the years and yet is still as popular as ever!
Whether you’re looking for a Swedish culinary experience, a great pancake recipe without baking powder, or even a sugar-free pancake, this traditional Swedish pancake recipe makes delicious thin pancakes that the whole family will love!
If you enjoy this recipe, I would love it if you gave it 5 stars or let me know in the comments below! I would be delighted to hear from you!
Swedish Pancakes With Sweetened Lingonberries And Whipped Cream
An easy Swedish pancake recipe for golden brown, soft pancakes that are delicious any time of the day!
Ingredients
- Flour - 1 cup/130g white flour of choice or a blend of wholegrain and white.
- Milk - 2.25 cups/5ooml
- Eggs - 3 large eggs, preferably free range!
- Butter - 4-5 tablespoons of salted butter
- Salt - a generous pinch of good quality salt
- Lingonberries - 250g/1.5 cups fresh or frozen
- Sugar - about half a cup/ to a cup - depending on desired sweetness. I prefer light muscavado sugar.
- Whipping cream - 1 cup/250ml
Instructions
1. Beat the eggs gently and add half of the milk and the salt, mixing until well blended.
2. Add the flour and mix thoroughly to a clump-free batter without overworking. Add the remaining milk bit by bit until fully incorporated. Be mindful that overworking the batter will produce chewy pancakes rather than soft ones. Allow the batter to rest for 10 minutes while you prepare your toppings. The flour will absorb the liquid making for a thicker and stronger batter.
3. In a medium-sized bowl, add the sugar to the fresh or frozen lingonberries and mix thoroughly before setting aside. The frozen berries are small and defrost quickly under the time that you are preparing the pancakes. If using fresh berries you can use a fork to gently press out some of the juices. This will speed up the process. Every now and then give the berries a little mix. Eventually, the sugar will have dissolved, coating the berries in a delicious syrup.
4. Whip the cream using a wisp or a handheld beater, being mindful to stop when you see soft peaks.
5. Melt 2/3 of the butter over medium heat in a nonstick pan of your choice. Add the butter to the batter, giving it a quick mix to incorporate it. The added fat helps the pancakes to not stick to the pan and to be super soft. You can at this stage transfer your batter to a jug or pitcher if you prefer.
6. Raise the temperature until the pan is at medium to high heat. You should see some bubbles start to form in the butter or the oil. Using a soup ladle or pouring from your pitcher, add a thin layer of batter to the pan.
You will need about a cup of the batter depending on the size of your pan. Lift the pan by the handle and swirl the batter around to cover the entire bottom of the pan. You may need to use more batter if you are using a very large pan.
If this is still difficult to do you may have a too high temperature, causing the batter to stiffen too quickly, or the batter may be too thick.
It’s time to flip when the edges of the pancake start to curl upwards, the batter starts to set and if you peek, the underside of the pancake should be a golden brown.
Cook on the second side until golden brown.
You can nearly always count on that the first pancake will be imperfect. Don’t be afraid to adjust the heat or add a splash of milk to the batter before continuing.
7. Add a teaspoon of butter to the frying pan or use a scrunched-up kitchen paper to coat the bottom of the pan with a smidgen of butter before repeating the process.
A thin even layer of butter adds flavor and helps to prevent sticking. Too much butter will have the same effect as deep frying the pancake.
A preheated plate and a folded tea towel on top will help to keep the growing stack of pancakes warm and soft. You can also use aluminum foil if you prefer. Remember to recycle or reuse it if you can!
Serve your pancakes with a generous click of whipped cream and a spoon of sweetened lingonberries. Alternatively, you can mix the two together to soften the sourness of the berries.
Notes
Swedish pancakes are as delicious cold as hot making them the perfect picnic food! Pack the lingonberries and cream separately or serve with easy-to-pack lingonberry jam. Hot dogs are another Swedish favorite when it comes to picnics and I can highly recommend using these pancakes as a fun substitute for hot dog buns!
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
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