Pannkakor: Swedish Pancakes

Pannkakor: Swedish Pancakes are incredibly delicious. They are thin and light and remarkably easy to make!

American Pancakes vs. Swedish Pancakes

American pancakes are usually really thick. They are cakey and heavy and buttery. They go perfectly with a heavy pour of maple syrup and a pat of butter melting over the top. My friend Kaitlin makes the best American pancakes I’ve ever had. We made them together and you can watch the video here and get the recipe here. 

While I love the American ones, I grew up eating them, sometimes it’s nice with something different. Swedish pancakes are really thin and normally served with jam and whipped cream. They are lighter and less sweet, both because they contain no sugar, and because the topping tends to be less sweet. 

Pannkakor vs. Crepes

So if Swedish pancakes are so thin what makes them different from French crepes? Honestly, I don’t know. That’s a heretical thing to say in Sweden but it’s my truth. I think maybe Swedish pancakes are even thinner and lighter than crepes? The crepes I’ve had are large and slightly sturdier. This might be because I have only had ones from little kiosks in busy metropolitan areas and not good homemade ones. 

Swedish Pancakes make for a great, easy breakfast or even a late night treat. I have many times wanted a quick dessert after dinner and whipped up a batch just to satisfy my sweet tooth. Serve these with any jam you like, whipped cream, a d sprinkle of sugar or (if you want to be American about it) a drizzle of maple syrup. Any way you eat them they’ll be delicious!

Print Recipe

Pannkakor: Swedish Pancakes

Ingredients

• 300 g milk 3 dL
• 130 g flour 2 dL
• 1 egg
• 1 Tbsp melted butter
• Salt to taste

Instructions

• Whisk the milk and egg together
• Add in the flour and salt and mix together.
• Melt the butter, pour into the batter and mix.
• Heat a nonstick frying pan until very hot.
• Add a tablespoon of butter to the pan, let it melt. Swirl it around so it coats the bottom.
• Pour in about ¾ of one US cup (a bit more than 1 dL) of batter and swirl so it makes an even circle on the bottom.
• Cook until the batter is no longer shiny, it will look dull and the edge will start to be brown.
• Flip and let cook on the other side for about 30 seconds.
• Take out of the pan and continue with the rest of the batter.
• Serve with jam and whipped cream and enjoy while hot!

Video