These Swedish Pancakes are thin and soft, fried until golden and filled with jam or fresh berries. Being Swedish, this is my best recipe that I have perfected throughout the years. They are a true family favorit!
Swedish pancakes are easy to make, even though frying them can take a little longer then american pancakes. But trust me, it is soooo worth it! Make a lot because you will need it, this recipe will feed 4 hungry kids and if you are lucky you will have one or two left over for yourself. How many people this recipe serves, depends of course on how hungry you are! The recipe makes about 16 pancakes, depending on the size of your pan.
Ingredients
- All-purpose flour, weigh the flour for the correct amount. If you don’t have a kitchen scale, fluff the flour up with a spoon first and gently fill the measuring cup and level it with a knife.
- Baking powder (optional, makes the pancakes fluffier)
- Salt, all pancakes need a little salt to bring out the flavours.
- Vanilla extract
- Milk, full fat
- Eggs
- Melted butter, and extra for frying
Instructions
A few helpful tips… I use a non-stick pan witch requires less butter for frying. Make sure the pan is warm enough before starting to cook the pancakes, medium high heat usually works the best.
Melt a little butter and pour in the batter in a thin layer, you want just enough to cover the bottom of the pan. Swirl the pan around to make sure you have an even coat. If you get batter on the side of the pan, gently push it down before it sets. Cook until golden brown on the bottom and the top looks dry (1-2 minutes).
Use a thin spatula to gently loosen the edges and flip the pancake, cook the other side until golden brown. The pancakes are so they only need 10-20 seconds on the other side. The first pancake is usually not the prettiest in the stack, but that is just normal.
Top tip
I have added a little vanilla sugar and baking powder to this recipe. It is not in the classic recipe but it makes the pancakes a little fluffier and they taste even better with a hint of vanilla.
Swedish pancakes taste best when served warm and fresh, you can keep them warm in the oven on low heat or cover with a little foil. Serve them with your favorite jam or fresh berries. If you are feeling extra fancy add a dollop of freshly whipped cream, that is my favorite way to eat them.
Storage
Once the pancakes have cooled down completely in room temperature, place them in an airtight container. Store in the fridge for up to 3-4 days.
You can also freeze these pancakes in an airtight container or ziplock bag for up to 3 months.
For other great pancake recipes check out my Healthy Banana Oat Pancakes or my Fluffy Greek Yoghurt Pancakes
They are very similar, both thin pancakes. Bute there are a few differences. Swedish pancakes usually call for a bit more flour and less liquid in the batter than in the crepe recipe. They also have some melted butter added to the batter, while many crepe recipes call for water in the batter. Swedish pancakes are also a little thicker than crepes.
They are traditionally served with jam, my favorit is lingonberry jam. But they taste great with any store-bought or homemade jam like this chia strawberry jam. with your favourite jam. If you are feeling extra fancy add a dollop of freshly whipped cream or some fresh berries.
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- 2 cups all-purpose flour
- 2 teaspoon baking powder (optional, makes the pancakes fluffier)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups milk, full fat
- 6 eggs
- 3 tablespoon melted butter, and extra for frying
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In a mixing bowl, add the dry ingredients, flour, baking powder and salt, stir together.
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Pour in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, eggs, vanilla extract and melted butter. If you have time allow the batter to rest and swell for about 20-30 minutes.
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Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan. Swirl the pan around to make an even layer. If you get batter on the side of the pan, gently push it down with a spatula before it sets.
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Fry the pancake until golden browned on bottom and the top looks dry, about 1-2 minutes. Use a thin spatula to gently flip the pancake, cook the other side until golden brown, usually around 30 seconds.
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Stir the batter often to prevent the flour from sinking to the bottom. Place the finished pancaked on a large plate and cover with a pice of foil to keep them warm or place in the oven set on low heat.
Serve with your favorite jam and whipped cream.
Enjoy!
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