Classic Swedish Pancakes

These classic Swedish pancakes are thin, soft and delicately golden with lightly crisp edges. Unlike thick American pancakes, Swedish pancakes have a smooth, crepe-like texture that makes them perfect for rolling or folding around your favorite fillings.

Serve them with whipped cream and strawberry jam for a traditional Swedish treat, or try fresh berries, maple syrup or lemon and sugar for a delicious breakfast, brunch or dessert.

Ingredients

Makes 8–10 pancakes

Pancakes

1 cup (125 g) all-purpose flour
¼ tsp salt
2½ cups (600 ml) whole milk
3 large eggs
Butter, for frying

To Serve (Optional)

Strawberry jam
Whipped cream
Fresh berries
Maple syrup
Lemon wedges and sugar

Instructions

In a large bowl, whisk together the flour and salt.
Gradually whisk in half of the milk until the batter is completely smooth.
Add the remaining milk and whisk until combined.
Whisk in the eggs until you have a smooth, thin batter.
Let the batter rest for 10 minutes.
Heat a non-stick frying pan or pancake pan over medium heat and lightly grease it with butter.
Pour in a small ladle of batter and immediately swirl the pan so the batter forms a thin, even layer.
Cook for about 1–2 minutes, or until the underside is golden. Flip carefully and cook for another 30–60 seconds.
Repeat with the remaining batter, adding a little butter to the pan as needed.
Serve warm with your favorite toppings.

Notes & Pro Tips

Rest the batter. Letting it rest for 10–15 minutes allows the flour to fully hydrate, resulting in more tender pancakes.
Use medium heat. If the pan is too hot, the pancakes brown before they’re fully cooked.
Grease lightly. A small amount of butter between pancakes gives beautifully golden edges without making them greasy.
Thin batter = thin pancakes. If the batter thickens while resting, whisk in a splash of milk.
Keep them warm. Stack cooked pancakes on a plate and cover loosely with foil while you finish cooking the rest.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Place parchment paper between the pancakes and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a frying pan or microwave.