Description
Swedish Pancakes are thin, tender, crepe-like pancakes that are slightly sweet and traditionally served with lingonberry jam or fresh fruit—perfect for breakfast or brunch.
Ingredients
Units
Scale
- 3 large eggs
- 1 cup milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter (plus more for cooking)
- Lingonberry jam, fruit, or powdered sugar for serving
Instructions
- In a mixing bowl, whisk together eggs and milk until well combined.
- Add flour, sugar, and salt; whisk until smooth with no lumps.
- Stir in melted butter and let the batter rest for 10–15 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom in a thin layer.
- Cook for 1–2 minutes until the bottom is lightly golden, then flip and cook for another 30–60 seconds.
- Transfer to a plate and repeat with remaining batter, stacking pancakes as you go.
- Serve warm with lingonberry jam, fresh berries, or a dusting of powdered sugar.
Notes
- Batter can be made ahead and refrigerated overnight.
- Use a blender for ultra-smooth batter and easy pouring.
- Leftover pancakes can be stored in the fridge and reheated in a skillet or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 3g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg