Swedish Pancakes

Let’s get right down to it: Swedish pancakes are delightful. This recipe will give you Swedish pancakes that are golden, buttery, chewy and thick enough to sink your teeth into in the middle, but thin enough to give you a signature Swedish pancake thin and lacy edge. It’s like something between an American pancake and a French crepe. Topped with lingonberry jam and yogurt, or whipped cream, or just straight cream?

Ugh. I love them. This has been my go-to recipe and method for years!

How To Make Swedish Pancakes

Step 1: Make your batter.

I do this in a blender to get the eggs extra fluffed up.

Step 2: Pour it in and give the pan a little tilt.

Pour the batter into the pan, and immediately give it a slight tilt so the batter spreads wider to create a thinner edge. I recommend holding both the blender to pour, AND the handle of the pan at the same time so you can almost do this simultaneously.

If this stresses you out, you don’t have to do this at all – you could just fry up the Swedish pancakes as-is and they’d be a bit thicker around the edges and still delicious. The only reason for the slight pan tilt is that it creates that signature Swedish pancake thin and lacy edge that is delightful to eat!

This example photo is off-heat, but you can see the effect of a pan tilt here. This is generally what you’re looking for:

Step 3: Cook and fold.

I like to go for a golden brown on the first side of my pancakes (1-2 minutes).

They are so thin that once the first side is cooked, you really only need 10-20 seconds on the back side.

Once they’re done, even sometimes while they’re still in the pan, I like to fold them into fourths because it gives you so many layers to cut through with your fork.

PS. I spy a lacy edge! All from a little pan tilt!

Step 4: Top with lingonberry jam! (Or, whatever it is that you like.)

I’m a firm believer in a jam + creamy element.

And I’m very strongly going to advocate for lingonberry jam! What are Swedish pancakes without lingonberry jam?! I’ve always eaten this combination together and it’s SO good – sweet, but tart, with a really nice little bit of bitterness that just tastes right against the buttery golden goodness of the pancakes.

Lingonberry jam all the way – I can’t recommend it enough.

If you’re not a lingonberry jam person, my runner-up would be blueberry jam (the Bonne Maman brand is outrageously good) with strawberry jam coming in third. I normally love strawberry jam, but it’s giving more Toast or PB&J and less Swedish Pancakes to me. But I’m just saying this because this is my website. You do you.

I can also recommend the following combinations:

• jam + Greek yogurt
• jam + whipped cream
• jam + cream (yes, just a straight drizzle of heavy whipping cream)
• fresh fruit + whipped cream
• Nutella (not traditional but I wouldn’t say no to it)
• standard maple syrup and whipped cream