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A picture of Swedish Pancakes

Swedish Pancakes

  • Author: Lindsay
  • Total Time: 20 minutes
  • Yield: 4 servings (about 3 pancakes each) 1x


My go-to recipe for Swedish pancakes! Buttery, tender, and thick enough to sink your teeth into but with a nice thin, delicate, lacy edge.


Units Scale

Swedish Pancakes

  • 3 eggs
  • 1 1/2 cups whole milk (+ 1/4 cup - see notes)
  • 1 cup flour
  • 3 tablespoons melted butter
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

For Topping:

  • lingonberry or blueberry jam
  • plain yogurt
  • whipped cream (or just straight heavy whipping cream - trust, it's delicious)


  1. Make Pancake Batter: Blend the eggs and milk until doubled in size, about 30 seconds. Add flour, melted butter, sugar, and salt; blend for another 15-20 seconds until combined.
  2. Pour and Pan Tilt: Preheat a nonstick or well seasoned cast iron pan over medium heat. Pour about 1/4 cup of pancake batter into the pan with one hand, and immediately tilt the pan with the other hand to spread the batter even wider. This will give you a signature thin lacy edge on your pancake. 
  3. Cook: Let it sit for about 1 minute or until the pancake is golden brown; use a spatula to pull the edges up and flip the pancake. Cook for another 15-30 seconds on the back side. You can cook to your desired level of doneness; I prefer golden brown on the front side and pale on the back side.
  4. Serve: Serve them flat, folded, or rolled, topped with whatever you like: maple syrup, whipped cream, fruit, jams, etc. I like to fold them and serve with lingonberry jam and yogurt!


Milk Amounts: I really enjoy a Swedish pancake that has a bit of body to it - something that's thin and lacy but with a light, satisfying, chewy bite in the center. 1 1/2 cups of milk will get you my ideal ratio and how I make them at home! That said, if you fry one pancake up and decide that you'd prefer them a bit thinner, just add 1/4 cup milk to the batter (or more, until desired thickness is reached).

Pan Tilting Technique: Tilting the pan with the batter in it will also help you adjust how thick or thin the pancakes are, and it creates that light, lacy edge around the outside of the pancakes. I find the best technique is to hold the blender handle with my left hand, and the skillet handle with my right hand. I pour the batter in with my left while almost at the same time tipping the pan with my right hand. This allows you to do the pan tilt in one fluid motion as you're pouring the batter in, rather than needing to switch hands. 

No Need to Grease the Pan: I do not add any butter to the pan. I always use my cast iron which is well-seasoned, and the pancake batter has plenty of butter in it, so you should not need to add butter so long as your pan has an appropriately nonstick surface!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Swedish

Keywords: swedish pancakes, breakfast, pancake recipe, lingonberries, brunch recipe