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Home » Swedish recipes

Swedish pancakes

Published: Oct 18, 2021 · by Cecilia Hoikka · Affiliate links are marked with an *asterix

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Swedish pancakes called plättar or pannkakor are crepe-like thin pancakes. They can be enjoyed both sweet and savory. Easy to make, and the batter can be made ahead—simple and cheap ingredients.

Three rolled pancakes on plate filled with whippped cream and decorated with fresh strawberries, blueberries and raspberries.
Jump to:
  • Difference between American and Swedish pancakes:
  • Ingredients
  • Instructions
  • Tips and tricks
  • What are Swedish pancakes traditionally served with?
  • Variations
  • Common questions
  • Easy Swedish pancakes

The pancakes make a festive weekend breakfast, a dessert, or a snack. The pancakes can also be eaten as savory and served for dinner.

The pancakes can be made a bit bigger in an 8-10 inch skillet or Teflon pan. Many Swedes also make these as 3-inch small pancakes.

The famous Swedish and Finnish sheet pancake(ugnspannkaka) is made with a similar batter.

History: This Swedish dessert is traditionally eaten with pea soup. It was a festivity meal during the middle ages and eaten before fasting on Thursdays. This tradition lives on, and some schools and workplaces still serve pea soup and pancakes on Thursdays.

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Difference between American and Swedish pancakes:

  • Swedish pancakes are thin, crepe-like
  • The batter has no baking powder
  • The batter is thin and has more milk in it
  • The batter needs to rest and can not be fried immediately
  • Pancakes are rolled or folded
  • Served with cream and jam

Ingredients

Milk, flour, eggs, salt and sugar on table.
  • Wheat Flour. Medium flour works best. Fine flour can get clumpy and is best sieved.
  • Milk. Whole-fat milk tastes the best. For a milk-free batter, you can use plant milk.
  • Sugar. Add 1-2 tablespoon of sugar for sweet pancakes. Replace with maple syrup or honey if you like. If you serve savory filling, then add just 1-2 teaspoon of sugar into the batter.
  • Eggs. Use two or three eggs for the batter. Eggs are optional, you can make pancakes even without eggs, just increase the flour amount.
  • Salt. A pinch of salt elevates the flavors.
  • Melted butter. This is optional but gives an additional flavor to the pancakes.

Instructions

Smooth batter with a whisk in blue bowl.
Ready batter
  1. Mix dry ingredients. Add half of the milk. Mix it to a smooth batter with a whisk. The batter can be clumpy at first, but it will become smooth after it has rested. Add the rest of the milk and the two eggs, and whisk the batter to combine everything. Pour in the melted butter.
Batter being poured on hot pan with a ladle.
Pouring to pan
  1. Heat an 8-10 inch skillet to medium heat. Melt ½-1 teaspoon butter on pan. You can brush it with a silicone brush so it gets evenly on the pan. Stir your batter, take ¼- ⅓ cup, and pour it into the pan.
Pancake batter bubbles on pan, pan is turned to swirl the batter around.
Swirling in pan
  1. Give it a whirl if it does not spread out evenly. You can turn your pancake when the bottom has some color, and the center is set.
A lace patterned pancake on pan.
Flipped pancake
  1. You can keep you pancakes warm if you stack them on a pile ac cover with foil.

Tips and tricks

Type of pan. My mum used to make the best pancakes on a small cast iron pan, but you can use a nonstick pan also, then you don´t need as much butter for frying. You can make small pancakes on a pan with 4-5 3-inch "holes."

The heat of your pan makes all the difference. I usually heat my pan quite hot and then adjust it lower. Nothing frustrates me more than when the first pancake comes out colorless and takes forever to fry.

How to get a lace pattern? To get a lovely lace pattern to your pancakes, use real butter and enough of it; this makes crispy lace patterned edges. And an enough hot pan makes the batter bubble in the middle, and you get a lovely pattern throughout your pancake.

To get an even thickness to your pancakes. I like to pour my batter to six o clock on the pan and then swirl it around. This makes perfect round, even pancakes.

How to fry quickly? Fry pancakes simultaneously in 2-3 pans. This way, you get them done way faster, especially if you make a big batch.

How to keep your pancakes warm. Keep a lid or plate on your pancake pile. Aluminum foil works, also. If you don't serve them immediately, you can keep them warm in your oven at 150 degrees Celsius, 300 Fahrenheit.

What are Swedish pancakes traditionally served with?

  • Whipped cream
  • Berry jam, traditional is strawberry-, raspberry-, and blueberry jam
  • Lingonberry jam
  • Sprinkled sugar
  • Fresh berries

You can roll your pancakes or fold them as you like to serve them.

Other sweet toppings

  • Ice cream
  • Cottage cheese and jam
  • Heavy Joghurt, honey, and nuts
  • Rhubarb or apple jam
  • Lemon cream cheese
  • Maple syrup
  • Nutella
  • Berry compote
  • Lemon juice and sprinkled sugar
  • Fresh fruit like diced apples, mango, kiwi, orange, or banana.

Savory fillings for these Swedish crepes

Skagenröra, a shrimp salad made of shrimps, mayo, onion, and dill. This is served cold with the pancakes.

A Salmon filling can be made from smoked salmon, Creme Fraiche or mayonnaise, lemon pepper, and fresh dill.

These can also be served as savory oven crepes with minced meat taco filling topped with cheese.

Variations

You can use this same batter to make

  • Spinach pancakes. Add ½ cup of thawed frozen spinach to the batter. Blend it if you don't want any chunks. Serve with lingonberry jam and mashed potatoes.
  • Nettle pancakes. Nettle can be added as frozen and thawed or as nettle powder.
  • Kale pancakes. Kale can be added as fresh chopped or blended in the milk.
  • Carrot pancakes. Add finely grated carrot ½ cup to the batter.
  • Beetroot pancakes. Replace ½ cup of the milk with beetroot puree. Reduce the sugar amount and serve as a savory one with goat cheese, roasted pine nuts, and spinach or fennel.
  • Banana pancake. Add one ripe mashed banana to the batter.

Three rolled pancakes on plate with filling and decorated with fresh berries, a golden fork and some mint leaves.

Common questions

What is the difference between Finnish and Swedish pancakes?

The batter is very similar. Finns like to fry their pancakes a bit darker than Swedes, I have noticed. Finns also like to fry their pancakes on a muurikka pan if they are outside.

How to store?

Store in the fridge for up to 3-4 days covered.

Can you freeze them?

Pancakes can be frozen. Put some parchment paper between the pancakes so they don't clump together—microwave or fry in a pan.

Are Swedish pancakes from Sweden?

Swedes have made pancakes since the middle ages. Flour was mixed with water or/and milk, and the pancakes were baked on an open fire in a pan with three legs. Sugar was used in the recipe later on.

3 filled pancakes on plate.

Easy Swedish pancakes

Traditional Swedish thin crepe like pancakes.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine Scandinavian, Swedish
Servings 8
Calories 156 kcal

Ingredients
  

  • 2 eggs
  • 2 cups milk
  • 1 cup wheat flour
  • 1 tablespoon melted butter and more for frying. (optional, gives flavor)
  • 2 tablespoon sugar
  • ½ teaspoon salt

Instructions
 

  • Put the flour, salt and sugar in a big bowl.
  • Add in half of the milk. Mix it to a smooth batter with a whisk.
  • Add the rest of the milk, the two eggs, and mix.
  • Pour in the melted butter, make sure it has cooled. The butter is optional.
  • Let the batter rest for 20-30 minutes.
  • Heat up an 8-10 inch skillet to medium heat. Put some butter; ½-1 tsp, let it melt on the pan. You can brush it with a silicone brush so it gets evenly on the pan.
  • Stir your batter and take ¼- ⅓ cup and pour it into the pan. You can give it a whirl if it does not spread out evenly.
  • You can turn your pancake when the bottom has some color and the center is set.
  • Give your batter a stir between every pancake since the flour sinks to the bottom.

Video

Notes

Serve 2-3 pancakes per person. The batter is easy to make in bigger batches, just double or triple the amounts. 
If your batter feels too dense, add in some more milk. Especially if it rests a long time, you can add some liquid, since the flour swells. 
Instead of butter, you can use oil for frying. 
Full fat, 3,5% is the most flavorful, but you can use non-fat milk also or plant milk. 
For extra flavor to sweet pancakes add 1 teaspoon vanilla sugar or some drops of vanilla extract. 1 teaspoon cardamom powder or 1 teaspoon cinnamon are also flavorful. 

Nutrition

Serving: 1pancakeCalories: 156kcalCarbohydrates: 20.6gProtein: 6.1gFat: 5.1gSaturated Fat: 2.7gMonounsaturated Fat: 0.4gFiber: 0.8gSugar: 3gCalcium: 91mg
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Hi, I'm Cecilia. I want to share Scandinavian and Nordic recipes for you who want to connect with your Nordic heritage and learn to make delicious, simple Scandinavian food and learn about the food culture.

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