Vegan Swedish pancakes

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These are thin crepe-like pancakes eaten in Sweden and Finland. This is a vegan version of the traditional Swedish pancake recipe.

These can be festive desserts if you fill them with plant-based whipped cream and fresh berries. Decorate with powdered sugar.

Three rolled pancakes with creme and berry filling decorated with fresh berries.

Ingredients and replacements

Flour. Medium wheat flour is used in traditional Swedish pancakes.
Milk. For milk-free pancakes, use plant-based milk. Almond milk, soy milk, and oat milk work great for these.
Sugar. Sugar can be replaced with stevia, erythritol, or maple syrup.
Baking powder. Baking powder does not belong to an original Scandinavian pancake recipe. I like to add 1 teaspoon to give a slight fluffiness to the consistency.
Salt.
Other spices. For sweet pancakes, add cinnamon, cardamom, and vanilla sugar. ½-1 teaspoon each.

To make chocolate vegan pancakes add 1-2 tablespoon of cocoa powder and a bit more sweetening.

Plant milk, flour, sugar, salt and baking powder in small bowls.

How to make a bit healthier version?

Change half of the regular flour to wholegrain. You can also use half as oatmeal flour. This increases the fiber amount.

1 tablespoon of chia seeds, flax seeds, or husk is also a good way to add fiber.

Green pancakes can be made by adding frozen thawed spinach or nettle powder to the batter.

A shredded carrot is also a great addition to the batter. See inspiration from this carrot pancakes recipe.

What to serve with vegan Swedish pancakes?

Whipped plant-based cream
Fresh berries like blueberries, strawberries, and raspberries
Berry jam
Vanilla sauce
Ice cream
Vegan vanilla yogurt
Maple syrup or other syrup
Roasted nuts
Nutella
Sliced banana

Traditional Scandinavian topping is strawberry jam and whipped vegan cream. I like soy-based creams since oat-based ones have a slight "oaty" taste. Add some vanilla sugar to the whipping cream. If you like the coconut taste, serve it with whipped coconut cream.

FAQ

What pan is best for vegan pancakes?

I like nonstick pans. Traditional is a cast iron pan, but it needs much more fat for frying. An 8-10 inch pan is suitable for making pancakes. You can use a crepe pan, but the pancake breaks more easily the larger the pan is since it does not have any eggs as a binding agent.

How to get a nice lace pattern?

Use margarine or heat-resistant oil for frying and enough hot pan. You can also replace a third of the liquid with sparkling water.

How long do the pancakes store?

Store for up to 3-4 days in the fridge airtight. You can freeze them for up to 3 months.

Other vegan Scandinavian recipes

filled vegan pancakes with plant based cream.

Vegan Swedish pancakes

Simple pancakes made from flour and vegan milk.

4.50 from 4 votes

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Prep Time 10

Cook Time 20

Course Breakfast, Dessert

Cuisine Finnish, Swedish

Servings

Calories 184 kcal

Ingredients

2 cups Plant-milk
1¼ cups Wheat flour
1 teaspoon Baking powder
1 tablespoon Sugar
¼ teaspoon Salt
2 tablespoon Oil for frying, for example rapeseed or coconut.

Instructions

Mix the dry ingredients.
Pour in half of the milk and stir it with a whisk. Add the rest of the milk and give a whisk. Don´t stir too much or the gluten activates and the pancakes become chewy.
Let the batter rest for 5-10 minutes. This makes the flour clumps disappear when the flour swells.
Heat your pan to above medium heat and fry ¼ cup of batter in an oiled pan. Give the batter a whirl on the pan so it spreads out evenly.
Give the batter a whisk between every pancake since the flour sinks to the bottom.
Turn your pancake when it has some color and it is set on the top. Reduce the heat after your first pancake to medium.