By Meal Prep Ideas 
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.
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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!
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Swedish Pancakes
- Take Me To The Swedish Pancake Recipe
- Lindsay’s Notes
- How To Make Swedish Pancakes
- Video
- FAQs
- Reviews
Lindsay’s Notes
I grew up eating them, and I’ve always liked them, but wow. 2023 has been my Year of the Swedish Pancakes. We are just making them all the time right now.
They are chewy, light, tender and fluffy and bendy. There’s enough body to sink your teeth into (the way I make them) but they still get that signature lacy edge. They are buttery, golden, rollable, stackable, and fillable. They’re delicious hot and steaming out of the pan; they’re also delicious as a cold snack straight out of the fridge.
I LOVE THEM.
They are also incredibly easy to make. As a breakfast OR as a dinner. Exhibit A: Bjork does not make dinner in our family – we have chosen those roles for ourselves and I am so happy to be the 99% of the time dinner-maker. But last month, on more than one occasion, I drove home from a weeknight event with the girls and called him on the way home and said:
“Hi, we’ll be home in 10 minutes and I didn’t make dinner. Can you blitz up some Swedish pancakes for us?”
And we arrived at home to 3 plates of Swedish pancakes ready to go. If he can do it, really, ANYONE can do it. Bless him.
These Swedish pancakes are breakfast; these are dinner. They are as much a holiday-breakfast-level treat as they are a roll-up snack that you take to the park with your kids (see picture). THESE DO IT ALL.
The TLDR is that we make these all the time.
It’s a Forever Files recipe for me!
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
