Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Swedish Pancakes 3.8 (56) 5 Reviews Delightfully eggy and tender, these golden Swedish pancakes are the ultimate breakfast treat. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 17, 2024 Rate PRINT Share Prep Time: 5 mins Cook Time: 35 mins Total Time: 40 mins Servings: 15 to 20 Yield: 60 3-inch pancakes Whether you're hosting guests or celebrating a special occasion, this recipe for Swedish pancakes will steal the show. The pancakes are smaller and thinner than their American counterparts, as they call for less flour and more milk; they also don't contain any baking powder. This yields flatter and more tender pancakes, which can be folded or rolled upon serving. Typically, the golden delicacies are topped with lingonberry jam, a staple in Swedish cuisine. (Lingonberries are small, dark red fruits that taste similar to cranberries.) If you're unable to find the condiment in stores, feel free to use your favorite preserves or jam. The fruit's sweetness will be a delightful partner for the pancakes' eggy flavor. 30 Pancake Recipes You'll Flip For Alpha Smoot Swedish Pancakes vs. French Crepes Swedish pancakes may look like French crepes, but there are some major differences. Swedish pancakes have more eggs, less flour, and butter—so they're lighter, fluffier, and richer. French crepes have fewer eggs and flour, and they don't use butter. This makes them more dense than Swedish pancakes. Using a Swedish Pancake Pan It's easiest to make Swedish pancakes in a Swedish pancake pan or plett pan, which has small circular depressions which hold just the right amount of batter. Use a stick of butter to prepare each section. When you're ready to add batter, do so with a ladle; pour batter into the center of each depression before swirling outwards. You can cook these pancakes without a Swedish pancake pan; use a buttered nonstick pan and add 1/4 cup batter per pancake. Pancakes will be larger and less regular in shape but just as delicious. To keep the pancakes warm as you cook, place them on an oven-safe dish or baking sheet in a 200 degree oven. Make Ahead This batter is even better the next day. Try making it the night before you plan to serve the pancakes and refrigerating until ready to use. Ingredients 3 large eggs 2 cups milk 1 cup unbleached all-purpose flour 6 tablespoons melted unsalted butter 1 tablespoon granulated sugar ½ teaspoon pure vanilla extract ½ teaspoon kosher salt Confectioners' sugar, for garnish (optional) Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional) Jam, for garnish (optional) Directions Combine eggs and milk: In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Tip If you don't have a food processor, you can make the batter in a blender instead. Add flour: Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Scrape the sides of the food processor as needed. Add remaining ingredients: Add remaining milk, butter, granulated sugar, vanilla, and salt. Process until smooth. Cook pancakes: Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. Serve: Serve with confectioners' sugar, fresh fruit, and jam as desired. Storage Store leftover pancakes in an airtight container in the fridge for about 2 days. Layer the pancakes with parchment paper to prevent them from sticking. Reheating To reheat Swedish pancakes, microwave them until heated through (15 to 20 seconds for a single pancake and 1 minute for a stack of five). You can also reheat them individually in a dry, nonstick skillet for about 30 seconds per side. 10 More Brunch-Ready Recipes to Try: Spinach and Gruyere Quiches Roasted Red Potatoes Pear-and-Raspberry Baked French Toast Make-Ahead Bloody Mary Mix Breakfast-Sausage-and-Gruyere Drop Biscuits Baked Oatmeal for a Crowd With Berries and Seeds Classic Dutch Baby Cinnamon Streusel Coffee Cake Cornmeal-Creme Fraiche Spoon Bread Pineapple-Raspberry Bellini Frequently Asked Questions Do I need to use whole milk for Swedish pancakes? Using whole milk for Swedish pancakes lends the best texture and thickness, but you can also use 2 percent milk. Other types of milk might make the pancakes too thin and are not recommended. Can I mix Swedish pancake batter by hand if I do not have a food processor or blender? Yes, you can mix Swedish pancake batter by hand. Use a large bowl and whisk thoroughly until batter is smooth and no lumps remain. Do I need to worry about over-mixing when making Swedish pancakes? No, you do not need to worry about over-mixing when making Swedish pancakes. Unlike fluffy, American-style pancakes which can become tough if the batter is over-mixed, Swedish pancakes are meant to be thin and pliable and can therefore be made using a food processor with great results. Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.