Swedish Pancakes Thin Crepes
There’s a special kind of magic that happens on a weekend morning when the scent of melting butter and warm batter fills the kitchen. For us, that scent is almost always the beginning of a beautiful plate of Swedish Pancakes. They are not like their fluffy American cousins or the sturdy British pancake; these are something else entirely. They are delicate, thin, almost like a crêpe but with a richer, more custardy texture. Friends always ask me for this recipe after trying it at our house, and I’m always so happy to share it.
What makes these Swedish Pancakes so memorable is their elegant simplicity. The batter is thin and flowing, creating pancakes with wonderfully lacy, crisp edges that give way to a soft, tender centre. They fold or roll beautifully, making them the perfect vessel for all sorts of delicious fillings. This recipe is wonderfully versatile, working beautifully for a lazy Sunday brunch, a special breakfast treat, or even a light dessert after a meal. We love them best with a scattering of fresh strawberries and a light dusting of icing sugar, a truly lovely way to start the day.
Recipe Overview
This recipe produces consistently delicate, thin Swedish pancakes with a subtle sweetness and a rich, eggy flavour. They are light yet satisfying. After testing various ratios, I found that adding a little melted butter directly into the batter not only adds flavour but also helps prevent the pancakes from sticking to the plate or the pan.
- Prep Time: 10 minutes (includes 5 mins rest time)
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people (makes 12-15 pancakes)
- Difficulty: Easy
Why You’ll Love This Swedish Pancakes Recipe
- Subtle, Elegant Flavour: Unlike thicker pancakes, these have a delicate, almost custardy texture that melts in your mouth, with a gentle hint of vanilla and butter.
- Ready in Under 30 Minutes: From whisking the batter to flipping the last pancake, the whole process comes together in about half an hour, making it achievable even on a busy morning.
- A Truly Flexible Recipe: While we adore them with strawberries, they are a blank canvas. Try them with a squeeze of lemon and sugar, a spoonful of lingonberry jam, or a decadent spread of chocolate hazelnut cream.
- Ideal for Weekend Gatherings: This recipe works wonderfully for a relaxed family breakfast or a more elegant brunch with friends. You can keep the finished pancakes warm in the oven while you cook the whole batch.
- Family Tested and Adored: I make this at least once a month – it’s become a family favourite. My children love helping to whisk the batter and choosing their own toppings.
Ingredients You’ll Need
The beauty of this recipe is that it uses common pantry staples. For the best flavour, I always use full-fat milk and good quality unsalted butter. The milk gives the pancakes a richer taste and a more tender texture that you just don’t get with semi-skimmed.
- 150g plain flour
- 2 tablespoons caster sugar
- ¼ teaspoon fine sea salt
- 3 large free-range eggs
- 350ml full-fat milk
- 1 teaspoon vanilla extract
- 40g unsalted butter, melted, plus extra for greasing the pan
- For Serving:
- 250g fresh strawberries, hulled and sliced
- Icing sugar, for dusting
- Whipped cream or crème fraîche (optional)
Sara’s Tip: Make sure your milk and eggs are at room temperature before you begin. This helps the batter come together more smoothly and prevents the melted butter from solidifying when you add it.
How to Make Swedish Pancakes
The process is straightforward. The key is to get your pan to the right temperature and to pour the batter thinly. Don’t worry if the first one isn’t perfect – it’s famously the cook’s treat!
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, and salt. Creating a well in the centre makes it easier to incorporate the wet ingredients without lumps.
- Add Wet Ingredients: Crack the three eggs into the well. Add about half of the milk (around 175ml) and the vanilla extract. Begin whisking from the centre outwards, gradually drawing in the flour until you have a smooth, thick paste. This initial thick paste is the secret to a lump-free batter.
- Thin the Batter: Gradually whisk in the remaining milk until the batter is smooth and very thin, with the consistency of single cream.
- Incorporate the Butter: Gently whisk in the 40g of melted butter until it’s fully combined.
- Rest the Batter: Let the batter rest at room temperature for at least 5-10 minutes. This allows the gluten in the flour to relax, resulting in more tender pancakes. You can see this process explained in more detail on sites like Serious Eats.
- Heat the Pan: Place a 20-23cm non-stick frying pan or crêpe pan over a medium heat. I find that a consistent medium heat is crucial for achieving that even, golden colour. To test if it’s ready, a drop of water should sizzle and evaporate instantly.
- Cook the Pancakes: Lightly grease the hot pan with a little butter on a piece of kitchen paper. Pour about 60ml (a small ladleful) of batter into the centre of the pan, immediately swirling the pan to spread the batter into a thin, even circle.
- Flip and Finish: Cook for about 60-90 seconds, or until the edges are golden and lacy and the surface looks set. Use a thin spatula to carefully flip the pancake over and cook for another 30-45 seconds on the other side.
- Serve or Keep Warm: Slide the cooked pancake onto a plate. You can serve them immediately or stack them on a plate in a low oven (around 80°C) to keep warm while you cook the rest of the batch, placing a piece of baking parchment between each one to prevent sticking.
- Garnish and Enjoy: Once all the pancakes are cooked, serve them on a warm plate. Roll or fold them, then top generously with the sliced fresh strawberries and a final dusting of icing sugar.
Tips From My Kitchen
- Temperature Control is Key: Your pan should be hot enough to make the batter sizzle gently when it hits, but not so hot that it smokes. If the pancakes are browning too quickly, turn the heat down slightly. Consistent heat gives you that lovely, even colour.
- The Swirl Technique: The moment the batter hits the pan, you need to be ready to swirl. I learned that a confident, quick tilt-and-swirl motion is what creates that perfectly thin, round shape. Don’t be afraid to be decisive!
- Make-Ahead Batter: The batter can be made up to 24 hours in advance. Just cover the bowl with cling film and store it in the fridge. Give it a good whisk before using, as the flour will have settled.
- Storage: Leftover pancakes can be stored in the fridge for up to 3 days. Stack them with baking parchment in between, wrap tightly in cling film or place in an airtight container. Reheat them for 10-15 seconds per pancake in the microwave or briefly in a dry frying pan.
Common Mistakes to Avoid
- Using Too Much Batter: These aren’t thick American pancakes. A small ladleful is all you need. Pouring too much will result in a thick, slightly rubbery pancake instead of a delicate, thin one. Aim for a crepe-like thinness.
- Wrong Pan Temperature: A pan that is too cool will result in pale, greasy pancakes that don’t develop crisp edges. A pan that is too hot will burn the outside before the inside is cooked. Medium heat is your friend.
- Skipping the Rest Time: It might seem like an unnecessary step, but resting the batter is vital. It allows the flour to fully hydrate and the gluten to relax, which is the difference between a tough pancake and one that is wonderfully tender and soft.
What to Serve With Swedish Pancakes
While fresh strawberries and cream are a classic pairing for a reason, these versatile pancakes, known in Sweden as pannkakor, welcome many other companions on the plate.
- Lingonberry Jam: For a truly traditional Swedish experience, serve them with a dollop of sharp, sweet lingonberry jam and a spoonful of whipped cream.
- Lemon and Sugar: A simple squeeze of fresh lemon juice and a sprinkle of caster sugar allows the delicate flavour of the pancake itself to shine.
- Fresh Berries and Yoghurt: A mix of raspberries, blueberries, and strawberries with a scoop of thick Greek yoghurt makes for a lovely, slightly healthier option.
- Coffee or Tea: A freshly brewed pot of coffee or a nice cup of English breakfast tea is the ideal beverage to accompany this delightful breakfast.
Frequently Asked Questions
Swedish Pancakes
Ingredients
Method
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, and salt. Creating a well in the centre makes it easier to incorporate the wet ingredients without lumps.
- Add Wet Ingredients: Crack the three eggs into the well. Add about half of the milk (around 175ml) and the vanilla extract. Begin whisking from the centre outwards, gradually drawing in the flour until you have a smooth, thick paste. This initial thick paste is the secret to a lump-free batter.
- Thin the Batter: Gradually whisk in the remaining milk until the batter is smooth and very thin, with the consistency of single cream.
- Incorporate the Butter: Gently whisk in the 40g of melted butter until it's fully combined.
- Rest the Batter: Let the batter rest at room temperature for at least 5-10 minutes. This allows the gluten in the flour to relax, resulting in more tender pancakes. You can see this process explained in more detail on sites like Serious Eats.
- Heat the Pan: Place a 20-23cm non-stick frying pan or crêpe pan over a medium heat. I find that a consistent medium heat is crucial for achieving that even, golden colour. To test if it's ready, a drop of water should sizzle and evaporate instantly.
- Cook the Pancakes: Lightly grease the hot pan with a little butter on a piece of kitchen paper. Pour about 60ml (a small ladleful) of batter into the centre of the pan, immediately swirling the pan to spread the batter into a thin, even circle.
- Flip and Finish: Cook for about 60-90 seconds, or until the edges are golden and lacy and the surface looks set. Use a thin spatula to carefully flip the pancake over and cook for another 30-45 seconds on the other side.
- Serve or Keep Warm: Slide the cooked pancake onto a plate. You can serve them immediately or stack them on a plate in a low oven (around 80°C) to keep warm while you cook the rest of the batch, placing a piece of baking parchment between each one to prevent sticking.
- Garnish and Enjoy: Once all the pancakes are cooked, serve them on a warm plate. Roll or fold them, then top generously with the sliced fresh strawberries and a final dusting of icing sugar.
Notes
I really hope you and your family enjoy this recipe as much as we do. There’s something so satisfying about stacking a warm plate high with these delicate Swedish pancakes, ready to be topped with bright red strawberries. If you give them a go, I would love to hear how they turned out for you. Please leave a comment below and let me know! For other meal ideas my family loves, you could try our Lemon Garlic Chicken or this comforting Low Carb Chicken Casserole.
