Easy Swedish Pancakes

This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine nordic

Servings 4 people

Calories 1023.1 kcal

Equipment

1 Large Mixing Bowl
1 Wire Whisk
1 Non-stick Skillet Electric or stovetop frying pan
1 Spatula Preferably thin for delicate pancakes
1 Measuring Cups/Spoons

Ingredients

Main

4 eggs
2 cups milk
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Instructions

In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Notes

For exceptionally tender pancakes, allow the batter to rest for 15-30 minutes at room temperature; this hydrates the flour and relaxes the gluten. The key to Swedish pancakes is their thinness, so ensure your batter is pourable and spreads easily; if it's too thick, a splash more milk will do the trick. Cook over medium heat—too high will scorch them, too low will make them tough. Use a thin, flexible spatula for easy flipping without tearing. Serve these delicate crêpe-like pancakes warm, rolled up. Traditional accompaniments like lingonberry preserves, fresh berries, or a dusting of powdered sugar elevate the experience beyond simple maple syrup.