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–+ servings
Three folded Swedish pancakes on a plate topped with yogurt and blueberry jam, with a fork on the side.

Swedish Pancakes

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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 10 pancakes
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Ingredients
  

  • 3 large eggs
  • 1 ¼ cups milk at room temperature
  • ¾ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter melted and cooled to room temperature, plus additional for cooking the pancakes
  • Plain greek yogurt or sour cream
  • Lingonberry jam or blueberry jam
  • Sweetened whipped cream

Instructions
 

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes. They should be pale yellow and fluffy.
    A white bowl with beaten eggs and bubbles on a gray speckled countertop.
  • Mix in the milk. Once combined mix in the flour, butter, sugar, and salt. If the butter re-solidifies, transfer the batter to a microwave safe bowl and BRIEFLY heat it in 10 second bursts to remelt it.
    A white bowl filled with a light yellow, smooth Swedish pancake batter on a gray textured surface.
  • Heat a large nonstick skillet over medium heat. Once the skillet is hot, add a little butter so the pancakes do not stick. Drop in the batter by a 1/4 cupful and immediately tilt and swirl the pan to create a lacy edge.
    A thin layer of beaten Swedish pancake batter cooking in a white frying pan on a gray countertop.
  • Cook on the first side until golden, 1 to 2 minutes, then flip and cook on the other side for 1 minute more. Repeat with the remaining pancakes. Serve immediately with yogurt (or sour cream), jam, and whipped cream.
    A thin yellow Swedish pancake cooking in a white frying pan on a light gray countertop.

Notes

  • TO STORE: Refrigerate cooked Swedish pancakes in an airtight container for up to 3 days.
  • TO REHEAT: Warm briefly in a skillet over low heat or microwave in short intervals until heated through.
  • TO FREEZE: Layer parchment paper between the pancakes and freeze in a freezer bag or airtight container for up to 2 months.

Nutrition

Serving: 1pancakeCalories: 93kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 63mgSodium: 150mgPotassium: 78mgFiber: 0.3gSugar: 3gVitamin A: 209IUCalcium: 48mgIron: 1mg
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