Name: Swedish Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons unsalted butter (plus more for the pan); 3 large eggs; 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 1/2 cups 2% milk; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cardamom; Pinch fine sea salt

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

jump to recipe save

Light and delicate Swedish pancakes, or pannkakor, are a wonderful treat at breakfast. Fill them with your favorite jam or fruit or cover them with syrup—no matter what, they’re fantastic!

A folded crepe topped with whipped cream and berry jam sits on a blue plate with a fork; a stack of plain crepes is in the background.

This recipe has been retested and the post has been updated since first publishing September 2015.

When I was a kid we visited my grandparents often, heading past countless farms to reach their house in Madison. Like any other kid on a familiar trip, I marked distance by the roadside attractions, and when it came to my grandparents’ house I knew we were close when we drove by the International House of Pancakes.

Back in the ‘80s IHOP wasn’t as well known as it is today, and I was always awed by this place we drove past but never visited. A house of pancakes? From the entire world? My preteen mind boggled.

It was years before I actually set foot in an IHOP and was extremely disappointed by the lack of international options. There was, however, one choice I couldn’t resist: pannkakor.

Pannkakor are very similar to crêpes, such as my gluten-free crepes, but vary in liquid content in the batter. A classic Swedish dish, pannkakor recipes vary from family to family. Mine includes vanilla and a common spice of Swedish baking, cardamom.

They’re lightly sweet and delicate in flavor. Enjoy them with powdered sugar and fruit, jam, or drenched in flavored syrup or chocolate!

Ingredients for Swedish pancakes

The full detailed list of ingredients, including quantities, is located in the recipe card.

Ingredients for baking arranged on a counter: flour, sugar, eggs, butter, milk, vanilla extract, and ground cardamom, each labeled with text.

You’ll need:

All-purpose flour
Unsalted butter
Large eggs
Milk
Granulated sugar
Vanilla extract
Ground cardamom
Salt

Swedish pancakes do not have any leavening in them, unlike American-style pancakes. They’re thin, not fluffy.

Two folded crepes on a blue plate topped with whipped cream and a dollop of berry jam, with a fork placed beside them.

How to make this recipe

A rimmed crepe pan is useful, but any frying pan with a rimmed edge will work just as well. Be sure to use a larger, flexible spatula to help you flip it over. If it has a thin edge, even better!

Melt the butter and let it cool slightly so it doesn’t cook the eggs when you mix the batter.

Combine everything in a blender and blend until smooth. You can also do this in a mixing bowl with a whisk; just make sure to beat it quite well so there are no lumps.

If you like, you can let the batter rest for 30 minutes or even overnight in the refrigerator. This will allow the flour to absorb the liquid, which makes the batter smoother and creates more-tender pancakes.

When you’re ready to cook the pancakes, set a nonstick skillet over medium heat. (Make sure it has a rim or the batter will run off the pan; do not use a griddle.) Add a small amount of butter and swirl the pan to coat as it melts.

Pour about 1/3 cup of batter into the hot pan and swirl carefully but quickly to coat with batter, creating a thin layer. If the pan is too hot or you swirl too slowly, the batter will start to cook before you have a fully formed pancake.

A blender cup filled with frothy liquid, surrounded by measuring spoons, a striped kitchen towel, a purple spatula, and a small bowl of white granulated sugar on a countertop.

A nonstick frying pan with uncooked crepe batter spread evenly, a striped towel and a purple spatula nearby.

Let the pancake cook for 2-3 minutes. The edges will be dry and bubbles will appear all over the surface. Gently slide your spatula under—don’t be afraid to gently lift the edge with your fingers to ease it along—and flip.

Cook another 2-3 minutes, until golden brown, then remove to a plate and repeat until you’ve used all the batter. Keep the pancakes warm in the microwave or low oven as you cook.

As you cook, add more butter or adjust the heat on the burner if needed.

Serve with your favorite toppings or offer a spread so guests can choose their own.

Two folded crepes on a blue plate, topped with a dollop of whipped cream and berry jam, with a fork placed beside them.

Serving suggestions

The possibilities are nearly endless when it comes to deciding what to top these pancakes with.

Lingonberry jam is very traditional if you are lucky enough to find it. In the US, try the “international” section of major supermarkets, where it is grouped with other European imports. A good substitute would be cranberry jam or black currant jelly.

My kids like these with chocolate hazelnut spread. Peanut butter is a good option too, especially if you make some strawberry coulis and turn it into a PB&J take!

You could try savory fillings as well, like your favorite cheeses, diced ham, or whipped cream cheese with thinly sliced onion and smoked salmon. If you plan to make them savory, make sure to omit the sugar and vanilla!

Of course, you can’t go wrong with maple syrup, or fresh berries and whipped cream.

Whether you make this Swedish pancake recipe for breakfast or dessert, the whole family will love them!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.