If thick and fluffy pancakes aren’t your thing, try these decadent thin ones—they nearly melt in your mouth!
When my brothers and I were little, my mom would make us a special breakfast almost every Sunday. Often, it was pancakes or waffles, but once in a while, she would surprise us with my dad’s favorite—Swedish pancakes. They’re light, thin, and smooth, plus easily paired with all kinds of yummy toppings like maple syrup, jam, or honey. My mom usually made them with a side of cinnamon applesauce, but I always liked to spread peanut butter and banana slices on mine, then roll them up.
“What do you think mama’s making today?” It was a fun guessing game for my brothers and me to play when we first woke up and smelled butter browning on the stove, or cinnamon apples baking in the oven. Swedish pancakes were typically done a bit quicker than regular pancakes, so we didn’t have to wait long for them to reach our plates.
My mom had inherited a recipe from her grandmother-in-law, which my dad had been enjoying since he was a kid. Since Swedish pancakes are part of our heritage, it’s still super special to get together once in a while and enjoy them for brunch as a family.
A taste of the Swedish pancake’s history
The Swedish pancake, also known as pannkaka, has been around in Sweden since at least the 1500s. Since this was before stoves were invented, the pancake was made in a pan over an open flame. Its ingredients—egg, milk, flour, and sugar—were once considered luxury items that were set aside for special occasions. Nowadays, of course, these are staple baking ingredients which most folks have in their kitchen constantly. How blessed we are to have come so far! Yet, this simple Swedish pancake still tastes decadent and rich like nothing has changed.
How do I store leftovers?
Let your Swedish pancakes cool to room temperature and then stack them on a plate and cover them with plastic wrap. Or you can transfer them to an airtight container. Feel free to fold them in half so that they fit. Refrigerate them for 3-4 days. Alternatively, freeze them in a freezer-safe container for up to 3 months and then thaw in the fridge overnight. Reheat lightly on the stove with some butter, or heat them up in the microwave for 30 seconds.
Similar recipes to try
Not satisfied with these light and airy Swedish pancakes? Or want to give your loved ones a whole breakfast buffet to choose from? Don’t worry, there are plenty of pancakes to try. For a completely opposite kind of pancake, try Fluffy Keto Pancakes or Chocolate Paleo Pancakes. But if you’re seeking a savory egg-based dish instead of sweet, check out High-Protein Scrambled Eggs With Cottage Cheese, Easy Keto Baked Eggs, or Low-Carb Keto Frittata.
Swedish Pancakes
Ingredients
- 3 large eggs
- 1 1/4 cups milk
- 1/2 teaspoon vanilla extract optional
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons melted and slightly cooled butter plus extra for the pan
- Fruit sauce or jam for serving
Instructions
- Beat eggs in a bowl with an electric mixer until thick and pale yellow, about 3 to 5 minutes. Mix in the milk and vanilla.
- Sift together the flour, sugar, and salt in a separate bowl.
- Slowly whisk the dry ingredients into the egg and milk mixture until the batter is smooth. Stir in the melted butter.
- Heat a nonstick skillet over medium heat and brush with a little extra melted butter. Pour about 1/4 cup of batter into the pan and quickly tilt the pan to spread the batter in a thin layer.
- Cook for 1 to 2 minutes until the edges bubble and the bottom is light brown. Flip and cook for another 30 seconds to 1 minute on the other side. Repeat with the remaining batter. Serve with fruit syrup or jam and other desired toppings.
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