Pannkakor are thin Swedish pancakes made from a loose, crepe like batter, cooked one at a time in a lightly greased pan until they are lacy and golden at the edges, then rolled or folded and served with lingonberry jam. They are closer in texture to a French crepe than to a thick American style pancake, and that thinness is intentional, not a sign the batter went wrong.
Pannkakor are traditionally served as dessert after artsoppa, the Thursday pea soup, though Swedish households also make them for a weekend breakfast on their own.
The batter itself is simple, just flour, eggs, milk, and a little melted butter, but the technique of getting them properly thin is where most first attempts go wrong.
What Actually Matters
Rest the batter and keep the pan barely greased. Resting the batter for at least 30 minutes lets the flour fully hydrate, which prevents tearing when you swirl it thin in the pan. A pan with too much butter fries the edges instead of letting them turn lacy and slightly crisp, which is the texture you actually want.
Pannkakor (Swedish Pancakes)
Serves 4
Ingredients
- 1.5 cups all purpose flour
- 3 large eggs
- 2.5 cups whole milk
- 1/4 teaspoon salt
- 2 tablespoons butter, melted, plus more for the pan
- Lingonberry jam, for serving
- Whipped cream, for serving (optional)
Method
- Whisk the flour, eggs, and half the milk together until smooth with no lumps.
- Whisk in the remaining milk, salt, and melted butter until the batter is thin and pourable, similar to heavy cream.
- Cover and rest the batter in the refrigerator for at least 30 minutes.
- Heat a nonstick or well seasoned skillet over medium heat and wipe it with a thin coat of butter using a paper towel.
- Pour in about 1/3 cup of batter and immediately swirl the pan to spread it into a thin, even layer covering the bottom.
- Cook for 1 to 2 minutes, until the edges lift and turn golden, then flip and cook the other side for about 1 minute.
- Stack the finished pancakes on a plate, wiping the pan with more butter between batches as needed.
- Serve rolled or folded with lingonberry jam and whipped cream, if using.
Prep time: 10 minutes, plus 30 minutes resting the batter. Cook time: 20 minutes. Total time: about 1 hour.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 310 | 11g | 12g | 38g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
If the first pancake tears or sticks, it usually means the pan needs more heat or a thinner coat of butter, not a thicker batter. Leftover pancakes keep well in the refrigerator for 2 days, layered with parchment paper, and reheat quickly in a dry skillet.
Frequently Asked Questions
Why does my batter need to rest?
Resting lets the flour fully absorb the liquid, which relaxes the gluten and makes the pancakes far less likely to tear when you swirl the pan.
What's the difference between pannkakor and a French crepe?
They are very similar in technique and thinness, though pannkakor batter often uses slightly more egg and is traditionally served with lingonberry jam rather than crepe fillings like Nutella or citrus.
Can I make the batter ahead of time?
Yes, the batter keeps well covered in the refrigerator for up to 24 hours. Give it a quick whisk before using since the flour settles.
My pancakes keep tearing when I flip them. What's wrong?
This usually means the pan isn't hot enough yet, or the pancake hasn't cooked long enough on the first side. Wait until the edges visibly lift and turn golden before attempting the flip.
Can I substitute a dairy free milk?
Oat milk works reasonably well as a substitute and keeps a similar thin consistency, though the pancakes will brown slightly less than with whole milk.
More From Wine Drop Cookery
Pair these with artsoppa for the traditional Thursday meal, or find the rest of Sweden's recipes on the Swedish recipes hub. For another crepe adjacent tradition, see French recipes. A good nonstick skillet is worth having on hand; browse pots, pans, and cookware.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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