Swedish Pancake Recipe

5 from 4 votes

Swedish pancakes are made from a thin, egg-rich batter that's cooked in a skillet to produce soft and tender cakes that are folded into a triangle shape. There isn't any sugar in the batter, so they are the perfect vehicle to serve as a bed for your favorite toppings. With a batter that comes together in minutes with a bowl and whisk, and only three ingredients it is sure to be your new favorite pancake for breakfast, brunch, family gatherings, and dessert parties. This is a tried and true family recipe of over 60 years!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Swedish pancakes

Servings: pancakes

Author: Elena Davis

Ingredients

2 eggs room temperature
2 cups milk warm to 70 degrees F
1 cup flour
½ teaspoon salt
Solid lard coconut or vegetable oil, or clarified butter (we do not recommend regular butter for frying as this batter needs a very hot pan and butter burns easily)
For serving: butter sugar, fresh fruit or jam, whipped cream, powdered sugar, lemon juice, maple syrup, or yogurt

Instructions

Whisk the eggs and milk until well combined. Add flour and salt. Whisk for an additional minute until well incorporated. Do not over mix.
Melt 1 teaspoon unsalted butter in a 9.5- 10-inch stainless steel pan over medium heat. Tilt the pan so the coconut oil or crisco coats the bottom. Pour in about 1/3 cup of the batter, then immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan. Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes and carefully slide a spatula underneath the pancake and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack, or serve directly on a plate and enjoy with toppings.
Continue making pancakes with the rest of the batter, adding more solid coconut or vegetable oil- 1 teaspoon at a time, as needed, to keep them from sticking. Stack the pancakes to keep them warm. To serve, fold the pancakes in four to form a triangle. Serve the pancakes with toppings, as desired. Enjoy!

Notes

Use a Quality Pan for Frying Heavy pans work better for cooking pancakes that don’t stick. Thin, often poor quality, pans can heat unevenly, causing pancakes to stick to their surfaces even if they have a nonstick coating.

Use Oil, Lard, or Clarified Butter for Frying. When cooking over very high heat, use oil, which is less likely to burn. When sautéing with medium-high heat, you may opt for butter, which adds a nice flavor. However, the milk solids in the butter can burn, or brown, affecting the color and taste of your food. For Swedish pancakes you need a higher heat to get nice crispy edges while maintaining a tender center.

Nutrition