Swedish Pancakes

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Last Updated on March 20, 2020 by Chef Mireille

Swedish Pancakes

These pancakes are half way in between a pancake and a crepe. Served with sour cream and jam – enjoy them Swedish style!

I love Swedish Pancakes because I hate traditional restaurant style American pancakes. Those thick and fluffy pancakes that are so thick that the inside of the pancake doesn’t absorb the syrup. The insides are then dry. I always order the silver dollar pancakes whenever I eat out for pancakes. At least those are a little thinner. Whenever I make pancakes, I usually add more milk to the batter to get a thinner pancake, which is usually halfway in between a crepe and an American pancake.

That’s exactly what these Swedish Pancakes are – halfway in between a crepe and a pancake!

Perfect for breakfast or brunch, garnished with a little powdered sugar!

Swedish Pancakes LR 1

Swedish pancakes don’t have any leavening, which leads to their thin and flat appearance. They are only slightly thicker than a crepe. Instead of syrup, enjoy them the way the Swedes do, with lingonberry jam and sour cream.

Are you a pancake fan? Throw a few ingredients together and cook them up on a skillet. They are fast and easy to make. Many of us are staying home as much as possible now due to social distancing (2020). Whenever hungry mouths are begging for a snack, pancakes are a great option.

Swedish Pancakes LR

Pancakes can be sweet or savory. Need some ideas for more pancakes?

Check out these pancake recipes!

Pancake Recipes

plate of Swedish Pancakes with sour cream and lingonberry jam
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Swedish Pancakes

Swedish Pancakes make a great weekend brunch! A little thicker than a crepe, but thinner than American pancakes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Pancakes
Cuisine: Swedish
Servings: 4 people
Calories: 295kcal


  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 1 ½ cups milk
  • ½ teaspoon ground cardamom
  • 1 tablespoon melted butter
  • Butter or oil for cooking


  • In a large bowl, combine flour, salt and sugar.
  • In a small bowl, whisk together the eggs and milk. Add to flour mixture and mix until thoroughly combined.
  • Slowly add butter, while whisking constantly.
  • Leave batter to rest for 15 minutes.
  • Heat a skillet. Melt just enough butter to coat the bottom of the pan.
  • Pour a soup ladle p of batter for each pancake and rotate pan as you are pouring the batter so it spreads to the edges in a thin layer. Cook until golden brown on both sides.
  • Serve with sour cream and lingonberry jam or any other berry jam.


It is very important that the skillet is well heated, but not smoking. Otherwise, the pancakes will stick to the pan.


Calories: 295kcal | Carbohydrates: 43g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 387mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 354IU | Calcium: 123mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Reader Interactions


  1. Your pancakes are so thin and attractive.I have always disliked pancakes for their thickness and the dry inside…
    These resemble the Indian Dosas very much.sure going to try this

  2. I am fine with the thickness of pancakes but definitely love crepes more. I was planning to make these for the Swedish theme but then finally decided against it. I might make it for shreyas’s lunch box one day.

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