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Swedish Pancakes Recipe – Pannkakor

Stack of Swedish Pancakes Recipe on a white plate with Lingonberry jam, whipped cream, and powdered sugar on top.

5 from 3 reviews

This Classic Swedish Pancake Recipe is a heritage recipe at it’s finest. So tasty and an easy Scandinavian recipe that can be enjoyed by anyone. If you want to make it extra tasty, try adding some Lingonberry Jam, powdered sugar, and whipped cream!

Scale

Ingredients

Instructions

  1. Whisk all ingredients, except butter, together until smooth
  2. Turn non-stick pan on low and melt butter.
  3. Once melted, whisk melted butter into batter.
  4. Using same pan, turn heat up to medium-high and allow to warm up.
  5. Pour ¼ cup of batter int pan and allow to cook for approximately 45 seconds
  6. Flip and cook for another 10-15 seconds.
  7. Remove from heat and repeat until all batter is gone.
  8. Serve with lingonberry jam (or whatever you have), whipped cream, and powdered sugar

Notes

  • When melting butter, do not allow the butter to get too hot.
  • Make sure to allow your pan to heat up!
  • Use a great non-stick pan. I use a 7 Swiss Diamond pan.
  • These are delicate, so be gentle when flipping.
  • Know your stovetop. When I say medium-high, it is sitting at 6/9 on my dial.
  • If you don’t have Lingonberry jam, any jam or jelly works great!

Nutrition

  • Serving Size: 5 cakes
  • Calories: 537
  • Sugar: 12 g
  • Sodium: 403 mg
  • Fat: 34 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 19 g
  • Cholesterol: 430 mg

Keywords: Swedish Pancakes Recipe