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Fluffy Swedish Pancakes

Swedish pancakes are best when served warm and fresh. Dust them with a bit of powdered sugar and then you can add your favorite jams and fresh fruit. Lingonberry jam is the traditional choice, but strawberry or raspberry jam work well too. These are also great served up with some fresh peaches as well for some summertime enjoyment. And of course, we always love adding a bit of freshly whipped cream.

For more Scandinavian-inspired recipes, try our Norwegian Waffles which are extra amazing when served up with brown cheese. We also have our Cinnamon Twist Bread, inspired by the Danish Kringle.

Why This Recipe

  • Inexpensive by tradition using only pantry staple ingredients.
  • Can be eaten hot or cold, making leftovers a delicious option.
  • Our whipped method keeps every pancake fluffy, not just the first one.

Swedish pancakes (Pannkakor) date back to at least the 1500s. There’s a more modern tradition of enjoying Swedish pancakes along side a yellow pea soup specifically on Thursdays. While most in the US won’t be familiar with pea soup and pancake Thursdays, they are familiar with Swedish pancakes served with powdered sugar and jam.

Ingredient Notes

  • Milk: whole milk is preferred in this recipe for its additional fat content. 2% is an acceptable substitute.
  • Eggs: not suitable for replacement in this recipe. Use grade AA large eggs.
  • Butter: you can use salted or unsalted butter for this recipe
  • Flour: all-purpose flour is best, but bread flour will also work. This recipe has not been tested with gluten-free flour alternatives.

To Roll or To Fold

How does one know when to roll them or when to fold them? The answer is that either option will be delicious! Many people prefer to roll their Swedish pancakes with any fillings like jam or fruit inside, while others prefer to fold their Swedish pancakes into quarters and enjoy with toppings rather than a filling.

The Secret to Fluffier Swedish Pancakes

Our secret to the fluffy Swedish Pancakes is to use a hand mixer. Beating your batter with a hand mixer will add air in to your batter. Those pockets of air will result in a fluffier pancake. As the batter sits, these air bubbles will pop and dissipate. To ensure your batter stays ultra fluffy, whip the batter with the hand mixer for about 15 to 20 seconds before cooking each one so your batter doesn’t go flat.

If you don’t have a hand mixer, you can always whisk vigorously by hand.

Storage and Reheating Instructions

Refrigerate completely cooled leftovers in an airtight container or resealable plastic bag. Leftover Swedish Pancakes should be consumed within 3 to 4 days.

To reheat, microwave on high in 15-second increments until heated through. They will likely take 30 seconds or less, depending on your microwave. You can also reheat in the skillet over medium heat until warmed through, about 1 minute per side.

Swedish Pancakes can also be eaten cold, straight from the fridge.

More delicious breakfast favorites

For a detailed step-by-step demonstration, watch the video included with this recipe where Chef Rachel will walk you through every step of the recipe.

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