Traditional Swedish Pancakes pannkakor

Close up of 3 Swedish pancakes on a plate topped with lingonberries.

Traditional Swedish Pancakes (Pannkakor)

An easy and delicious recipe for tender and delicate Swedish Pancakes (Pannkakor).

Course: Breakfast, Dessert

Cuisine: Nordic, Scandinavian, Swedish

Keyword: lingonberries, pancakes, Scandinavian, Swedish

Prep Time: 10

Cook Time: 25

Rest Time: 2

Total Time: 2 35

Servings: servings

Ingredients

For the Pancake Batter:

2 cup all-purpose flour
2 tablespoon sugar
0.5 teaspoon salt
4 eggs
2 cup whole milk
12 tablespoons water
6 tablespoons unsalted butter melted and cooled, plus more for the pan
1 teaspoon vanilla

Instructions

Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
Preheat oven to 200 degrees if you plan to eat the pannkakor right away. Heat a 10 inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
Serve with lingonberry jam and butter (see note below) or other desired toppings and/or fillings. See notes below for more information about making ahead of time and storing in the refrigerator or freezer.

Notes

The traditional way to serve Swedish pancakes is with lingonberry jam and butter. I like to mash equal parts lingonberries and butter together with a fork and tuck a little of this lingonberry butter inside each warm pancake before folding into thirds lengthwise. I then top the filled and folded pancakes with additional lingonberry jam.

To Make Ahead and Store in the Refrigerator: Make the pancakes and allow them to cool to room temperature on a plate. Wrap the stack of pancakes tightly in plastic wrap and store in the refrigerator for up to 3 days. When you are ready to serve, you can warm a single serving in the microwave or in a skillet as needed, or transfer the whole stack of pannkakor to a large piece of foil and wrap tightly. Warm in a 300 degree oven until the pancakes are heated through.

To Freeze: Once your pannkakor have cooled to room temperature, stack them in between squares of parchment or wax paper. Wrap the stack in plastic wrap and then place the wrapped stack inside of a freezer bag. Use within 4-6 weeks. When you are ready to use them, you can warm a single serving in the microwave as needed OR you can thaw the pancakes in the refrigerator overnight, remove the plastic wrap and transfer the whole stack of pancakes to a large piece of foil and wrap tightly. Warm in a 300 degree oven in the pancakes are heated through. If you used wax paper in between each pancake prior to freezing, remove the wax paper prior to putting the pannkakor into the oven (wax paper is not oven safe).

To Make Savory Swedish Pancakes: If you want to fill you Swedish pancakes with something savory, reduce the sugar in the recipe to 1 ½ teaspoons and omit the vanilla extract.

Nutrition

The Garlic Loving Norwegian

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