Swedish pancakes (Svenska pannkakor) are like the cool, laid-back cousin of crêpes—they’re thinner than your usual American stack but fluffier than a French crêpe. Light, buttery, and a little sweet, these pancakes have been flipping onto Swedish plates for centuries, dating back as far as the 1500s. And while they may have started as a humble meal, today they’re a full-on cultural icon. Historically, pancakes in Sweden were enjoyed on special occasions and were often served alongside yellow pea soup on Thursdays—a tradition that’s still alive today in many homes and schools across the country.

Imagine: a cozy Thursday evening, a plate of thin pancakes, a dollop of raspberry jam, and some whipped cream—no wonder Swedes have held onto this tradition so tightly!

Whether you’re serving them for breakfast, lunch, or as a dessert, Swedish pancakes are all about simplicity, comfort, and versatility. They bring a little slice of Swedish coziness to the table, and honestly, who couldn’t use more of that?

The Tradition of Pancakes and Yellow Pea Soup on Thursdays in Sweden

n Sweden, Thursdays are synonymous with ärtsoppa (yellow pea soup) and pannkakor (Swedish pancakes), a beloved tradition that has been passed down through generations. This combination of a hearty soup followed by sweet pancakes is more than just a meal; it’s a weekly ritual deeply embedded in Swedish culture.

Why Thursdays? A Historical Glimpse
The tradition dates back to Sweden’s Catholic era when Fridays were reserved for fasting. To prepare, Swedes would eat a filling meal on Thursdays. Yellow pea soup, made with dried yellow peas, pork, and seasonings like thyme and marjoram, became the go-to dish. It was nutritious, economical, and easy to prepare in large quantities, making it a staple for households and the Swedish military alike. Even after Sweden became Protestant, the custom remained.

The Perfect Pair: Savory Soup and Sweet Pancakes

After the warm, savory notes of pea soup, Swedes enjoy thin, crepe-like pancakes as a sweet finish. These pannkakor are traditionally served with lingonberry jam and whipped cream, balancing the meal with their light, sweet flavors. This contrast of hearty and sweet is part of what makes the Thursday tradition so special.

More Than Just a Meal

This tradition extends beyond the dinner table; it’s a cultural touchstone that brings a sense of nostalgia and community. Schools, homes, and even restaurants across Sweden uphold “Torsdagsärtsoppa och Pannkakor” (Thursday Pea Soup and Pancakes), creating a shared experience that unites Swedes young and old.

Tommy is a famous Swedish Chef, here is a great recipe

All you need for 6-8 pancakes is: 

• 2 large organic eggs

• 2.75 dl wheat flour

• 5.5 dl milk

• 2 krm baking powder

• 1 tsp vanilla sugar

• 1 krm salt

• 25g browned butter

Then you simply just:
1. Whisk eggs and milk together in a bowl. 

2. Stir in wheat flour, abking powder, salt, (sugar) and melted butter. 

3. Whisk everything into a loose batter.

4. Let it rest for 1 hour in the fridge (so the liquid can bond with the flour).

5. Melt butter in a frying pan, pour in 1–2 dl of pancake batter and fry the pancakes until golden on both sides. 

6. Serve with delicious jams and whipped cream.

When it comes to Swedish pancakes (pannkakor), the toppings are just as important as the pancakes themselves. The quintessential pairing is lingonberry jam and whipped cream. Lingonberries, with their bright, tart flavor, offer the perfect contrast to the soft, buttery pancakes, while whipped cream brings a light, creamy sweetness that balances every bite. This classic combination has been a favorite in Swedish households for generations, adding a touch of tradition to every plate. For a simpler option, some people opt for a sprinkle of powdered sugar, giving the pancakes a delicate sweetness without overwhelming their flavor. While Swedish pancakes are primarily enjoyed with sweet toppings, their versatile nature allows them to shine with a variety of flavors—but the lingonberry jam and whipped cream duo remains the most cherished and traditional way to enjoy them.

When it comes to pancakes, not all are created equal. If you’ve ever wondered how Swedish pancakes stack up against their American and French cousins, crêpes, let’s take a delicious deep dive into their differences.

Swedish pancakes (pannkakor) are the perfect blend of simplicity and charm. They’re thin, but not too thin—delicate enough to roll or fold, yet still soft and buttery. Picture a pancake that feels like a cozy blanket on a cold morning, lightly golden with just the right amount of give when you slice into it. Swedish pancakes are made from a basic mix of milk, eggs, flour, and a little butter, and they skip any raising agents, so they stay flat. What really makes them shine is their versatility; they’re equally happy covered in sweet lingonberry jam and whipped cream or wrapped around savory fillings like smoked salmon and cheese. They may look delicate, but they’re bursting with flavor and nostalgia, reminding Swedes of cozy family meals and Pannkakor Torsdag—the long-held tradition of serving pancakes on Thursdays.

Now, let’s contrast that with the American pancake—a breakfast classic that is all about fluffiness and height. American pancakes are thick and puffy, the kind that stack high on your plate and practically beg to be drenched in maple syrup. Thanks to a healthy dose of baking powder, they rise up like little clouds, soft and cake-like in texture. The batter is richer, often with a hint of vanilla, and once these pancakes hit the griddle, they puff up beautifully, creating those golden, slightly crisp edges that make every bite irresistible. They’re the pancakes you imagine at a diner, served with butter melting on top, and maybe a side of bacon or scrambled eggs. Sweet and filling, they’re a complete comfort meal on their own.

And then, of course, there’s the elegant crêpe, the pride of France, which takes thinness to the extreme. Crêpes are all about finesse. Paper-thin and delicate, they have a smooth, almost velvety texture that’s perfect for folding or rolling around all sorts of fillings. Crêpes can go either sweet or savory—think Nutella and banana for a dessert-like treat, or ham and cheese for a savory twist. They have a slightly crisp edge and a tender center, and while they may seem fragile, they’re actually incredibly versatile. A crêpe is like a blank canvas, waiting for you to fill it with whatever flavors inspire you.

So, what sets these pancakes apart? Swedish pancakes find a sweet spot in the middle: thinner than American pancakes but heartier than crêpes. They’re the best of both worlds—light and soft, with just enough body to hold up to your favorite toppings. American pancakes are indulgently fluffy, perfect for a stack that soaks up butter and syrup, while crêpes are the ultimate in delicate elegance, showcasing how thin a pancake can go without losing its appeal.

In the end, it’s not really a battle—each pancake has its own charm. Whether you’re biting into the buttery softness of a Swedish pancake, enjoying the comfort of a thick American stack, or savoring the delicate perfection of a crêpe, you’re in for a treat. Swedish pancakes, though, have a special way of bringing a little bit of Swedish coziness and tradition to your plate.

Swedish pancakes are more than just a dish—they’re a bite of tradition, a link to cozy Thursdays, and a celebration of simple, flavorful food. Whether you stick with the classic toppings of lingonberry jam and whipped cream or try something new, there’s no wrong way to enjoy them. Perfectly thin, buttery, and endlessly versatile, these pancakes are an easy way to bring a little Swedish charm into your kitchen.

So, the next time you’re in the mood for something light yet indulgent, whip up a batch of Swedish pancakes. Whether it’s breakfast, dinner, or a nostalgic Thursday tradition, they’re sure to bring a taste of Sweden—and a bit of joy—to your table. And, If you're feeling lazy, don't worry! You can always order the classic Swedish pancakes from Kungsörnen.