Swedish pancakes (Svenska pannkakor) are a beloved part of Sweden’s food culture. These thin, crepe-like pancakes have been enjoyed for centuries – records trace them back as far as the 1500s. Unlike fluffy American pancakes, pannkakor are light, buttery, and slightly sweet. They even come with a unique tradition: in Sweden it’s common to eat yellow pea soup and pancakes every Thursday, a custom that dates back to historical fasting days and is still practiced in many homes and schools. Topped with a spoonful of jam and a dollop of whipped cream, Swedish pancakes bring comfort and a taste of tradition in each bite.

What Makes Swedish Pancakes Unique

Thin & Crepe-like:
Pannkakor are much thinner and more delicate than the typical thick pancake, closely resembling French crêpes. The batter usually has a higher proportion of milk and eggs to flour, which makes the pancakes very light and gives them lacy, crisp edges.

Served with Jam & Cream:
Traditionally, Swedes enjoy these pancakes with a spoonful of fruit jam (often lingonberry or strawberry) and a generous dollop of whipped cream on top. The tart jam and rich cream perfectly complement the pancake’s buttery sweetness, making this the classic way to serve Svenska pannkakor.

A Thursday Tradition:
In Sweden, many families eat ärtsoppa och pannkakor (pea soup and pancakes) every Thursday. It’s customary to have a hearty bowl of yellow pea soup for lunch, followed by thin, sweet pancakes for dessert. This tradition dates back to the Middle Ages and remains a weekly ritual in Sweden – a cozy way to bring everyone together at the table each Thursday.

Authentic Swedish Pancake Recipe

Ready to bring a bit of Swedish coziness into your kitchen? This simple recipe will help you make classic Swedish pancakes at home. The batter is very straightforward – just milk, eggs, flour, a little sugar and salt mixed into a thin batter – and the result is a delightful stack of tender pancakes ready for your favorite toppings.

Ingredients:

-3 large eggs

-2½ cups milk

1 cup all-purpose flour

--1 tablespoon granulated sugar

-½ teaspoon salt

-2 tablespoons butter, melted (plus extra for frying)

-To serve: lingonberry or strawberry jam, and whipped cream

Instructions:

Mix the batter: In a large bowl, whisk together the flour, sugar, and salt. Pour in about half of the milk and whisk until you have a smooth batter with no lumps.

Add the eggs and the remaining milk, and whisk until the batter is thin and smooth. Stir in the melted butter until well combined (this adds flavor and keeps the pancakes from sticking).

Preheat the pan: Heat a lightly buttered skillet or frying pan over medium heat.

Cook the pancakes: Pour about ¼ cup of batter into the hot pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1 minute, or until the bottom is lightly golden. Flip the pancake and cook for another 30 seconds to 1 minute on the other side, until golden.

Transfer the finished pancake to a plate. Repeat this process with the remaining batter, adding a small dab of butter to the pan between pancakes as needed. (The first pancake or two might be a little less perfect – that’s normal as you get the pan temperature just right!)

Serve and enjoy: Serve the Swedish pancakes warm. You can roll them up or fold them into triangles. Top each pancake with a spoonful of your favorite jam and a dollop of whipped cream.

Smaklig måltid – enjoy your meal! 🇸🇪