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Pannkakor Swedish pancakes served
Classic Swedish pancakes with jam and whipped cream

Classic Swedish Pancakes with Lingonberry Jam

Author: Flavelo
Recipes Main Courses Cakes and Desserts
A Thursday tradition in Sweden is 'pea soup and pancakes', a hearty meal before the fasting day. Pannkakor are very similar to French crêpes but richer and silkier due to the melted butter mixed into the batter, with crisper edges thanks to the Maillard reaction. Swedes almost always eat them with lingonberry jam, the tartness of which perfectly balances the richness of the batter.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 300 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Kitchen scale
  • Whisk
  • Non-stick skillet
  • Pastry brush for buttering

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Whisk the flour, salt, and sugar together in a bowl.

Tip: Salt is essential even in sweet batters; it enhances the flavors.
2 ✓

Add the eggs and half of the milk, whisking until smooth and lump-free.

Tip: Gradual dilution is the secret to smooth batter. If lumps remain now, they are hard to fix later.
3 ✓

Pour in the remaining milk and the melted butter. Mix thoroughly.

Tip: The butter coats the flour particles, making the pancakes more tender.
4 ✓

Let the batter rest for at least 30 minutes at room temperature.

Tip: This step is critical! Resting allows the gluten strands to relax, so the pancakes won't be rubbery.
5 ✓

Heat a skillet over medium heat. Brush lightly with butter.

Tip: The foaming butter indicates the temperature: when the foam subsides, you can start frying.
6 ✓

Fry paper-thin pancakes. When the top becomes matte, flip them over.

Tip: The second side only needs a few seconds!
7 ✓

Serve warm with lingonberry jam and fresh berries.

Tip: Swedes often serve whipped cream on the side too.

Recipe FAQ

How do I get them really thin?
It depends on the batter consistency (should be like heavy cream) and how quickly you spread it in the hot pan.
Why is the surface bubbly?
That's a good sign! It means the pan was hot enough, and the moisture in the batter turned to steam, lifting the layers.

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 3 large Eggs
  • 2 1/2 cups Whole Milk
  • 4 tbsp Unsalted Butter (melted, for batter)
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Butter (for frying)
  • 1/2 cup Lingonberry Jam (or tart jam)
  • 1 cup Fresh Berries