Best Bites: Swedish Pancakes

Flip and Serve Swedish Pancakes

I went on a quest to find the best Swedish pancake recipe from my friends and their Swedish-American friends. I soon discovered that there are probably as many recipes as there are Swedish grandmothers and grandfathers.

PHOTO CREDIT: Donna Erickson

Growing up, I recall that my Grandma Ruth, a second-generation Swede, actually didn't work from a formal recipe. "A little bit of this, a lot of that," she'd say to me as I stood on a footstool by her side, carefully pouring milk into a wide bowl. A lot of "that" usually meant melted butter that would blend smooth as silk into the batter.

I later learned the basic techniques for flipping pancakes from my dad. (Unlike the thicker American flapjack, a Swedish pancake is more like a French crepe, so flipping can be unwieldy at first.) Happily, my family and I have continued the tradition of making Swedish pancakes, which are topped with bright-red lingonberry preserves and a dusting of confectioners' sugar. It's a satisfying, easy meal for a lazy Saturday morning breakfast or a casual weeknight supper.

Here's my easy and best recipe. Stir it up for your family and make it your own with a little of this ... maple syrup on top? Or that ... some freshly sliced strawberries and a dollop of whipped cream?

SWEDISH PANCAKES

Makes 12 pancakes

• 1 cup flour

• 1/4 teaspoon salt

• 2 cups milk, or 1 1/2 cups milk and 1/2 cup half and half (optional)

• 3 eggs

• 1/4 cup butter, melted and cooled, plus butter for cooking

Here's the fun: In a medium bowl, combine all of the ingredients with a whisk until smooth. Do not overbeat.

For each pancake, lightly butter griddle or large skillet; heat over medium-high heat. When quite hot, pour 1/3 cup of the batter into skillet. Swirl it around so that it forms a thin 8- to 9-inch layer on the bottom of the pan.

Cook until the pancake is golden brown on the bottom (lift up a corner to check the color) and small bubbles are visible on the top. This happens quickly. Flip with a narrow spatula and cook until it's lightly brown on the other side.

Set on a plate and fold in half or quarters, if you wish. Serve hot with traditional lingonberry, strawberry or raspberry preserves. Top with a dusting of confectioners' sugar.

Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at DonnaErickson.com. (c) 2026 Donna Erickson Distributed by King Features Synd.