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A stack of easy Swedish pancakes topped with syrup and berries on a plate.

Swedish Pancakes

Thin, soft, and buttery pancakes with lacy edges that are quick to make and adaptable to sweet or savory toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Pancakes, Swedish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Eggs For structure and tenderness
  • 2 cups Milk Whole milk is extra cozy, but any type works
  • 1 cup All-purpose flour No need to overthink the type
  • 2 tablespoons Sugar Just a little for balance
  • 1/4 teaspoon Salt Tiny amount makes a big difference
  • 4 tablespoons Butter Melted for the batter and more for cooking
  • 1 teaspoon Vanilla extract Optional for added flavor
  • 1/2 teaspoon Ground cardamom Optional for a bakery vibe

Method
 

Preparation
  1. Whisk the eggs and milk together in a bowl.
  2. Gradually add the flour, sugar, and salt, whisking until smooth.
  3. Stir in the melted butter until combined.
  4. Let the batter rest for 10 to 20 minutes if possible.
Cooking
  1. Preheat a non-stick skillet over medium heat and add a small swipe of butter.
  2. Pour a small amount of batter into the skillet and quickly tilt the pan to spread it into a thin layer.
  3. Cook until the edges lift easily and the top looks set, then flip and cook for another 15 to 30 seconds.
  4. Stack cooked pancakes on a plate, covering loosely with foil to keep warm.

Notes

These pancakes are light and can be served with butter and jam, lemon and powdered sugar, or berries and whipped cream. They can also be made ahead and stored in the fridge or frozen for later use.