• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

True North Kitchen

  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Browse by Category
  • About Me
  • Contact/Work with Me
×

Home » Recipes

Swedish Pancakes with Lingonberries

Published: Dec 18, 2020 · Modified: Jun 20, 2022 by Kristi · This post may contain affiliate links.

Jump to Recipe Print Recipe

Swedish pancakes are one of the most well-known Scandinavian delicacies, and rightfully so. Tender, buttery and most likely served with butter and lingonberry preserves, there is much to account for their popularity.

The good news is that they are easy to make and require no special equipment other than a nonstick pan. Ready to get started? Let me walk you through the process start to finish.

Swedish pancakes on a plate drizzled with lingonberries.

Why This Recipe Works

This is sure to become your go-to recipe for Swedish pancakes because:

  • This recipe for Swedish pancakes is easy and forgiving. Several of the recipes I tried during the testing process were fussy and often ended with fragile, torn pancakes. These, on the other hand, are delicate and tender but still easy to maneuver without any ripping or tearing.
  • These pancakes contain just the right amount of sugar and a hint of vanilla extract creating the perfect backdrop for butter, lingonberries or whatever else you decide to serve with your Swedish pancakes.
  • Each pancake is filled with a dollop of Lingonberry Butter for an added burst of Nordic flavor.
  • The instructions are simple and easy to master once you get the hang of it!

The Ingredients

For the Swedish Pancakes

Ingredients for Swedish pancakes.

Pretty much your standard pancake ingredients here. You will notice that there is more liquid in this recipe (a combination of water and milk) as compared to a standard American pancake recipe. That facilitates getting these pancakes nice and thin, more like a crepe than a traditional pancake.

For the Lingonberry Butter

Labeled ingredients for lingonberry butter.

Lingonberry preserves can be found at some large grocery store chains and Scandinavian specialty stores. And you can always order them from Amazon!

How to Make Swedish Pancakes

  • Use a blender to mix your batter ingredients. This creates an incredibly smooth, lump-free batter every time and couldn't be easier. Just put everything in, let it whirl about and you're done.
Pancake batter in a blender jar.
  • Rest the batter for at least two hours or up to two days. This will help ensure that your pancakes are uniform in texture and as tender as they can be. I recommend mixing the batter the night before so that it's ready when you are.
  • Meanwhile, mix up the lingonberry butter. You can also do this up to two days ahead of time and store the butter tightly covered in the refrigerator. Bring to room temperature prior to using.
Butter and lingonberries in a bowl with a fork.
Lingonberry butter in a bowl with a fork.
  • Use a 10 inch nonstick skillet to make your Swedish pancakes. While you can purchase a special pan called a "plett" for making Swedish pancakes that are just 3 inches in diameter, it is just as common these days to see Swedish pancakes in a larger form, more like a small crepe. Choosing this modern, bigger pancake shape also means you have one less piece of special equipment to buy....a small nonstick skillet will do the job just fine.
  • Brush the skillet with melted butter prior to cooking each pancake. This imparts delicious flavor and just the right amount of browning to the pancakes.
Melted butter in a pan with a silicon brush.
  • Lift and swirl that skillet! Lift the heated skillet off of the burner before you pour the batter into the skillet. Once you pour the batter in, swirl it around so that it coats the bottom of the pan evenly. Continue swirling until the batter is just set. Then return the skillet to the heat. Cook for 30 seconds or so.
Pancake batter being poured into a skillet.
Swedish pancake cooking in a pan.
  • Carefully flip the pancake with a nonstick spatula. Gently loosen the edges and slide the spatula underneath. Quickly flip the pancake over so it can brown on the other side. Let the pancake cook for another 30 seconds.
Swedish pancake in a pan wit a spatula underneath it.
Swedish pancake cooking in a pan.
  • Use that nonstick spatula to remove the pancake from the skillet and transfer it to a heatproof plate. Cover with foil and transfer to a 200 degree oven to keep warm.
  • Repeat with remaining batter.
  • To serve, top each warm pancake with a dollop (or two!) of the lingonberry butter. Fold lengthwise into thirds. Serve topped with additional lingonberry preserves and leftover lingonberry butter.

Expert Tips for Making Swedish Pancakes

Once you get a hang of the process, making Swedish pancakes is pretty simple. A few important tips to keep in mind:

  • Monitor the heat of your pan. You may need to adjust the heat down slightly if your pancakes are browning too quickly.
  • Wipe out the pan with a paper towel as needed in between pancakes. The surface of the pan may start to collect overly browned butter or cooked batter as you go, which you don't want to impart to the next pancake.
  • Learn to perfect the "lift and swirl" technique with the batter when you pour it into the skillet. This is the most important aspect of making Swedish pancakes that are round and an even thickness throughout. Watch the video linked below to get a better idea of what this looks like in action.

FAQs

How are Swedish pancakes different from American pancakes?

Unlike American pancakes which are prized for being tall and fluffy, Swedish pancakes are thin, delicate and crepe-like. They are traditionally made in a special pan called a plett, which has thin 3-inch round indentations designed for cooking the pancakes.

The Swedish pancake batter itself has many similar ingredients to American pancakes (milk, butter, eggs, flour, etc.), but the consistency of the batter is much thinner, and it does not contain any leavening agents. Most Swedish pancake recipes also recommend a brief rest of the batter prior to cooking which helps ensure a uniformly thin and tender pancake.

When served, American pancakes are often buttered, stacked and drenched generously in maple syrup. Swedish pancakes, on the other hand, are traditionally rolled or folded and served with lingonberries, butter and sometimes whipped or sour cream.

What is the history of Swedish pancakes?

Historically Swedish pancakes were served on Thursday evenings as a dessert following a meal of hearty pea soup. According to Food's Ready, a cookbook put together by IKEA food services, this tradition harkens back to when Sweden was a Catholic country and it was customary to fast on Fridays. People would fill up on pea soup and pancakes the night before to help them get through that long day ahead without food.

What can I serve with Swedish pancakes besides lingonberries?

Just about anything goes! The Swedish pancake is really a blank canvas waiting for your creative filling and topping ideas. For example, in this recipe I've tucked a little vanilla pastry cream inside and spooned a homemade blueberry compote on top. Depending on the season, apple, pear or peach compote would all be delicious options.

Can I make Swedish pancakes ahead of time?

Yes! Once you have made the pancakes and allowed them to cool to room temperature, wrap the stack of pancakes tightly in plastic wrap and store in the fridge for a day or two. When you are ready to serve, you can warm a single serving in the microwave as needed, or transfer the whole stack of pancakes to a large piece of foil and wrap tightly. Warm in a 300 degree oven in the pancakes are heated through.

Can I freeze Swedish pancakes?

Yes, unfilled Swedish pancakes freeze quite well. Once your pancakes have cooled to room temperature, stack them in between squares of parchment or wax paper. Wrap the stack in plastic wrap and then place the wrapped stack inside of a freezer bag. Use within 4-6 weeks. When you are ready to serve, you can warm a single serving in the microwave as needed, or remove the plastic wrap and transfer the whole stack of pancakes to a large piece of foil and wrap tightly. Warm in a 300 degree oven in the pancakes are heated through.

Looking for more classic Swedish recipes? Give these a try:

  • Two Swedish cinnamon buns on a plate next to a mug of coffee, fork and napkin
    Easy Swedish Cinnamon Buns (Kanelbullar)
  • A close up of a stack of Swedish ginger snaps and a cup of coffee
    Swedish Ginger Snaps (Pepparkakor)
  • Slices of Swedish Limpa Bread
    Swedish Limpa Bread
  • Featured image for Swedish Meatballs with Gravy.
    Easy Swedish Meatballs with Gravy (Köttbullar)
Swedish pancakes on a plate drizzled with lingonberries.

Swedish Pancakes with Lingonberries

An easy and delicious recipe for a true Scandinavian classic.  Tender and delicate pancakes served with lingonberries and butter.  
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: Nordic, Scandinavian, Swedish
Keyword: lingonberries, pancakes, Scandinavian, Swedish
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 4 servings
Calories: 399kcal
Author: Kristi

Equipment

  • 10 inch nonstick skillet

Ingredients

For the Pancake Batter:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 6 tablespoons water
  • 3 tablespoons unsalted butter melted and cooled, plus more for the pan
  • ½ teaspoon vanilla

For the Lingonberry Butter:

  • ¼ cup unsalted butter room temperature
  • 2 tablespoons lingonberry preserves
  • Pinch of salt

To Serve:

  • Lingonberry preserves

Instructions

  • Make the Pancake Batter:  Combine all ingredients in a blender and blend until completely smooth.  Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
  • Meanwhile, make the Lingonberry Butter:  Combine lingonberry preserves, butter and salt together in a small bowl with a fork.  Set aside.
  • Preheat oven to 200 degrees.  Heat a 10 inch nonstick skillet over medium heat.  Stir the batter briefly to recombine. Brush skillet with melted butter.  Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan.  Continue swirling until the batter is just set.  Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds.  Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
  • When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.

Video

Nutrition

Calories: 399kcal | Carbohydrates: 37g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 210mg | Potassium: 142mg | Fiber: 1g | Sugar: 11g | Vitamin A: 832IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg

If you loved this recipe, give it a star review! Also, snap a picture of your Swedish Pancakes and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

More Nordic/Scandinavian Recipes

  • Shrimp smørrebrød on a wooden surface.
    How to Make Smørrebrød (Danish Open Faced Sandwiches) at Home
  • Featured image for Cardamom French Toast.
    Easy Cardamom French Toast
  • Featured image of Quick Pickled Shallots.
    Quick Pickled Shallots
  • Crackers topped with Vegetarian Mushroom Pâtë and pickled shallots and mustard seeds.
    Vegetarian Mushroom Pâté

Reader Interactions

Comments

  1. Cynthia Olson

    July 04, 2020 at 8:36 am

    This recipe was excellent. I will use it often

    Reply
    • Kristi

      July 04, 2020 at 5:45 pm

      Hi Cynthia,

      Thank you for your feedback! I'm so glad you enjoyed the Swedish Pancakes. I plan to do a blueberry version of them sometime this summer so stay tuned!

      Kristi

      Reply
  2. Rachelle Rasing Patterson

    December 16, 2020 at 9:52 pm

    This was very good. Made for a Swedish inspired dinner December 16, 2020. . Will make again. We never had lingonberries before. They are like a sweet cranberry. Thank you for your blog. Educational, too. Very good directions!

    Reply
    • Kristi

      December 17, 2020 at 8:23 am

      Hi Rachelle,

      So glad you enjoyed the pancakes and the blog! Thanks so much for leaving a comment!

      Kristi

      Reply
  3. Eric Stavney

    September 26, 2021 at 11:54 am

    5 stars
    A great recipe. I made a half recipe and got 4 pancakes, just right. I don’t think I’ve ever had butter in the recipe before & maybe that’s why I didn’t need to grease the skillet.

    Reply
    • Kristi

      September 27, 2021 at 5:30 pm

      Hi Eric,
      So glad the pancakes came out well! They are definitely a family favorite around here.
      Kristi

      Reply
  4. CS

    December 17, 2021 at 12:40 pm

    Do they need to be refrigerated for that long? Or can I just stick them in the pan as soon as i blend them?

    Reply
    • Kristi

      December 17, 2021 at 4:40 pm

      It's very common for thin pancake or crepe batter recipes to call for a rest prior to making the pancakes. This allows the flour to fully hydrate and gives the batter a thicker, more viscous texture and results in a lighter, more tender pancake. That said, I think you could skip the resting time but your pancakes might not have the same texture that they would if you had let the batter rest. Hope that helps!
      Kristi

      Reply
  5. GS

    February 13, 2022 at 2:25 pm

    5 stars
    Easy to make and as the recipe says they are tender and very forgiving. I halved the recipe to make 2 servings. Next time I will make a full recipe and freeze the 2nd portion. So delicious.

    Reply
    • Kristi

      February 14, 2022 at 11:41 am

      Hi,
      So glad you enjoyed them! Thank you for the feedback!
      Kristi

      Reply
  6. Cheryl

    December 30, 2022 at 7:50 pm

    I haven't tried this recipe but grew up eating Swedish pancakes. My Grandmother always put extra butter around the edges to make a crispy edge, which we loved. Mom cheats and adds a bit baking powder. Christmas day breakfast always had Swedish pancakes, mixed up the night before but with rice added that was leftover from Christmas Eve supper.

    Reply
    • Kristi

      January 05, 2023 at 9:37 am

      Sounds lovely, Cheryl! Swedish pancakes always bring back good Christmas memories for me too. Thanks for sharing!
      Kristi

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi, I'm Kristi! Welcome to my cozy Nordic kitchen! More about me

SEARCH RECIPES:

The cover for Scandinavian Baking Favorites e-book

Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!



Scandi Breakfast Ideas

Toast with sliced egg, avocado and pickled beets on a plate

Nordic Avocado Toast with Pickled Beets and Egg

A close up of a berry smoothie topped with blueberries and lingonberries

Nordic Wild Berry Almond Smoothie

Oatmeal in a bowl with a spoon on a napkin

Simple Oatmeal with Brown Sugar and Cream

Close up of a glass of overnight oats topped wit bananas, blueberries and strawberries next to raw oats and a spoon.

Vanilla Overnight Oats with Cinnamon

Close up of a bowl of Creamy Barley Breakfast Porridge with a spoon.

Creamy Barley Breakfast Porridge

Close up of Rye and Oat Muesli with Dried Cherries and Hazelnuts.

Rye and Oat Muesli with Dried Cherries and Hazelnuts

Top Posts

Stack of flatbreads on a plate next to herbs and a spiked rolling pin.

Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)

Sliced rye bread on a marble surface.

Easy Overnight Danish Rye Bread (Rugbrød)

Quick Swedish Pickled Cucumbers in a jar next to peppercorns and fresh dill sprigs.

Quick Swedish Pickled Cucumbers

Slice of bundt cake on a plate with a fork.

Swedish Cardamom Cake (Kardemummakaka)

Sliced Swedish Almond Cake on a marble plate

Simple Swedish Almond Cake

Swedish pancakes on a plate drizzled with lingonberries.

Swedish Pancakes with Lingonberries

Crispbread and a rolling pin and kitchen towel

Easy Sourdough Rye Crispbread (Knäckebröd)

Rye bread slices on a plate next to a loaf of rye bread and a wooden knife with butter

Sourdough Danish Rye Bread (Rugbrød)

Categories

Footer

^ back to top

About
Work with Me
Contact
Disclosure and Privacy Policy
Accessibility Statement

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 True North Kitchen