Traditional Swedish Pancakes (Pannkaka) with Jam

Introduction

Welcome back to my kitchen at Cook with Tima Gaye!

Today, I’m sharing something very special to me — traditional Swedish pancakes, known as pannkaka. Growing up in Sweden, these thin, soft pancakes were one of my childhood favourites, especially when served with a little jam.

Unlike thick, fluffy pancakes, Swedish pancakes are lovely and thin, with lightly golden edges. They’re made with simple ingredients you probably already have in your kitchen, including eggs, milk, flour and butter.

In this recipe, I’ll show you how I prepare the batter, cook each pancake until lightly golden, and finish by spreading jam over them before rolling them up.

They’re perfect for breakfast, brunch or a sweet treat during the day.

Every time I make these pancakes, they bring back wonderful memories of growing up in Sweden. I hope you enjoy them as much as I do! ❤️

❤️ Why You’ll Love These Swedish Pancakes

There’s something special about homemade Swedish pancakes. They’re easy to make, taste delicious and bring a little sweetness to any day.

  • Soft and thin: Swedish pannkaka are tender, delicate and lightly golden.
  • Simple ingredients: Made with everyday ingredients like eggs, milk, flour and butter.
  • Easy to prepare: All you need is a mixing bowl, whisk and frying pan.
  • Lovely with jam: Spread on your favourite jam, roll them up and enjoy.
  • Perfect anytime: Great for breakfast, brunch, dessert or an afternoon treat.
  • A childhood favourite: These pancakes bring back lovely memories of growing up in Sweden.

I hope you enjoy making these pancakes as much as I enjoy sharing them with you! ❤️

Prepare Your Ingredients

Before you start, gather everything you need: 3 large eggs, 125g plain flour, 360ml milk, 3 teaspoons melted butter, 1 teaspoon sugar, and ¼ teaspoon salt. Keep a little extra butter aside for frying.

Have your mixing bowl and whisk ready so everything is within easy reach.

🥞 Ingredients for Swedish Pancakes (Pannkaka)

  • 3 large eggs
  • 125g plain flour
  • 360ml milk
  • 3 teaspoons melted butter
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • A little extra butter for frying
  • Your favourite jam, for serving

Whisk the Eggs

Crack the eggs into a large mixing bowl and add the sugar. Whisk together until the eggs are well combined and slightly frothy.

Make the Pancake Batter

Pour in the milk and melted butter, then whisk gently to combine.

Gradually add the flour and salt, whisking as you go to prevent lumps from forming. Continue mixing until the batter is smooth and fairly runny.

Swedish pancake batter is thinner than the batter used for fluffy American pancakes, so don’t worry if it looks quite liquid.

Prepare the Frying Pan

Place a non-stick frying pan over medium heat and add a small amount of butter.

Allow the butter to melt, then gently swirl the pan so the bottom is lightly coated. You only need enough butter to stop the pancakes from sticking.

Pour and Spread the Batter

Pour a small amount of batter into the heated frying pan.

Immediately lift and tilt the pan in a circular motion, allowing the mixture to spread evenly across the bottom.

Try to keep the pancake nice and thin. This is what gives Swedish pancakes their lovely soft texture.

Cook Until Lightly Golden

Let the pancake cook gently until the surface begins to set and the edges start to lift slightly.

Check underneath with a spatula. Once you see those lovely golden-brown spots, it’s ready to turn.

Flip the Pancake

Carefully slide a spatula underneath the pancake and turn it over.

Cook the other side until lightly golden, then transfer the pancake to a clean plate.

Take your time when flipping, as these thin pancakes are quite delicate.

Repeat with the Remaining Batter

Continue making the pancakes in the same way until you’ve used all the batter.

Add a little more butter to the frying pan whenever needed. Stack the finished pancakes on a plate to help keep them warm.

Add the Jam, Roll and Serve

Now for my favourite part!

Spread a little of your favourite jam over each pancake, then gently roll it up.

Arrange the rolled pancakes on a serving plate and enjoy them while they’re still warm.

This is how I love eating Swedish pancakes, and it always reminds me of growing up in Sweden. ❤️

🥞 Tips for Success

Swedish pancakes are easy to make, but a few little things can help you get them just right.

  • Keep the batter smooth: Whisk the ingredients well to remove any lumps. A smooth batter makes lovely, thin pancakes.
  • Use medium heat: If the pan is too hot, the pancakes may brown too quickly before they’re ready to flip.
  • Don’t use too much batter: Pour in just enough to cover the bottom of the pan, then gently tilt the pan to spread it evenly.
  • Add butter when needed: A little butter helps prevent sticking and gives the pancakes lightly golden edges.
  • Be gentle when flipping: Wait until the pancake has set and the underside is lightly golden before carefully turning it over.
  • Keep them warm: Stack the finished pancakes on a plate while you cook the remaining batter.
  • Serve with your favourite jam: Spread a little jam over each pancake, roll it up and enjoy while it’s still warm.

Don’t worry if your first pancake isn’t perfect. Once you get the heat and amount of batter right, the rest become much easier to make! ❤️

🥞 Frequently Asked Questions (FAQ)

What is the difference between Swedish pancakes and American pancakes?

Swedish pancakes are much thinner than American pancakes. They’re soft, delicate and usually rolled or folded with jam, while American pancakes are thicker and fluffier.

Why are my Swedish pancakes sticking to the pan?

This can happen if the pan isn’t hot enough or needs a little more butter. I recommend using a good non-stick frying pan and adding a small amount of butter whenever needed.

Can I make the pancake batter ahead of time?

Yes! You can prepare the batter in advance and keep it covered in the fridge for up to 24 hours. Give it a good stir before cooking, as the ingredients may settle.

Can I use something other than jam?

Of course! Although jam is my favourite, you can also serve Swedish pancakes with fresh berries, whipped cream, honey or a little sugar.

How do I store leftover Swedish pancakes?

Allow the pancakes to cool, then place them in an airtight container in the fridge for up to 2 days. Reheat them gently in a frying pan or microwave until piping hot.

Can I freeze Swedish pancakes?

Yes, they freeze well. Place a small piece of baking parchment between each pancake to prevent sticking, then store them in a freezer-safe container for up to 2 months. Defrost in the fridge before reheating.

Why are my pancakes tearing when I flip them?

They may need a little longer to cook before turning. Wait until the pancake has set and the edges begin to lift easily, then gently slide your spatula underneath.

I hope these answers help you enjoy making your own Swedish pancakes at home! ❤️

🇸🇪 A Little More About Swedish Food

Swedish pancakes have always been part of my childhood memories. If you’d like to discover more about Swedish food and traditional dishes, visit the official Swedish website Sweden.se – Swedish Food and Cuisine.

🍽️ More Recipes to Try

If you’ve enjoyed making my Swedish pancakes, why not explore some of my other homemade dishes? I love sharing everything from simple breakfasts to comforting family meals.

Take a look at my Cook With Tima Gaye recipes for more cooking ideas and inspiration.

About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.

💛 Follow Tima for More Recipes & Videos:

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