Swedish Pancakes

2026-08-27

Swedish pancakes are traditionally called pancakes (specifically pannkakor) in Sweden, though they look very similar to French crepes. This is the original Stockholm Inn recipe from Rockford, IL, where I was born and raised. My favorite with Lingonberries.

Using a small food processor works best. Mix in order:

4 Eggs
4 T Sugar
Pinch of salt
½ C Flour
1 C Milk
1/3 C melted, unsalted Butter (*Use a 2 cup Glass measuring cup)
Lingonberries or cooked fruit compote

Pour the batter into the measuring cup, let it rest for 10 minutes. This serves as your batter pitcher. Heat a small frying pan, pour ¼ cup of the batter and swirl to cover the bottom of the pan. Flip when the pancake begins to rise and ‘hills’ start to appear. Brown slight on second side and fold into thirds, traditionally served this way. Stir the batter frequently to keep it smooth. Keep the pancakes warm inside folded foil on a plate or in a preheated warm oven. Serve with maple syrup and fruit compliment. Makes about 10 pancakes. Freezes well.