Swedish pancakes are like a cross between crepes and American pancakes. In reality, many people compare them to French crepes because both are delicate, fluffy, and full of flavor.

Of course, a significant difference between the two is that Swedish pancakes come from Sweden, while French crepes… well, you get the idea.

No matter what you call them, Swedish pancakes are a crowd-pleaser.

They can be as sweet as you like and work well for breakfast or dessert. You can even prepare them in advance and store them in the refrigerator for added convenience.

There really is no downside to Swedish pancakes. So, let’s find out how to make them, shall we?

What are Swedish Pancakes?

In short, Swedish pancakes are divine! But what sets them apart from any other recipe?

Swedish pancakes are made using a thin batter rich in eggs with a high ratio of wet to dry ingredients. This gives them a lighter and fluffier texture than traditional French crepes. They are cooked in a skillet, thin enough to be rolled or folded, and are most often served with jam and whipped cream.

Many people make them using what’s called the “3-2-1 recipe.” It includes only the following ingredients:

• 3 eggs
• 2 cups of milk
• 1 cup of flour

The recipe here is a bit more intricate, but it’s my favorite. The thick, eggy batter yields the lightest and airiest pancakes possible.

Despite their thinness, they are still wonderfully fluffy and satisfying.

As mentioned, because they are so thin, most people roll or fold them to eat. And lingonberry jam is the best jam to serve with them.

But you can use your preferred toppings, of course.