Swedish Pancake Rollups with Lingonberry Jam

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cuisine: Swedish

Courses: Breakfast

Difficulty: Beginner

Servings: 4

Dietary: Fresh Fruits + Berries, Grains, Flours + Cereals, Lingonberries

Description

Swedish Pancakes with Lingonberry Jam

A cozy, classic, and lightly modernized recipe for Swedish Pancakes (Svenska Pannkakor)—thin, buttery, crepe-like pancakes served warm with lingonberry jam and your choice of fresh cream, skyr, or yogurt. A beloved fika or breakfast dish for Swede Dish, these pancakes are simple, satisfying, and full of heritage.

Ingredients

Pancake Batter

3 large eggs
1¼ cups milk (whole, oat, or almond all work well)
¾ cup all-purpose flour
2 tbsp melted butter (plus more for the pan)
¼ tsp salt
½ tsp vanilla extract (optional, for subtle sweetness)

For Serving

Lingonberry jam (store-bought or homemade)
Whipped cream, crème fraîche, skyr, or yogurt
Optional: fresh berries or a light dusting of powdered sugar

Instructions

Make the batter:

1
In a bowl or blender, whisk together eggs and milk. Add flour, salt, and vanilla, then whisk until smooth. Stir in melted butter. Let the batter rest for 10–15 minutes (or cover and chill overnight for ease).

Heat the pan:

2
Lightly butter a nonstick or seasoned crepe pan over medium heat. Pour in about ¼ cup batter and swirl to coat the bottom.

Cook the pancakes:

3
Cook 1–2 minutes, until the edges lift and the bottom is golden. Flip and cook 30 seconds on the other side. Repeat with remaining batter, stacking cooked pancakes on a plate and covering with a clean towel.

Serve:

4
Spread a thin layer of lingonberry jam over each pancake, roll or fold, and top with whipped cream or skyr. Add fresh berries or a dusting of powdered sugar if desired.

Keywords: Swedish pancakes recipe, Svenska pannkakor, Swedish crepes, Thin pancakes with lingonberry jam, Traditional Swedish breakfast, Lingonberry pancake recipe, Scandinavian pancakes