Swedish Pancakes with Homemade Raspberry Jam (Pannkakor)
Delicate Swedish pancakes paired with simple homemade raspberry jam—perfect for breakfast, fika, or a sweet treat any time.
Swedish pancakes, or pannkakor, offer a delightful twist on classic breakfast fare. These thin, buttery pancakes are a cherished part of Swedish cuisine, boasting a supple, delicate texture reminiscent of French crêpes but often enjoyed with a variety of sweet or even savory toppings. When paired with homemade raspberry jam and a dollop of whipped cream, they make for an irresistible treat—ideal for breakfast, brunch, or Sweden’s beloved fika tradition.
Why Swedish Pancakes Are Special
Distinguished by a higher ratio of eggs and milk to flour, Swedish pancakes yield a tender, lightly sweet bite that is thinner than American pancakes, but slightly softer than traditional French crêpes. They are incredibly versatile and always feel celebratory, whether served with raspberry jam, sugar, lemon juice, or even savory fillings.
- Thin and buttery: Achieved by a unique batter ratio.
- Versatile: Enjoy sweet or savory toppings based on preference.
- Quick to prepare: Batter comes together in minutes and cooks rapidly.
- Beloved tradition: A centerpiece for Swedish family gatherings and special occasions.
Ingredients
This recipe yields about 18 Swedish pancakes (crêpes).
Pancake Batter
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon kosher salt
- 3 cups (750 grams) whole milk
- 3 large eggs
Homemade Raspberry Jam
- 1 container fresh raspberries (frozen can substitute if needed)
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon lemon juice
- A pinch of kosher salt
Optional Toppings for Serving
- Freshly whipped cream
- Extra granulated sugar for sprinkling
- Softened butter
- Fresh lemon wedges
- Fresh berries
- Maple syrup or honey
Swedish Pancakes vs. Other Pancakes
| Type | Texture | Thickness | Typical Ingredients | Serving Style |
|---|---|---|---|---|
| Swedish Pancakes | Soft, delicate, buttery | Very thin | Eggs, milk, flour, butter | Rolled or folded, with jam/cream |
| French Crêpes | Slightly chewy, thin | Very thin | Eggs, milk, flour | Rolled or folded, sweet or savory |
| American Pancakes | Fluffy, cake-like | Thick | Eggs, milk, flour, leavening, sugar | Stacked, with syrup or fruit |
How to Make Swedish Pancakes with Homemade Raspberry Jam
Follow these easy step-by-step instructions to bring this Scandinavian favorite to your kitchen table.
Step 1: Prepare the Raspberry Jam
- In a medium saucepan, combine the raspberries, sugar, lemon juice, and a pinch of salt.
- Set over medium heat. Stir occasionally while cooking, mashing the berries gently as they soften.
- The mixture will thicken slightly as the berries break down and their juices combine with the sugar. This usually takes about 10–12 minutes.
- Remove the saucepan from heat once the jam has thickened and let it cool completely before serving.
- Tip: You can prepare the jam up to a week in advance. Store in a sealed container in the refrigerator.
Step 2: Prepare the Pancake Batter
- In a large mixing bowl, whisk together the flour and salt.
- Pour in half of the milk, and whisk until you have a smooth, lump-free mixture.
- Add the remaining milk and eggs, and whisk again until the batter is completely smooth and pourable.
- If desired, cover and refrigerate the batter for up to two days. This helps develop more flavor and allows for quick morning preparation.
Step 3: Cook the Pancakes
- Set a nonstick or well-seasoned cast iron skillet over medium heat.
- Lightly grease the skillet with a small pat of butter, swirling to coat the surface.
- Pour in a scant 1/4 cup of batter and immediately swirl the pan to spread it thinly and evenly.
- Let it cook undisturbed until the edges begin to lift and the underside is golden brown (about 1–2 minutes).
- Gently flip with a spatula and cook the second side until just set and lightly golden, another 30 seconds to 1 minute.
- Transfer to a plate or cooling rack and keep warm, covering with a clean kitchen towel.
- Repeat with the remaining batter, adding butter to the skillet as needed.
Step 4: Serve and Enjoy
- Spread the pancakes with homemade raspberry jam. Add whipped cream, fresh berries, or a dusting of sugar as desired.
- Other traditional toppings include a squeeze of lemon juice, softened butter, or a drizzle of maple syrup.
- Swedish pancakes are best enjoyed immediately but can be reheated gently in a warm skillet or oven.
Troubleshooting & Tips
- Why is my batter lumpy? Sift the flour first and whisk thoroughly before adding the rest of the milk and eggs.
- Are my pancakes sticking? Ensure the pan is properly greased (with real butter) and hot before cooking. A well-seasoned pan helps.
- Prepare ahead: The batter keeps well in the fridge for up to two days. Jam can be made up to a week in advance.
Serving Suggestions: Beyond the Basics
While raspberry jam and whipped cream are classic, try these popular toppings and variations:
- Lingonberry jam or fresh strawberries
- Sliced bananas and a sprinkle of sugar
- Nutella or melted chocolate with nuts
- A squeeze of lemon juice and a dusting of granulated sugar
- Crème fraîche or Greek yogurt for tang
- For a savory twist: smoked salmon, sour cream, and fresh herbs
Make-Ahead & Storage
- The pancake batter can be prepared up to 2 days in advance—just give it a quick whisk before cooking.
- Cooked pancakes can be stacked between sheets of parchment and gently rewarmed in a skillet or in the oven at a low temperature.
- Homemade raspberry jam will keep for up to a week in the refrigerator if stored in a clean, airtight jar.
- Leftover pancakes are ideal for breakfast, snacks, or even dessert the next day.
The Swedish Fika Tradition
No discussion of Swedish pancakes would be complete without mentioning fika—the Swedish custom of pausing your day to enjoy coffee and a sweet bite, often shared among friends, family, or coworkers. Pannkakor are a perfect companion for this daily ritual, offering comfort, nostalgia, and a taste of home, no matter where you are.
Frequently Asked Questions (FAQs)
Q: What makes Swedish pancakes different from French crêpes?
A: Swedish pancakes use a higher ratio of eggs and milk to flour, resulting in a softer and more delicate texture. The batter is also sugar-free, which allows flexibility for sweet or savory fillings.
Q: Can I use other fruits for the jam?
A: Yes, you can substitute strawberries, blueberries, or mixed berries, adjusting sugar to taste as needed.
Q: Are Swedish pancakes gluten-free?
A: The traditional recipe uses all-purpose flour, but you may substitute a gluten-free blend for a similar result. Oat flour can also be used for a nutritious twist.
Q: How do I keep pancakes warm while cooking batches?
A: Stack cooked pancakes on a plate and cover with a clean kitchen towel. To keep them extra warm, place the plate in a low oven, around 170°F (77°C), as you finish the remainder.
Q: Can I freeze Swedish pancakes?
A: Yes, cool pancakes completely, stack with parchment between layers, and store in an airtight bag in the freezer for up to two months. Reheat gently before serving.
Recipe Video
To see the process step-by-step, you can watch the “What’s For Fika?” episode featuring Swedish pancakes and homemade raspberry jam on Food52’s channel, hosted by Nea Arentzen.
Final Thoughts
Swedish pancakes with homemade raspberry jam bring a taste of Scandinavian tradition to your kitchen, blending simplicity with a celebration of flavor. Whether you’re sharing them during a relaxed weekend breakfast or adding them to your next fika, these pancakes are sure to become a favorite for any occasion—cherished by kids and adults alike. Try experimenting with your favorite toppings, and enjoy the beautiful tradition of pannkakor at home.
