Swedish Pancakes with Lingonberry Jam and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 thin pancakes, 8-inch/20 cm)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 3/4 cup (90 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 3 tbsp (42 g) unsalted butter, melted (plus 1–2 tsp for the pan)
• 1/2 cup (160 g) lingonberry jam (or tart berry jam)
• 1 cup (240 ml) heavy cream, whipped (or 1 1/2 cups plain yogurt)

Do This

• 1. Whisk eggs + milk, then whisk in flour, sugar, salt, vanilla, and melted butter.
• 2. Rest batter 10 minutes while you heat a nonstick skillet over medium-low.
• 3. Butter the pan lightly; pour about 1/4 cup (60 ml) batter and swirl thin.
• 4. Cook 45–75 seconds until edges look dry; flip and cook 20–30 seconds.
• 5. Stack pancakes on a plate; keep warm loosely covered.
• 6. Serve with lingonberry jam and a spoon of whipped cream or yogurt.

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Why You’ll Love This Recipe

• Thin, tender pancakes with delicate edges (more like crêpes than fluffy pancakes).
• Sweet-tart lingonberry jam balances the buttery batter beautifully.
• Fast and forgiving: one bowl, simple ingredients, quick cooking.
• Perfect for brunch or a cozy breakfast-for-dinner.

Grocery List

• Produce: Optional garnish: fresh berries (cranberries, raspberries, or blueberries), lemon (for zest)
• Dairy: Whole milk, unsalted butter, heavy cream (or plain yogurt), eggs
• Pantry: All-purpose flour, granulated sugar, fine salt, vanilla extract, lingonberry jam (or cranberry jam/preserves, red currant jam)

Full Ingredients

Swedish Pancake Batter

• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 3/4 cup (90 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled

For Cooking

• 1–2 tsp unsalted butter, for greasing the pan as needed

For Serving

• 1/2 cup (160 g) lingonberry jam
• Whipped cream option: 1 cup (240 ml) cold heavy cream
• Optional for whipped cream: 1 tbsp (8 g) powdered sugar
• Optional for whipped cream: 1/2 tsp vanilla extract
• Yogurt option: 1 1/2 cups (360 g) plain yogurt (regular or Greek)
• Optional garnish: fresh berries and/or 1 tsp finely grated lemon zest

Step-by-Step Instructions

Step 1: Mix the batter until smooth

In a medium bowl, whisk the 2 eggs until blended. Whisk in the 1 1/4 cups (300 ml) milk. Add the 3/4 cup (90 g) flour, 1 tbsp sugar, and 1/4 tsp salt, whisking until the batter is smooth and pourable. Whisk in the 1 tsp vanilla and 3 tbsp melted butter.

Tip: If you see a few small lumps, let the batter rest (next step) and whisk once more; most lumps dissolve as the flour hydrates.

Step 2: Rest the batter for better texture

Let the batter rest at room temperature for 10 minutes. This quick rest helps the flour hydrate so your pancakes cook up more tender and less “bready.”

Step 3: Whip cream (or prep yogurt) for serving

If using whipped cream: pour 1 cup (240 ml) cold heavy cream into a bowl. Whip to soft peaks, about 2–4 minutes with a whisk or hand mixer. For a lightly sweet finish, add 1 tbsp powdered sugar and 1/2 tsp vanilla near the end.

If using yogurt: stir 1 1/2 cups plain yogurt until smooth. (You can thin it with 1–2 tsp milk if you want it more spoonable.)

Step 4: Heat the pan to the right temperature

Place a nonstick 8–10 inch (20–25 cm) skillet over medium-low heat for about 2 minutes. Add a small dab of butter (about 1/4 tsp) and swirl to coat, then wipe lightly with a paper towel if there’s excess.

The ideal heat is steady and gentle: the batter should set quickly at the edges without browning too fast. If butter smokes, reduce the heat.

Step 5: Cook thin pancakes by swirling the batter

Pour about 1/4 cup (60 ml) batter into the center of the pan, then immediately lift and swirl the pan so the batter coats the bottom in a thin, even layer.

Cook for 45–75 seconds, until the top looks mostly set and matte and the edges begin to dry and lightly lift. Use a thin spatula to loosen the edges.

Step 6: Flip briefly and finish cooking

Flip the pancake and cook the second side for 20–30 seconds, just until set with light golden spots. Transfer to a plate.

Repeat with remaining batter, buttering the pan lightly as needed (usually every 2–3 pancakes). You should get about 12 thin pancakes.

Step 7: Serve with lingonberry jam and a creamy topping

Serve warm. Spoon lingonberry jam over each pancake and add a dollop of whipped cream or plain yogurt for that classic sweet-tart balance.

Optional: sprinkle with a little lemon zest or scatter a few fresh berries on top. Fold the pancakes into quarters, roll them, or stack them—whatever feels most inviting.

Pro Tips

• Use medium-low heat. Swedish pancakes are thin; high heat will brown them before the center sets.
• Measure your pour. Start with 1/4 cup (60 ml) per pancake, then adjust (a little less for a smaller pan, slightly more for a larger pan).
• Swirl immediately. The batter sets fast; swirling right after pouring is key to that delicate, even thickness.
• Keep them tender. Stack cooked pancakes on a plate and cover loosely with foil; the trapped steam keeps them soft.
• No lingonberry jam? Use cranberry preserves, red currant jam, tart raspberry jam, or a mixed berry jam with a squeeze of lemon.

Variations

• Cardamom Swedish pancakes: Add 1/2 tsp ground cardamom to the batter for a warm Scandinavian bakery note.
• Whole-grain touch: Replace 1/4 cup (30 g) of the all-purpose flour with whole wheat flour. (They’ll be slightly more hearty but still thin.)
• Orange-berry serving style: Add 1 tsp orange zest to the batter and serve with lingonberry jam plus a spoonful of yogurt.

Storage & Make-Ahead

Refrigerate: Cool pancakes completely, then stack with parchment between layers and store in an airtight container for up to 3 days.

Freeze: Freeze stacked with parchment in a freezer bag for up to 2 months.

Reheat: Warm in a nonstick skillet over low heat for 20–40 seconds per side, or microwave covered for 15–25 seconds until just warm (avoid overheating, which can make them rubbery).

Make-ahead batter: Batter can be made and refrigerated for up to 24 hours. Whisk well before using; if thickened, whisk in 1–2 tbsp milk to loosen.

Nutrition (per serving)

Approximate, based on 4 servings (about 3 pancakes) with 2 tbsp lingonberry jam and 2 tbsp whipped cream per serving: 360 calories, 12 g protein, 44 g carbohydrates, 15 g fat, 7 g saturated fat, 95 mg cholesterol, 240 mg sodium, 12 g sugar, 1 g fiber.