Can I make the batter ahead of time?

Ideally, the batter should be cooked right after mixing for the fluffiest pancakes. If you must prep ahead, store it covered in the fridge for no more than an hour and whip it again briefly before cooking to bring back the airiness.

Can I make these pancakes gluten-free?

Yes! Substitute your favorite gluten-free all-purpose blend for the regular flour. The texture will be slightly different, but they’ll still be tender and delicious.

Why are my pancakes sticking to the pan?

It’s likely a heat or greasing issue. Make sure your pan is nonstick and properly greased, but not swimming in butter or spray. Also, don’t rush the flip—let the pancake set up and brown before turning.

Do I have to use whole milk and real butter?

While whole milk and butter give the richest flavor, you can swap in 2% milk or a non-dairy alternative, and use margarine if you really need to. Just know you’ll lose a little of the plush, luxurious texture.

Fluffy Swedish Pancakes Recipe

Name: Fluffy Swedish Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Swedish
Ingredients: 4 large eggs; 1 1/2 cups whole milk; 2 tablespoons granulated sugar; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 cup melted butter; 2 tablespoons powdered sugar, for dusting; Fruit, jam, and/or whipped cream (optional)

Description

Enjoy ultra-fluffy Swedish pancakes that are soft, light, and slightly sweet. Made with simple pantry staples, these pancakes come together quickly for a breakfast or brunch delight. Serve them dusted with powdered sugar and your favorite toppings like fruit, jam, or whipped cream for a traditional Swedish treat.

Ingredients

Units Scale

For the Pancake Batter:

4 large eggs
1 1/2 cups whole milk
2 tablespoons granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup melted butter

For Serving:

2 tablespoons powdered sugar, for dusting
Fruit, jam, and/or whipped cream (optional)

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Instructions

Prepare the Batter: In a medium mixing bowl, use a hand mixer to beat together the eggs, milk, sugar, flour, and salt until smooth and airy. While mixing, gradually pour in the melted butter until fully combined and batter is smooth.
Heat the Pan: Place a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or a small amount of butter, ensuring the surface is evenly coated.
Cook the Pancakes: Pour a thin layer of batter into the skillet, just enough to cover the bottom. Immediately swirl the pan to distribute the batter in an even, thin layer. Cook until the bottom turns lightly golden, about 1-2 minutes.
Flip and Finish Cooking: Carefully flip the pancake and cook for another 1-2 minutes, until the other side is also lightly browned. Remove to a plate. Repeat with remaining batter, greasing the pan as needed. Batter makes about 6 pancakes.
Serve: Serve the pancakes immediately, either rolled or folded. Dust generously with powdered sugar, and top with fruit, jam, or whipped cream if desired.

Notes

The key to extra fluffy pancakes is incorporating plenty of air by using a hand mixer.
Do not let the batter sit for long before cooking, to keep it airy and fluffy.
If the batter sits, whip it for 15-20 seconds before pouring each pancake.
Experiment with fillings or toppings such as fresh berries, fruit preserves, or whipped cream for added variety.

Nutrition

Serving Size: 1 pancake
Calories: 322 kcal
Sugar: 10 g
Sodium: 386 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 172 mg