Swedish pancakes (Svenska pannkakor) are thin, delicate pancakes that resemble French crêpes rather than thick American pancakes.
They are made with a batter that has a higher ratio of eggs and milk to flour, giving them a light, airy texture. Unlike American pancakes, which use baking powder for fluffiness, Swedish pancakes are flat and soft.
Another key difference is the cooking method. Swedish pancakes are cooked in a special pan (pannkakslagg) or a regular skillet, spread thinly, and quickly flipped to achieve a golden-brown surface.
American pancakes, on the other hand, are cooked thicker and have a more cake-like texture.
In terms of serving style, Swedish pancakes are often rolled or folded and topped with lingonberry jam, whipped cream, or fresh fruit. American pancakes are stacked and served with butter and maple syrup.
While both types of pancakes are delicious, Swedish pancakes have a more delicate, buttery flavor, making them perfect for a lighter, more elegant breakfast or dessert.
Their unique texture and taste make them a beloved dish in Sweden, enjoyed for breakfast, dessert, or special occasions.