Recipe

Scandinavian Pancakes

Thin, buttery pancakes with delicate crisp edges and a tender center, perfect for jam, berries, and a dusting of powdered sugar.

By Matt Campbell

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4.8

A stack of thin Scandinavian pancakes folded into triangles on a white plate, topped with lingonberry jam and a light dusting of powdered sugar on a sunlit kitchen table

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These are the pancakes I make when I want breakfast to feel like a warm blanket but still look like I tried. Scandinavian pancakes are thin and tender like crepes, but a little more forgiving and delightfully lacy around the edges. They cook fast, fold like a dream, and basically beg for jam.

My favorite part is the vibe: one bowl (or a blender), one skillet, and a stack that turns a random Tuesday into something cozy. Serve them with berries and whipped cream, smear on some butter and sugar, or go full Nordic with lingonberry jam if you can find it.

A blender jar on a kitchen counter filled with pale pancake batter, with eggs, flour, milk, and melted butter nearby in small bowls

Why It Works

Thin but not fussy: A simple batter that pours easily and spreads with one quick pan swirl.
Crisp edges, tender middle: The sweet spot of butter, heat, and a short rest gives you those lacy edges without drying the pancake out.
Make ahead friendly: The batter can be made in advance, and cooked pancakes reheat surprisingly well.
Flexible toppings: Breakfast, dessert, or brunch board material. Jam, fruit, lemon sugar, Nutella, you choose the adventure.

Pairs Well With

Storage Tips

Fridge: Let pancakes cool completely. Stack with small pieces of parchment or wax paper between them, then store in an airtight container for up to 3 days.

Freezer: Stack with parchment between pancakes, then freeze in a zip top bag for up to 2 months. Thaw overnight in the fridge or reheat from frozen.

Reheating: Warm in a dry skillet over medium-low for about 20 to 40 seconds per side, or microwave covered with a damp paper towel in 15 to 25 second bursts. For crisp edges again, skillet wins.

Common Questions

Are Scandinavian pancakes the same as crepes?

They are close cousins. Scandinavian pancakes are thin like crepes, but the batter is often a little thicker and can be a touch richer, which makes them tender and a bit more forgiving to flip.

Why do my pancakes tear when I flip them?

Usually one of three things: the pan is not hot enough, you flipped too early, or you did not butter the pan lightly between pancakes. Wait until the top looks mostly set and the edges lift easily before flipping.

Do I need a special pan?

Nope. A nonstick skillet works great. If you have a crepe pan, that is a nice bonus, but not required.

Can I make the batter ahead?

Yes. Make it up to 24 hours ahead and keep it covered in the fridge. Give it a quick whisk before cooking. If it thickens, add a splash of milk.

Can I make these gluten-free?

You can try a 1:1 gluten-free flour blend. The texture may be a little more delicate, so keep the pancakes slightly smaller and flip gently. Gluten-free batter also tends to do better with a longer rest, so aim for 15 to 20 minutes if you can.

A thin pancake being lifted with a spatula and flipped in a nonstick skillet on a stovetop, with butter bubbling lightly

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender or mixing bowl and whisk
Measuring cups and spoons
Nonstick skillet or crepe pan (8 to 10 inch is ideal)
Thin spatula
Small ladle or 1/4 cup measure
Plate and clean kitchen towel (to keep pancakes warm)

The first time I made Scandinavian pancakes, I was chasing that “cute café breakfast” feeling at home and fully expected a flour tornado and a panicked flip. Instead, it was weirdly calming. Pour, swirl, wait for the lacy edges, flip, repeat. You get into a rhythm.

Now I make them when I want something cozy but low drama. I set out jam, berries, maybe some whipped cream, and let everyone build their own little stack. It feels like a treat, even if you are still in sweatpants. Honestly, especially if you are still in sweatpants.