Light and thin, Swedish pancakes (pannkakor) are a Scandinavian classic with a delicate texture. Perfect for breakfast or brunch, they can be served sweet or savory with toppings like lingonberry jam, fresh fruit, or cream cheese.
In a mixing bowl, whisk together the eggs, milk, sugar, salt, and vanilla extract until well combined.
Gradually add the flour to the wet mixture, whisking continuously to avoid lumps.
Stir in the melted butter and let the batter rest for 10–15 minutes to allow the flour to hydrate fully.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter.
Pour about 1/4 cup of batter into the center of the pan and quickly tilt and swirl to spread it into a thin, even layer.
Cook for 1–2 minutes, or until the edges lift slightly and the bottom turns golden brown. Flip the pancake and cook the other side for about 30 seconds.
Transfer the cooked pancake to a plate and cover it with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve warm with your favorite toppings such as lingonberry jam, fresh berries, powdered sugar, or whipped cream.