Swedish Pancakes with Lingonberry Jam (Plättar med Lingonsylt)

Course Breakfast, Snack
Cuisine Swedish
Keyword Swedish Pancakes with Lingonberry Jam


  • 2 large eggs
  • 2 c whole milk
  • 1 t kosher salt
  • 2 T white sugar
  • 1 1/2 c all purpose flour
  • 1/8 t fresh grated nutmeg
  • 2 T salted butter
  • 1 jar lingonberry jam


  1. In a large mixing bowl, whisk eggs and milk together until homogenous color.
  2. Add salt, sugar, flour, and nutmeg into the bowl to combine thoroughly; it will look like thin pancake batter.
  3. Rest in the fridge for 1-2 hours, then leave on the counter for 10-15 minutes to come to room temperature.
  4. Once you pull the batter out of the fridge, heat the largest heavy griddle or non-stick pan on medium for 2 minutes then add ½ t of butter to the pan and allow to bubble and spread around the pan evenly.

  5. Ladle ½ cup of the batter into the pan (you can smaller amounts of batter for smaller pancakes).
  6. Cook for 1-2 minutes per side, until bubbly brown, and flip with large spatula.
  7. Continue using the butter for each new pancake and adjust the temperature as necessary to get the pancakes brown in 1-2 minutes.
  8. Roll or fold the pancakes and slather with any leftover butter and a spoon of lingonberry jam and eat immediately.

Recipe Notes

You can fill with many delightful combinations: nutella & banana, powdered sugar & a squeeze of lemon, whipped cream & berries, lemon curd & fresh herbs, smoked fish & cream cheese.

Another way to eat it is to stack the plättar or a plate, one on top of each other and smear the fillings between each layer, then cut it like a cake in wedges.