Meaningful Eats
Gluten-Free Swedish Pancakes with Lemon Sugar
10 -12 pancakes
These gluten-free Swedish pancakes are slightly thicker than crepes and are wonderfully tender and custardy. They're a beloved Scandinavian breakfast that's surprisingly easy to make with simple pantry ingredients. I love serving them with sugar and fresh lemon juice or lingonberry jam and whipped cream.
Ingredients
- 3 large eggs
- 1¾ cups whole milk
- ¾ cup (113g) gluten-free measure-for-measure flour
- 3 tablespoons butter melted, plus more for cooking
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
Toppings
- Lemon juice
- Granulated sugar
- Lingonberry or blueberry jam
- Plain yogurt
- Whipped cream
Instructions
- Add the eggs, milk, gluten-free flour, melted butter, sugar, and salt to a blender. Pulse briefly a few times until smooth. (Don’t overmix—just enough to combine!)
- Pour the batter into a measuring cup, cover, and refrigerate for at least 30 minutes or up to 24 hours.
- Heat a nonstick pan or crepe pan over medium heat. Lightly butter the pan then pour in about ¼ cup batter. Immediately rotate the pan from side to side to form an even circle.
- Cook until the bottom is light brown, about 1-2 minutes. Flip and cook for 30 seconds on the other side. Brush the top with melted butter after flipping.
- Then flip the pancake onto a plate and butter the other side. Sprinkle with sugar and squeeze fresh lemon over the top and roll up. Or fold into triangles and serve with jam and whipped cream.
Video
Notes
Gluten-free: Use a gluten-free measure-for-measure flour that contains xanthan gum. I prefer King Arthur for this recipe!
Dairy-free: Use your favorite dairy-free milk and dairy-free butter. Be sure to use dairy-free toppings as well.
Nut-free: This recipe is naturally nut-free!
To Make-Ahead: The batter can be refrigerated in the covered measuring cup for up to 24 hours. Gently stir before cooking.
To Store: Cool pancakes completely, then place in an airtight container or Ziploc bag with parchment paper between layers to avoid sticking. Refrigerate for up to 3 days.
To Freeze: Freeze without toppings. Once cooled, place pancakes in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen on the stove or in the microwave.
Nutrition
Calories: 114kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 178mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 245IU | Calcium: 67mg | Iron: 1mg