Do you want to make pancakes for breakfast, lunch or dinner? Pancakes are very tasty and also very easy to make at home.

What I love about pancakes is that they can vary so much with different toppings. You can, for example, turn pancakes from a hearty dinner dish into a sweet dessert.

Below are my favorite recipes for pancakes that only take an hour to make at home.

Tips for success with pancakes

Before you start the recipe, there are a few things to keep in mind. Here are some tips for success with pancakes:

Avoid the formation of lumps in the pancake batter

To prevent lumps from forming in the dough, my advice is to first mix the eggs, milk and salt in a bowl.

Then add the wheat flour a little at a time and beat into a smooth dough.

Beat the batter before baking new pancakes

The batter may sink to the bottom after standing for a while, so remember to stir the batter a little between each pancake.

Be careful with the salt if you make a double batch

If you plan to make a double batch of this recipe, start with 0.5 tsp salt and taste before adding more salt. Pancakes that are too salty are not good!

Use with a pancake spatula

If you have a pancake maker at home, I recommend using it. It is easier to fold pancakes with such a spatula than with a regular spatula.

Possibility of a frying pan for pancakes

I like to use a cast iron pan for making pancakes. Partly because it provides a better frying surface, but also because the pancakes don’t burn as easily.

If you don’t have a cast iron pan, you can use a regular frying pan or plate pan to prepare the dish.

don’t overheat

If you have a frying pan that is too hot, there is a risk that the pancakes will burn.

I have steps 1-12 on my induction stove and I usually cook on step 6. It’s better to have a little less heat than a lot of heat!

1. Break the eggs into a bowl.

2. Add milk and salt. mix together.

3. Add the wheat flour gradually.

4. Make a smooth dough by mixing it together without lumps.

5. Heat a drop of butter in a frying pan, preferably a cast iron pan.

6. Pour about 1 dl of dough and fry on medium heat until it hardens on the surface.

7. Lightly lift the pancake with a spatula and check if the pancake has taken on color or not.

8. Turn the pancakes over and fry the bottom until golden brown.

9. Put on a plate and fry the rest. You get the best result by whisking the batter between the pancakes to be fried.

More about pancakes

A pancake is a food that has been eaten in Sweden for a long time.

Today, different types of pancakes are made in many different ways. There are classic pancakes like this recipe, oven pancake, pork pancake, saffron pancake, American pancake, banana pancake and more.

There are many different types of pancakes!

Classic pancakes are usually eaten with whipped cream, fresh berries or powdered sugar. In any case, it can also be eaten with more nutritious fillings and pea soup.

Can the pancake batter be prepared a day in advance?

Yes, it’s going well. Just remember to fry before you start frying and in the middle of each pancake.

The dough will keep for about 2-3 days, but it’s definitely best the same day you mix it.

Can you eat cold pancakes?

Yeah! This is as good as it gets.

You can also reheat the pancakes after you put them in the fridge. Works both in a frying pan and in the oven on low heat.

What can surpluses be used for?

Leftover pancakes, cold and hot, are fine to eat the next day.

You can even use cold pancakes to make pancakes!

Serving tips for pancakes

• Jam and whipped cream (such as strawberry jam, raspberry jam or blueberry jam)
• fresh berries and sliced ​​banana
• granulated sugar and freshly squeezed lemon
• Nutella and fresh berries
• Pancakes and pea soup

Have you tried my recipe? Please leave a comment!