A recipe for Plättar (Swedish Mini Pancakes)! These small, thin pancakes are made in a specialty pan for a fun pairing with lingonberry jam and whipped cream.
A smaller version of Pannkakor, these Plättar (Swedish Mini Pancakes) are formed in a specialty pan to create thin, tender miniature pancakes about 3 inches (8 centimeters) in diameter.
After pan-frying on each side until golden, they are fantastic enjoyed warm with a variety of sweet or savory toppings. We especially love lingonberry jam and whipped cream. Another tradition is to serve them on Thursdays as a dessert after eating Ärtsoppa (yellow pea soup).
Plättlagg
Plättar are traditionally made in a Plättlagg or Plett pan (also called Plättjärn or Plättpanna). This pan has indentations about 2.5-3 inches (6-8 centimeters) in diameter for holding the batter. Since the batter is thin and spreads as you pour it into the skillet, the individual cavities keep the pancakes from touching.
If you do not have a Plättlagg, use the batter to make larger Pannkakor (Swedish Pancakes) or Pandekager (Danish Pancakes) in a standard pan or skillet.
Vanilla Sugar
Vanilla sugar (Vaniljsocker) adds a wonderful light vanilla flavor to the pancakes. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home.
Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans.
If not available, swap for a tablespoon (12 grams) granulated sugar and 1 teaspoon vanilla extract or vanilla bean paste.
A Few Plätt Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
Slowly add the flour to the milk mixture while whisking to minimize lumps.
Allow the batter to rest at room temperature for 1 hour before cooking. This will create a more light, tender pancake.
If the batter is too thick to spread out or swirl in the pan, whisk in a little more milk. If the batter is too thin to cook and flip without tearing, whisk in a little more flour.
Watch the Plättar as you cook them to make sure they don’t darken too much. Adjust the burner as needed between low and medium. Depending on your pan, different cavities may cook/brown unevenly. In my cast iron pan, the center cavity always cooks the quickest.
To flip the pancakes in the pan, I like to use a miniature off-set spatula.
Make sure to grease the pan with more butter between batches. This will help add a more crispy texture to the edges of the pancakes.
This recipe makes lots of mini pancakes- roughly 70 in all. For our family, this is enough to feed about 4-5 people.
The Plättar are best warm from the pan. You can keep the cooked pancakes hot by placing them in a warm oven (150-200˚F, 65-93˚C) until ready.
Store leftovers in an airtight container in the refrigerator for about a day. They also freeze well for up to two months. Reheat in a 350˚F (180˚C) oven straight from the freezer.
Plättar Serving Ideas and Variations
These Plättar can be served with a variety of sweet and/or savory toppings.
I first came across the inspiration for these mini pancakes over on Plated Stories and they included about a teaspoon of ground cinnamon in the batter to make Kanelplättar. These would be especially perfect paired with applesauce or baked apples.
When making Vaniljplättar (vanilla mini pancakes), I love to serve them with a lingonberry jam and whipped cream. The kids prefer a mixed berry jam, strawberry jam, or even a chocolate hazelnut spread. Other options include fresh berries, maple syrup, and/or powdered sugar.
We have always enjoyed the Plättar with sweet toppings, but I have also seen quite a few savory options such as grated cheese, sour cream, fresh herbs, ham, vegetables, and/or smoked salmon.
Looking for more pancake recipes?
Try my:
- Pfannkuchen (German Pancakes)
- Poffertjes (Dutch Mini Pancakes)
- Pannekoek (South African Crepes with Cinnamon Sugar)
This recipe was originally posted in March 2014 and updated in December 2025.
Plättar (Swedish Mini Pancakes) Recipe
Adapted from Plated Stories
Plättar (Swedish Mini Pancakes)
Ingredients
- 2 1/2 cups (590 milliliters) milk
- 3 large eggs
- 1 tablespoon (12 grams) vanilla sugar or 1 tablespoon granulated sugar and 1 teaspoon vanilla extract or vanilla bean paste
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 3 tablespoons (42 grams) unsalted butter melted, plus more for greasing the pan
Instructions
- In a large bowl, whisk together the milk and eggs until completely blended.
- Stir in the vanilla sugar.
- Slowly whisk in the flour until incorporated without any lumps, then the salt, and finally the melted butter. The batter should be thin.
- Place a towel over the bowl and allow to rest at room temperature for 1 hour.
- Place a Plättlagg over medium low heat.
- Once heated, very lightly grease the cavities with butter.
- Stir the rested batter briefly to make sure it is evenly combined. Fill each cavity with about 2 tablespoons (30 milliliters) of the batter. It should spread to create a thin pancake. If it doesn't spread, gently tilt the pan to create an even layer.
- Once the top is nearly set, but still a little wet in the center, use a small spatula to gently flip the pancakes to the other side. Cook until lightly golden, then remove to a plate.
- Repeat with the remaining batter, lightly greasing the pan with more butter between batches.
- Serve warm with jam, whipped cream, and/or other desired toppings.
huntfortheverybest
they look delicious!