Swedish Pancake Torte Pannkakstårta_Swedish Pancake Recipe

You’ll Want to Make Pannkakstårta, the Swedish Pancake Torte

When I stumbled across an image of a Swedish pannkakstårta (pancake torte), I knew it was something that I needed to try. It’s light, easy to make and oh so delicious! Plus, it’s a showstopper at any brunch or social gathering.



What is a pannkakstårta?

A pannkakstårta (literally ‘pancake-cake’) is a traditional Swedish dessert. It’s made with layers of pancakes, jam, berries and fresh cream. Swedes serve it for birthdays but you can enjoy it whenever you like!


A 16-layer Swedish pannkakstårta with blueberry jam and whipped cream.


Recipe for pannkakstårta, the Swedish pancake torte

Makes 1 cake with approx. 16 pancakes


210 g (1 1/2 cup) flour
600 ml (2 1/2 cup) milk
3 eggs
1/2 tsp salt
2 tbsp sunflower, butter or another cooking spray plus extra for cooking


250 ml (1 cup) heavy whipping cream, 38% fat
Blueberry, or another fruit, jam
Powdered sugar for serving



1. Whisk half the milk into the flour. Beat until batter is smooth. Add the remaining milk, eggs, salt and cooking spray to the batter. Keep whisking until all the ingredients are completely mixed. The batter will be runny.


2. Heat a nonstick pan over medium heat. Spray with cooking spray. When the pan is hot, pour a 1/4 cup of batter into the middle of the pan. Cook the pancake for around 90 seconds. It’s ready when the batter turns opaque and you can slide the pancake in the pan. Flip the pancake and cook on the other side for another 90 seconds. Remove from heat and put aside on a separate plate. Repeat until all the batter is used. You should have a stack of around 16 pancakes.


3. Pour the heavy whipping cream into a bowl and whisk until firm. (This takes around 5 minutes and you’ll want to use a hand mixer for this.)


4. Assemble the pannkakstårta. Start by taking a pancake from the stack and placing it on a serving plate. Spread blueberry jam (or your jam of choice) on the pancake, then spread whipping cream on top. (I used around a tablespoon of cream.) Take another pancake from the stack and place it on top, then lather with jam and whipped cream. Repeat until there is only one pancake left. Top this one with cream, fresh berries and powdered sugar. Smaklig måltid! (Bon appétit!)



  • To achieve a perfect circle, pour the batter into the middle of the pan steadily. The runny batter will make the round shape by itself.



  • For milk, I used what’s called “sød” milk in Denmark. It’s a milk with 3.5% fat.
  • Each pancake cooks super fast. It takes less than 3 minutes to cook one. Also, the pancakes won’t bubble like American pancakes. You’ll know they’re ready to flip when the batter turns opaque.
  • In Scandinavia, everyone prepares their own whipped cream and tend not to add sugar or any flavoring to it. Personally, I like to add a bit of vanilla essence. For 1 cup of heavy cream I used 1 tsp of vanilla extract.



For a guide to Swedish pancakes, both savory and sweet, check out my article in the digital magazine Scandinavia Standard.




This recipe was adapted from the Scandinavian dairy company Arla Foods. You can find the original, in Swedish, here.