You’ve GOT to try these Swedish banana pancakes – just 3 ingredients and SO delicious! They cook up fluffy, naturally sweet, and totally lagom—the Swedish way of keeping things perfectly simple. Swedish home cooks—true masters of ‘lagom’ simplicity—stripped them down to just bananas, eggs, and oats. The result?
Authentic Swedish Banana Pancakes (Bananpannkakor)
—Stockholm’s healthiest breakfast obsession.”
When American banana pancakes (‘amerikanska bananpannkakor’) reached Sweden, something revolutionary happened. Swedes stripped them down to just 3 ingredients (no flour, no sugar) and created ‘bananpannkakor’. Now these pancakes are loved across Stockholm, with health-conscious parents and busy professionals alike embracing them as the ultimate quick breakfast. Here’s how to make the authentic version before everyone starts asking you for the recipe!
Ingredients
- 2 very ripe bananas, Banana with black spots give maximum natural sweetness.
- 2 large eggs
- 3 tbsp oats (havregryn, that gives authentic bananplättar med havregryn texture)
- ½ tsp ground cardamom, it is secret for Swedish most recipes
- 1 tbsp butter
Step by Step Directions for Authentic Swedish Banana Pancakes
- Prepare the batter
In a medium bowl, mash bananas with a fork until mostly smooth but with small lumps (this chunky texture is traditional). Whisk in eggs until just combined – don’t overmix! For true “bananplättar med havregryn” style, gently fold in oats and cardamom if using.
- Cook like a Stockholmer
Heat a heavy pan (cast iron is ideal) over medium-low heat(this is crucial – unlike high-heat American pancakes). Melt a small pat of butter, then pour 2-tbsp portions of batter. Cook until edges look dry and bubbles form on top (~2-3 minutes). Gently flip when golden underneath (Swedish pancakes are slightly thicker than American versions). Cook for 1-2 more minutes until cooked through.
- Serve the Swedish Way
Stack high and drizzle with lingonberry jam (classic!) or maple syrup.
Pro Tip: For extra-fluffy results, let the batter rest 5 minutes before cooking!
Forget complicated pancake recipes—these Swedish-inspired banana pancakes prove that the best breakfasts are also the simplest. With just 3 ingredients and 10 minutes, you get a healthy, delicious meal that’s already going viral across Stockholm. Don’t just read about the trend—be the first in your circle to master it! Whip up a batch this weekend and share your #BananpannkakorHack online to show off your Nordic cooking skills.
The Secret to Fluffy Swedish Pancakes
“For the lightest, airiest pancakes, grind your oats into flakes—not powder!
Here is why it works:
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Flaky oats create tiny air pockets that makes fluffier texture
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Powdered oats absorb too much liquid and create dense pancakes
How to do it:
-
Add oats to a mortar
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Crush gently until flaky (5-6 presses)
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Fold into batter – feel the difference!
Serving Variations
Classic Swedish: Top with lingonberry jam & whipped cream
Healthy Twist: Fresh berries, Greek yogurt & chia seeds
Kid-Friendly: Drizzle with peanut butter & banana slices
Indulgent: Salted caramel sauce & vanilla ice cream
FAQs
What is the difference between Swedish pancakes and crepes?
Swedish pancakes (pannkakor) are slightly thicker and richer (thanks to butter and eggs) than French crepes, which are ultra-thin and delicate. This banana version is fluffier like American pancakes but keeps the Swedish simplicity.
What is the difference between Swedish vs. Norwegian pancakes?
Norwegian pannekaker are similar but often sweeter and thinner, like crepes. Swedish pancakes (especially this banana-oat version) are heartier and less sugary.
How do I get fluffy Swedish pancakes?
Use very ripe bananas (natural sugars help fluffiness).
Let the batter rest 5 minutes before cooking (lets oats absorb moisture).
Cook on medium-low heat (high heat makes them dense).
Why are my pancakes gummy?
Overmixed batter (stir until just combined).
Not ripe enough bananas (black spots = sweeter, better texture).
What’s a traditional Swedish topping?
Lingonberry jam or maple syrup for a Nordic-Canadian twist.
Authentic Swedish Banana Pancakes (Bananpannkakor)
Course: MainCuisine: SwedishDifficulty: Low2
servings2
minutes5
minutes200
kcalMake Authentic Swedish Banana Pancakes (Bananpannkakor) with just 3 ingredients—bananas, eggs, and oats! Fluffy, gluten-free, and ready in 7 minutes. Perfect for a healthy European breakfast. Try Stockholm’s recipe today!
Ingredients
2 very ripe bananas
2 large eggs
3 tbsp oats (havregryn, that gives authentic bananplättar med havregryn texture)
1/2 tsp ground cardamom
1 tbsp butter
Directions
- Prepare the batter
In a medium bowl, mash bananas with a fork until mostly smooth but with small lumps (this chunky texture is traditional). Whisk in eggs until just combined – don’t overmix! For true “bananplättar med havregryn” style, gently fold in oats and cardamom if using. - Cook like a Stockholmer
Heat a heavy pan (cast iron is ideal) over medium-low heat(this is crucial – unlike high-heat American pancakes). Melt a small pat of butter, then pour 2-tbsp portions of batter. Cook until edges look dry and bubbles form on top (~2-3 minutes). Gently flip when golden underneath (Swedish pancakes are slightly thicker than American versions). Cook for 1-2 more minutes until cooked through. - Serve the Swedish Way
Stack high and drizzle with lingonberry jam (classic!) or maple syrup.
Notes
- For extra-fluffy results, let the batter rest 5 minutes before cooking – a trick Stockholm’s Vete-Katten café uses!
