This Homemade Swedish Pancakes recipe makes the softest, most delicious pancakes that the whole family will love. Fill and top them with cream, fruit or buttermilk syrup for a delicious breakfast!
Grandma Johnson’s Swedish PancakeS
Have you guys ever tried Swedish pancakes before? Let me preface by saying we are NOT talking about crepes. These are Swedish Pancakes. I learned there is a BIG difference when I married into a Swede family (in fact this is my hubby’s Great-Grandma Johnson’s recipe). 🙂
What’s great is we have these for dinner all the time (not just breakfast), and they are sooo good, especially with the buttermilk syrup recipe! I admit they take a little practice at first to get them that perfect golden color, but after a few tries and seeing how easy they cook, you’ll have these Swedish Pancakes down in no time.
What is the difference between a crepe and a swedish pancake? Visually it can be difficult to tell the difference, but once you take a bite it’s very apparent. Crepes are more dense and chewy due to more flour, less eggs and no butter. Swedish pancakes are lighter and fluffier by using less flour, more eggs and butter.
Pour mix in pan. It’s ready to flip when the edges are bubbled AND browned.
How to Make Swedish Pancakes:
The whole family loves this recipe so much that we usually double (or even triple the mix). Yes, it’s true – each kid usually has at least 3-4 pancakes. They’re thin and delicious, so we can’t blame them. Like I mentioned, they may take a little practice, but once you have them done, you’ll be making them ALL the time!
Here are the easy steps for making the pancakes…
BATTER. Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix (You can do this in a bowl with beaters or in the blender). Add melted butter and more milk. Add rest of the flour and milk; mix well.
COOK. Wipe griddle with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread all over. When edges are bubbled and browned, it’s ready to flip.
SERVE. Serve warm and add any desired toppings.
toppings & Fillings
Syrup. I ain’t gonna lie… Swedish Pancakes can’t be made without some Homemade Buttermilk Syrup. It’s our absolute favorite, and if you’ve had it before you know why. It’s DELICIOUS!! We even like to add some cinnamon at times, especially when we’re making Pumpkin Pancakes. This syrup is easy to make and only takes a few minutes.
Fruit. Fruit can also be a great topping. We love to add strawberries, blueberries and blackberries. Another filling we love is our Berry Cheesecake filling.
Ice Cream. We’ve also added ice cream and whipped topping to the middle of the Swedish Pancakes, making them amazing!!
- sauteed steak, spinach and mushrooms
- eggs, ham and cheese
- chickpea and portobello mushrooms
- pulled pork or chicken with BBQ sauce
- apples, strawberries peaches and kiwi
- apples and cinnamon
- blueberries and lemon
- strawberry and nutella
Serving and Storing
How do I keep swedish pancakes warm until ready to serve? To keep them warm use an oven heated to about 200 degrees F. You can either roll each pancake and place them side by side in a pan or stack them on the pan separating each pancake with parchment paper.
How to store swedish pancakes? Cover the stack with plastic wrap and refrigerate for 2-3 days. To freeze separate pancakes with parchments paper wrap in plastic and then again with aluminum foil and label. Freeze for up to 4 months. Thaw before reheating. Heat in the oven, microwave or skillet.
I’m not joking when I say we have these more for dinner than breakfast, because they are that good.
For more pancake recipes, check out:
- Chocolate Chip Pancakes
- Buttermilk Pancakes
- Lemon Poppyseed Pancakes
- German Pancakes
- Banana Pancakes
- Yogurt Pancakes
- White Chocolate Berry Pancakes
Swedish Pancakes Recipe
This Homemade Swedish Pancakes recipe makes the softest, most delicious pancakes. Fill and top them with cream, fruit or buttermilk syrup for a delicious breakfast!
- 3 eggs well beaten
- 3 cups milk
- 3 tbsp butter melted
- 1 1/2 cups sifted flour
- 1 tsp salt
- 2 tsp sugar
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 tsp baking powder
- 1 tsp vanilla
Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix.
Add melted butter and more milk. Add rest of the flour and milk; mix well. Wipe griddle with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread all over. When edges are bubbled and browned, it's ready to flip.
For syrup, melt all ingredients in a pot until well mixed. Serve on top of pancake and top with cream, fruit or any other toppings.
NOTES: Swedish pancakes can be frozen and reheated. Batter can also be saved for a day in the fridge - just stir before using.