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This Homemade Swedish Pancakes recipe makes the softest, most delicious pancakes. Add a sweet or savory filling!

Swedish Pancakes aren’t your typical pancakes. They can be made into a sweet breakfast or dessert, or even a savory dinner idea! If you’re looking for classic pancakes, try these Buttermilk Pancakes.

Three swedish pancakes topped with berries and mint.

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 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, fewer eggs, and no butter. Swedish pancakes are lighter and fluffier by using less flour, more eggs, and butter.

American pancakes have more flour than milk and use a leavening agent like baking soda or baking powder. Swedish pancakes are thinner because they use more milk than flour and don’t use a leavening agent at all.

We have these for dinner all the time (not just breakfast), and they are so 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 this Swedish Pancake recipe down in no time.

Any way you have them (sweet or savory), they are sure to be a hit!

How to Make Swedish Pancakes in a skillet.

How to Make Swedish Pancakes

The whole family loves this Swedish Pancakes 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. They may take a little practice, but once you have them done, you’ll be making them ALL the time!

BATTER. Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar. Mix in a bowl with beaters or in the blender. Add melted butter and more milk. Mix in the rest of the flour and milk; mix well.

COOK. Wipe the griddle with some butter or oil when it is hot. Pour a thin layer of batter into the pan and move the pan until the batter is spread all over. When edges are bubbled and browned, it’s ready to flip.

SERVE. Serve warm and add any desired toppings.

What pan to use

For larger Swedish Pancakes, simply use an 8-10-inch pan with a flat bottom and shallow sides so they are easier to flip.

For smaller pancakes use a Plett (a frying pan with several round grooves, often 3 inches in diameter). You can make several small Swedish pancakes at one time.  

Swedish Pancake recipe cooking in a skillet.

Swedish pancake recipe toppings

Syrup. In our home, Swedish Pancakes can’t be made without some Homemade Buttermilk Syrup or maple 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 to create a Cinnamon Buttermilk Syrup. This syrup is easy to make and only takes a few minutes.

Fruit. Fresh fruit is a great topping. We love to add fresh berries like lingonberries, strawberries, blueberries, raspberries, 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 an amazing dessert!!

A fruit dip filling for swedish pancakes.

filling combinations

So many options, and it just depends on whether you’re in the mood for sweet or savory!!


  • Sauteed steak, spinach, and mushrooms
  • Eggs, ham, and cheese
  • Chickpea and portobello mushrooms
  • Pulled pork or chicken with BBQ sauce
  • Avocado, tomato, Mozzarella, and balsamic glaze (Caprese version)


  • Apples, strawberries peaches, and kiwi
  • Apples and cinnamon
  • Blueberries and lemon
  • Strawberry and Nutella
  • Any jam with your favorite fruit

Storing Info

Serving warm pancakes. To keep them warm, use an oven heated to about 200°F. 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.

STORE. Cover the stack with plastic wrap, place it in an airtight container, and store it in the refrigerator for 2-3 days.

FREEZE. Separate pancakes with parchment paper, wrap the stack with plastic wrap, and then again with aluminum foil and label. Store in the freezer 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.

Three swedish pancakes topped with fresh mint and berries.

For more pancake recipes, check out:

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5 from 180 votes

Swedish Pancakes Recipe

By: Lil’ Luna
This Homemade Swedish Pancakes recipe makes the softest, most delicious pancakes. Add a sweet or savory filling!
Servings: 12 pancakes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes


  • 3 large eggs
  • 3 cups milk
  • 3 tablespoons unsalted butter melted, plus more for the pan
  • cups all-purpose flour sifted
  • 2 teaspoons sugar
  • 1 teaspoon salt


  • fruit syrup, homemade whipped cream
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  • In a medium bowl, beat eggs until well combined.
  • Add milk, butter, flour, sugar and salt to eggs and mix until smooth.
  • Heat more butter in a 10-inch nonstick skillet over medium heat, or spray skillet with nonstick cooking spray.
  • Pour about ¼ cup batter into the pan and tilt the pan in circles until the batter is spread all over in a thin layer. Cook for 1–2 minutes. When the edges are bubbled and browned, it is ready to flip.
  • Cook the other side until golden, about 1 minute, then transfer to a plate. Repeat to make the remaining pancakes, stacking them with a piece of parchment paper between each one to keep from sticking.
  • Serve immediately with your toppings of choice.



Make Ahead: If making a large batch, you can keep the Swedish pancakes warm until ready to serve in 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.
Fillings: There are many different sweet and savory fillings you can use for Swedish pancakes. Simply place fillings in the center of a pancake and roll up like a crepe.
o Sweet: Fruit, Nutella, buttermilk syrup, jam, whipped cream or ice cream.
o Savory: Eggs, ham, cheese, mushrooms, spinach, steak, pulled pork with barbecue sauce or a caprese version with avocado, tomato, mozzarella and balsamic glaze.


Serving: 1pancake, Calories: 137kcal, Carbohydrates: 16g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 233mg, Potassium: 124mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 246IU, Calcium: 85mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Swedish
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 180 votes (125 ratings without comment)

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Recipe Rating


  1. Jared says:

    5 stars
    Amazing family favorite

  2. Donna Ann Moller says:

    These are amazing!! Very easy! I’m no stranger to Swedish pancakes and have been always trying to perfect a recipe my mom used. This is the one!!. Heat level is crucial! I went back-and-forth a little with them taking forever to cook and cooking too fast, but finally found a Goldilocks temperature more medium low than medium. They’re not sweet at all. They are more like crepes that are manageable. I had mine with a dollop of cream cheese inside, rolled them up and made a fruit syrup with mixed fruit, a little water, and a little powdered sugar in the blender then warmed it up, and if I didn’t get full, I’d still be eating them! 😋

    1. Lil'Luna Team says:

      Oh that filling and topping combo sounds delicious! I’m so glad you found this recipe.

  3. mcdNYC says:

    5 stars
    These are so delicious – thank you for the recipe! I’ve made them a few times, for both sweet (perfect with jam) and savory.

  4. Miriam Becker says:

    5 stars
    This is just how I remember it. It really is good, I’m about to make it again! You did good!

    1. Lil'Luna Team says:

      Oh I’m so happy to hear that! Glad you enjoyed the pancakes!

  5. Julianne says:

    5 stars
    My go-to recipe now!! Delicious!

    1. Lil'Luna Team says:

      Yay! So glad to hear that!

  6. Jennifer S. says:

    5 stars
    Fantastic recipe, thank you!!! It’s a party WINNER!!!

  7. Saika says:

    5 stars
    Your recipe was great. My whole family loved this recipe. Waiting for many more to try.

    1. Lil'Luna Team says:

      So happy to hear that! Glad you enjoyed the pancakes!

  8. Don says:

    The listed ingredients don’t match the video (i.e. added vanilla, additional flour). Party foul.

    1. Lil'Luna Team says:

      The ingredients in the recipe for the pancakes are the same as the ingredients in the video, however the video also includes the recipe for buttermilk syrup. That’s where you’re seeing the vanilla, etc. Here’s the post for the syrup if you wanted to give that a try too! 🙂

    2. Jennifer S. says:

      Party foul to you….read.

  9. Marge Schmidt says:

    5 stars
    great recipes Kristyn

  10. Sherri says:

    5 stars
    Simple recipe, great results! I usually take all the ingredients and blend it in a blender and pour directly into the pan. Hassle free, mess free.