This post may contain affiliate links. Please read our disclosure policy.
Handed down for generations, this homemade Swedish pancakes recipe is the softest, and most delicious. Add a sweet or savory filling!
Grandma Johnson’s Swedish Pancakes
These are Swedish pancakes – not crepes. The Swede side of our family taught us there is a BIG difference (this is Lo’s Great-Grandma Johnson’s recipe).
Crepes are more dense and chewy due to more flour, fewer eggs, and no butter. Swedish pancakes are lighter and fluffier using less flour, more eggs, and butter.
We have these for dinner all the time (not just breakfast), and they are so good, especially with our Buttermilk Syrup Recipe! The whole family loves this recipe so much that we usually double (or even triple the mix).
We make them for holidays and special occasions, but really we find any excuse to make them. We LOVE Swedish pancakes and know that you will too!
Since you are sure to love our Swedish pancakes, you will also enjoy Dutch Baby Pancakes and German Pancakes.
WHY WE LOVE IT:
- Sweet or savory. From eggs to fruit to whipped cream the list goes on and on. Any way you have them, this easy breakfast is sure to be a hit!
- Pantry staples. Nothing fancy here. Just a few simple ingredients and a skillet!
- Easy to make. They take a little practice to get 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.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 30 minutes
- 3 large eggs – Room temperature eggs incorporate better than cold eggs.
- 3 cups milk – Whole and 2% milk work best, but lower-fat milk can be used.
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1½ cups all-purpose flour, sifted – see How to Measure Flour
- 2 teaspoons sugar
- 1 teaspoon salt
- optional syrup toppings – Homemade Buttermilk Syrup, Maple Syrup, Cinnamon Buttermilk Syrup
- optional sweet toppings – fresh fruit, Nutella, jam, Homemade Whipped Cream, or even softened ice cream
- optional savory filling – shredded cheese, eggs, ham, bacon bits, or sausage crumbles
How to Make Swedish Pancakes
- BATTER. Beat 3 eggs and add about ¼ cup milk. Add ½ cup flour with 1 teaspoon salt and 2 teaspoons sugar. Mix in a bowl with beaters or in the blender. Add 3 tablespoons melted butter and ¾ cup milk. Mix in 1 cup flour and 2 cups milk; mix well.
- COOK. Heat a skillet and wipe with some butter or oil when it is hot. Pour a thin layer of batter into the pan and tilt 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.
Keep Pancakes Warm
Place a sheet pan in the oven and heat to about 200°F. Roll each pancake and place them side by side in a pan, or stack them on the pan, separating each pancake with parchment paper. Keep warm for up to 30 minutes.
Complete The Meal
Sides
Bacon in the Oven
23 mins
Breakfast Sausage Recipe
15 mins
Breakfast Potatoes Recipe
30 mins
Scrambled Eggs
9 mins
More Pancake Recipes
German Pancakes Recipe
25 mins
Dutch Baby Pancake
30 mins
Fluffy Pancakes
25 mins
Buttermilk Pancakes
30 mins
Collections
Swedish Pancakes
Ingredients
- 3 large eggs
- 3 cups milk
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1½ cups all-purpose flour, sifted
- 2 teaspoons sugar
- 1 teaspoon salt
Toppings
- fruit syrup, homemade whipped cream
Instructions
- 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 the 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 them from sticking.
- Serve immediately with your toppings of choice.
Video
Notes
- Sweet: fresh fruit, Nutella, syrup, jam, whipped cream, or even softened ice cream.
- Savory: eggs, ham, cheese, bacon bits, sausage crumbles
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Made this recipe as directed. These “pancakes” are more like a thicker crepe but on the gooey side with no flavor. For Swedish (Finnish) pancakes you need another egg or two, 1/2 cup more flour, 2 Tablespoons of sugar-not teaspoons. Once I tasted the first couple of pancakes I stopped and added more sugar and salt to the batter, but it was still not very good.
Made this recipe as directed. These “pancakes” are more like a thicker crepe but on the gooey side with no flavor. For Swedish (Finnish) pancakes you need another egg or two, 1/2 cup more flour, 2 Tablespoons of sugar-not teaspoons. Once I tasted the first couple of pancakes I stopped and added more sugar and salt to the batter, but it was still not very good.
Perfect consistency, easy to make
Yes! This is the one!
Thank you! ❤️
Outstanding Recipe ! , and for an added texture boost use White Lily flour ! Ciao