Swedish Pancakes

Homemade Swedish Pancakes recipe that is simple and makes the softest, most delicious pancakes. Fill or them with cream, fruit or buttermilk syrup, and it’s a breakfast dish the whole family will love.

Grandma Johnson’s Swedish Pancake Recipe

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.

MY OTHER RECIPES

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 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…

1. Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix.
2. 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.

NOTE: Swedish pancakes can be frozen and reheated. Batter can be saved for a day in the fridge – just stir before using.

Buttermilk 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. Here is what you’ll need for it…

INGREDIENTS:

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup buttermilk (or for a substitute we do 1/2 cup milk with 1 tsp. lemon juice)
• 1/2 tsp baking soda
• 1 tsp. vanilla

TO MAKE:

Melt butter in a pan on low-medium heat. Add sugar, buttermilk and vanilla and mix well. Add baking soda and stir until all combined.

NOTE: Don’t have buttermilk on hand, just fill your cup mostly with milk and add a teaspoon of lemon juice. 😉

I’m not joking when I say we have these more for dinner than breakfast, because they are that good. If you’re looking for our classic Buttermilk Pancake recipe, check it out by CLICKING HERE.

For more pancake recipes, check out:

• Chocolate Chip Pancakes
• Buttermilk Pancakes
• Oatmeal Pancakes
• Apple Pancakes
• Strawberries and Cream Pancakes
• Lemon Poppyseed Pancakes
• German Pancakes
• Banana Pancakes
• Yogurt Pancakes
• White Chocolate Berry Pancakes

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Swedish Pancakes recipe

Homemade Swedish Pancakes recipe that is simple and makes the softest, most delicious pancakes. Fill or them with cream, fruit or buttermilk syrup, and it's a breakfast dish the whole family will love.

Course Breakfast

Cuisine Swedish

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12

Calories 277 kcal

Author Kristyn Merkley

Ingredients

• 3 eggs well beaten
• 3 cups milk
• 3 tbsp butter melted
• 1 1/2 cups sifted flour
• 1 tsp salt
• 2 tsp sugar

Buttermilk Syrup:

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 tsp baking powder
• 1 tsp vanilla

Instructions

1. Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix.

2. 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.

3. 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.

Recipe Notes

NOTES: Swedish pancakes can be frozen and reheated. Batter can also be saved for a day in the fridge - just stir before using.

Nutrition Facts

Swedish Pancakes recipe

Amount Per Serving

Calories 277 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 8g 40%

Cholesterol 76mg 25%

Sodium 339mg 14%

Potassium 146mg 4%

Total Carbohydrates 32g 11%

Sugars 21g

Protein 5g 10%

Vitamin A 10%

Calcium 10.1%

Iron 5.3%

* Percent Daily Values are based on a 2000 calorie diet.