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.
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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…
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. 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 warm and add any desired toppings.
swedish pancake toppings
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 can also be a great topping. We love to add strawberries, blueberries and blackberries.
We’ve also added ice cream and whipped topping to the middle of the Swedish Pancakes, making them amazing!! Another filling we love is our Berry Cheesecake filling.
What are some filling combinations?
Savory: Sauteed steak, spinach and mushrooms; eggs, ham and cheese; chickpea and portobello mushrooms; pulled pork or chicken with BBQ sauce,
Sweet: Apples, strawberries peaches and kiwi; apples and cinnamon; blueberries and lemon; strawberry and nutella.
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. 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
- Lemon Poppyseed Pancakes
- German Pancakes
- Banana Pancakes
- Yogurt Pancakes
- White Chocolate Berry Pancakes
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.
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
-
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.
Recipe Video
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.
omgeez those pancakes look great!!the apple tip is a great trick! You can also use lemon juice too :o)
Ah! I come from a Swedish family too, and we eat these every Christmas morning. They are my absolute most favorite breakfast. I blogged about them here last year. We eat our with an orange butter sauce. Can't wait for Christmas!!! 🙂 Thanks for sharing!
My husband is from Norway (born and raised!) and his mom shared her recipe with me (which is very similar!). In Norway, these are not eaten for breakfast, but as an evening meal. They are especially good on chilly evenings! We eat them with blueberry jam and sugar. It may sound strange, but the favorite side dish is white pea soup! YUM! The sweet and salty combo is amazing! The key to yummy, yummy pannekaker is LOTS of butter! Put a little bit in the pan before every pancake 🙂
Thanks for sharing those delicious pancakes with us!!!
Ohh those look so yummy! I LOVE buttermilk syrup! mmm! Congrats on hitting 3,000 followers! wahoo!!
Thanks for calling them Swedish pancakes not creeps been making them for over65 years every one loves them and yes we do buttermilk syrup especially good when rolled with fresh strawberries and whip cream
That’s my favorite way to eat them, Evelyn… rolled up with fresh strawberries and cool whip with some buttermilk syrup on top – so good!! And yes… you get in trouble at grandma’s if you call them crepes. 😉
My parents were both Swedish Dad born in Sweden , mom both parents born in Sweden they were Swedish pancakes long before I even knew what a crepe wad
I got in trouble for calling them crepes when I had them for the first time at my in-laws (I wasn’t officially in the family then). Now I know better – they’re called Swedish Pancakes, and they are oh-so-good! 😀
Hi, i wanted to make these, but the recipe is gone. Can you post it again please? Thank you =)
Recipe should be back up there now. 🙂
Yay! thank you! Can’t wait to try them =)
Let me know how it goes. We have this a few times a month – it’s a family favorite!!
Should be back. 🙂
This recipe looks delicious, what do you use for filling?
You can use whatever you’d like but we like to put in cut up fruit, whipped cream or even ice cream! 😀
the swedish pancakes and buttermilk syrup sounds so good.
I am going to try these soon.Have you ever had ligonberries
on them.
Love all your recipes~going to try the Monte Cristo also.
My hubby’s swedish family has definitely had the ligonberries… I haven’t tried them though, but it sounds like I should give them a try! 😀
I realize this is an old post, but I’m hoping you can answer my question. I found your fench toast bake via pinterest and made it this morning with the buttermilk syrup, too. I’m wondering if you reheat the syrup if you make it in advance. Also, do you store the syrup in the refrigerator, and how long does it keep. It was so tasty last night when I made it, I can’t wait for the French toast to get out of the oven. Thanks!
Hi Kasia! Sorry for the delayed response. I would re-heat the syrup and keep it in the fridge to store, but I’m not sure how long it lasts. It’s always gone in one day at our house. 😉
Hi , I would like to know if you can substitute something for the sugar in the Buttermilk Syrup and the French Toast Bake? They look so yummy, but I have type 2 diabetes. My family will love this but I won’t get to enjoy it.
Thanks for your help
Susie
I would use any sugar substitute that is fine for diabetes like Splenda. 😉
I was trying your Swedish pancake recipe today, and 3 cups of milk seemed like a lot. Is there any chance it’s supposed to be 3/4 cup of milk?
No, it’s the 3 cups 🙂 How did they turn out?
Good. I found some Lingonberry jam at the grocery store recently, and had to make some.
What is the serving size as posted in the nutrition facts?
Im wondering in regards to the Buttermilk syrup. I recipe says baking powder, the other baking soda. Can you please clarify, I’m excited to try this.
Baking soda 🙂 Hope you like them!!
Hi, just an fyi, 3rd bullet of your ingredients; I believe you mean ‘buttermilk’ versus ‘butter’:)
It sure is, I fixed it. Thanks for catching that 🙂
I spell my name like yours! I am one of the first to use that spelling according to my google search on people that spell their name like ours. I was told my aunt’s made up the spelling; obviously not!
I have been making swedish pancakes for years, and my mother before me. It was always a special treat for my kids, still is even though they are adults now. Can’t wait to try this one. I will come back with a rating, but i have no doubt it will be great. Thanks
Awe, thanks!! Yes, I hardly find the same spelling. Great name 😉 I’d love to know what you think!