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. 🙂 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.
Pour mix in pan. It’s ready to flip when the edges are bubbled AND browned.
I’m not joking when I say we have these more for dinner than breakfast, because they are that good.
Be sure to give them a go and let us know what you think. 😉
How to make Swedish Pancakes:
- 3 eggs, well beaten
- 3 cups milk
- 3 TB melted butter
- 1½ cups sifted flour
- 1 tsp. salt
- 2 tsp. sugar
- ½ cup butter
- 1 cup sugar
- ½ cup buttermilk
- ½ tsp. baking soda
- 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. Cook. {Swedish pancakes can be frozen and reheated. Batter can be saved for a day in the fridge - just stir before using.}
- For syrup, melt all ingredients in a pot until well mixed. Serve on top of pancake.
And I ain’t gonna lie… Swedish Pancakes can’t be made without some Homemade Buttermilk Syrup. It’s our absolute favorite! Get the recipe below…
Here’s how you can make this Buttermilk Syrup which is great on regular pancakes and waffles too!!
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
DIRECTIONS:
1. 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.
For more yummy breakfast dishes, check out:
ENJOY!
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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. 😉