These Swedish Pancakes are thin, tender, and buttery with an egg-rich batter and no leavening, so they cook up flatter than American Pancakes and a little sturdier than Crepes. They’re quick to make in a skillet and are one of our favorite breakfast recipes for weekend breakfasts, brunch, or even breakfast-for-dinner.
This recipe is especially meaningful to our family because it came from my husband’s great-grandmother Johnson, who immigrated from Sweden. It has been passed down for generations, and we still make it the same simple way with eggs, milk, flour, butter, sugar, and salt for soft, flexible pancakes with lightly golden edges.
Serve them warm rolled or folded with lingonberry jam, fresh fruit, Buttermilk Syrup, and Homemade Whipped Cream, or fill them with savory favorites like eggs, cheese, ham, or sausage. For more breakfast favorites, try our Easy Pancakes, Crepes, German Pancakes, and French Toast.
Why You’ll Love Them + Why They Work:
- Family Recipe. This recipe was passed down from Lorin’s great-grandmother Johnson, who immigrated from Sweden.
- Simple Ingredients. Eggs, milk, flour, butter, sugar, and salt are all you need.
- Thin + Tender. The egg-rich batter cooks into soft, flexible pancakes with delicate golden edges.
- Quick to Cook. Each pancake only takes a few minutes in the skillet.
- Sweet or Savory. Serve them with fruit and syrup or fill them with eggs, cheese, ham, or sausage.
Swedish Pancakes Ingredients
- Large eggs (3): Give structure while keeping them soft and flexible. They also help create a smooth batter that cooks up tender.
- Milk (3 cups): Thins the batter so it spreads easily into a thin layer. It also keeps the pancakes delicate and soft.
- Unsalted butter, melted, plus more for the pan (3 tablespoons): Adds rich flavor and helps the pancakes cook up with golden edges. Extra butter in the pan keeps them from sticking and adds that classic finish.
- All-purpose flour, sifted (1½ cups): Gives the pancakes body while still allowing them to stay thin and tender. Sifting helps prevent lumps and makes the batter extra smooth.
- Sugar (2 teaspoons): Adds a touch of sweetness and helps with light browning. It keeps the flavor balanced for sweet toppings.
- Salt (1 teaspoon): Brings out the buttery flavor and balances the sweetness. It keeps the pancakes from tasting flat.
- Optional syrup toppings: Homemade Buttermilk Syrup, Maple Syrup, Cinnamon Buttermilk Syrup are our top choices.
- Optional sweet toppings: Fresh fruit, Fruit syrup, Nutella, jam, Homemade Whipped Cream, or even softened ice cream are great sweet toppings.
- Traditional topping: Lingonberry jam is a classic choice for Swedish pancakes and pairs especially well with whipped cream or yogurt.
- Optional savory filling: Shredded cheese, eggs, ham, bacon bits, or sausage crumbles.
How to Make Swedish Pancakes
BATTER. Beat the eggs until well combined. Add the milk, melted butter, sugar, and salt. Gradually mix in the sifted flour until the batter is smooth and thin. For an extra-smooth batter, blend everything in a blender until combined.
COOK. Heat a nonstick or well-seasoned skillet over medium heat. Wipe with some butter or oil when it is hot. Pour a thin layer of batter into the pan. Tilt the pan immediately after pouring so the batter spreads thin and evenly. This gives the pancakes their delicate edges and helps them cook evenly.
Cook until the first side is lightly golden and the edges look set, about 1 to 2 minutes. Flip and cook the second side just until set and lightly browned.
SERVE. Serve warm and add any desired toppings.
Best Pan for Swedish Pancakes?
- For larger pancakes, use an 8 to 10-inch nonstick or well-seasoned skillet with a flat bottom and shallow sides.
- For smaller pancakes, use a plett pan to cook several at once.
Kristyn’s Recipe Tips
- Rest the batter if you can. Letting it sit for about 10 minutes gives the flour time to hydrate and can help the pancakes cook up more tender.
- Use a nonstick skillet. Add a little butter before each pancake so they release easily and get lightly golden edges.
- Tilt the pan right away. As soon as you pour in the batter, tilt the skillet so it spreads into a thin, even layer. This is what gives Swedish pancakes their delicate texture.
- Watch the edges. Flip when the edges look set and lightly browned and the center looks cooked. Because the pancakes are thin, they cook quickly.
- Keep them warm. Place a sheet pan in a 200°F oven. Stack the pancakes with parchment between them, or roll them and place them side by side, and keep warm for up to 30 minutes.
Swedish Pancakes Recipe
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 the milk, melted butter, sugar, and salt. Gradually mix in the sifted flour until the batter is smooth and thin. For an extra-smooth batter, blend everything in a blender until combined.
- 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 of batter into the pan. Tilt the pan immediately after pouring so the batter spreads thin and evenly. This gives the pancakes their delicate edges and helps them cook evenly.
- 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.
Notes
- Sweet: fresh fruit, Nutella, syrup, jam, whipped cream, or even softened ice cream.
- Savory: eggs, ham, cheese, bacon bits, sausage crumbles
Nutrition
Recipe FAQ
Swedish pancakes are thinner and more egg-forward, with no baking powder or baking soda. They cook up soft, flexible, and lightly chewy instead of thick and fluffy.
They are similar, but Swedish pancakes are usually a little more eggy and slightly thicker than French crepes. They are often rolled or folded and served with jam, fruit, whipped cream, or syrup.
The batter may need a little more milk. Add a small splash at a time until it spreads easily into a thin layer when you tilt the pan.
Add the flour gradually and mix until smooth, or use a blender for a quick, lump-free batter.
Make-ahead tip: Stack cooked pancakes with parchment between them, then reheat gently in a warm skillet or microwave before serving.
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 2-3 months. Thaw before reheating. Heat in the oven, microwave, or skillet.
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Complete The Meal
Toppings + Fillings
Cheesecake Fruit Salad
1 hr 7 mins
Buttermilk Syrup
10 mins
Homemade Whipped Cream
15 mins
How To Make Maple Syrup
18 mins
More Pancake Recipes
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This recipe was first shared October, 2011.
Best recipe I’ve found! Just like I remember my grandma making for us, thank you!
This recipe was delicious but more like crepes and made a lot more than 12 using 1/4 of a cup.
They are very similar to crepes! I’m happy to hear you liked this recipe.
Haven’t made this version yet
I hope you get a chance to give them a try soon. I would love to hear what you think once you’ve made them! 😊
Love these. Is a family favorite.
It has been fun blending my husband’s Swedish heritage with my Mexican heritage through food. These Swedish pancakes are one of our family favorites too!
Delicious! And once I got the hang of turning them in the pan (pretty quickly) it was actually a fan and almost meditative process. I use a well-seasoned round cast iron skillet griddle and only had to “oil” it initially then never again. This was more batter than the three of us could finish so left-overs are in the freezer.
What a great comment. Thanks for sharing your experience and enjoy the leftovers!
I am Swedish and a kid so delicious delicious delicious delicious and easy💜
I’m glad you like the recipe!!