Swedish Pancakes are thin, tender, and buttery, kind of like the yummiest cross between a pancake and a crepe. They cook up fast, roll up beautifully, and feel extra special for weekend breakfast, brunch, or even breakfast-for-dinner.
This recipe is especially close to our hearts because it comes from my husband’s great grandma Johnson, who immigrated from Sweden. It is the kind of simple, well-loved family recipe that has been made for generations, and it still turns out soft, golden, and perfectly delicate every single time.
Serve them warm with fruit, buttermilk syrup and homemade whipped cream (or use savory fillings), and you have a breakfast that feels both nostalgic and a little fancy. And if you love this recipe, you can try some of our other favorites like Easy Pancakes, Crepes, German Pancakes, and French Toast.
Why we think you’ll love them:
- Simple pantry staples. Nothing fancy here. Just a few simple ingredients and a skillet!
- Quick! They cook quickly in a skillet, which makes them great for brunch or busy mornings.
- Everyone loves them. Kids love customizing them with fruit syrup and whipped cream.
Swedish Pancakes Ingredients
- Large eggs (3): Gives 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
- Optional sweet toppings: Fresh fruit, Fruit syrup, 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.
Best pans for Swedish Pancakes?
>> 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.
Kristyn’s Recipe Tips
- Let the batter rest for 10 minutes if you can, it helps the flour hydrate and makes the pancakes cook up more tender.
- Use a nonstick skillet and a little butter each time, it helps the pancakes release easily and keeps the edges golden.
- Tilt the pan right after pouring so the batter spreads thin and evenly, this is the key to Swedish pancake texture.
- Flip when the edges look set and lightly browned and the center looks cooked, thin pancakes flip quickly.
- How to keep 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.
Swedish Pancakes Recipe
Video
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.
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
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 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.
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
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This recipe was first shared October, 2011.
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!