This post may contain affiliate links. Please read our disclosure policy.
This Homemade Swedish Pancakes recipe makes the softest, most delicious pancakes. Add a sweet or savory filling!
Swedish Pancakes aren’t your typical pancakes. They can be made into a sweet breakfast or dessert, or even a savory dinner idea! If you’re looking for classic pancakes, try these Buttermilk Pancakes.
![This Homemade Swedish Pancakes recipe makes the softest, most delicious pancakes. Add a sweet or savory filling! Three swedish pancakes topped with berries and mint.](https://lilluna.com/wp-content/uploads/2022/11/swedish-pancakes3-resize-8.jpg)
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 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 itโs very apparent. Crepes are more dense and chewy due to more flour, fewer eggs, and no butter. Swedish pancakes are lighter and fluffier by using less flour, more eggs, and butter.
American pancakes have more flour than milk and use a leavening agent like baking soda or baking powder. Swedish pancakes are thinner because they use more milk than flour and don’t use a leavening agent at all.
We have these for dinner all the time (not just breakfast), and they are so 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 this Swedish Pancake recipe down in no time.
Any way you have them (sweet or savory), they are sure to be a hit!
How to Make Swedish Pancakes
The whole family loves this Swedish Pancakes 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. They may take a little practice, but once you have them done, you’ll be making them ALL the time!
BATTER. Beat eggs and add about ยผ cup milk. Add some flour with the salt and sugar. Mix in a bowl with beaters or in the blender. Add melted butter and more milk. Mix in the rest of the flour and milk; mix well.
COOK. Wipe the griddle with some butter or oil when it is hot. Pour a thin layer of batter into the pan and move 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.
What pan to use
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.
Swedish pancake recipe toppings
Syrup. In our home, Swedish Pancakes can’t be made without some Homemade Buttermilk Syrup or maple 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 to create a Cinnamon Buttermilk Syrup. This syrup is easy to make and only takes a few minutes.
Fruit. Fresh fruit is a great topping. We love to add fresh berries like lingonberries, strawberries, blueberries, raspberries, and blackberries. Another filling we love is our Berry Cheesecake Filling.
Ice cream. We’ve also added Ice Cream and Whipped Topping to the middle of the Swedish Pancakes, making an amazing dessert!!
filling combinations
So many options, and it just depends on whether you’re in the mood for sweet or savory!!
SAVORY:
- Sauteed steak, spinach, and mushrooms
- Eggs, ham, and cheese
- Chickpea and portobello mushrooms
- Pulled pork or chicken with BBQ sauce
- Avocado, tomato, Mozzarella, and balsamic glaze (Caprese version)
SWEET:
- Apples, strawberries peaches, and kiwi
- Apples and cinnamon
- Blueberries and lemon
- Strawberry and Nutella
- Any jam with your favorite fruit
Storing Info
Serving warm pancakes. To keep them warm, use an oven heated to about 200ยฐF. 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.
STORE. Cover the stack with plastic wrap, place it in an airtight container, and store it in the refrigerator for 2-3 days.
FREEZE. 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.
I’m not joking when I say we have these more for dinner than breakfast, because they are that good.
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
Ingredients
- 3 large eggs
- 3 cups milk
- 3 tablespoons unsalted butter melted, plus more for the pan
- 1ยฝ 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 skillet with nonstick cooking spray.
- Pour about ยผ cup batter into the pan and tilt the pan in circles until the batter is spread all over in a thin layer. Cook for 1โ2 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 from sticking.
- Serve immediately with your toppings of choice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing family favorite
These are amazing!! Very easy! Iโm no stranger to Swedish pancakes and have been always trying to perfect a recipe my mom used. This is the one!!. Heat level is crucial! I went back-and-forth a little with them taking forever to cook and cooking too fast, but finally found a Goldilocks temperature more medium low than medium. Theyโre not sweet at all. They are more like crepes that are manageable. I had mine with a dollop of cream cheese inside, rolled them up and made a fruit syrup with mixed fruit, a little water, and a little powdered sugar in the blender then warmed it up, and if I didnโt get full, Iโd still be eating them! ๐
Oh that filling and topping combo sounds delicious! I’m so glad you found this recipe.
These are so delicious – thank you for the recipe! I’ve made them a few times, for both sweet (perfect with jam) and savory.
This is just how I remember it. It really is good, I’m about to make it again! You did good!
Oh I’m so happy to hear that! Glad you enjoyed the pancakes!
My go-to recipe now!! Delicious!
Yay! So glad to hear that!
Fantastic recipe, thank you!!! It’s a party WINNER!!!
Your recipe was great. My whole family loved this recipe. Waiting for many more to try.
So happy to hear that! Glad you enjoyed the pancakes!
The listed ingredients donโt match the video (i.e. added vanilla, additional flour). Party foul.
The ingredients in the recipe for the pancakes are the same as the ingredients in the video, however the video also includes the recipe for buttermilk syrup. That’s where you’re seeing the vanilla, etc. Here’s the post for the syrup if you wanted to give that a try too! ๐ https://lilluna.com/buttermilk-syrup/
Party foul to you….read.
great recipes Kristyn
Simple recipe, great results! I usually take all the ingredients and blend it in a blender and pour directly into the pan. Hassle free, mess free.