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 eggs and add about milk. Add flour with salt and sugar. Mix in a bowl with beaters or in the blender. Add melted butter and milk. Mix in flour and 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
More Pancake Recipes
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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!
This is the best Swedish pancake recipe I’ve found, and now? I make them on the regular. They’re wonderful, always come out with the perfect amount of crispy, fluffy, and light. A ratio that has to be some kind of witchcraft, idk
They turned out delicious! I added a sprinkle of cardamom,& vanilla. ice cream put on strawberry jam…..next time lingonberries.
Perfect consistency, easy to make
Yes! This is the one!
Thank you! ❤️
Outstanding Recipe ! , and for an added texture boost use White Lily flour ! Ciao
Amazing family favorite
These are amazing!! Very easy! I’m 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. They’re 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 didn’t get full, I’d still be eating them! 😋
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 don’t 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! 🙂 https://lilluna.com/buttermilk-syrup/
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.
Delicious! I pretty much only go to IHOP when i have a craving for Swedish pancackes. I awoke with a craving and decided to Google to see if I could make them. The first one was too thick (I didn’t measure my pour) and I didn’t have my pan hot enough, so it took longer than it probably should have to cook… and I was hungry! But it was still delicious. A little adjustments and the second one was perfect with light crispy edges. I was gobbling them up with raspberry jam before the next one was done. Now… to see if I can get my very picky eater 16 year old to try, and hopefully like them! Thank you!
Fingers crossed the picky eater loves them too! 😉 So glad you found the recipe and gave it a try!
Love them
Thank you so much! My grandmother made these every time I stayed with her. I’ve been looking for the recipe for years. You brought me a piece of my childhood. I’m even more appreciative, knowing how much work they were. Next, I’m going to try a Savory recipe and other yummy things I saw on your site. Thanks again.
You’re welcome! I’m so glad this recipe could remind you of fond memories. So happy you found the site! Happy to have you here!
Great, easy recipe. Better than my crepes. Froze 1/2 and microwaved a week later, still tasted great.
SCRUMDiDDLYUMPTIOUS !!!!!
Yum – I had to top mime with chocolate chips, so good we made them twice!
forget original pancakes, these are the best kind of pancakes ever! thank you so much for sharing this recipe!
These Swedish pancakes turned out amazing!!! I thought they would be the same as crepes, but they are a little different. For the filling, I used a combination of pickles, fresh pressed garlic, and mayo. They were savory and sooooo good!!
This is what I told my sister after trying this recipe:
“So, a friend took me for breakfast at a Swedish restaurant about a month ago. She ordered coffee and Swedish pancakes (crepes, really) at the recommendation of the waiter. Awesome choice. I kept thinking about those pancakes and wondering when I will buy myself a breakfast there again. Then today, the genius idea occurred to me that I could google the recipe and try them at home for myself and my people. Wow! Wow! Wow! Swedish pancakes will be served in heaven!
For a while, I couldn’t keep up with the demand of the little mouths at the table, then I couldn’t keep up with my own demand. I kept eying the last four but kindness won the day. I left them for my hubby.”
Update: I’m making them for the third time in four days, by popular demand. And the syrup is awesome!!
These were great. Super easy and quick to make.
Hello, I stumbled across your page looking for a way to modify my “Swedish Pancake” recipe that my grandma taught me.
Random- but my grandma is my Grandma Johnson! wonder if its the same person? She lives out in Conway SC, Mary Elizabeth Johnson. My dad is Aurthur..
Long story- I don’t use a recipe per say I just put all the ingredients together- BUT my pancakes are not coming out right since moving out to Colorado- I know there is a flour change but I cant seem to get it right would you be able to modify this for high altitude? Also – your recipe is bidding Cardamom? We add Cardamom to our Swedish pancakes.
We roll them up with whipped cream inside and either use fresh fruits or we cook up some berries and make a hot sauce. Fond childhood memories that I am happy to share with my kids…. Please help with the modification!!!
Hi Stacy! How fun that you make Swedish pancakes too! And that yours is from your Grandma Johnson too. We love this recipe and it is definitely a family favorite. I imagine you could modify for high altitude. We don’t have to modify for high altitude here in AZ, so I’m not sure exactly what you would need to do. But I’d suggest searching for high altitude modifications online. I’m sure that someone has some general “high altitude modification” tips that you could apply to and experiment with for this recipe! Best of luck!!
These were amazing, we filled half of them with ham and cheese then finished the second half with the TO DIE FOR buttermilk syrup. We had one question – what is the purpose of the baking powder in the syrup? What does it do? Thanks a lot for this amazing recipe.
I’m so glad you enjoyed the recipe!! So, that actually is supposed to say baking soda. Looks like we have a typo in there for the buttermilk syrup. The baking soda reacts with the buttermilk and makes it foamy and delicious! We will get the recipe card updated. You’ll have to try the syrup with the baking soda and see how you like it! 🙂
Love this recipe! One of the best ones I’ve tried.
Love this recipe!!. Good balance of flavors . Some use 4 eggs which gives it more of the scrambled egg taste. We like this version better. I made the buttermilk syrup recently and like it as well. But my favorite way to eat these is with small amount of butter , powdered sugar and lots of fresh lemon juice squeezed straight from the lemon. Thank you for posting it.!!
Mmmm the lemon juice and sugar is SO good with these! I’m so glad you enjoy this recipe. Thanks for giving it a try!
Excellent recipe. They turned out perfectly….wow!
Yay!! So glad you loved them!
We make these all of the time! I love them with chicken, goat cheese and red pepper. My kiddos love them with blueberry syrup and my husband loves them with cinnamon and butter. Great recipe!
My family loves this recipe!!
Add cardamom, more sugar… melt butter in the pan for each one (gets you more crispy brown spots) – make sure batter is thin. Spread a thin layer of strawberry jam, then roll up and sprinkle powdered sugar on top. Mmm!!
This is one of my favorite syrups of all times. My grandkids look be it when I make it for them
I have been trying to share other cultures with my kids, so I have been trying new ethnic dishes, and this one was a hit! It made the perfect brinner.
These are the most soft pancakes I have ever made! and they tasted great with cream and fruit on top!
Words can’t describe how delicious these were! Thank you!
Love love love these, and the syrup takes them over the top
Yes, the syrup is makes these!! So glad you love them!
These are awesome! When my ancestors settled here from Sweden, the closest thing they could find to lingonberries were high bush cranberries. They smell like sweat socks when cooking but make a delicious sauce! We still eat all our pancakes with cranberry sauce and sour cream
Cranberry sauce and sour cream sounds like a delicious topping for these Swedish pancakes! Thanks so much for sharing!
Excellent! We made ours with cake flour so no need to sift the flour. They are delicious in the traditional Swedish fashion with lingonberry jam. I would highly recommend this recipe and will myself keep it in my permanent “box”. Thank you.
Woohoo!! Happy you tried it! Thank you!
Best fail-proof Swedish Pancake recipe! Previous recipes required batter adjustments after the first test pancake. These are perfect every time! The only addition to make them taste like my Swedish Great Grandmother’s recipe was a dash of nutmeg. The Buttermilk Syrup is definitely a game changer, too. DIVINE! Tack så mycket
Yay! Love hearing that! Thank you so much for letting me know that! I will have to add a dash of nutmeg.
Love Swedish Pancakes, have tried several recipes over the years, this one best by far, simpler and delicious. I have actually made a few of your recipes and found them to be great, easy to follow, delicious and no “hick ups”. Thank you so much!
Awe, that makes my day! Thank you so much for letting me know 🙂
Wonderful change up to pancakes and easy to make.
Glad you think so 🙂 Thank you!
Oh so good !! Love them with Buttermilk syrup!!❤️
These are amazing and easy to make! Can you make these with a milk and butter substitute for dairy sensitive people?
Thank you!! I am sure you could, though I have not personally tried.
Omg these were amazing! Does the syrup keep in the fridge okay? I have a ton left 🙂
Yay! So happy you think so 🙂 Yes, it sure does!
I thought I remembered my mother adding vanilla extract to the batter?? She would also occasionally add the rind shavings of an orange into the batter. Mom would make them ahead of time, and pack them for me, so I would have them on my drive to work. Oh, how I miss her!
That sounds great! You should definitely try adding the ingredients she did 🙂
Really good recipe!
Awe, thank you so much!
I followed it to a (T) but had to add a bit more flour since it was extremely thin. The pancakes came out delicious. very nice texture, colour and flavour.
Thanks! This will be my go-to recipe from now on.
Glad to hear that! Thank you for trying them 🙂
These were amazing and DEFINITELY loved by all ages! And yes, please do maKe the buttermilk syrup if you make these. My husband loved it so much i wasn’t sure if he was going to share with the rest of us. 🙂
LOL..I love to hear that! Thank you for letting me know 🙂
Best pancakes ever
That makes me so happy to hear 🙂 Thank you for trying them & letting me know!
My HUSBAND LOVEs swedish pancakes, i’m Wondering, what kind of pan do you use to Cook them and could you give me an exact link? He keeps describing a copper bottom pan with flared sides, but cant seem to find the right pan for him. Thanks.
I just use a non-stick griddle pan. You’ll have to have your hubby search for it online..good luck!
Please say Exactly how much batter (1/4 cup?) you pour i to what size pan. Thanks.
I use a long griddle, but you can use a pan & it just depends on how big you want your pancakes. There is no right or wrong amount 🙂
My fathers parents are from sweden and we have made many swedish dishes except swedish pancaKes. I visited sweden last summer and never had them. I had bought them from ikea. MY parents are 87 and appetite is baD. I decided fo try this recipe and they both loved thEm! He kept wanting more❤️ It was easy to mix and didnt take lonG to maKe. My hardest part was BROWNING them And flipping without breaking them. After a few made it became easy and i was a pro. They tasted great and made a good amount. Enough for them the next day! If you try these you will Love them
Thank you so much for sharing that! How fun to visit them in Sweden! I am so glad they liked them & glad you are a pro now 🙂
Made these for the first time this morning. They turned out perfect…soooo delicious!!! Buttermilk syrUp was ahhhmazing!!
It’s our favorite! So happy you tried them with the syrup!
So yummy!
These are super yummy. I prefer them over crepes. Thanks for sharing your family recipe.
WE loved these! They were great for breakfast, and we used the leftovers as dessert that night! They were so good with ice cream.
My very recipe that I made in school was swedish pancakes. It wIll always be a favorite.
THese look SOO tasty! I can’t wait to try them for our Saturday family breakfast!
They are the best!! Hope your family likes them, as much as we do!
THESE ARE SO GOOD! WE USUALLY HEAD TO IKEA WHEN WE WANT TO INDULGE IN PANCAKES LIKE THESE BUT I LOVE THAT I CAN MAKE THEM AT HOME! JUST PERECT!
Love getting them at IKEA!
We love these for breakfast & dessert!! They are so light & fluffy!! There are so many different fillings & toppings you can add!
Hi – when usung an authentic swedish pancake pan how does one flip the individual pancakes?
Is there a special spatula?
Please help – thanks
I wouldn’t say special, just a big, wide one will work 🙂
These Are delicious! Love the syrup! Put frozen (thawed) fruit on top. A keeper recipe!
Fruit on top is the best! Glad you like them! Thank you!
Just like grandma use to make. Thanks for this post. look forward to trying your other recipies since you nailed this one.
Awe, thanks 🙂 I hope you like the other ones you try!!
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!
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!!
We used baking powder according to the listed recipe ingredients, if it’s supposed to be baking soda could the ingredients list not be corrected so it’s accurate?
It is supposed to be baking soda. We’ll get that post updated. Thank you!
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.
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 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. 😉
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! 😀
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! 😀
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! 😀
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!!
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 🙂
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!
omgeez those pancakes look great!!the apple tip is a great trick! You can also use lemon juice too :o)
Should be back. 🙂
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!!
Can you use buttermilk instead of milk in this recipe for swedish pancakes?