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Handed down for generations, this homemade Swedish pancakes recipe is the softest, and most delicious. Add a sweet or savory filling!
Grandma Johnson’s Swedish Pancakes
These are Swedish pancakes – not crepes. The Swede side of our family taught us there is a BIG difference (this is Lo’s Great-Grandma Johnson’s recipe).
Crepes are more dense and chewy due to more flour, fewer eggs, and no butter. Swedish pancakes are lighter and fluffier using less flour, more eggs, and butter.
We have these for dinner all the time (not just breakfast), and they are so good, especially with our Buttermilk Syrup Recipe! The whole family loves this recipe so much that we usually double (or even triple the mix).
We make them for holidays and special occasions, but really we find any excuse to make them. We LOVE Swedish pancakes and know that you will too!
WHY WE LOVE IT:
- Sweet or savory. From eggs to fruit to whipped cream the list goes on and on. Any way you have them, this easy breakfast is sure to be a hit!
- Pantry staples. Nothing fancy here. Just a few simple ingredients and a skillet!
- Easy to make. They take a little practice to get 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.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 30 minutes
- 3 large eggs – Room temperature eggs incorporate better than cold eggs.
- 3 cups milk – Whole and 2% milk work best, but lower-fat milk can be used.
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1½ cups all-purpose flour, sifted – see How to Measure Flour
- 2 teaspoons sugar
- 1 teaspoon salt
- optional syrup toppings – Homemade Buttermilk Syrup, Maple Syrup, Cinnamon Buttermilk Syrup
- optional sweet toppings – fresh fruit, 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.
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.
Keep Pancakes 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.
Complete The Meal
Sides
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Swedish Pancakes
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.
Video
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
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.
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!
Hi, just an fyi, 3rd bullet of your ingredients; I believe you mean ‘buttermilk’ versus ‘butter’:)
It sure is, I fixed it. Thanks for catching that 🙂
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!
What is the serving size as posted in the nutrition facts?
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. 😉