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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!

Three swedish pancakes topped with berries and mint.
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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.
Eggs on a kitchen table.

Ingredients

  • 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
  • 1ยฝ 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

  1. BATTER. Beat 3 eggs and add about ยผ cup milk. Add ยฝ 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 ยพ cup milk. Mix in 1 cup flour and 2 cups milk; mix well.
  2. 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.
  3. 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.ย ย 

Keep Pancakes Warm

Place a sheet pan in the oven and heat to about 200ยฐF. 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.

3 Rolled Swedish Pancakes with berries on top on white plate.

Complete The Meal

Sides

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5 from 181 votes

Swedish Pancakes

By: Lil’ Luna
Handed down for generations, this homemade Swedish pancakes recipe is the softest, and most delicious. Add a sweet or savory filling!
Servings: 12 pancakes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

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 the 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 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

Keep warm. Place a sheet pan in the oven and heat to about 200ยฐF. 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.
Fillings. Place the sweet or savory fillings in the center of a pancake and roll up like a crepe.
  • Sweet: fresh fruit, Nutella, syrup, jam, whipped cream, or even softened ice cream.
  • Savory: eggs, ham, cheese, bacon bits, sausage crumbles
Store leftovers in an airtight container in the refrigerator for 2-3 days, or 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.

Nutrition

Serving: 1pancake, Calories: 137kcal, Carbohydrates: 16g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 233mg, Potassium: 124mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 246IU, Calcium: 85mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to 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.

How to store Swedish pancakes?

Store leftovers in an airtight container in the refrigerator for 2-3 days.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 181 votes (125 ratings without comment)

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Recipe Rating




136 Comments

  1. Wannetta says:

    5 stars
    These Are delicious! Love the syrup! Put frozen (thawed) fruit on top. A keeper recipe!

    1. Kristyn Merkley says:

      Fruit on top is the best! Glad you like them! Thank you!

  2. Tod S. says:

    5 stars
    Just like grandma use to make. Thanks for this post. look forward to trying your other recipies since you nailed this one.

    1. Kristyn Merkley says:

      Awe, thanks ๐Ÿ™‚ I hope you like the other ones you try!!

  3. Kristyn Helander says:

    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

    1. Kristyn Merkley says:

      Awe, thanks!! Yes, I hardly find the same spelling. Great name ๐Ÿ˜‰ I’d love to know what you think!

  4. Rita says:

    Hi, just an fyi, 3rd bullet of your ingredients; I believe you mean ‘buttermilk’ versus ‘butter’:)

    1. Kristyn Merkley says:

      It sure is, I fixed it. Thanks for catching that ๐Ÿ™‚

  5. Venesa says:

    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.

    1. Kristyn Merkley says:

      Baking soda ๐Ÿ™‚ Hope you like them!!

      1. Celeste says:

        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?

      2. Lil'Luna Team says:

        It is supposed to be baking soda. We’ll get that post updated. Thank you!

  6. Jules says:

    4 stars
    What is the serving size as posted in the nutrition facts?

  7. Mark says:

    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?

    1. Kristyn Merkley says:

      No, it’s the 3 cups ๐Ÿ™‚ How did they turn out?

      1. Mark says:

        Good. I found some Lingonberry jam at the grocery store recently, and had to make some.

  8. Susie says:

    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

    1. Lil' Luna says:

      I would use any sugar substitute that is fine for diabetes like Splenda. ๐Ÿ˜‰

  9. Kasia says:

    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!

    1. Lil' Luna says:

      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. ๐Ÿ˜‰