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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.
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 it’s 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 ¼ 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 200°F. 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
- 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 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 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.
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. 😉