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.
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!