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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.
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 🙂