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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
  • 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

  1. 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.
  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.  

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.

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
  • 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

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.
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 I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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. Robyn says:

    5 stars
    Oh so good !! Love them with Buttermilk syrup!!❤️

  2. Christina says:

    5 stars
    These are amazing and easy to make! Can you make these with a milk and butter substitute for dairy sensitive people?

    1. Kristyn Merkley says:

      Thank you!! I am sure you could, though I have not personally tried.

  3. Leanne says:

    5 stars
    Omg these were amazing! Does the syrup keep in the fridge okay? I have a ton left 🙂

    1. Kristyn Merkley says:

      Yay! So happy you think so 🙂 Yes, it sure does!

  4. Cathy Mulcahy says:

    I thought I remembered my mother adding vanilla extract to the batter?? She would also occasionally add the rind shavings of an orange into the batter. Mom would make them ahead of time, and pack them for me, so I would have them on my drive to work. Oh, how I miss her!

    1. Kristyn Merkley says:

      That sounds great! You should definitely try adding the ingredients she did 🙂

  5. Anastasya says:

    5 stars
    Really good recipe!

    1. Kristyn Merkley says:

      Awe, thank you so much!

  6. Jack Black says:

    5 stars
    I followed it to a (T) but had to add a bit more flour since it was extremely thin. The pancakes came out delicious. very nice texture, colour and flavour.
    Thanks! This will be my go-to recipe from now on.

    1. Kristyn Merkley says:

      Glad to hear that! Thank you for trying them 🙂

  7. Lindsey says:

    5 stars
    These were amazing and DEFINITELY loved by all ages! And yes, please do maKe the buttermilk syrup if you make these. My husband loved it so much i wasn’t sure if he was going to share with the rest of us. 🙂

    1. Kristyn Merkley says:

      LOL..I love to hear that! Thank you for letting me know 🙂

  8. Chloe says:

    5 stars
    Best pancakes ever

    1. Kristyn Merkley says:

      That makes me so happy to hear 🙂 Thank you for trying them & letting me know!

  9. Abigail KOenigs says:

    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.

    1. Kristyn Merkley says:

      I just use a non-stick griddle pan. You’ll have to have your hubby search for it online..good luck!

  10. Pam says:

    5 stars
    Please say Exactly how much batter (1/4 cup?) you pour i to what size pan. Thanks.

    1. Kristyn Merkley says:

      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 🙂