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.
Fantastic recipe, thank you!!! It’s a party WINNER!!!
Your recipe was great. My whole family loved this recipe. Waiting for many more to try.
So happy to hear that! Glad you enjoyed the pancakes!
The listed ingredients don’t match the video (i.e. added vanilla, additional flour). Party foul.
The ingredients in the recipe for the pancakes are the same as the ingredients in the video, however the video also includes the recipe for buttermilk syrup. That’s where you’re seeing the vanilla, etc. Here’s the post for the syrup if you wanted to give that a try too! 🙂 https://lilluna.com/buttermilk-syrup/
great recipes Kristyn
Simple recipe, great results! I usually take all the ingredients and blend it in a blender and pour directly into the pan. Hassle free, mess free.
Delicious! I pretty much only go to IHOP when i have a craving for Swedish pancackes. I awoke with a craving and decided to Google to see if I could make them. The first one was too thick (I didn’t measure my pour) and I didn’t have my pan hot enough, so it took longer than it probably should have to cook… and I was hungry! But it was still delicious. A little adjustments and the second one was perfect with light crispy edges. I was gobbling them up with raspberry jam before the next one was done. Now… to see if I can get my very picky eater 16 year old to try, and hopefully like them! Thank you!
Fingers crossed the picky eater loves them too! 😉 So glad you found the recipe and gave it a try!
Love them
Thank you so much! My grandmother made these every time I stayed with her. I’ve been looking for the recipe for years. You brought me a piece of my childhood. I’m even more appreciative, knowing how much work they were. Next, I’m going to try a Savory recipe and other yummy things I saw on your site. Thanks again.
You’re welcome! I’m so glad this recipe could remind you of fond memories. So happy you found the site! Happy to have you here!
Great, easy recipe. Better than my crepes. Froze 1/2 and microwaved a week later, still tasted great.
SCRUMDiDDLYUMPTIOUS !!!!!