Swedish Pancakes Recipe

5 from 190 votes

Swedish Pancakes Recipe

Handed down for generations, this homemade Swedish pancakes recipe is the softest, most delicious recipe for sweet or savory fillings!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: Swedish

Servings: pancakes

Author: Kristyn Merkley

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.

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.

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