Swedish Pancakes

I had a hard time sleeping a few nights ago, and my wonderful husband got up and kept the kids quiet so that I could sleep in. Not only that, but when I got up, he was making breakfast. And he doesn’t like to cook. Man, I love that guy. He made me Swedish Pancakes. They are one of our favorite breakfasts, all of my boys love them! In fact, if I ever ask them what they want for breakfast, I hear a chorus of “Swedish Pancakes!” Thankfully they are old enough to help cook them, because they can eat a ton of them!swedish-pancakesSwedish pancakes are thinner than regular pancakes, but thicker than crepes. I got the recipe from my mom, who got it from my grandma. She was part Swedish. She died when I was just a baby, but I still think of her when I make this recipe. We like them best with berries and Vanilla Sauce, or Buttermilk Syrup.


 Swedish Pancakes

5 eggs
2 Tbsp. sugar
1/2 tsp salt
2-2 1/2 cups milk
2 cups flour
3 Tbsp melted butter*
Beat eggs in blender. Add sugar, salt, and milk. Slowly add flour, then melted butter. Beat till smooth. (It should be the consistency of thick cream.) Cook just like regular pancakes-I use a non-stick electric skillet. Serve with your choice of topping. We love buttermilk syrup, or whipped cream and fruit.Notes:
-*The original recipe calls for 1/2 cup melted butter. I cut back to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.


  1. Anonymous says:

    These are happening for the 4th of July breakfast at my house. Filling them with blueberries, raspberries, strawberries and lemon whipped cream. Thanks for sharing!

  2. Thank you for fixing the link. I got this recipe and the Buttermilk Caramel Syrup also. I see pancakes for breakfast in our future and soon! I need to get some buttermilk and fresh berries and we’re set. Thanks for sharing!


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