I’ve been making these tasty Swedish Pancakes for over thirty years. The batter is whipped up in the blender, and they are even easier than traditional pancakes. A must try breakfast recipe!
I got this thin pancake recipe from my mom. She got it from my grandma Dessie, who was swedish and loved to cook. I’m so glad she left behind her handwritten recipe cards so that we can remember her and our swedish heritage.
FAMILY FAVORITE PANCAKE RECIPE
Swedish, or Swiss pancakes are one breakfast recipe that has stood the test of time at my house. All of my kids love them. In fact, if I ever ask them what they want for breakfast, I hear a chorus of “Swedish Pancakes!” Thankfully they are now old enough to make them, because they can eat a ton of them!
What are Swedish pancakes made of?
You don’t need any fancy ingredients to make these thin pancakes. Just eggs, sugar, salt, milk, flour, and butter!
What is the difference between Swedish pancakes and regular pancakes?
Swedish pancakes contain more eggs and milk than traditional pancakes. They also contain no leavening such as baking powder. The batter is thinner, about the consistency of heavy cream.
Because they are more thin than buttermilk pancakes, they are typically served rolled or folded. Most often they are served with jam or fresh berries and sometimes whipped cream.
Are Swedish pancakes the same as crepes?
They are more like crepes than regular pancakes, but they have more eggs & milk, and subsequently less flour than crepes. In addition, they have more melted butter, and typically more sugar. Crepes are more dense, while Swedish pancakes are more tender and have a lighter texture.
HOW TO MAKE SWEDISH PANCAKES
Ingredients needed for this recipe:
- eggs (I use large eggs.)
- granulated sugar (regular white sugar)
- milk (I use 2% milk, but any kind should work.)
- all purpose flour
- melted butter (I use salted butter. Margarine can be used in an emergency, but I don’t recommend using vegetable or any other type of oil.)
- Beat the eggs briefly in the blender. Add sugar, salt, and milk, and pulse a few times till well blended.
- Add the flour and beat till smooth, scraping down the sides of the blender as needed. Be careful not to overbeat, or your pancakes will be tough.
- Pour in the melted butter and blend on low just till butter is incorporated.
- Heat a skillet to medium hot and brush it lightly with vegetable oil. (I like to use a large electric nonstick skillet so I can make four pancakes at one time.)
- Pour 3-4 tablespoons of batter onto the skillet for each pancake. Cook for about 2 minutes or until edges are lightly brown and center is set. Flip and cook another minute or two.
- Serve rolled up or folded with your choice of toppings.
HOW TO STORE SWEDISH PANCAKES?
If you happen to have any leftover pancakes, let them cool completely, then stack them on a plate. It’s best to put pieces of waxed or parchment paper in between them. (But honestly, I hardly ever do.) Cover the stack with plastic wrap and they will last in the refrigerator for 4-5 days.
To reheat, you can either heat a few of them in the microwave at a time, or you can reheat them in a hot skillet for a few seconds on each side.
Need to store them long term? Wrap your stack in plastic wrap, then place the pancakes in a heavy duty ziplock bag. They will last 4-6 weeks in the freezer. For best results, it is best to place pieces of waxed paper between them before freezing, unless you plan to defrost the entire batch at once.
WHAT TO SERVE OVER SWEDISH PANCAKES
- Caramel Buttermilk Syrup
- Blueberry Sauce
- Vanilla Sauce with fresh berries
- Strawberry Syrup
- Jam (We think homemade berry jam is best. Lingonberry is traditional for authenticity.)
- Whipped cream
- Powdered sugar
- Maple syrup
Love these Swedish Pancakes? Here are a few more breakfast recipes to try:
- Banana Pancakes
- Dutch Baby Cinnamon Apple Pancakes
- Blueberry Pancakes
- Strawberry Banana Crepes
- German Pancakes
- Diner Style Pancakes
- Cinnamon Coffee Cake
SWEDISH PANCAKE RECIPE
- 5 eggs
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 2 1/4 cups milk
- 2 cups all purpose flour
- 1/4 cup melted butter
- Beat eggs in a blender. Add sugar, salt, and milk.
- Slowly add flour, then melted butter. Beat till smooth. (It should be the consistency of thick cream.)
- Pour about 3 Tbsp of batter into a medium hot skillet. (I use a non-stick electric skillet.) Cook for about 2 minutes, or until bubbly and golden brown. Flip and cook the other side.
- Serve with your choice of topping. We love buttermilk syrup, or whipped cream and fruit.
-The original recipe calls for 1/2 cup melted butter. I only use 3-4 tablespoons, and my family can't tell the difference!
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Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 140mgSodium: 304mgCarbohydrates: 35gFiber: 1gSugar: 3gProtein: 13g
(originally published 10/13/2008, updated November 2020)
Whether you serve these homemade swedish pancakes for breakfast, brunch, or even dinner, they are sure to be a hit!