Traditional Swedish Pancakes: A Family Favorite

Swedish pancakes are a cherished family tradition and a delicious treat for any occasion. These thin, delicate pancakes have a light, buttery texture that pairs perfectly with both sweet and savory fillings. Whether you enjoy them for breakfast, brunch, or even dessert, they’re a versatile dish that everyone will love!

Why We Love Swedish Pancakes

Unlike American pancakes, Swedish pancakes are thinner and more crepe-like. They have a soft, slightly crispy edge and a rich, eggy flavor. They cook quickly and can be filled with endless flavor combinations. Whether you roll them up with sweet jam or fold them around ham and cheese, they’re always a hit.

Delicious Filling Ideas

One of the best things about these pancakes is how customizable they are. Here are some of our favorite ways to enjoy them:

• Sweet Fillings: Fresh berries, whipped cream, jam, Nutella, or a sprinkle of powdered sugar
• Savory Fillings: Ham and swiss cheese, smoked salmon with cream cheese, or sautéed mushrooms and spinach

Nutella makes an especially indulgent filling, adding a rich, chocolatey flavor that pairs beautifully with fresh fruit.

Ingredients for Swedish Pancakes

you probably already have the ingredients in your kitchen. Here’s what you’ll need:

• 4 eggs
• 1/8 teaspoon salt
• 1 teaspoon sugar
• 2 1/2 cups flour
• 3 1/2 cups milk

Cooking Tips & Equipment

Swedish pancakes are best made in a nonstick skillet or on a crepe maker for even cooking. An electric crepe maker can make the process even easier, allowing you to achieve the perfect thin consistency.

Ready to try them? Grab your ingredients, heat up your pan, and enjoy a plate of warm, delicious Swedish pancakes today!

Swedish Pancakes

Print Recipe Pin Recipe

Servings 0

Ingredients

  

• 4 eggs
• 1/8 tsp salt
• 1 tsp sugar
• 2 1/2 cups flour
• 3 1/2 cups milk

Instructions

 

• beat 4 eggs with salt and sugar and 1/4 cup of the milk. for best results use a good whisk
• add 2 more 1/4 cups of milk and a 1/4 cup of flour and mix until mixed into batter
• slowly add flour 1/4 cup at a time and mix

  keep adding flour to get batter thicker (this helps remove lumps)

  when the batter seems to thick (prior to making dough) add two more 1/4 cups of milk and then repeat adding flour 1/4 cup at a time. Once all the flour is mixed in and no lumps finish adding the milk

  Let batter sit to finish absorbing any lumps. Usually by time you clean up the dishes and get the griddle ready the batter is ready. Whisk a bit if needed.
• cook on hot griddle, or electric skillet (~350deg F)

  try to make pancake as thin as possible by spreading batter around pan

  flip half way thru when batter is no longer runny. Cooked side should be golden in color

  remove from heat when second side when spots are golden brown

Tried this recipe?Let us know how it was!

Read More

Read more on Breakfast Casserole with Cream of Mushroom Soup