Swedish Pancake Recipe

We are pancake lovers around our house.  We love all kinds of pancakes!

We love nice, hearty, healthy pancakes like these oatmeal pancakes.

And we love a nice light, delicate pancake like today’s Swedish Pancake recipe.

I used my trusty old cast iron skillet to make them but any nice frying pan will do. There is just something about cooking in cast iron that I think makes food taste better!

The trick to getting a nice smooth batter without a lot of lumps is to use your blender – just toss the ingredients in and blend!

We like to serve Swedish Pancakes with fresh, yummy strawberries, real maple syrup and a sprinkle of powdered sugar.

They are just as yummy with powdered sugar sprinkled on top and a squeeze of fresh lemon juice!  Swedish Pancakes are more crepe like than pancake like.  I am thinking they would also be good with some Nutella and bananas on top!

We actually enjoy Swedish Pancakes for dinner as much as we do for breakfast!

What’s your favorite pancake topping??

Enjoy the sun and how about some lovely Swedish pancakes for breakfast one morning!

I also shared this recipe over at Portland Mama.  Yum!!

I’m headed to the Farmer’s Market and fabric store this weekend and hopefully some garden time!  There are lots of pretties starting to bloom in the garden and I can’t wait to share them with you soon.  Enjoy!

Swedish Pancakes
  • 8 Tbsp butter
  • 1 C flour
  • 1¾ C whole milk
  • 3 large eggs
  • 1 tsp vanilla
  • ¼ tsp salt
  • Powdered sugar, lemon juice, maple syrup, strawberries for topping.
  1. Powdered sugar, lemon juice, maple syrup, strawberries for topping.
  2. Melt 4 tablespoons butter in a 10 inch nonstick or cast iron skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender and blend until smooth.
  3. Heat oven to 200 to keep cooked pancakes warm while you continue cooking additional ones.
  4. Heat skillet over medium heat or until a drop of water sizzles in the pan.
  5. Add 1 tsp butter, coat the pan with melted butter. Pour a scant ⅓ cup of batter and quickly swirl the pan to evenly coat the bottom.
  6. Cook until the pancake sets, about 1-2 minutes. Using a spatula, lift the pancake by the edge and turn; cook until lightly golden on the other side, about 15-30 seconds. Transfer to a plate and keep warm in oven while making the others. Repeat with butter and batter – will make about 12 pancakes (depending on the size of your pan) If the batter seems too thick, thin it with a bit of warm water.
  7. You can serve the pancakes, flat and open or I like to fold them into fourths – they look prettier that way!
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    {I tried commenting on Portland mama, but it wasn’t posting it!}

    HMMM, looks familiar. We had the discussion at dinner the other night about crepes vs. Swedish pancakes. Decided there is no difference. Great idea to squeeze lemon on top…I just always put the lemon with the berries. I will have to try it your way.

  2. says

    Tried to comment on the other blog, not sure if it worked, was acting funny. But these look delicious and your picture is beautiful. I will try them!

  3. Mary Kathryn says

    I wasn’t able to comment on the Portland mama.

    Yes I will be trying- soon! I am a butter and syrup girl but like the idea of fresh strawberries and powdered sugar like you do on the puff pancakes too. Yum!! You could even sprinkle brown sugar on the flat pancake then fold. Sounds like something I had from a crepe place. Yum! What about ice cream and nutella?

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