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Swedish Pancakes for One are light and tender and come together in minutes. Top them with your favorite fresh berries, a squeeze of lemon juice and a dusting of powdered sugar.
Why You’ll Love This Recipe!
This is a Wilkes Family Favorite recipe that we have been making for years. In fact this was one of the first recipes I ever posted on the blog. Our family calls them yellow pancakes and I would often find my daughter Tessa in the kitchen, before school making these.
This recipe for Swedish pancakes for one makes two pancakes but can easily be doubled, tripled and quadrupled to feed more people.
Swedish Pancake vs. French Crepe
Are they the same? They are definitely similar but a Swedish pancake is a bit thicker than a french crepe and eggier. It is thinner than a regular pancake but not as thin as a crepe.
The Swedish pancake has a higher ratio of milk, butter and egg to flour making them lighter and fluffier than crepes. They still are thin pancakes.
They are traditionally served with lingonberry jam but we love them with lemon juice, powdered sugar and fresh berries.
Ingredients Needed
- Egg. I use a large egg
- Flour. I prefer unbleached all purpose flour
- Milk. Use what you have on hand.
- Butter. Salted butter
- Vanilla Extract
- Lemon Juice
- Powdered Sugar
- Fresh berries. We use strawberries, raspberries, blackberries or blueberries.
How to Make Swedish Pancakes for One
- In a bowl whisk the egg.
- Add milk, vanilla, flour and melted butter.
- Spray a small 8-10 inch frying pan or skillet with nonstick spray or add some butter and place over medium heat.
- Heat pan over medium heat and pour half of the batter into pan to cover the bottom of the pan.
- Cook until set and no longer runny and lightly golden brown.. Watch carefully as not to burn.
- Use a thin spatula to loosen the edges and flip the pancake. Cook until golden brown on bottom, about 30 seconds.
- Serve with lemon juice, powdered sugar and fresh berries.
How to Fold a Swedish Pancake
- You can fold it like a crepe, folding or rolling it into thirds. Add lemon juice and powdered sugar before folding.
- After folding add some additional lemon juice, fresh fruit and a sprinkle of powdered sugar if desired.
- We often just enjoy it open face.
Pair This With:
- Your favorite jam along with a scoop Greek yogurt.
- Fresh berries and lightly sweetened whipped cream.
- Syrup such as maple syrup, cinnamon syrup or buttermilk syrup.
- Nutella or peanut butter.
- Saute some thin slices of apples in butter and cinnamon to add on top.
- A scoop of ice cream with some chocolate sauce.
- For a savory filling add ham, cheese, spinach, sautéed mushrooms.
Frequently Asked Questions
Can I double the recipe?
The recipe makes two pancakes which is one serving. You can easily double, triple or even quadruple the recipe.
What is the best way to store leftover Swedish pancakes?
I recommend storing them flat, before garnishing them and stacking them between layers of parchment paper or wax paper. Place them in a zippered freezer bag or wrapped in plastic wrap and store in the refrigerator for 2-3 days or freeze them for 1-2 months
How far ahead of time can Swedish Pancakes for One be made?
Yes they can! Make the pancakes, cool completely and then wrap the stack of pancakes in plastic wrap and store in the fridge for up to 3 days. To rewarm before serving, warm one at a time in the microwave or in a skillet.
Tips and Tricks
- If you are doubling, tripling or quadrupling the recipe you can add the ingredients to a blender to combine.
- Lift and swirl. I find it easiest to lift the pan off the heat before pouring in the batter. Once you have poured the batter into the pan, swirl it around so that it coats the bottom of the pan evenly. Then return the skillet to the heat. Cook for 30 seconds or so or until the bottom is golden brown and the edges are set.
- Do not allow your pan to get too hot. If the pancakes are cooking too fast, let the pan cool a bit between pancakes.
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Swedish Pancakes for One
Ingredients
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla
- 2 Tbsp flour
- 1 tsp melted butter
- Powdered sugar and lemon juice
Instructions
- In a bowl whisk the egg.
- Add the milk, vanilla, flour and melted butter.
- Spray a small 8-10 inch frying pan with nonstick spray or add some butter and place over medium heat.
- When the pan is heated, pour half the batter into pan to cover the bottom of the pan.
- Cook until set and no longer runny and lightly golden brown on the bottom. Watch carefully as not to burn.
- Turn pancake over and cook about 30 seconds or until golden brown.
- Serve with lemon juice and powdered sugar.
Tips & Notes:
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Nutrition Facts:
Trisha says
Are these similar to crepes? Also, I have those same dishes! My step mom from Denmark bought them for us when we got married…They look very similar to the Royal Copenhagen bone China.
Valerie says
Wow they all sound so good. I would also love the lemon and a pleasure recipes too if possible. I know my grandkids would love them.
Norma says
Why are these called yellow pancakes
Leigh Anne says
We call them that because they are yellow in color
Carmen N says
These look a lot like the Swedish pancake recipe we use – it’s almost a thick crepe. Our recipe is even better when it sits overnight in the fridge (you just blend it again in the morning) … but we rarely think of doing it ahead of time.
We hardly ever do “breakfast” for breakfast. First thing in the morning is for fast meals. True breakfasts are either brunch (i.e. after church on Sundays, late Saturday mornings) – or for dinner. Then it can be more elaborate and relaxed.
bridee says
We made these this morning! I made them super big, crepes and rolled with strawberries and bananas. Thanks again for being my go-to website for recipes.
Bridee