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Enjoy these light and delicate Swedish Pancakes served with your favorite jam, syrup or berries and whipped cream.
Why You’ll Love This Recipe!
Swedish pancakes are thin and delicate, like a crepe. Because they are thin, they cook quickly, which makes them a great to serve to guests at a brunch or shower or enjoy with your family for breakfast or dinner. Add your favorite toppings to them or fill them like a crepe.
Ingredients
- Flour. I use unbleached all purpose flour
- Whole Milk
- Eggs
- Butter. Salted butter.
- Vanilla Extract
- Salt
How to make Swedish Pancakes
- Combine flour, milk, eggs, melted butter, vanilla and salt in a blender and blend until smooth.
- Heat an 8 or 10-inch non stick skillet over medium heat or until a drop of water sizzles in the pan.
- Melt butter and coat the pan with melted butter using a silicone brush or pastry brush.
- Lift the pan off the burner and pour 1/3 cup of batter and quickly swirl the pan to evenly coat the bottom. Return pan to burner. You want an even layer of batter.
- Cook until the pancake sets, about 1 minute.
- Flip the pancake by carefully lifting the edge with a thin spatula.
- 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, this recipe will make about 12 pancakes depending on the size of your pan.
Tips
- If the batter seems too thick, thin it with a bit of warm water.
- Keep cooked pancakes warm in a 200 F oven while you continue cooking additional pancakes.
- Practice the lift and swirl method to make sure you are getting an even layer of batter in the pan so it cooks evenly.
- Wipe out the pan between pancakes.
How to Fold a Swedish Pancake
- Fold the pancake in half.
- Add a layer of lemon curd or Nutella on half of the pancake if desired (optional) and then fold in half again, so it is folded into a quarter.
- Serve 3-4 pancakes on a plate.
serve With:
- Whipped Cream and fresh berries such as raspberries, strawberries, blueberries,
- Lemon Juice and Powdered Sugar
- Nutella and Sliced Bananas
- Lemon Curd with Raspberries
- Maple syrup
- Lingonberry jam is a traditional topping to use
Frequently Asked Questions
Can I make Swedish pancakes ahead of time?
Yes! After making the pancakes, allow them to cool and them wrap them in plastic wrap and place in the fridge for up to 3 days. You can stack them one on top of each other.
When you are ready to serve, warm them one at a time in the microwave. You can warm a stack of pancakes at one time by wrapping them in foil and placing them in a 250 degree F oven until heated through. e oven until the pancakes are heated through.
What is the difference between a Swedish pancake and a French crepe?
They are very, very similar. I have found that a Swedish pancake is a bit thicker than a crepe and traditionally served with a sweet topping where as crepes are served with both sweet and savory fillings. Swedish pancakes were traditionally served as a dessert.
Check out more of my best pancake recipes:
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Swedish Pancakes
Ingredients
- 8 Tbsp butter salted
- 1 cup flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- 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.
- Heat oven to 200 to keep cooked pancakes warm while you continue cooking additional ones.
- Heat skillet over medium heat or until a drop of water sizzles in the pan.
- Add 1 tsp butter, coat the pan with melted butter. Lift the pan off the burner and pour a scant 1/3 cup of batter, quickly swirl the pan to evenly coat the bottom and return pan to burner.
- 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.
- You can serve the pancakes, flat and open or I like to fold them into fourths – they look prettier that way!
Tips & Notes:
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- Tips and Tricks
- If the batter seems too thick, thin it with a bit of warm water.
-
- Keep cooked pancakes warm in a 200 F oven while you continue cooking additional pancakes.
-
- Practice the lift and swirl method to make sure you are getting an even layer of batter in the pan so it cooks evenly.
-
- Wipe out the pan between pancakes.
-
-
- Whipped Cream and fresh berries such as raspberries, strawberries, blueberries,
-
- Lemon Juice and Powdered Sugar
-
- Nutella and Sliced Bananas
-
- Lemon Curd with Raspberries
-
- Maple syrup
-
- Lingonberry jam is a traditional topping to use
-
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Nutrition Facts:
Rebecca @This Nest is Best says
My husband made these this morning for the first time (we’d had a box mix for Swedish pancakes previously) and they are sooo yummy! Thank you!
Leigh Anne says
So glad they were a hit! I need to make them again.
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?
Carmie 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!
lisa 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.