Enjoy these light and delicate Swedish Pancakes with your family or brunch guests.
We are pancake lovers in our house, which means we try a lot of different pancake recipes. Everything from hearty, healthy oatmeal pancakes to light and delicate pancakes like this Swedish pancake recipe. Swedish pancakes are thin and delicate like a crepe. Because they are thin, they cook quickly, which makes them a great pancake to serve to guests at a brunch or shower. Or enjoy with your family for breakfast or dinner. And Swedish Pancakes are perfect served with fun toppings. Swedish Pancakes are very similar to crepes, so you can use any of your favorite crepe fillings.
How to make Swedish Pancakes
To make Swedish pancakes, the batter needs to be nice and smooth. The trick to getting a nice smooth batter without any lumps is to use your blender. Just toss all of the ingredients in together and blend until combined.
Once the batter is smooth you will cook the Swedish pancakes on any non stick skillet or a crepe pan. Heat a 10 inch skillet over medium heat until a drop of water sizzles in the pan. Then brush the pan with melted butter and pour 1/3 C of the batter into the pan. Tilt and swirl the pan until the batter has spread evenly to cover the pan. Cook until golden brown, then flip and cook the other side.
Transfer Swedish Pancakes to an oven safe dish and keep them warm in a 200 degree oven until all pancakes are cooked and ready to serve.
After they are all cooked comes the fun part. You get to top them with any number of delicious things. Some of our favorite Swedish pancake toppings are whipped cream and berries, lemon juice and powdered sugar, Nutella and sliced bananas, and homemade lemon curd with raspberries!
Not only are these Swedish Pancakes delicious but they are oh so pretty too!
Check out more of my best pancake recipes:
Swedish Pancake Recipe
Swedish Pancakes are light, delicate, and delicious crepe like pancakes.
- 8 Tbsp butter
- 1 C flour
- 1 3/4 C whole milk
- 3 large eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 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. Pour a scant 1/3 cup of batter and quickly swirl the pan to evenly coat the bottom.
- 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!
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