Easy Swedish Pancakes

Looking for some new breakfast recipes? I am so excited to feature a Swedish pancakes recipe today because I know you will love having it for brunch over this long weekend! This fabulous recipe is shared with us by Nancy Mehagian, author of The Supernatural Kids Cookbook. I love the idea behind her cookbook- “healthy, mindful and tasty recipes created expressly for budding junior chefs to coax them on a lifelong journey of nutritious and delicious culinary exploration & inspiration.”  I also love this 5 ingredient, super easy Swedish pancakes recipe! You might also call this a Swedish crepes recipe as they are really thin pancakes and you can roll them with various fillings.

This recipe was first published here on August 31, 2013. I have made a few updates and added a recipe card for my new readers to enjoy.

First, what are Swedish pancakes? Swedish pancakes (Svenska pannkakor) are thin, delicate pancakes that are similar to crêpes but slightly richer and more buttery. They are softer and more tender than American pancakes, with a slightly eggy and sweet flavor. Unlike fluffy American traditional pancakes, they are light and flexible. It’s cooked in a buttered pan until golden brown on one side, then flipped briefly. They are often rolled or folded before serving. Traditionally topped with lingonberry jam and whipped cream or powdered sugar.

Don’t these Swedish pancakes look amazing?

Easy Swedish Pancake Recipe

These Swedish pancakes, which are really more like crepes, were my favorite when I was a kid and then became my daughter’s favorite. She’s all grown-up now but she still begs me to make them for her. The extra bonus is that this egg-rich batter recipe is high in protein.

Swedish Pancakes Recipe Ingredients

• 1 cup milk
• 4 eggs
• 1 cup whole-wheat pastry flour
• 1⁄2 teaspoon salt
• 6 teaspoons melted butter for cooking

How To Make Swedish Pancakes:

Place the milk, eggs, flour and salt into the blender and blend until you have a smooth, thin batter.

Melt 1 teaspoon of the butter in a non-stick skillet.  When hot, pour 1⁄2 cup of the Swedish pancake batter into the skillet and swirl around until the entire bottom of the skillet is coated.

You could use a crepe pan if you happen to have one. I like to use a nonstick skillet but my husband likes to use the cast iron frying pan which requires more technique and is less forgiving.

Using a thin spatula, peek under the pancake and when it starts to turn golden, flip the pancake over and cook until the second side is golden.

Continue like this until you have made about 6 delicious pancakes.  It’s easy peasy. Then just garnish with your favorite toppings and serve.

Sweet Fillings and Topping Suggestions For Swedish Pancakes:

• Brown sugar with lemon juice
• Maple syrup
• Your favorite fruit jam (lingonberry preserves is a classic Swedish choice)
• Fresh fruit (mixed fresh berries are always a favorite)
• Whip cream
• Honey
• Sprinkle with a little powdered sugar
• Savory fillings such as cream cheese & smoked salmon

Printable Recipe For Easy Swedish Pancakes

Pro Tips & Tricks

Making perfect Swedish pancakes takes a little technique! Here are some tips and tricks to help you get the best results:

1. Use the Right Batter Consistency

• The batter should be thin and smooth, like heavy cream. If it’s too thick, add a little more milk.
• Let the batter rest for 15–30 minutes before cooking. This helps the flour absorb the liquid and makes the pancakes more tender. My husband always does this. I skip it!

2. Use a Nonstick or Cast Iron Pan

• A nonstick pan or well-seasoned cast iron pan works best.
• Heat the pan to medium before adding butter to prevent burning.

3. The Right Amount of Butter

• Butter is key for flavor and to get those golden, crispy edges.
• Wipe the pan with a paper towel after each pancake to prevent excess butter from making them greasy.

4. Pouring & Spreading the Batter

• Use about ¼ cup of batter for each pancake.
• Immediately tilt and swirl the pan so the batter spreads into a thin, even layer.

5. Flipping Without Tearing

• Cook until the edges look set and the bottom is golden brown (about 1–2 minutes).
• Use a thin spatula to loosen the edges before flipping.
• The second side cooks much faster—only about 30 seconds.

6. Keep Them Warm

• Stack pancakes on a plate covered with foil or place them in a low oven (200°F) until ready to serve. Or serve as you could them.

Conclusion

I hope you enjoyed this easy Swedish pancakes recipe. It is a good breakfast for long weekends. Thanks again to Nancy Mehagian for sharing it with us.  She is the author of the multi-award winning culinary memoir Siren’s Feast, An Edible Odyssey, and the award winning Supernatural Kids Cookbook and coauthor of The Oprah Effect. You can find her books through my affiliate link on Amazon.The whole family will love these delicious Swedish pancakes. Will you give the recipe a try? Let us know how you like it!

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