Swedish Pancakes
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These Swedish Pancakes are thin, tender, and lightly golden, made with just four ingredients in the batter. This family recipe has been passed down through my husbandโs family for generations and is a favorite served warm with butter and sugar or your favorite toppings. The batter comes together in minutes, making these pancakes a lovely choice for breakfast, brunch, or a special family breakfast.
Pair with Homemade Chocolate Syrup or Italian Pastry Cream!
Quick Look: Swedish Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 10 pancakes
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Stovetop
- Technique: Whisk the batter, heat and oil a skillet, swirl the batter into a thin layer, and cook on both sides.
- Flavor and Texture: Thin and tender pancakes with soft centers and lightly golden, crispy edges.
Why Youโll Love This Family Favorite!
This Swedish pancake recipe is a Davis family tradition that has been passed down for over 60 years. It is a special way our family stays connected, even when we live miles apart. When we visit Jordanโs family in Idaho, his dad stands at the stove flipping the pancakes while his mom adds a little butter and sugar, folds each pancake into a triangle, and passes it to the grandchildren waiting in line for their Swedish, or โsugar,โ pancakes. It is a tradition that brings everyone together around the table, and I love that we can continue sharing it with our own families.
For more Davis family recipes, try these Peanut Butter Bars (Frosted) and Lemon Bars with Shortbread Crust.
Made With Amore,
โThe simplest ingredients and the most delicious bite! I have made this recipe for two Saturdays in a row and my three children and husband love it! We sprinkled cinnamon sugar on the first batch and lemon with sugar on the second. Itโs an absolute delight! This recipe is going in the family vault ๐ Grazie!โ
โ Lori
Table of Contents
Simple Ingredients
You only need four ingredients for the batter, along with cooking oil for the skillet.
- Eggs: Form the base of the egg-rich batter.
- Whole Milk: Combines with the eggs to create the thin batter.
- All-Purpose Flour: Gives the pancakes structure.
- Salt: Completes the four-ingredient batter.
- Oil: Cooking oil, coconut oil, neutral vegetable oil, or clarified butter can be used for the pan.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Butter and Sugar: Follow our familyโs tradition and serve the pancakes with melted butter and a sprinkle of sugar.
- Lemon and Sugar: Add fresh lemon juice and sugar for a bright, sweet topping. You can even try this Easy Lemon Curd Recipe!
- Fruit and Whipped Cream: Top with fresh berries or Italian Fruit Salad and whipped cream.
- Jam or Preserves: Try your favorite jam or preserve. I like to use this Homemade Blueberry Sauce Topping or Strawberry Coulis.
How to Make Swedish Pancakes
The batter comes together in minutes with a bowl and whisk. The key is heating the skillet properly and swirling the batter immediately after pouring so each pancake spreads into a thin layer. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a large bowl, whisk the eggs and milk until well combined.
- Add the flour and salt and whisk just until you have a thin batter.
- Do not overmix. Heat a 9ยฝ to 10-inch heavy skillet over medium to medium-high heat.
- Add about 1 teaspoon of lard, oil, or clarified butter and swirl to lightly coat the bottom. Pour about โ cup batter into the hot pan. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer.
- Cook for 1 to 1ยฝ minutes, or until the bottom is lightly golden and the edges begin to release from the pan. Carefully slide a thin spatula underneath and flip. Cook the second side for just 15 to 30 seconds, until set.
- Transfer to a plate and continue with the remaining batter, adding a little more cooking fat as needed to prevent sticking. Stack the finished pancakes to keep them warm. Fold each pancake in half and then in half again to create a triangle. Serve warm with your favorite toppings.
Swedish Pancakes FAQs
No. I recommend a stainless steel flat pan, but a well-seasoned cast-iron pan can also be used. A flat pan with low sides makes it easier to swirl the thin batter around the skillet.
Swedish pancakes and French crรชpes are both thin pancakes cooked in a skillet, but their batter and traditional serving styles can differ. My version uses eggs, milk, flour, and salt in the batter, with oil or another recommended cooking fat used in the pan. If youโre looking for a crepe recipe, try my Nutella Crรชpes.
Yes, you can use oat flour.
Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer the cooled pancakes between parchment paper, wrap tightly in plastic wrap, and transfer to zipper-lock bag. When you are ready to serve, microwave stacks of 3 pancakes on 50 percent power until heated through, 10 to 15 seconds.
Serving Suggestions
Our familyโs traditional way to serve Swedish pancakes is with melted butter and a sprinkle of sugar. For other combinations, try Homemade Nutella and banana, Chocolate Pastry Cream, yogurt and Homemade Granola, or Homemade Pistachio Butter. If you want a more substantial meal, try adding a piece of my Vegetarian Breakfast Casserole or Classic Spinach Quiche.
My Pro Tips
Recipe Tips
- Choose a heavy skillet. A good-quality stainless steel or cast-iron pan holds heat more evenly and helps the pancakes develop lightly golden edges without sticking.
- Start with a clean pan. Even a small amount of cooked-on residue can make these delicate pancakes stick.
- Make sure the pan is hot. The batter should begin cooking as soon as it hits the skillet. If the heat is too low, the pancakes are more likely to stick and turn out pale.
- Choose the right cooking fat. I recommends lard, coconut oil, neutral oil, or clarified butter because they tolerate higher heat. Regular butter contains milk solids that can burn before the batch is finished.
- Swirl the pan immediately. Lift and rotate the skillet as soon as you pour in the batter. This helps create a thin, even Swedish pancake.
More Sweet Breakfast Recipes
๐ MADE THIS RECIPE AND LOVED IT? ๐ Please leave a โญ๏ธSTAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Swedish Pancakes Recipe
Ingredientsย
- 2 large eggs, room temperature
- 2 cups whole milk, slightly warm
- 1 cup all-purpose flour
- ยฝ teaspoon salt
- cooking oil, coconut oil, neutral vegetable oil, or clarified butter, for the pan
For Serving (Optional Ideas)
- Butter
- Powdered or granulated sugar
- Fresh berries or fruit
- Jam or preserves
- Whipped cream
- Fresh lemon juice
- Maple syrup
- Yogurt
Instructionsย
- Make the batter. In a large bowl, whisk the eggs and milk until well combined. Add the flour and salt and whisk just until you have a smooth, thin batter. Do not overmix.
- Heat the pan. Heat a 9ยฝ to 10-inch heavy skillet over medium to medium-high heat. Add about 1 teaspoon of lard, oil, or clarified butter and swirl to lightly coat the bottom.
- Cook the pancake. Pour about โ cup batter into the hot pan. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer.
- Flip. Cook for 1 to 1ยฝ minutes, or until the bottom is lightly golden and the edges begin to release from the pan. Carefully slide a thin spatula underneath and flip.
- Finish cooking. Cook the second side for just 15 to 30 seconds, until set. Swedish pancakes should stay soft and tender rather than becoming dry or crisp throughout.
- Repeat. Transfer to a plate and continue with the remaining batter, adding a little more cooking fat as needed to prevent sticking. Stack the finished pancakes to keep them warm.
- Serve. Fold each pancake in half and then in half again to create a triangle. Serve warm with your favorite toppings. Mangia!
Notes
- Pair with Homemade Chocolate Syrup or Italian Pastry Cream!
- Choose a heavy skillet. A good-quality stainless steel or cast-iron pan holds heat more evenly and helps the pancakes develop lightly golden edges without sticking.
- Start with a clean pan. Even a small amount of cooked-on residue can make these delicate pancakes stick.
- Make sure the pan is hot. The batter should begin cooking as soon as it hits the skillet. If the heat is too low, the pancakes are more likely to stick and turn out pale.
- Choose the right cooking fat. I recommends lard, coconut oil, neutral oil, or clarified butter because they tolerate higher heat. Regular butter contains milk solids that can burn before the batch is finished.
- Swirl the pan immediately. Lift and rotate the skillet as soon as you pour in the batter. This helps create a thin, even Swedish pancake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The simplest ingredients and the most delicious bite! I have made this recipe for two Saturdays in a row and my three children and husband love it! We sprinkled cinnamon sugar on the first batch and lemon with sugar on the second. Itโs an absolute delight! This recipe is going in the family vault ๐ Grazie!
Yay! Happy you loved this simple classic!
We use spray butter, sprinkle with cinnamon sugar and roll them up and enjoy!
Soft and tender with crispy edges! They are perfect!!
A family favorite for sure!
This is a recipe you will want to make every weekend!