Spread the love.

Some Minnesotans might see the title of this blog post: Swedish Pancakes Recipe and think to themselves, I don’t need a recipe for that: my grandma made them, my mom made them and I can mix this batter blind-folded as well. Hopefully it’s not you, since you are reading this!

Swedish Pancakes are so easy that they can be hard to make! It took me a while to adapt my crepes’ recipe, when I first moved to Minnesota, because European flour, butter and milk are rather different and act differently in baking. 

Crepes have always had a special place in my heart, I grew up eating them! However, after I moved to the midwest, my Minnesota mom Tami Moberg introduced me to Swedish pancakes and my life immediately changed! 

Crepes are wonderful but if you double the amount of eggs and butter, you will get that special nordic taste! Swedish pancakes are that ultimate breakfast treat! They are airy and light and they truly melt in your mouth. 

Ingredients

• 1 ½ cup milk ( I use whole)
• 4 eggs
• 6 Tbsp sugar
• 1 tsp vanilla
• 1 cup sifted flour
• ½ teaspoon kosher salt
• 5 Tbsp melted unsalted butter

Optional Toppings

• Fruit – such as raspberries, strawberries, blueberries or sliced peaches, melon
• Maple Syrup
• Jam
• Nutella 
• Whip Cream

Instructions

1. In the bowl combine eggs with milk. Mix with a hand mixer until completely smooth, 1 to 2 minutes.

2. Add sugar, salt, gradually sift your flour into the bowl. I always add Mexican vanilla, so my Swedish pancakes get that wonderful aroma. Mix well and make sure to scrape of the sides with a spatula as needed. 

3. Melt butter in the microwave, don’t overheat. Pour it into your batter. Mix well. 

4. Heat an 8-inch frying pan over medium heat and melt 1 Tbsp of butter. Pour ¼ cup of batter into the hot pan while tilting the pan around so the batter forms an even thin circle.

5. Cook each pancake for about 40 seconds to 1 minute on your first side and 20 seconds on the other. You don’t want your Swedish pancakes to turn fully brown, just lightly. 

6. I fold mine right away, I think they look more presentable when you serve them folded. 

7. Drizzle your Swedish pancakes with warm maple syrup and add berries. 

If berries is one of your go-to fruit choices, I have a wonderful English Trifle recipe that you will enjoy! 

Be prepared that your first pancake may not turn out perfect, but it will prepare the way for the rest of them to look and taste great! 

When I make them for my husband and my 12-year old, I usually get to taste 1 pancake because those two can easily finish one batch for breakfast. So if your family is like ours and is known for their healthy appetite, you might want to double this recipe, just to be safe! 

We tend to serve crepes and Swedish pancakes with sweet toppings, but I had a great experience making and filling them with smoked salmon, cream cheese and dill. So if you are adventurous, that is a great option! 

If I end up with some leftovers, I gently move them into a Tupperware and put them in the fridge. You can microwave them the next day and they will taste and smell like you just cooked them minutes ago! 

I absolutely love this recipe! Hope you enjoy too. 

And let the Organic Maple Syrup from a local farmers’ market be your cherry on top! I serve them at brunches, showers, Christmas morning breakfasts and just tend to make them when I feel especially motivated! 

Disclosure: This post contains affiliate links. This means we make a small commission off the sale. This is no additional cost or does no harm to you. Thank you for supporting our small business.