Swedish Pancakes

This Swedish Pancakes recipe makes a stack of crepe-like pancakes that are soft, tender, and ready in minutes.

Looking for more breakfast recipes? Try my French Toast or Classic Pancakes next!

About This Recipe

Truthfully, Swedish pancakes are not much different from crepes at all. Some people like to describe Swedish pancakes as being a cross between pancakes and crepes, but I do not think they resemble pancakes even in the slightest. Mainly, they are not fluffy at all.

Here are the key differences compared to crepes:

• Less flour: Swedish pancakes have a lower ratio of flour to liquid ingredients. This causes the batter to be lighter and more delicate than crepes.
• No resting required: Crepe batter is typically rested for at least an hour (and often overnight) to allow the gluten to develop and become more elastic. Swedish pancake batter does not do this.
• Size & thickness: Crepes are very thin and cooked on large griddles. Swedish pancakes are smaller and slightly thicker. I find crepes to be much more difficult to make because the batter is thicker, and so there is more technique involved in getting a perfect, thin circle. For Swedish pancakes, the batter is more runny, so you can just pour it into the center and gently swirl it around to spread it out.
• Sugar: This is less important, but I've found that Swedish pancake recipes typically have sugar added, whereas crepes do not.

Key Ingredients

Milk: Use whole milk for the best pancakes!

Eggs: Help bind all the ingredients together.

Vegetable oil: Gives tenderness to the pancakes; you can also use melted unsalted butter.

Flour: All-purpose flour is all you need for this recipe.

Sugar: Gives sweetness to the pancakes, but more importantly, it helps them brown quickly.

Baking powder: Baking powder is not traditionally used for Swedish pancakes, but I absolutely love the texture when just a tiny amount is added. They come out more delicate.

Salt: For enhancing the flavors.

Instructions

STEP 1: Add all the ingredients to a blender and blend until smooth. The batter will be very runny.

STEP 2: Heat a skillet over medium heat until hot. Grease generously with butter or oil. Pour ⅓ cup of batter into the center and quickly swirl around to make a circle.

STEP 5: Cook until the top starts to dry out, then flip and cook until the otherside is golden brown. Repeat with the remaining batter. This recipe will make about 12 pancakes.

📋 Recipe

Swedish Pancakes

If you like crepes, then you'll love this Swedish pancake recipe. They're lightly sweet, soft, and delicate.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine Swedish

Servings 12 pancakes

Ingredients

  

1x2x3x

• ▢ 2 cups milk
• ▢ 2 large eggs
• ▢ 2 tablespoons vegetable oil
• ▢ 1 ½ cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt

Instructions

 

• Add all the ingredients to a blender and blend until smooth. The batter will be very runny.
• Heat a skillet over medium heat until hot. Grease generously with butter or oil. Pour ⅓ cup of batter into the center and quickly swirl around to make a circle. Cook until the top starts to dry out, then flip and cook until the otherside is golden brown.
• Serve with lingonberry sauce, sugar, or your favorite pancake toppings.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!