Rolled Swedish Pancakes Recipe
Rolled Swedish Pancakes Recipe photo by Taste of Home

Rolled Swedish Pancakes Recipe

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"We love the hint of lemon wrapped inside these rich flavorful pancakes," says Tami Escher of Dumont, Minnesota.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 eggs, lightly beaten
  • 3 cups 2% milk
  • 3 tablespoons butter, melted
  • Sour cream and cherry preserves

Nutritional Facts

3 each: 618 calories, 25g fat (12g saturated fat), 473mg cholesterol, 599mg sodium, 74g carbohydrate (38g sugars, 2g fiber), 23g protein


  1. Combine 1/2 cup sugar and the lemon peel; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.
  2. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.
  3. Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves. Yield: 1 dozen.
Originally published as Rolled Swedish Pancakes in Taste of Home August/September 1999, p8

Reviews for Rolled Swedish Pancakes

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Reviewed Dec. 26, 2014

"I've made this recipe on and off for over 10 years. It is an awesome Swedish pancake and my kids love this. I am trying to move away from dairy and I substituted almond milk and it still came out perfect!"

Reviewed May. 7, 2010

"These are the BEST pancakes! Every time I make them for a brunch, everyone (and I do mean everyone) asks for the recipe. I also make these for our family on a regular basis because we love them so much."

Reviewed Apr. 18, 2009

"I Have now made these for my family 3 times & it just keeps getting better. We absolutely love them. The flavor was absolutely everything I remembered.

I would suggest to anyone not planning a large brunch, to cut the recipe in half (that is what I did). Also, I used a small saute pan, with 1/4 cupfuls of batter. The Pancakes come out purfectly.
Pat Parker
Sauk Centre, MN"

Reviewed Apr. 2, 2009 Edited Apr. 18, 2009

"I have been looking for this recipe for years & years. Ever since IHOP had them back in the 80's. I can't wait to try this recipe.

Pat P.
Sauk Centre, MN"

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