Swedish Pancakes Recipe
Swedish Pancakes Recipe photo by Taste of Home

Swedish Pancakes Recipe

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When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! —Susan Johnson, Lyons, Kansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings


  • 2 cups milk
  • 4 eggs
  • 1 tablespoon canola oil
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • Lingonberries or raspberries
  • Seedless raspberry jam or fruit spread, warmed
  • Whipped topping

Nutritional Facts

4 each: 309 calories, 10g fat (4g saturated fat), 183mg cholesterol, 217mg sodium, 41g carbohydrate (13g sugars, 1g fiber), 12g protein


  1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
  2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.
  3. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. Yield: 20 pancakes.
Originally published as Swedish Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p159

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Reviewed Jan. 10, 2011

"My family and friends have enjoyed this recipe many times. These are a wonderful change frome traditional pancakes and or waffles. Thanks so much for the wonderful tasting recipe."

Reviewed Jun. 10, 2009

"I have not tried this receipe for Swedish Pancakes. Swedish pancakes are NEVER made with oil always melted butter. Since I am Swedish and my parents were born in Swedish and my oldest daughter lives in Sweden I will continue to make my mother's recipe for Swedish pancakes. I wouldn't even want to try this recipe.


Reviewed Apr. 2, 2009

"My family loves these topped with chopped fresh strawberries on top."

Reviewed Apr. 1, 2009

"I've used a similar recipe that we make a big batch, then freeze. they are great that way too.

Another way to serve is with peanut butter, or with butter and brown sugar."

Reviewed Apr. 1, 2009

"answer to your question

yes they can be frozen before stuffing put a layer of parchment or waxed paper between each then when ready to use let thaw at room temp they are wonderful this way too"

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