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Swedish Pancakes Recipe

Swedish Pancakes Recipe

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. YIELD:5 servings


  • 2 cups milk
  • 4 eggs
  • 1 tablespoon vegetable 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


  • 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 of each. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. 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.
  • 2. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. Yield: 20 pancakes.

Nutritional Facts

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

Reviews for Swedish Pancakes

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Reviewed Dec. 12, 2017

"Only 3 stars. I reduced the flour by 30% and didn't need to use the blender which rendered this recipe as a would never use. The results produced an excellent Swedish pancake. I partially agree with the Swede regarding the use of oil but not so fanatically. The average person can't tell the difference and in a pinch I would use the oil rather than go without. Three stars as Used a partial recipe for a good result."

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.

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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"

Reviewed Apr. 1, 2009

"This is a question, not a comment. Can these be frozen? How are they after they are frozen?"

Reviewed Apr. 1, 2009

"Mix/whip cream cheese and butter or margarine together and spread on pancakes. Then add a dollup of cherry, apple, or blackberry pie filling and roll up like a blitz or do the fold over thing. Sprinkle rollup with powder sugar. Place side by side in rows on serving platter for a beautiful addition to a tasty brunch."

Reviewed Oct. 5, 2008

"This is really good using whipped topping and any kind of fresh fruit like strawberries!"

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