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Authentic, Traditional Swedish Pancakes Recipe

I got this recipe from a Swedish friend of mine, who received it from his grandmother.

Swedish pancakes that are covered liberally in maple syrup. Mmm, mmm, good!

Swedish pancakes that are covered liberally in maple syrup. Mmm, mmm, good!

What do you think of this recipe?

Irresistible Swedish Pancakes

I was cleaning the other day and ran across this recipe at the back of a drawer, which I got from a Swedish friend of mine. The recipe had been handed down by his grandmother.

I admit, I don't cook. There are only a few things that will get me into the kitchen, and Swedish pancakes is one of them—so you know it's special. I have several times invited friends over for breakfast on a weekend morning: I keep these pancakes coming while they eat 'em up.

Swedish pancakes are a lot like crepes—only totally different at the same time. One thing I recommend: Use the largest electric griddle you can find because these pancakes are sensitive to temperature (burning/undercooking), and a person can eat an entire Swedish pancake in one bite, so your "patrons" (family and friends) will be screaming for more before you've even finished the second set on your griddle. Getting a small head-start on the eaters is also recommended.

If you're feeding a crowd, big family, or lots of hungry teenagers, or if you are not planning on serving anything but the pancakes, make a double-batch. Otherwise, these should feed your average four standard adults, assuming they are eating other things in addition to the pancakes (sausage goes particularly well, as do eggs).

A handy tip from my uncle: Assuming your griddle is high enough and your plates low enough, put the plate(s) under the griddle to give them a nice gentle warming effect and keep these fragile little pancakes warm and ready-to-eat, too.

Tip: Warm up your plates to keep the Swedish pancakes warm by sliding your plates under your electric skillet! (Thanks, Uncle Ray, for this tip!)

Tip: Warm up your plates to keep the Swedish pancakes warm by sliding your plates under your electric skillet! (Thanks, Uncle Ray, for this tip!)

Cook Time

Prep timeCook timeReady inYields

10 min

2 min

12 min

3 to 4 servings


  • 3 eggs
  • 2 cups milk, 2% or whole (skim and 1% milk don't work well with this recipe)
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups flour, sifted

Optional toppings:

  • Syrup (You can't go wrong with syrup. Try different flavors, too!)
  • Jelly
  • Powdered sugar
  • Honey
  • Lingonberry sauce or jam (This is the traditional topping for these pancakes.)

Tools and Equipment Needed

See Picture 2:

  • Electric skillet or pancake griddle (stove-top versions don't work as well because the temperature can't be controlled well enough for this recipe)
  • Pancake spatula (plastic, if you are using a non-stick skillet)
  • Medium-sized mixing bowl
  • Measuring cups for dry ingredients
  • Liquid measuring cup
  • Measuring spoons
  • Small dish for melting butter in the microwave oven
  • Serving plates and silverware


  1. Beat eggs until they are very fluffy (photos 3 and 4).
  2. Add milk and 2 tablespoons of butter.
  3. Add dry ingredients.
  4. Combine. The batter may be bubbly and funny looking, but don't spend much time combining the ingredients; that's the way the batter always looks.
  5. Using a greased or non-stick electric frying pan set for "pancakes", pour about 2 tablespoons of batter per pancake. The pancakes should be extremely thin (photo 5).
  6. Lightly brown on each side (photo 6).
  7. Place on a plate and drip on a bit more of the melted butter (photo 5).
  8. Optional: Pour on syrup or apply other toppings, if desired, and you're ready to eat! Note that Swedish pancakes are delicious without any toppings, too (photo 7).

Tip: Microwave Leftover Pancakes

On the very rare chance that you have leftover pancakes, they warm up in the microwave nicely in about 5-10 seconds up to two days after you have initially made them! Be sure to cover with plastic wrap to keep in the moisture. The edges may get a little bit crisp, but they still taste fantastic.


Jenny on January 04, 2019:

In Sweden we make them bigger, one pancake should cover the whole frying pan. We serve them with sweet jam like strawberry, not lingonberry and never with syrup

Melissa LeVesque-Piela on June 03, 2018:

I was looking for a new Swedish pancake recipe and this was the first one to pop up. Fun to see your name, Laura, so of course I had to try it! Delicious and so easy to make! My family loves Swedish pancakes and we will add this one to our recipes- thank you!

Laura Schneider (author) from Minnesota, USA on August 01, 2013:

sgbrown, I'm so glad you mentioned blueberry pie filling! Brilliant! I think cherry and strawberry, as well as the Swedish traditional lingonberry, toppings would also be delicious. Thanks for voting and sharing, and you have a wonderful day, too!

Laura Schneider (author) from Minnesota, USA on August 01, 2013:

Juliette Morgan, maple syrup and chopped bacon would be excellent toppings for these! I hadn't considered putting the bacon on the pancakes, but that will be my next "experiment"--these Swedish pancakes do go great with bacon and sausage. Perhaps crumbled sausage topping would also be a hit!

Laura Schneider (author) from Minnesota, USA on April 10, 2013:

Alise-Evon--I hope you love them as much as my family and friends do! They're not for the dieter, though, I'll confess that right up-front: but, like donuts. Do me a favor and come back and rate this recipe after you've tried it. If I have guessed wrong on the number of people this feeds (which I just based on my family), for example, please let me know so I can update it. Thanks, and happy Swedish Pancake making and eating to you both!

Alise- Evon on April 09, 2013:

This is perfect. My husband was just asking me to make these things for him this past weekend. This recipe will be much better than mine- I love going back to old, traditional ones. Thanks for sharing this.

Laura Schneider (author) from Minnesota, USA on February 20, 2013:

I'm glad you like it! Just remember to get a head start on your fellow eaters--these disappear faster than you can cook them!

Riviera Rose from South of France on February 19, 2013:

I haven't made pancakes for years, but when I did it was in Norway, where I was working as an au pair. I imagine the recipes are similar, and should try them again some time. Thanks for reminding me!

Laura Schneider (author) from Minnesota, USA on February 02, 2013:

You're so welcome! I'm so glad you like them. Yes, this is a very easy recipe, with almost goof-proof results (I'm living proof).

And, I've found that leftovers of these warm up in the microwave better than most other crepes and pancakes (just don't leave them in until the edges get crispy--cut back the time if you find that happening). They're just about as good as when they were freshly made.

Britt on February 02, 2013:

These were so much easier to make than other batters I've dealt with! They're delicious too! Thank you!

Laura Schneider (author) from Minnesota, USA on December 26, 2012:

You're very welcome! I'm so glad that this recipe was a hit with you and your boyfriend on his birthday.

Sabrina Derr on December 25, 2012:

Thank you so much for sharing this recipe. I surprised my boyfriend today for his birthday and tried this recipe. It was fantastic! I couldn't imagine a better swedish crepe. He lived in Sweden for a while and inhaled each and every one I put on his plate. Thank you!

Laura Schneider (author) from Minnesota, USA on June 08, 2012:

sgbrown and Juliette--thanks for stopping by! I never thought of blueberries or chopped bacon. Indulge yourself... by all means! They're easy to make, awesome to eat, and you can put virtually any toppings on them. My favorites are a LITTLE drizzle of light honey or fresh, natural maple syrup (heated). Now we're making ME hungry. Ha ha

Juliette Morgan on June 08, 2012:

These sound good, savoury toppings for me like chopped bacon and maybe a drizzle of maple syrup, mm, making me hungry. Thanks for sharing.

Sheila Brown from Southern Oklahoma on April 26, 2012:

These sound wonderful! I have been looking for something different to cook for breakfast. This is a must try! I love topping my regular pancakes with a little, or a lot, of blueberry pie filling. This sounds like a good candidate for that also! Voted up, yummy and sharing on my blog, Around the World with Recipes. Thank you for sharing this with us! Have a wonderful day! :)

Laura Schneider (author) from Minnesota, USA on April 23, 2012:

These make good leftovers, too. Just divide them into single-serving packets, put them into zippered sandwich bags, and freeze them. If you have a toaster oven or microwave oven, you can quickly (in a matter of seconds) thaw these out and be ready to eat.

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