In our home, this classic Swedish pancake recipe has long been a mainstay. It has been passed down through many generations and is timeless. If desired, top with whipped cream, syrup, and lingonberry jam before serving.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- 4 eggs
- 4 cups milk
- 2 ½ cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 teaspoon butter
Instructions
- Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
- Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
- To make pancakes for one, use: 1 egg, 1/4 cup milk, 3 tablespoons flour, 1 teaspoon sugar, 1 dash vanilla extract, 1 dash ground cardamom, 1 pinch salt, and 2 teaspoons melted butter.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 244 mg |
| Sugars | 19 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
These are amazing!! I switched out the nutmeg for pumpkin spice and added two heaping spoonfuls of pumpkin. So delicious! Thank you for my new favorite pancake recipe!
I followed the recipe exactly and the batter was way too thick. I tried making two pancakes with this thick batter, but they didn’t spread out and the inside didn’t cook without burning the outside. Those two were inedible. I added approximately another 1/2 cup of milk, until the batter was the consistency I was used too. It did spread much better and cooked much more evenly. The pancakes from the modified recipe tasted good, but the texture was still a bit chewy.
Recipe was delicious, it actually taste just like the boxed mix. Few things to note: add a splash of vanilla, wayy less salt (i added a pinch and that was fine), pancakes were a little on the dense side so maybe a little more baking powder than recipe called for but it didn’t bother me too much. But overall recipe was great. Anything that went wrong was user error on my part (which was just having the heat too high so watch out for that)
Perfect Swedish pancakes! My husband grew up on these in Germany and his name is Arvid so this recipe caught my eye. I followed the recipe with the exception of substituting cardamom for nutmeg and they were delicious. I need to work on presentation, but even though they weren’t pretty, they were great!! Thank you
These pancakes, or as my family assumed “crepes”, were amazing, had a few technical issues with the batter but I just added some flour and we were good to go. I surprised my parents early in the morning and it made their day. The only changes I made were the toppings, replacing the suggested with some freshly cut strawberries, maple syrup, and confectioners sugar. I then asked my family what I should rate this recipe, and got 5’s out of 5.
I followed the Cook’s Notes and made three pancakes for one person with the exception of the cardamom. This recipe is very similar to the ones I’ve made for my family for over 50 years. These are a little bigger than the 6 inches called for, but that’s just a small thing compared to the wonderful taste of these! Thanks so much for posting your recipe!