My father learned how to make these Swedish pancakes from his mother, who was born in Sweden. Then, my father gave me the original recipe. There are seldom any leftovers when I make them because kids adore them. Add sugar and melted butter to the pancakes, or serve with lingonberry sauce. The yield will be lower if the pancakes are fashioned into larger cakes. The batter can also be used to make crepes.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 13 |
| Yield: | 52 mini pancakes |
Ingredients
- 3 eggs
- 1 ¼ cups milk
- ¾ cup all-purpose flour
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 tablespoon butter, or as needed
Instructions
- Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
- Sift together flour, sugar, and salt in a separate bowl. Add to egg mixture; mix until batter is smooth.
- Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.
- Make sure to use real butter, not margarine.
Nutrition Facts
| Calories | 66 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 122 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Had a craving for Swedish pancakes went to Ihop and was sorely disappointed they no longer had these they have what they call crepes but not really like crepes to me. More like a thinner pancake. As a last resort before going to IKEA tried this recipe, Great recipe Thank you. instead of Sugar used 4 drops of Sucra. Turned out better than expected.
A bit thicker than my Mormors but this was a quick recipe and my kids liked.
I love this recipe
These are not authentic Swedish pancakes: add six tablespoons of melted butter to the batter and double the salt for pancakes your children will learn to make for their children.
I ran out of my handy Ikea frozen Swedish pancakes, but still had a bag of their meatballs left. I’m so glad to have found this quick and easy recipe – all the ingredients came together perfectly, and the batter had the perfect consistency to easily swirl into the pan for an evenly thick pancake. I used a non-stick ceramic frying pan, which made the edges of the pancake have super thin crispy edges – a delightful contrast to the rest of the pancake that my family and I enjoyed. I love Ikea, but I think I’ll be making my own Swedish pancakes from now on!
That’s pretty much my mother’s Carlson recipe, brought by her grandmother from Sweden. If we children begged, she’d stand at the stove and make them on a Saturday morning. Let butter melt, then lingonberries, raspberries, or syrup are all good. Our father liked butter and sugar.
These great out great! We used Almond milk, and I think that made it so the didn’t brown very much — still delicious though! Topped with PSL sauce and chopped pecans. Let’s go Fall!
Works best if you use 3c milk, beat in 2 large eggs then slowly mix in 1 1/2 c flower. Let sit for 30 min, remix. Be careful not to over do it. Put a cast iron pan on medium heat, let sit until smoking, put butter on pan and turn the pan until covered, put just enough batter to thinly cover the pan, turning pad you poor.
Loved it. Added some fresh cardamom for that taste of Scandinavia!
This is the classic Swedish Pancake recipe that is in the Better Homes & Garden red checkered cookbook where i leared how to cook them over 50 years ago. These are the only pancakes I like and we fuss them up a lot for Christmas morning with a whipped vanilla muscarpone cream filling. Yum! The only difference I make to them is how crepes are made. You melt all of your butter in your skillet, then pour it into your pancake/crepe mixture. You won’t have to butter or spray your skillet again for the entire batch. My mom served these with an orange liquor sauce or maple syrup. I serve them with maple syrup or whipped vanilla muscaropne. Yum!!
I did what was in the instructions. The pancakes turned out like crepes at first then i made them thicker by adding more batter. My Uncle who lives in Sweden says to have potato flour instead of all purpose flour or add corn starch to the all purpose flour a 20/80 mixture
Very good Swedish pancakes! Doubles wonderfully. I melted the butter & added it to the batter before cooking so no oil was needed on the griddle. This recipe is very much like my Swedish grandmothers.
Added all of the ingredients together down to the letter and got a liquid goopy mess for batter.
These were soooo good!!! Legit better than any pancake house!
quick & easy kid friendly recipe
We loved the recipe. My family commented how delicious they were and that they tasted almost or better than iHOP version.
I have made Swedish pancakes for years. This was more like scrambled eggs watered down. It absolutely needed more flour. I would find another recipe with more flour. I hate leaving a bad review especially on someones family recipies. I fell in love with Swedish pancakes at Ihop, have used the mix and made my own. The texture of this was way off. :/
This recipe is so delicious, they turned out perfectly! Thank you for sharing, this one is a keeper
Wonderfully light a d delish
These pancakes turned out amazing. Heavenly. I added some cream cheese, jam, & some syrup on top. These were perfect. So glad I found this recipe. It reminds me of my favorite Swedish restaurant back home. We will be making more of these for sure!!
If you prefer pancakes over crepes you’ll like this recipe. But it’s not “traditional” in that it’s closer tasting to an American pancake, and Swedish pancakes are more closely related to a French crepe. For my taste, it was a too much like a pancake (because of the extra flour) and it needs a tablespoon of butter melted into the batter. What this recipe points out well is to whip the eggs prior to incorporating the other ingredients. Great tip! I made this to see what I thought of it, but I prefer 1/2 cup of flour (instead of 3/4 cups), a tablespoon of melted butter in the batter, and a sprinkle of cinnamon (definitely not “authentic” but pairs great with my Lingonberries).