Swedish Pancakes (2024)

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4.75 stars (16 ratings)

Feb 28, 202265

This Swedish pancakes recipe is the best! Slightly thicker than crepes, Swedish pancakes are simple to make and so delicious!

My family loves any kind of thin rollup/foldup pancake.

Slightly thicker than crepes but not quite as thick as these beloved rollup pancakes, these Swedish pancakes are the perfect middle ground to make everyone happy.

What is the difference between crepes and Swedish pancakes?
As far as I can tell from lots and lots and lots of recipe research, they are very similar. In fact some recipes for Swedish pancakes are identical to recipes for crepes and vice versa. Depending on the source, there are a lot of BIG feelings surrounding the authenticity of certain recipes.

Many recipes for Swedish pancakes call for a bit more flour and less liquid than crepe recipes, as well as using melted butter in the batter, while many crepe recipes call for water in the batter. As mentioned above, Swedish pancakes, once cooked, are a bit thicker than crepes, and they are traditionally served with jam and/or sugar, whereas crepe recipe are more often served with both sweet and savory fillings.

Swedish Pancake Batter

Swedish pancake batter is super straightforward.

eggs
flour
milk
salt + little bit of sugar
melted butter

I like to combine all the ingredients in a blender and process until smooth, but you can just as easily whisk everything together in a bowl.

How to Cook Swedish Pancakes

Swedish pancakes can be cooked in a skillet or on a griddle. I’ll show you both ways. I also confess down below with rather strong feelings which one is my preference!

To cook the pancakes in a skillet:

heat a 10-inch nonstick skillet over medium heat
brush the bottom of the skillet with butter
pour in 1/4 to 1/3 cup batter and swirl the pan around until the batter covers the bottom evenly
cook until the pancake is golden on the bottom
use a spatula to flip the pancake and cook on the second side

To cook the pancakes on a griddle:

heat an electric griddle to 325-350 degrees F
brush the griddle with butter
use a 1/4 to 1/3 cup measuring cup to pour batter into circles on the griddle
immediately and quickly use the bottom of the measuring cup to spread the batter into a wider, thinner circle
cook until the bottom is golden and the edges start to bubble
use a thin spatula to flip the pancake and cook on the second side

My Preference for Cooking Swedish Pancakes

While it isn’t the most authentic way to cook these Swedish pancakes, I far prefer using a griddle to cook them. Not only can I cook more than one at a time, but it’s much easier to get the spatula underneath the thin pancake on a flat surface vs the curved edge of the skillet.

In short, I lose FAR less pancakes to rips, tears, and frustration when I cook them on a griddle.

Additionally, I say far less bad words. So: in order to preserve my soul and my sanity, griddle cooking it is for me.

{I have an older version of this griddle aff. link; I love it – going on several years now.}

Swedish Pancakes for Breakfast

This Swedish pancakes recipe is made regularly around here for breakfast.

Very often, I’ll make them at night before I go to bed (whilst listening to a podcast or audiobook) so that breakfast is ready and waiting at that early a.m. hour when no one really wants to function enough to even get out of bed, let alone make breakfast.

We usually eat them sprinkled with granulated sugar and jam or rolled up with syrup. There’s really no wrong or right way.

(Recently I decided to go all-out IKEA on my family and ordered some authentic lingonberry jam aff.link…not everyone was a fan, but I loved it. Tart and sweet, it’s now one of my favorite jam flavors.)

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