Easy Swedish Pancakes

Easy Swedish Pancakes


"This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them."

Ingredients 20 m {{adjustedServings}} servings 252 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
  2. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
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Reviews 131

  1. 164 Ratings


Don't really know why I tried this recipe since I am born and raised in sweden and should know my "pannkakor" but I did and it's not quite right. I really like my recipe better wich is basically changing the flour to 1 cup and take away an egg or two depending on size. I also usually substitute 1/3 of the flour to whole wheat flour. We also usually eat our pancakes with strawberry jam or other kind of jam. I make them in a 10 inch pan with low edges with a long spatula I bought at IKEA. Just use your wrist to turn the pan to spread the batter out. If it gets stuck just use som butter on the pan. This recipe can also be used as an oven pancake if you add some fried bacon pieces in an 9x13 bakingpan and bake in the oven at 450 for 25-30 min and serve with lingonberries.


To the skeptics--no need for extra flour, it is really supposed to be that thin! I grew up eating Swedish Pancakes and this recipe is very good. I think the recipe my great-grandmother brought from Sweden was something like: a bunch of eggs, then flour until it's thick, then milk until it's thin. Not being the greatest cook, I need a more detailed recipe to follow. This one definitely works. A helpful hint I learned from watching my mother make them: use a medium sized frying pan, when it's hot, hold it in your hand, pour a small amount of batter into the middle of the pan then use your wrist to turn the pan and swirl the batter around to make an even layer in the pan. You don't need to use much batter--these pancakes are supposed to be very thin.


Ever since I first visited Rockford when I was five, I have loved the swedish pancakes we would get at the Stolkholm Inn. My first effort at making them was with this recipe (because it mentioned Rockford, so I hoped it would be great), and I would have to say, these are close. I followed the recipe exactly and they turned out very yummy and how I remember them to be. Still looking for the secret ingredient to make them as magical as the Stockholm Inn's.