If you were to ask anyone in our family to name a beloved family recipe, Swedish Pancakes would be the first one mentioned.Jump to Recipe
To be a card-carrying member of the family you need to be able to make these with your eyes closed. My husband, mother-in-law and sister-in-law can literally make these anywhere, anytime. I’ve seem my husband make them in the most challenging of cooking circumstances, most notably in odd vacation rental properties with bad stoves and sketchy pans.
I used to think that making crepes was hard, or that you needed a special pan or tools. Marrying into this family has convinced me that this is NOT the case.
You don’t even need to be Swedish to pull these off – although I think it helps! [The Swedes in the family have an unrelenting can-do practicality that fuels them, making almost any task approachable. Why not give it a try? How hard can it be?]
I’ve eaten these pancakes more times than I can count. For years my husband would make them every Sunday morning. They are delicious and versatile. How do you serve them? In our family the traditional approach is simple – just slather on a bit of jam or Nutella then roll them up and eat them! While blueberry or raspberry jams are the most popular in our house, I prefer mine with a bit of lemon curd and fresh berries. My brother takes a more American approach, he pours maple syrup on them. Anything goes!
Sweets not your thing? Use them as a wrapper for your favorite breakfast veggies. They complement most any flavor.
There are currently four kids in the family off in college… I dare you guys to make these! It is your turn to master Farmor/Mormor’s Swedish Pancakes! ❤
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- 1 cup flour
- ½ tsp salt
- 1 tsp sugar
- 2 cups milk
- 2 eggs
- 4 tbsp butter melted
Preparing the batter
- Combine dry ingredients in a bowl.
- Add milk to the dry ingredients one cup at a time. Whisk vigorously between additions to avoid lumps in the batter.
- Add eggs to the batter. Whisk vigorously.
- Add melted butter, whisk again.
Cooking the pancakes
- Heat a frying pan over medium to medium-high heat. Add a small amount of butter to grease the pan (unless non-stick).
- Pour a small amount of batter into the hot pan. (Roughly ¼ cup of batter for a 10" pan.) Swirl the batter around in the pan to distribute it into a thin layer.
- Cook approximately 90 seconds, until the edges begin to turn golden brown. Turn the pancake when it starts to brown. (Once the batter sets up, you can also carefully peek at the underside to check progress.) Cook the opposite side for 60-90 seconds.