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Swedish Pancakes

Soft, tender homemade Swedish pancakes are the ultimate breakfast, especially when topped with whipped cream. Make an unforgettable breakfast in minutes with this easy recipe for buttery, ultra-thin traditional Scandinavian pancakes.

Love breakfast recipes? Don’t miss my famous crepe recipe, German pancakes and breakfast casserole.

Swedish pancakes with raspberries and syrup on a white plate.
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Traditional Homemade Swedish Pancakes

I’ve talked to you before about how much we love pancakes in our house. They’re a favorite weekend treat and the kids just love to help me make them. There’s nothing like a hot stack of buttermilk pancakes to get everyone out of bed in the morning. 

Sometimes we’ll mix it up with chocolate chip pancakes or chocolate crepes with different fillings. We also love German pancakes, which are kind of like Dutch pancakes that you bake all in one pan.

So, knowing our way around them as we do, I thought it was time we try our hand at a traditional Swedish pancakes recipe!

Why This Recipe Works

  • Melt-in-your mouth texture. These Scandinavian pancakes are thin and rich with butter and eggs. The texture is light and airy with subtle sweetness!
  • Simple to master. Easy to follow instructions may take some practice to achieve the perfect delicate pancakes, but once you get the hang of it, you will be a pro!
  • Versatile: Traditionally served with lingonberry jam although you can fill or top them with all kinds of things or keep them simple with just some buttermilk syrup and fresh berries.

Recipe Ingredients

You’ll need some simple pantry and refrigerator staples for this recipe. In addition to all-purpose flour, butter, and salt, you’ll need:

Ingredients for Swedish pancakes recipe on a counter.

Find the full printable recipe with specific measurements below.

  • Eggs: These pancakes have more eggs than traditional American pancake recipes. They help give them their thin texture.
  • Milk: I use 2% milk, but you can use what you have on hand. It looks like a lot of liquid, but you want the batter to be thin.
  • Sugar: I add a tablespoon of sugar to the batter for a hint of sweetness. You can leave it out if you prefer a less sweet pancake.
  • Vanilla: Again, I add this to enhance the flavor of the pancakes when adding sweet toppings or fillings. Leave it out if you want something less sweet.

Filling Combinations

You can have your Swedish pancakes filled or not filled with sweet or savory fillings. The choice is yours! Here are a few ideas to get you started:

  • This crepe filling is made with cream cheese or make a ricotta filling like these cheese blintzes and top with blueberry sauce.
  • Fill with sweet and tangy lemon curd or your favorite jam then dust the pancakes with some powdered sugar.
  • Cook some apple filling and fill the pancakes with the warm filling or dollop with caramel sauce and roll up.
  • Fill with bananas and peanut butter for a filling snack.
  • Similar to my savory crepes you can use cheese, bacon and eggs.
  • Leftover ham or steak with mushrooms and spinach would be a quick dinner.
  • A light Caprese version with fresh basil, tomato, mozzarella and a balsamic glaze would also be delicious.

How to Make Swedish Pancakes

This Swedish pancake recipe is super quick to whip up so you can easily make these for your family or guests in no time at all. 

Showing how to make swedish pancakes in a 4 step collage.
  1. Combine dry ingredients. Put the flour, sugar, and salt into a medium bowl and whisk everything together.
  2. Whisk batter. Grab a large bowl and whisk the eggs and ¼ cup of milk until they are combined. Add in half of the flour mixture and keep whisking until everything is combined. Add the butter, another cup of milk and vanilla and keep whisking. Finally, add the remaining flour mixture and milk and whisk until you have a very smooth batter.
  3. Cook pancakes. Heat an 8-inch frying pan over medium-low heat and spray with non-stick cooking spray. Pour ¼ cup of batter into the hot pan and tilt the pan around so the batter forms an even circle. Cook the pancake for about 1 minute per side. The Swedish pancakes will be lightly brown. Repeat until all your pancakes are cooked.
  4. Serve. Drizzle the Swedish pancakes with buttermilk syrup and sprinkle over some berries then serve warm.

Swedish Pancake Topping Ideas

Choices of toppings are limited to your own creative imagination. Serve Swedish pancakes with one or two toppings or put out a variety and let everyone choose their own!

  • Keep it simple with some powdered sugar and cinnamon pancake syrup. This is one of my favorite combinations, as is melted butter and maple syrup.
  • If you want to get a little more adventurous, try topping your pancakes with homemade strawberry jam or some whipped topping and fresh fruit and berries.
  • Top with Nutella or hot fudge and vanilla ice cream for an amazing dessert!
  • Another favorite is mixing 2 Tablespoon of melted butter with 2 Tablespoons of fresh lemon juice. Then sprinkling powdered sugar over top.

Expert Tips

  • You want a very smooth batter, so keep whisking it until smooth.
  • For even faster preparation, use a blender to mix all the ingredients.
  • Let the skillet heat up until it’s hot before you swirl the batter into it. This allows the thin layer of batter to start cooking as soon as it hits the pan.
  • Use a long thin spatula to flip them, if you have one. It’s much easier to do without any tearing.
  • Wipe the bottom of the pan out with a paper towel and spray again with cooking oil as needed. This helps your pancakes not to get overly brown from the cooked oil.
Swedish pancakes on a white plate.

Recipe FAQs

What is the difference between Swedish pancakes vs. crepes?

Swedish pancakes, also called Pannkakor in Swedish, are thin like crepes, but they have a lighter fluffier texture. Crepes are chewier because they contain more flour.

What is the difference between Swedish pancakes and American pancakes?

American pancakes are thicker and fluffier thanks to using baking powder in the recipe. Recipes for Swedish pancakes are richer in butter and eggs so they are a much thinner Scandinavian delicacy.

How do you keep Swedish pancakes warm before serving?

Preheat your oven to 175°F and as you remove the pancakes from your skillet, place them on a baking sheet in the oven to keep warm until you’re ready to serve them. If they seem like they’re sticking together, layer parchment paper in between each one.

Can I make Swedish pancakes ahead of time?

Yes! Make the batter up to 24 hours in advance and store it in an airtight container until you’re ready to cook them.

Alternately, assemble pancakes then cool before storing in either a zip-top bag or an airtight container. Swedish pancakes can be stored in the refrigerator up to 3 days in advance then warmed on the stove, microwave or wrapped in foil in the oven.

Swedish pancakes on a white plate with raspberries.


Swedish pancakes store beautifully, so you can a batch and enjoy them throughout the week.

  • Storing: Let the pancakes cool completely then layer parchment paper between each one to prevent them from sticking together. Put them into a zip-top bag or a covered container and store them for up to 3 days in the fridge.
  • Freezing: Unfilled Swedish pancakes can be kept frozen for up to 3 months although for the best texture use them within 4-6 weeks. Thaw overnight in the refrigerator.
  • Reheating: Heat the pancakes in the microwave for about 20 seconds or on the skillet over low heat for about 30 seconds per side until warm. You can also place them on a baking sheet in the oven at 175°F for 5 minutes, or until warm.
Pouring syrup onto swedish pancakes on a white plate.

Looking for more easy breakfast recipes? Check out breakfast croissant casserole, tater tot breakfast casserole, easy frittata, and overnight oats!

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Swedish pancakes with raspberries and syrup on a white plate.

Swedish Pancake Recipe

5 from 12 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These soft, tender and delicate Swedish pancakes are the ultimate easy breakfast, especially when topped with whipped cream.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 pancakes



  • 2 cups all-purpose flour , sifted if desired
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon fine sea salt or table salt
  • 4 large eggs , beaten
  • 4 cups milk , divided (I use 2%)
  • 4 Tablespoons unsalted butter , melted and slightly cooled
  • 1 ½ teaspoons vanilla extract

Optional toppings:


  • In a medium bowl, whisk flour, sugar, and salt together.
  • In a large bowl, whisk eggs and 1/4 cup milk until combined. Add 1/2 flour mixture and whisk until batter is smooth. Add butter, 1 cup milk, and vanilla, and whisk until combined. Add the remaining flour and milk and whisk until batter is smooth.
  • Heat an 8-inch frying pan over medium-low heat. Spray with nonstick spray. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
  • Drizzle with buttermilk syrup and berries, if desired.


Make ahead instructions: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The pancakes can be made up to 3 days in advance. 
Storage: Add to a zip-top bag or covered container and layer parchment in between each crepe. Store up to 3 days in the fridge and up to 3 months in the freezer.
Reheating: Heat in the microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm. 


Serving: 1pancake | Calories: 138kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 76mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 246IU | Calcium: 84mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast, Dessert
Cuisine: Swedish

Did you make this recipe? Don’t forget to give it a star rating below!

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