Swedish Pancakes

Prep Time
Cook Time
Ready In

"There are so many recipes for Swedish Pancakes, so many claiming to be "The authentic" recipe. Well this recipe came from a dear friend's Mom that just happens to be Swedish. We love it and have it every New Year's day for brunch. We love the traditional way of having them with butter and sugar. But we also love them with blue berries and sour cream. If you can find Lingon berry conserve that is good too I hope you enjoy them."

Original recipe yields 3 servings


  • Serving Size: 1 (725.8 g)
  • Calories 992.8
  • Total Fat - 53.7 g
  • Saturated Fat - 31.1 g
  • Cholesterol - 336.5 mg
  • Sodium - 623 mg
  • Total Carbohydrate - 104.6 g
  • Dietary Fiber - 6.2 g
  • Sugars - 62.8 g
  • Protein - 28.1 g
  • Calcium - 500.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.3 mg

Step 1

Beat the eggs and milk together

Step 2

Add sugar and slowly beat in the flour until you have a very light runny batter. The stated amount of flour may be a bit under. You want a smooth very runny batter

Step 3

Use a non-stick small 8 inch pan, add a dot of margerine and fairly high heat

Step 4

Pour in 1/2 cup batter, twist the pan around so you have a very thin layer of batter covering the whole pan, around or less than 1/8 inch

Step 5

Fry for just a minute or until you see bubbles starting, flip the pancake and cook just a minute more. Keep the cooked pancakes warm in the oven

Step 6

Serve the pancakes with berries and sour cream or with butter and sugar

Tips & Variations

No special items needed.