Swedish Pancakes (Family Recipe)

Prep Time
Cook Time
Ready In

"These are very thin and crepe like but are heavier. They have a very smooth texture. The recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhard's Bakery in Oakland, California. Their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! My family eats them with maple syrup with melted butter in it and boysenberry syrup drizzled over that and then sprinkled with powdered sugar. You can also eat them with fresh fruit or jam. Servings are an estimate...some people eat 3...or some like me can eat 10! *My Grandmother makes these with up to 5 eggs sometimes and does add a pinch or two of salt. I prefer the eggier version."

Original recipe yields 4-8 servings


  • Serving Size: 1 (379.6 g)
  • Calories 697.2
  • Total Fat - 45.5 g
  • Saturated Fat - 22.8 g
  • Cholesterol - 752.5 mg
  • Sodium - 452.9 mg
  • Total Carbohydrate - 40.8 g
  • Dietary Fiber - 4.8 g
  • Sugars - 7.9 g
  • Protein - 33 g
  • Calcium - 286.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Mix everything in a blender.

Step 2

**You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.

Step 3

Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.

Step 4

Heat a small non-stick skillet over medium heat. Grease it lightly with butter.

Step 5

Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.

Step 6

Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.

Step 7

To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe. I hope you enjoy them as much as I do! I wish I had the knack for making them.

Tips & Variations

No special items needed.



I'm not crazy about pancakes usually but sometimes I am surprised and when I made these I realized maybe I don't dislike them after all! They are thin and easily rolled. I stuffed mine with strawberries and sauce and then whip cream on top as kind of a dessert breakfast. Delicious!

review by:
(16 Dec 2012)


I didn't bother with a blender and just mixed them with a whisk. There was only a bit of white flour left in the pantry so half white and half whole wheat was used  to make these crepes. They were served  with applesauce. I love crepes and this delicious version was no exception

(27 Sep 2012)


I cannot resist the grandma recipes as they always have that old fashioned taste.Tagged for our weekend family brunch, pancakes are a must! Served with a choice of peaches, strawberries and assorted syrups one being maple,and of course a sprinkle of powdered sugar. I went with the 2 tablespoons of batter. Will be needing one lot of practice with the batter before the next brunch to make for a grandma worthy crepe - but it will be seeing to repeats!

review by:
(30 Mar 2012)


Since I am Swedish, I couldn't wait to try your recipe for my favorite pancakes. I love these so much better than regular pancakes. To me there is no comparison. Your family recipe will indeed be my "go to" recipe from now on when I feel like pancakes. They are so easy to whip up and really delicious. I made mine using 2 tablespoons of batter to make the smaller ones (in photo) then I made one big one to roll (in photo). I used a pat of butter and cinnamon and sugar on the smaller ones, then on the bigger one I put cinnamon and sugar on the inside and a little maple syrup on the outside. Both were amazing and they are so versatile that you can add fruit on the inside and roll, then whipped cream on the outside. I can't wait to try them with strawberries and blueberries when they are in season. YUM! Thank you for this very special recipe, dear to my heart!

(23 Dec 2011)