Swedish Pancakes

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I really think breakfast is my favorite meal.  At one point in my life, I really wanted to own a bed and breakfast.  I not only love eating breakfast, but I love making it.  Since then, I have decided I would not want to be tied to a bed and breakfast.  I love to travel too much.  I also would want to have to get up early every morning to serve the breakfast because I love to sleep in when I can.

Since I do love breakfast so much it does make it into our dinner rotation.  Breakfast for dinner is awesome!  I must admit though, nothing beats eating breakfast with the air of a new day along with the sun starting to rise above the Utah Mountains.

Today, I have Swedish pancakes for you to add to the list of breakfast dishes to make.  They are delish.  They are basically a crepe.  I think these taste similar to a German pancake that looks like a crepe.  My family loved them! Top them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.  My personal favorite way to eat these Swedish pancakes is with a dusting of powdered sugar followed by some fresh sliced strawberries, a drizzle of maple syrup, and a dollop of sweetened whipped cream.

Swedish Pancakes | realmomkitchen.com

Swedish Pancakes

Real Mom Kitchen

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  • 1 ¾ cups milk
  • 1 cup flour
  • 3 large eggs
  • 1 tsp vanilla
  • ¼ tsp salt
  • 4 Tbsp butter melted
  • 4 Tbsp butter


  • In a blender, add milk, flour, eggs, vanilla, and salt. Blend just until combined.
  • Turn blender on again and through the opening in the blender lid, slowly drizzle the melted butter into the blender. Once all the butter is added, turn the blender off.
  • Preheat a 10 inch non-stick skillet over medium heat. Once heated, add a tsp of the remaining 4 Tbsp of butter to the pan to coat.
  • Add just under 1/3 cup of batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
  • Cook for about 1 minute until the batter looks dull and dry.
  • Then using a silicone spatula, lift the pancake by the edge and flip. Allow the other side to cook for about 30 seconds until lightly golden.
  • Transfer to a plate and serve or place in a 200 degree oven to keep warm while you make the other pancakes.
  • You can serve them as a circle or fold them into fourths - which is the way I like to serve them.
  • Repeat the process with the remaining batter. It makes 12 pancakes.
  • Serve with topped them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.
Tried this recipe?Let us know how it was!

Recipe adapted from Your Home Based Mom.

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  6. These are my favorite thing to get at IKEA (they stuff them with spinach and cheese) but now that you have told me how to make them, I will make them at home. Thank you!

  7. Yum! Every Saturday I make something new for breakfast for my fiance, I’m going to make this recipe this weekend. 🙂 They look really good!