18 Delicious Swedish Pancakes Recipes Amazing

Swedish pancakes are the unsung heroes of the breakfast world, offering a delightful twist on the traditional pancake that’s both light and satisfying. Whether you’re craving something sweet for a lazy weekend brunch or a quick, comforting meal any day of the week, these 18 delicious recipes will transport your taste buds straight to Scandinavia. Ready to flip your pancake game on its head? Let’s dive in!

Classic Swedish Pancakes with Lingonberry Jam

Tender, thin, and slightly sweet, these Swedish pancakes are a breakfast favorite. Pair them with lingonberry jam for a traditional touch.

Ingredients

– For the batter:
– 1 cup all-purpose flour
– 2 tbsp sugar
– 1/2 tsp salt
– 2 eggs
– 1 1/4 cups milk
– 2 tbsp melted butter
– For serving:
– Lingonberry jam

Instructions

1. Whisk together flour, sugar, and salt in a large bowl.
2. Add eggs and milk to the dry ingredients, whisking until smooth.
3. Stir in melted butter until fully incorporated.
4. Heat a non-stick skillet over medium heat (350°F).
5. Pour 1/4 cup batter into the skillet, tilting to spread thinly.
6. Cook for 1-2 minutes until edges lift easily.
7. Flip the pancake and cook for another 1 minute.
8. Repeat with remaining batter, stacking pancakes on a plate.
9. Serve warm with lingonberry jam.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking.
Tip: Use a ladle for consistent pancake size.

Roll them up with jam inside for a fun twist. The pancakes are delightfully light with a hint of butteriness. Lingonberry jam adds a tart contrast.

Swedish Pancakes with Fresh Berries and Cream

Absolutely everyone loves a breakfast that feels like dessert. These Swedish pancakes are thin, light, and perfect with fresh berries and cream.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 cups milk
  • 2 large eggs
  • 2 tbsp melted butter
• For the topping:
  • 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
  • 1/2 cup heavy cream
  • 1 tbsp powdered sugar

Instructions

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add milk and eggs to the dry ingredients. Whisk until smooth.
3. Stir in melted butter. Let the batter rest for 10 minutes for fluffier pancakes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
5. Cook for 2 minutes until edges look dry. Flip and cook for another 1 minute.
6. Repeat with remaining batter. Stack pancakes on a plate to keep warm.
7. Whip heavy cream with powdered sugar until soft peaks form.
8. Serve pancakes topped with fresh berries and a dollop of whipped cream.

Remarkably light, these pancakes have a delicate texture that pairs wonderfully with the tartness of fresh berries. For an extra touch, drizzle with maple syrup or sprinkle with lemon zest.

Gluten-Free Swedish Pancakes

Make gluten-free Swedish pancakes a breakfast favorite with this simple, foolproof recipe. Perfect for those mornings when you crave something light yet satisfying.

Ingredients

• For the batter:
  • 1 cup gluten-free all-purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tbsp melted butter

Instructions

1. In a large bowl, whisk together the gluten-free flour, sugar, and salt.
2. Add the eggs, milk, and melted butter to the dry ingredients. Whisk until the batter is smooth and free of lumps. Tip: Let the batter rest for 10 minutes to thicken slightly for easier cooking.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
4. Pour 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for 1-2 minutes until edges lift easily.
5. Flip the pancake and cook for another 1-2 minutes until golden. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
6. Repeat with remaining batter, greasing the skillet as needed. Tip: Stack pancakes with parchment paper in between to prevent sticking.

Fluffy and delicate, these pancakes have a subtly sweet flavor. Serve them rolled with jam and whipped cream for a traditional touch.

Vegan Swedish Pancakes with Almond Milk

Make these Vegan Swedish Pancakes with Almond Milk for a light, fluffy breakfast that’s dairy-free. They’re simple to whip up and delicious with your favorite toppings.

Ingredients

• For the batter:
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 1/4 cups almond milk
• 1 tbsp vegetable oil
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with oil.
4. Pour 1/4 cup of batter onto the skillet, tilting to spread thinly.
5. Cook for 2 minutes until edges lift easily. Flip and cook for another 1-2 minutes.
6. Repeat with remaining batter, greasing the skillet as needed.

Just like traditional Swedish pancakes, these are thin and slightly sweet. Serve them rolled up with jam or fresh berries for a delightful twist.

Swedish Pancakes with Cardamom and Vanilla

Craving something sweet yet subtly spiced for breakfast? These Swedish pancakes, infused with cardamom and vanilla, are your answer.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1 1/4 cups milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together flour, sugar, cardamom, and salt.
2. In another bowl, beat milk, eggs, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, whisking to combine. Tip: Avoid overmixing to keep pancakes tender.
4. Stir in melted butter until the batter is smooth.
5. Heat a non-stick skillet over medium heat (350°F). Tip: Test the heat by sprinkling a few water drops; they should dance.
6. Pour 1/4 cup batter into the skillet, tilting to spread thinly.
7. Cook for 1-2 minutes until edges lift easily. Flip and cook for another 1 minute. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
8. Repeat with remaining batter.

These pancakes are delightfully thin with a hint of cardamom warmth. Serve rolled with jam and whipped cream for a classic touch.

Thin and Crispy Swedish Pancakes

Many mornings call for something special yet simple. These Thin and Crispy Swedish Pancakes deliver just that, with a delicate texture and golden edges.

Ingredients

• For the batter:
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 2 large eggs
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp melted butter

Instructions

1. Whisk together flour, sugar, and salt in a large bowl.
2. In another bowl, beat eggs and milk until combined.
3. Gradually add the wet ingredients to the dry, whisking until smooth.
4. Stir in melted butter until fully incorporated.
5. Heat a non-stick skillet over medium heat (350°F) for 2 minutes.
6. Pour 1/4 cup batter into the skillet, tilting to spread thinly.
7. Cook for 1-2 minutes until edges lift and bottom is golden.
8. Flip carefully and cook for another 1 minute.
9. Repeat with remaining batter, stacking pancakes on a plate.

Crisp edges and a tender middle make these pancakes a delight. Serve them rolled with jam and whipped cream for a classic touch.

Swedish Pancakes with Apple Cinnamon Topping

Everyone loves a breakfast that feels like a hug, and these Swedish pancakes with apple cinnamon topping are just that. Easy to make and even easier to love, they’re a morning game-changer.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp butter, melted
• For the topping:
  • 2 apples, peeled and thinly sliced
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter

Instructions

1. In a large bowl, whisk together flour, milk, eggs, sugar, and salt until smooth. Tip: Let the batter rest for 10 minutes for fluffier pancakes.
2. Heat a non-stick skillet over medium heat and brush with melted butter.
3. Pour 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for 1-2 minutes until edges lift easily.
4. Flip and cook for another 1 minute. Repeat with remaining batter. Tip: Keep pancakes warm in a 200°F oven.
5. For the topping, melt butter in a skillet over medium heat. Add apples, brown sugar, and cinnamon.
6. Cook, stirring occasionally, for 5 minutes until apples are tender. Tip: Add a splash of water if the mixture gets too dry.
7. Serve pancakes topped with the apple cinnamon mixture.

What makes these pancakes stand out is their delicate texture, perfectly complemented by the sweet and spiced apple topping. Try rolling them up with the filling inside for a fun twist.

Protein-Packed Swedish Pancakes

Looking for a breakfast that’s both nutritious and delicious? These Protein-Packed Swedish Pancakes are your answer, combining fluffy texture with a protein boost.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 2 large eggs
  • 1 scoop (30g) vanilla protein powder
  • 2 tbsp melted butter
• For serving:
  • Fresh berries
  • Maple syrup

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and protein powder.
2. Add milk and eggs to the dry ingredients. Whisk until smooth.
3. Stir in melted butter until fully incorporated.
4. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
5. Cook for 2-3 minutes until edges look set and bubbles form on top.
6. Flip carefully. Cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.

These pancakes are light yet satisfying, with a subtle sweetness from the protein powder. Serve them stacked high with fresh berries and a drizzle of maple syrup for a breakfast that feels indulgent but is packed with protein.

Swedish Pancakes with Savory Mushroom Filling

These Swedish pancakes with savory mushroom filling are a game-changer for your brunch menu. Thin, delicate pancakes wrapped around a rich, earthy mushroom filling.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 tsp salt
  • 2 tbsp melted butter
• For the filling:
  • 2 cups sliced mushrooms
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter in a bowl until smooth. Let batter rest for 30 minutes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, tilting the pan to spread thinly. Cook for 1-2 minutes until edges lift. Flip and cook for 30 seconds. Repeat with remaining batter.
3. Heat olive oil in a pan over medium-high heat. Add mushrooms, salt, and pepper. Cook until mushrooms are golden, about 5 minutes.
4. Stir in heavy cream and cook for 1 minute until thickened. Remove from heat.
5. Place 2 tbsp of mushroom filling on each pancake. Roll up and serve warm.

Golden and creamy, these pancakes offer a delightful contrast of textures. Serve with a drizzle of maple syrup for a sweet and savory twist.

Chocolate Swedish Pancakes with Whipped Cream

Looking for a decadent breakfast or dessert? These Chocolate Swedish Pancakes with Whipped Cream are thin, rich, and utterly satisfying.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tbsp melted butter
• For the whipped cream:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
2. Add eggs, milk, and melted butter to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet, swirling to coat the bottom evenly.
4. Cook for 1-2 minutes until edges lift easily. Flip and cook for another 30 seconds. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
5. Repeat with remaining batter, adding more butter to the skillet as needed.
6. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill the bowl and beaters for 10 minutes before whipping for best results.
7. Serve pancakes immediately, topped with whipped cream. Tip: For extra indulgence, drizzle with chocolate syrup or sprinkle with berries.

Golden and slightly crisp edges give way to a tender, chocolatey center. Pair with a dollop of whipped cream for a luxurious treat that’s perfect any time of day.

Swedish Pancakes with Lemon and Sugar

Oftentimes, the simplest dishes bring the most joy. Swedish pancakes with lemon and sugar are a testament to that, offering a light, tangy sweetness perfect for any time of day.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 2 large eggs
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
• For serving:
  • 1 lemon, juiced
  • 2 tbsp sugar

Instructions

1. In a large bowl, whisk together flour, milk, eggs, sugar, and salt until smooth.
2. Heat a non-stick skillet over medium heat and brush lightly with melted butter.
3. Pour 1/4 cup batter into the skillet, tilting to spread thinly. Cook for 1-2 minutes until edges lift easily.
4. Flip the pancake and cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter.
5. Drizzle each pancake with lemon juice and sprinkle with sugar before folding or rolling.

Remarkably tender with a slight chew, these pancakes are a delightful balance of sweet and citrusy. Serve them stacked high with extra lemon wedges on the side for an added zing.

Whole Wheat Swedish Pancakes

Ready to whip up something deliciously different for breakfast? Whole Wheat Swedish Pancakes offer a lighter, healthier twist on the classic, perfect for a quick morning meal or a leisurely brunch.

Ingredients

• For the batter:
• 1 cup whole wheat flour
• 2 tbsp sugar
• 1/2 tsp salt
• 2 cups milk
• 2 large eggs
• 2 tbsp melted butter

Instructions

1. In a large bowl, whisk together whole wheat flour, sugar, and salt.
2. Add milk, eggs, and melted butter to the dry ingredients. Whisk until smooth. Tip: Let the batter rest for 10 minutes for fluffier pancakes.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
4. Pour 1/4 cup batter into the skillet, tilting to spread thinly. Cook for 1-2 minutes until edges lift easily.
5. Flip the pancake. Cook for another 1-2 minutes until golden. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
6. Repeat with remaining batter. Tip: Stack pancakes with parchment paper in between to prevent sticking.

Cloud-like and slightly sweet, these pancakes are a delight with fresh berries or a drizzle of maple syrup. Try rolling them up with a filling for a fun, handheld option.

Swedish Pancakes with Blueberry Sauce

Just like their American counterparts but thinner and more delicate, Swedish pancakes are a versatile breakfast treat. Pair them with a homemade blueberry sauce for a sweet start to your day.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, melted
• For the blueberry sauce:
  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1/2 cup water

Instructions

1. In a large bowl, whisk together flour, milk, eggs, sugar, and salt until smooth.
2. Stir in melted butter into the batter until fully incorporated.
3. Heat a non-stick skillet over medium heat and lightly grease with butter.
4. Pour 1/4 cup of batter into the skillet, tilting to spread thinly.
5. Cook for 1-2 minutes until edges lift easily, then flip and cook for another 1 minute.
6. Repeat with remaining batter, stacking pancakes on a plate.
7. For the sauce, combine blueberries, sugar, lemon juice, and water in a saucepan over medium heat.
8. Bring to a simmer, stirring occasionally, until blueberries burst and sauce thickens, about 10 minutes.
9. Remove from heat and let cool slightly.
10. Serve pancakes warm, topped with blueberry sauce.

Crepe-like in texture, these pancakes are light with a slight chewiness. The blueberry sauce adds a bright, fruity contrast. Try rolling them up with the sauce inside for a handheld option.

Spiced Swedish Pancakes with Pumpkin

Crisp autumn mornings call for something warm and spiced. These Swedish pancakes with pumpkin are your answer, blending tradition with seasonal flair.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 2 tbsp melted butter
• For serving:
  • Maple syrup
  • Whipped cream

Instructions

1. In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, cloves, and salt.
2. Add milk, pumpkin puree, eggs, and melted butter to the dry ingredients. Whisk until smooth. Tip: Let the batter rest for 10 minutes for fluffier pancakes.
3. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
4. Cook until edges look dry and bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
5. Serve with maple syrup and whipped cream. Tip: For extra flavor, toast the spices before adding them to the batter.

Tender and lightly spiced, these pancakes offer a cozy twist on the classic. Try them with a dollop of spiced whipped cream for an extra autumnal touch.

Swedish Pancakes with Caramelized Bananas

Zesty and light, these Swedish pancakes paired with caramelized bananas make for a delightful breakfast or dessert. Perfect for those who appreciate simplicity with a touch of sweetness.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tbsp melted butter
• For the caramelized bananas:
  • 2 bananas, sliced
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon

Instructions

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add eggs, milk, and melted butter to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
4. Cook for 2 minutes until edges look set. Flip and cook for another 1-2 minutes. Tip: Keep pancakes warm in a 200°F oven.
5. In another skillet, melt butter over medium heat. Add banana slices, brown sugar, and cinnamon.
6. Cook bananas for 3-4 minutes, stirring gently, until sugar melts and bananas caramelize. Tip: Avoid overcrowding the pan for even caramelization.
7. Serve pancakes topped with caramelized bananas. Tip: Drizzle with maple syrup for extra sweetness.

Light and fluffy pancakes meet the rich, sweet depth of caramelized bananas. Try stacking them high for an impressive presentation or rolling them up for a handheld treat.

Low-Carb Swedish Pancakes

Gather around for a twist on a classic that fits your low-carb lifestyle without skimping on flavor. These Swedish pancakes are thin, light, and utterly satisfying, perfect for a quick breakfast or a fancy brunch.

Ingredients

For the batter:

– 4 large eggs
– 1 cup almond flour
– 1/4 cup coconut flour
– 1 1/2 cups unsweetened almond milk
– 2 tbsp melted butter
– 1/2 tsp salt
– 1 tbsp erythritol (optional)

For cooking:

– 1 tbsp butter for the pan

Instructions

1. Whisk eggs in a large bowl until fully beaten.
2. Add almond flour, coconut flour, almond milk, melted butter, salt, and erythritol to the eggs. Whisk until smooth.
3. Heat a non-stick skillet over medium heat (350°F) and melt 1 tbsp butter.
4. Pour 1/4 cup batter into the skillet, tilting to spread thinly.
5. Cook for 2 minutes until edges lift easily, then flip and cook for another 1 minute.
6. Repeat with remaining batter, adding more butter to the pan as needed.
7. Stack pancakes on a plate, covering with a towel to keep warm.
Enjoy these pancakes with a dollop of whipped cream and fresh berries for a delightful contrast of textures. The subtle sweetness and buttery flavor make them a hit any time of day.

Swedish Pancakes with Ricotta and Honey

Delightfully thin and tender, these Swedish pancakes are a perfect canvas for creamy ricotta and sweet honey. They’re quick to make and even quicker to disappear.

Ingredients

• For the pancakes:
  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 2 large eggs
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
• For the filling:
  • 1 cup ricotta cheese
  • 2 tbsp honey

Instructions

1. In a large bowl, whisk together flour, milk, eggs, sugar, and salt until smooth.
2. Stir in melted butter until fully incorporated. Let the batter rest for 10 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
4. Cook for about 1-2 minutes until the edges lift easily. Flip and cook for another 30 seconds until golden.
5. Repeat with remaining batter, stacking pancakes on a plate as you go.
6. In a small bowl, mix ricotta and honey until well combined.
7. Spread a generous tablespoon of the ricotta mixture onto each pancake. Roll or fold to serve.

Light and airy, these pancakes offer a delicate texture that contrasts beautifully with the rich ricotta. Drizzle extra honey on top for added sweetness or serve with fresh berries for a colorful twist.

Swedish Pancakes with Nutella and Strawberries

Just like that, you can bring a taste of Sweden to your breakfast table with these light, crepe-like pancakes. Jazz them up with Nutella and fresh strawberries for a decadent twist.

Ingredients

For the pancakes:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 2 tbsp melted butter

For the filling:

• 1/2 cup Nutella
• 1 cup sliced strawberries

Instructions

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add eggs, milk, and melted butter to the dry ingredients. Whisk until smooth. Let the batter rest for 10 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
4. Cook for about 2 minutes until the edges lift easily. Flip and cook for another 1-2 minutes until golden. Tip: Keep pancakes warm in a low oven while cooking the rest.
5. Spread 1 tbsp of Nutella on each pancake. Top with sliced strawberries.
6. Roll or fold the pancakes. Serve immediately. Tip: For extra flair, dust with powdered sugar or drizzle with more Nutella.

Unbelievably tender and subtly sweet, these pancakes are a perfect balance of flavors. Try serving them with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Ready to transform your breakfast routine? This roundup of 18 Delicious Swedish Pancakes Recipes offers a treasure trove of fluffy, flavorful options to delight your taste buds. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here with your name on it. Don’t forget to share your favorites in the comments and pin your must-try picks on Pinterest. Happy cooking!

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