Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.



Ingredient Checklist


Instructions Checklist
  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.

  • Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)

  • Serve with confectioners' sugar, fresh fruit, and jam as desired.

Reviews (6)

75 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 8
Rating: 5 stars
These Swedish Pancakes turned out Great!
Rating: Unrated
Swede here. I'm sorry but this is wrong. Those are plättar not pancakes. Pancakes are as big as the pan.
Rating: Unrated
I saw these being served earlier this month in a tiny Finnish restaurant in southern Spain and the diners spread fruit conserve (jam) over the pancake and aerosol cream over that. They looked delicious and I have been looking for the recipe. Thank you! Eileen.
Rating: 5 stars
Great recipe, but absolutely needs currants or berries, jam or fresh, to balance the butter. And of course unsweetened whipped cream. Delicious and a favorite of my kids, that now prefer these to regular crepes with Nutella!
Rating: Unrated
Caramelized apples or pears inside I would suggest!
Rating: Unrated
Maple syrup on Swedish pancakes?? NEVER! Rolled up with a filling of a little jam and unsweetened whipped cream is the way to go.