The Easiest Swedish Pancakes

Are your taste buds yearning for something a little lighter and fluffier this week? Then, you have come to the right blog. I have the perfect recipe for you. Think pancake, but not as heavy. Think crepe, with less flour. Now think, Swedish Pancake: Perfect.

According to Google, Swedish pancakes have existed since ancient times and they were first mentioned in a publication of Olaus Petri 1538. I also discovered that these pancakes are different from a crepe. Crepes are made with more flour, whereas, Swedish pancakes are made with less flour.  Eggs and butter are the essential ingredients in making a Swedish pancake.  They tend to be soft, light, and fluffy.  The pancakes can be served with fruit, syrup or your own concoction. I, too, found out by doing my Google research, that they are different from a pancake too because pancakes tend to be more dense. Now, of course, if you stack your Swedish pancakes like you pile your regular pancakes, then that logic of eating lighter, goes out the window.

Swedish Pancakes

4 from 5 votes

Recipe by Madison Course: BreakfastDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 1 cup 1 all-purpose flour, sifted

• 2 1/2 tablespoons 2 1/2 granulated sugar

• 1/2 teaspoon 1/2 salt

• 3 large 3 eggs

• 2 cups 2 whole milk

• 2 tablespoons 2 melted butter

Directions

• In a large bowl, mix together sifted flour, sugar and salt. Set aside.
• Next, In a smaller bowl beat the eggs.
• Stir beaten eggs into flour mixture.
• Add milk and butter. Stir until smooth.
• Next, over medium-high, heat a pan or griddle. Spray with vegetable oil as needed.
• Use a large spoon to pour batter on griddle. (About 4″ pancakes) Cook for 2 to 3 minutes per side.
• Serve with fruit and Enjoy!

Notes

• Pancake batter should be thin and not thick.

As an adult, I occasionally will have breakfast for dinner, especially when I do not feel like cooking. Opting to not cook is rare for me, but hey, it happens.  As a kid, when my mom would run out of food ideas to cook, she would announce that we were all having breakfast for dinner. I loved having pancakes. I never had Swedish pancakes until I became an adult. I would soak my pancakes with lots of syrup and butter, paired with bacon and eggs. I was hardly worried about my cholesterol levels as a child. That was my parents’ job: to let me enjoy my childhood while eating just what made me happy and sleepy. The burden of my caloric intake fell into my parents’ laps.  

Aren’t memories great? I have plenty to share in other blogs and I know you reminisce about the good ole days too. See how we are all in this together? Getting back to this delicious recipe, it was super easy to make. Again, you will use less flour and more eggs and butter. These Swedish pancakes will fold perfectly if you choose to eat them that way. I personally like them folded.  

I like presentation as well as taste. I believe appearance matters when serving a dish too. Of course, I love fruit and syrup. Berries are perfect around this time of year. Strawberries, blueberries, blackberries are at their sweetest.  Take advantage of the sweetest fruits now because fall is right around the corner.  Where did 2021 go so fast right? 

Fortunately, you can have Swedish pancakes any time of the year and bananas are sweet all year round. I can pretty much assure you that, if you decide to make breakfast for dinner for your family, and I hope you do, they will be quite satisfied with these Swedish pancakes. Let the kids pour their syrup generously, load as many sweet berries on top of them as they wish. Hopefully, afterward, everyone will be full and sleepy. After all, that’s how many Delicious memories are made. Enjoy!