Classic Swedish Pancakes

swedish-pancakes

I have made these Classic Swedish Pancakes so many times now that they’ve become a regular rotation in our breakfasts. This is a one bowl, easy to follow recipe that yields about a dozen crepes. They have a lightly sweet vanilla flavor, and can be eaten alone or topped with maple syrup, whipped cream, or fresh berries.

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Gather your ingredients.

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Add all ingredients (minus the butter) into a large mixing bowl. Whisk until smooth. You don’t want any lumps left behind.

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Heat a 9-10 inch skillet over medium heat. Once the pan is hot, generously grease with butter, ensuring the entire skillet is coated.

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Take 1/3 cup of batter and pour it into the hot skillet in a circular motion. Use 1/2 cup batter if using a 10 inch skillet. Tilt the skillet around in a full circle to ensure the batter covers a full bottom of the pan in a thin, even layer. When the pancake starts to have a lot of bubbles, flip it over using a very thin spatula.

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Heat other side another minute or so. Since these pancakes are so thin they will not take very long to cook through. Repeat with remaining batter, greasing the pan with a new slab of butter between each crepe. Stack pancakes to keep them warm, then roll them up and serve with syrup, powdered sugar, and berries. Such a treat!

Swedish Pancakes
A weekend brunch favorite- Classic Swedish Pancakes. Top with warm syrup, powdered sugar, and berries.
Servings
12 pancakes
Servings
12 pancakes
Swedish Pancakes
A weekend brunch favorite- Classic Swedish Pancakes. Top with warm syrup, powdered sugar, and berries.
Servings
12 pancakes
Servings
12 pancakes
Ingredients
  • 6 eggs
  • 2 1/2 cups milk
  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • butter for greasing
Instructions
  1. Add all ingredients (minus the butter) into a large mixing bowl.
  2. Whisk until smooth.
  3. Heat a 9-10 inch skillet over medium heat. Once the pan is hot, generously grease with butter, ensuring the entire skillet is coated.
  4. Take 1/3 cup of batter and pour it into the hot skillet in a circular motion. Use 1/2 cup batter if using a 10 inch skillet. Tilt the skillet around in a full circle to ensure the batter covers a full bottom of the pan in a thin, even layer.
  5. When the pancake starts to have a lot of bubbles, flip it over using a very thin spatula.
  6. Heat other side another minute or so. Since these pancakes are so thin they will not take very long to cook through. Repeat with remaining batter, greasing the pan with a new slab of butter between each crepe.
  7. Stack pancakes to keep them warm, then roll them up and serve with syrup, powdered sugar, and berries. Such a treat!
Recipe Notes

 

 

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