Grandma's Swedish Pancakes

Debbie Sue


Here's another old recipe from my husband's Swedish grandmother. These pancakes are nice and thin, much like a crepe.

Once you make up the batter, you can make as many pancakes as needed, and you can freeze the rest to use at a later date! Works perfectly.



★★★★★ 4 votes

makes 10 to 12 pancakes
Stove Top


How to Make Grandma's Swedish Pancakes


  1. Beat the eggs until fluffy with a whisk.
    Add the milk, whisk together.
  2. Sift the flour and salt together.
    Add to the milk and eggs.
    Beat until smooth.
    Add the melted butter, and beat again.
  3. In a large non-stick pan, (I use cast iron) melt a bit of butter to coat the bottom of the pan. Get the butter nice and hot, but do not burn.
  4. Using a 1/2 cup measure, ( you won't use the whole 1/2 cup) pour a very thin layer of batter in the pan, and swirl it around, to coat evenly.
    Cooking one pancake at a time.
    Very much like a crepe.
  5. Cook the pancake until lightly browned. The edges will start to brown. Then flip, and cook second side, until browned.
  6. Place cooked pancake on a serving plate, cover and keep warm.
    Continue baking out as many pancakes as needed.
    Leftover batter freezes well.
  7. Serve with traditional Lingonberries, maple syrup, or a dusting of powdered sugar.


Printable Recipe Card

About Grandma's Swedish Pancakes

Course/Dish: Pancakes
Main Ingredient: Eggs
Regional Style: Scandinavian
Other Tags: For Kids, Heirloom

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