Swedish Pancakes


Prep: 5


Cooking: 30-60


Nutrition Information

Yield: 8 Pancakes

Calories per pancake: 147 kcal

Calories per 100g: 173 kcal


4 Eggs

300ml Milk

150g Flour

2 Tbsp Butter



Preheat a large non-stick pan on medium-low heat.

Crack the eggs into a large bowl and whisk them until bubbly. Add the milk and whisk again until smooth. Lastly sieve the flour into the mixture and add a pinch of salt.

Add a little butter to the preheated pan. Whisk the pancake batter and use a ladle to transfer it to the pan. Swirl the pan until the desired size of pancake has been reached. Let this cook until the batter is no longer shiny and the edges of the pancake start to curl slightly (about 1-2 minutes). Flip the pancake and let it cook for another minute, then transfer to a plate.

Repeat these steps until all the batter has been used up. Make sure to whisk the batter before every pancake to ensure a lighter texture.


Best eaten fresh and warm.

Serve alongside your favourite toppings, such as chocolate spread, jam, butter, banana, berries, and more. For a savoury option, why not try these with some melted cheese and pesto.


Ideally eaten fresh, however they will keep in a sealed container in the fridge for up to 3 days. Just reheat them in a pan with a little more butter, a few drops of water and cover with a lid. Flip and follow the same procedure before serving.


Check out this recipe in action: https://www.youtube.com/watch?v=PHsV_6NiBY0

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