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




15 minutes


30 minutes


30 minutes

Nutrition Information

Servings: 10

Calories per serving: 214 kcal

Calories per 100g: 285 kcal


250g flour

125g butter

25g sugar

250ml milk

2 eggs

1 packet vanilla sugar

1/4 tbsp baking powder




Make sure all ingredients are at room temperature.

Beat the butter together with a dash of salt until creamy. Mix the vanilla sugar und regular sugar, then alternate between adding the sugar and milk, mixing until all the sugar granuals have incorperated. Then sieve the flour and fold it carefully into the mixture.


Preheat a waffle iron, spread some butter on it to stop the waffles from sticking. Then bake the waffles for around 3 minutes, or until they are golden brown.


Serve with your choice of toppings, such as chocolate spread, jam or peanut butter, as well as fresh fruit or bits of chocolate.


Store for up to 3 days in an airtight container in the fridge, warm up before serving.


Feel free to replace the butter with margarine for a diary free option.

In terms of toppings, there are really no limits. Personally I really enjoy adding chocolate spread, fresh berries (when in season), mango, banana and cut up chocolate pieces.