Swedish Pancakes Recipe

Swedish Pancakes Recipe

How To Make Swedish Pancakes

Rich in egg flavors, these thin Swedish pancakes serve a tummy-filling breakfast that’s made tastier with luscious buttermilk syrup.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 3eggs,well beaten
  • 3cupsmilk
  • 3tbspbutter,melted
  • cupsflour,sifted
  • 1tspsalt
  • 2tspsugar

For Buttermilk Syrup:

  • ½cupbutter
  • 1cupsugar
  • ½cupbuttermilk
  • ½tspbaking powder
  • 1tspvanilla


  1. Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix.

  2. Add melted butter and more milk. Add the rest of the flour and milk; mix well. Wipe griddle with some butter or oil when it is hot.

  3. Pour a thin layer of batter into the pan and move the pan until the batter is spread all over. When edges are bubbled and browned, it’s ready to flip.

Buttermilk Syrup:

  1. For the syrup, melt all ingredients in a pot until well mixed.

  2. Serve on top of pancake and top with cream, fruit, or any other toppings


  • Calories: 275.13kcal
  • Fat: 13.80g
  • Saturated Fat: 8.24g
  • Trans Fat: 0.43g
  • Monounsaturated Fat: 3.66g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 32.88g
  • Fiber: 0.42g
  • Sugar: 21.04g
  • Protein: 5.33g
  • Cholesterol: 74.47mg
  • Sodium: 271.76mg
  • Calcium: 106.70mg
  • Potassium: 131.53mg
  • Iron: 0.43mg
  • Vitamin A: 135.67µg
  • Vitamin C: 0.10mg
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