Start your day on a sweet note with these easy Swedish Pancakes. Topped with fresh strawberries and whipped cream, they’re the perfect way to brighten your morning.
This Swedish Pancakes recipe is a cherished family favorite, perfect for lazy Saturday mornings. These easy, homemade pancakes, topped with strawberries and whipped cream, are the ideal way to start your day.
We love gathering around the table, piling our plates with these delicious pancakes and our favorite toppings. Lucky for you, I’m going to explain all the tips and tricks to get this recipe done right.
Table of Contents
Reasons to Love These Pancakes
- These Swedish Pancakes have just the right amount of sweetness, making them perfect with both sweet and savory toppings.
- Whether for breakfast, brunch, or even dessert, this Swedish Pancake recipe is versatile and never disappoints—especially when topped with a little extra love.
- These pancakes are so thin and tender, perfect for rolling up with everyone’s favorite fillings—always a fun way to eat.
Recipe Ingredients
- Whole Milk: Adds creaminess, keeping the pancakes tender and soft.
- White Sugar: A touch of sweetness in the batter balances out the richness of the eggs and butter.
- Strawberries: Fresh and juicy, they add a bright, fruity contrast to the pancakes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Mix-Ins: You can try a handful of chocolate chips for a sweet surprise, a dash of cinnamon for warmth, or fresh blueberries for a juicy twist. Sliced bananas, a touch of vanilla extract, or a sprinkle of nutmeg can add even more variety.
- Topping Ideas: Fresh berries like strawberries, blueberries, or raspberries bring a bright, juicy flavor, while a dollop of whipped cream or a dusting of powdered sugar adds just the right amount of sweetness.
How to Make Swedish Pancakes
Step #1: Preheat oven to 170 degrees Fahrenheit (77 degrees Celsius).
Step #2: Combine sliced strawberries and ¼ cup of sugar in a bowl. Toss to combine and let sit at room temperature for 15 minutes.
Step #3: Beat eggs slightly in a large bowl. Add milk, flour, sugar, and salt. Beat with a mixer until well combined. The batter will be slightly lumpy.
Step #4: Heat a small skillet over medium heat. Place the butter in the skillet and let it melt. Pour the melted butter into the batter. Beat on low until just combined.
Step #5: Turn the heat up to medium-high. Pour ¼ cup of batter into the pan and immediately swirl the pan so the batter evenly covers the bottom.
Step #6: After a few seconds, use a flexible spatula to lift the edges of the pancake to prevent sticking. Let cook for another few seconds, then use a flat pancake turner to flip the pancake. Let it cook on the other side for 10 to 15 seconds, then remove to a plate.
Step #7: Keep warm in the preheated oven while you make the rest of the pancakes. Serve with sweetened strawberries and whipped cream.
Expert Tips
- Butter the Pan Between Batches: Add a small amount of butter to the skillet between batches to prevent sticking and give the pancakes a slightly crispy, golden edge.
- Use a Blender for Quick Mixing: If you prefer, you can add all the ingredients to a blender and give them a few good pulses until just combined. This method ensures a smooth batter with minimal effort.
FAQs
A non-stick skillet or a well-seasoned cast iron pan works best. These pans ensure the pancakes don’t stick and cook evenly, allowing you to flip them easily without tearing.
Make sure your skillet is properly preheated and lightly greased with butter before adding the batter. Brushing the pan with butter between each pancake also helps prevent sticking and adds flavor.
Other Pancake and Crepe Recipes You’ll Love
Swedish Pancakes Recipe
Ingredients
For the Strawberry Topping
- 2 cups sliced strawberries
- 1/4 cup white sugar
For the Pancakes
- 4 large eggs
- 1 egg white
- 1 cup whole milk
- 3/4 cup flour
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup butter
Instructions
- Preheat oven to 170 degrees Fahrenheit (77 degrees Celsius).
- Combine sliced strawberries and ¼ cup of sugar in a bowl. Toss to combine and let sit at room temperature for 15 minutes.
- Beat eggs slightly in a large bowl. Add milk, flour, sugar, and salt. Beat with a mixer until well combined. The batter will be slightly lumpy.
- Heat a small skillet over medium heat. Place the butter in the skillet and let it melt. Pour the melted butter into the batter. Beat on low until just combined.
- Turn the heat up to medium-high. Pour ¼ cup of batter into the pan and immediately swirl the pan so the batter evenly covers the bottom.
- After a few seconds, use a flexible spatula to lift the edges of the pancake to prevent sticking. Let cook for another few seconds, then use a flat pancake turner to flip the pancake. Let it cook on the other side for 10 to 15 seconds, then remove to a plate.
- Keep warm in the preheated oven while you make the rest of the pancakes. Serve with sweetened strawberries and whipped cream.
NOTES
Nutrition
The pancakes paired perfectly with strawberries and a little syrup.
Regular mail is definitely the best! I love getting a letter in the mail. These pancakes look pretty awesome too!
Thanks, Laura!
YUM! They look so delicious. I’ve never had or heard of Swedish pancakes but might have to try these.
Definitely give it a shot! They are really similar to crepes. Like really, really thin pancakes hahaha
I just discovered your blog, and am thrilled to spend some time exploring it… and following your adventures in the future 🙂 Lovely pancake recipe!
Thank you so much for stopping by! I’m glad you like it here 🙂
Love how light swedish pancakes are! These look amazing, especially with the fresh fruit on top. Gorgeous pics as always!
Thank you, Krista! You are too kind 🙂