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There’s something undeniably heartwarming about a family recipe passed down through generations. For my family, the treasure comes in the form of Swedish Pancakes—a traditional Swedish breakfast that is light, thin, and irresistible. Unlike American pancakes, these delicate Scandinavian pancakes are slightly chewy and soft and perfect for rolling up with your favorite toppings.

The Chemistry of Swedish Pancakes

A well-seasoned cast iron pan. My great-grandma Mimi always said the key to perfect pancakes is the cast-iron pan- specifically, how you care for it. She said you should never wash it with soap but gently wipe it with hot water and a hand towel. Over time, a well-seasoned pan builds layers of flavor, making each pancake better than the last.

What’s the best pan for cooking Swedish pancakes? A cast-iron skillet is ideal, but if you don’t have one, a non-stick pan will work as long as it’s well-heated before adding the batter.

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Three yummy Swedish pancakes are all rolled up and topped with strawberries, raspberries, and blueberries on a white plate. In the background, theres a stack of more pancakes along with a white napkin that has blue stripes.

Easy Blender Swedish Pancakes – Light & Chewy!

5 from 1 vote
Author: Madison Reid
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 15 pancakes
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Whip up these classic Swedish pancakes in minutes! Light, thin, and perfect with maple syrup or fresh fruit. A simple blender batter makes breakfast easy.

Ingredients 

  • 2 cups milk
  • 3 eggs
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 dash fine sea salt
  • 1 1/2 cup all-purpose flour

Instructions

  • In a blender start with adding 2 cups milk (liquids must be at the bottom). Then add the rest of the ingredients (3 eggs 1 tbsp granulated sugar, 1 tsp vanilla extract, 1 dash fine sea salt and 1 1/2 cup all-purpose flour)
  • Blend for 30 seconds or until smooth
  • Place a large skillet over medium heat on a stove top. Allow the pan to heat up (5-10 minutes)
  • Spray the pan with Pam or other non stick spray
  • Pour about 2/3 cup of batter on the skillet as you rotate the pan in a large circle motion. This will spread the batter all over the pan.
  • Cook for about 2-5 minutes until you see some curling on the edges of the pancake and the center looks set
  • Use a metal spatula to flip the pancake
  • Cook the other side of the pancake for 30 seconds to 1 minute
  • Remove and place on a plate, cover to keep warm
  • Repeat these steps until all the pancake batter is used
  • Serve with fruit, spreads like Lingonberry jam, and maple syrup

Nutrition

Calories: 81kcal Carbohydrates: 12g Protein: 3g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 37mg Sodium: 28mg Potassium: 75mg Fiber: 0.3g Sugar: 2g Vitamin A: 100IU Calcium: 47mg Iron: 1mg
Course: Breakfast

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Three yummy Swedish pancakes are all rolled up and topped with strawberries, raspberries, and blueberries on a white plate. In the background, theres a stack of more pancakes along with a white napkin that has blue stripes.

Step-By-Step Instructions for Swedish Pancakes

  1. Blend the Batter– Combine all ingredients in a blender for a smooth, lump-free consistency. If mixing by hand, whisk thoroughly to avoid lumps.
  2. Rest the Batter– Let it sit for 10-15 minutes. If making ahead, store in the fridge overnight, but give it a quick re-blend before cooking.
  3. Preheat the Pan– Heat a cast-iron or non-stick pan over medium heat. Brush lightly with butter or spray with non-stick spray.
  4. Pour & Swirl– Pour about 1/4 cup of batter into the pan and quickly swirl to spread it thinly.
  5. Watch for Cues to Flip– The pancakes will look dull, and bubbles will appear across the surface. The edges will start to curl slightly- that’s your cue to flip.
  6. Flip Gently– Use a thin metal spatula for the most effortless flip. Cook for another 15-30 seconds until golden brown.
  7. Keep Warm– Stack pancakes on a plate, covered with another plate, to retain heat.
A photo of Swedish pancake batter
A photo of Swedish pancake batter
A photo of Swedish pancake batter
A photo of Swedish pancake batter
A Swedish pancake cooking
A Swedish pancake cooking

Recipe Troubleshooting

  • Batter is too thin or thick– Adjust with a bit of extra flour or milk.
  • Pancakes Stick to the pan– Ensure your pan is hot enough and well-greased before adding batter.
  • Edges cook too fast, center stays raw– Lower the heat slightly for even cooking.
  • Pancakes tear when flipping– Wait until the edges curl and use a thin spatula.
  • Batter separates after resting– Simply stir or blend it again.
  • Pancakes are not sweet enough– Adjust sugar to taste or add toppings like powdered sugar or honey.
  • Pancakes too thick– Swirl the pan more after pouring the batter to spread it evenly.

The Difference Between Swedish Pancakes and Crepes

Swedish pancakes are often confused with crepes, but they have a few key differences:

  • Sweeter Flavor – Swedish pancakes contain more sugar and vanilla.
  • Softer, more delicate texture- They’re slightly thicker then crepes but thinner than American pancakes.
  • Higher Egg Content- This makes them rich and pliable but also more prone to tearing if flipped too soon.

Can You Make the Batter Ahead of Time?

Yes! Blend the batter and store it in the fridge overnight. Just give it a quick stir or blend before cooking.

Can You Freeze Swedish Pancakes for Later?

Absolutely! Stack the pancakes with parchment paper between each layer, then store them in an airtight container in the freezer for up to 3 months. Reheat in a pan or microwave.

The Best Toppings for Swedish Pancakes

Traditional Toppings

  • Lingonberry Jam (the classic Scandinavian choice!)
  • Powdered Sugar
  • Fresh Berries (strawberries, blueberries, raspberries)
  • Whipped Cream
  • Maple Syrup or Honey

Modern Twists

  • Nutella or Chocolate Spread
  • Lemon Curd or Fresh Lemon Juice with Sugar
  • Greek Yogurt and Granola (for a healthy, protein-packed pancake)
  • Peanut Butter and Maple Syrup (my boy’s favorite!)
Three Swedish pancakes are all rolled up and draped with sliced strawberries, blueberries, and raspberries sitting on a white plate. The plates chilling on a blue and white checkered cloth. You can spot some syrup peeking out from under the pancakes!.

Best Side Parings

  1. Crispy Bacon or Breakfast Sausage for a Savory Balance
  2. Scrambled Eggs for Extra Protein
  3. Freshly Brewed Coffee, Herbal Tea, Drinking Chocolate, or Mimosas for the Ultimate Brunch

Equipment Essentials

A yummy plate of Swedish pancakes rolled up and topped with strawberries, blueberries, and syrup. Right next to it, there’s a bowl full of mixed berries and a little dish with powdered sugar and a spoon. Plus, there’s a cozy stack of pancakes chilling nearby—its all set on a wooden table with a cute blue checkered cloth.

Presentation Tips

  • Roll pancakes jelly-roll style or fold into triangles
  • Stack them high and drizzle with syrup for a dramatic plate presentation
  • Dust with powdered sugar just before serving for a light snow effect
  • Serve on a wooden board for a cozy, hygge-inspired breakfast vibe

Authentic Swedish Pancakes

Swedish pancakes aren’t just a meal- they’re a legacy of flavor, love, and tradition. Every bite reminds me of cozy winter mornings, my great-grandma Mimi’s wisdom, and laughter around the breakfast table. Whether you’re making them for a special occasion or a lazy Sunday morning, they’re always a treat.

So the next time you’re craving something light, comforting, and delicious, whip up a batch of these easy Swedish pancakes and enjoy a little taste of tradition. Happy cooking!

Check out these yummy Swedish pancakes loaded with fresh strawberries, raspberries, and blueberries. Theyre sitting on a blue and white checkered cloth. Above it says, My Grandma’s Authentic Swedish Pancake Recipe with little spoon and fork icons.