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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!

Author: Madison Reid
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 15 pancakes
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
US Customary - Metric

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