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Swedish Pancakes

"My family always has pancakes for breakfast on holidays. It wouldn't be Easter without Easter pancakes. Serve with preserves or applesauce."
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30 m servings 382 cals
Original recipe yields 4 servings


  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
  2. In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
  3. Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

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Read all reviews 54
  1. 65 Ratings

Most helpful positive review

I've made these twice. The first time, I made as directed, and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and...

Most helpful critical review

I dont really see how these are different from crepes. I feel the batter must be thinner, so that when you turn the pan, it spreads more easily so you can have a very thin pancake. Mine are th...

Most helpful
Most positive
Least positive

I've made these twice. The first time, I made as directed, and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and...

I made these last night and was concerned no soda was in them but they were so lite and fluffy.My husband and his dad raved about them. His dad said they tasted like the best "secret recipe...

I enjoyed these pancakes. They were kind of flat (are they supposed to be flat? I folded them up like they do at IHOP). They were really good smothered in butter and spinkled with cinnimon and...

Love these! They do remind me of the ones at IKEA. I halfed the recipe and they came out great. I buttered them and had lingonberry sauce. What a yummy Saturday treat!

I have always HATED pancakes, but my mom loves them, so I made these for her, and I tried a couple. Absolutely delish!!!!

I just did as some reviewers did and mixed the eggs in whole- I don't have the patience to do the egg whites on a Saturday morning. They came out GREAT though. Mine came out less like crepes a...

exactly how my husband remembered them thank you.

these are so yummy and just like my friend's grandma used to make for us as kids. only draw back is that it's time-consuming to make. I only do this once in a while, my kids love them - too ba...

We have always made a simplier version of this recipe w/out the sour cream. We were very pleasantly surprised how yummy these were! The only downfall would be using 4 eggs and then another 4 e...