Authentic Swedish Pancakes

Authentic Swedish Pancakes

Amber Adamson Kincheloe

"This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes."
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Ingredients

12 m servings 66 cals
Serving size has been adjusted!
Original recipe yields 13 servings

Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 122 mg
  • 5%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
  2. Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
  3. Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • Make sure to use real butter, not margarine. They can be made into larger cakes. However, the yield will be smaller.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

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This recipe is very similar to the one my Mormor taught my mom, and I've been making these now for a little over 50 years! This calls for one less egg, a little more flour, half the sugar---but...

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