Swedish Pancakes – a delicious recipe with eggs, milk, flour, sugar, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place all the ingredients except the butter in a blender. Blend just enough to combine the ingredients (don't overmix).
2
In a large nonstick skillet or on a griddle, melt some butter over medium-low heat. Pour 1/4 cup of batter per pancake into the skillet, cooking several pancakes at one time, but not overcrowding them. Flip the pancakes when the edges look like golden lace. Cook for just a bit longer, until the second side of the pancakes turn golden. (These don't take long to cook because the batter is thinner than regular pancake batter.).
3
Repeat until all batter is used, adding the remaining butter to the pan as needed.
392
kcal
Calories
18
g
Fat
37
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs, 2 cups milk, 1 cup all-purpose flour, 2 tablespoons sugar, and more.
Yes, Swedish Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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