How I Make Swedish Pancakes – My Favorite Easy Blender Recipe for Any Occasion
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Swedish pancakes are a weekend must-have in my house! Whether you’re looking for a Swedish pancakes recipe, wondering about the difference between Swedish pancakes vs crepes, or just need a super easy how to make Swedish pancakes guide, this recipe has you covered. These pancakes are light, soft, slightly crisp around the edges, and absolutely delicious with jam, powdered sugar, honey, or even condensed milk.
I grew up with these pancakes, and I can still remember waking up to the smell of them cooking in the kitchen. My family always made a big batch, stacking them up high while we filled them with butter, jam, or honey. Now, I make them for my daughter, and she loves them just as much as I do. She takes them to school for lunch or enjoys them as a quick snack between her figure skating practices. They’re easy to eat on the go and give her just the right boost of energy!
The best part? They’re incredibly easy to make. Just throw everything into a blender, and within minutes, you’ll have a smooth batter ready to pour into the pan. These pancakes are also perfect for meal prep, since they freeze beautifully and reheat in seconds. If you’re searching for a Swedish pancakes mix, this homemade version is even better—fresh, simple, and made with ingredients you already have.
Love French crepes? Then you’ll love these Swedish pancakes! They’re slightly thicker, softer, and buttery, making them perfect for rolling, folding, or stacking with all your favorite toppings.
Why I Love This Recipe
- Super Quick & Easy – Just blend, pour, and cook!
- Soft, Thin & Versatile – Perfect for both sweet and savory toppings.
- Great for Meal Prep – Make a batch ahead and freeze for later.
- Perfect Anytime – A great breakfast, snack, or even a light dinner!
- Perfect for On-the-Go – Great for school lunches or road trips, since they roll up easily and can be filled with anything from cheese and ham to Nutella.
Equipment I Use & Why It’s Important
- Blender – My go-to for getting a perfectly smooth, lump-free batter. No need to whisk for ages—just blend and go!
- Glass Mixing Bowl – I mix my dry ingredients first to make sure they blend evenly with the wet ingredients.
- Squeeze Bottle – This makes drizzling honey, syrup, or condensed milk a breeze. Also perfect for storing leftover batter!
- Nonstick Frying Pan – Essential for easy flipping and even cooking.
- Flexible Spatula – Helps flip the pancakes without tearing them. Trust me, it makes a difference!
Ingredients & Healthier Swaps
- 1 ½ Cups All-Purpose Flour – (Use whole wheat flour for extra fiber.)
- 1 tbsp Granulated Sugar – (Swap for coconut sugar to cut down on refined sugar.)
- 1 Pinch Salt – Balances out the flavors.
- 3 Eggs – (Use flax eggs for a vegan alternative.)
- 2 Cups Milk – (Dairy-free? Try almond or oat milk!)
- 3 tbsp Butter (Melted) – (Coconut oil works great as a swap!)
- 1 tsp Vanilla – Adds a warm, sweet aroma.
- ½ tsp Baking Soda – Keeps the pancakes light and soft.
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How I Make It
Step 1: Make the Batter
- In a mixing bowl, whisk together flour, sugar, baking soda, and salt.
- In a blender, whip the eggs until fluffy.
- Add the milk, vanilla, and melted butter, then blend for 1 minute.
- Add the dry ingredients in thirds, blending for 2 minutes between each addition. Scrape down the sides if needed to mix everything evenly.
Step 2: Cook the Pancakes
- Heat a nonstick frying pan over medium heat.
- Lightly spray the pan with cooking oil.
- To check if the pan is hot enough, sprinkle a few drops of water onto the surface—if they sizzle and evaporate right away, it’s ready to go!
- Pour a small amount of batter into the pan and tilt the pan to spread the batter evenly.
- Cook until the edges turn golden-brown, then flip and cook the other side.
- Repeat, adding more cooking spray as needed between pancakes.
Step 3: Serve & Enjoy!
- Stack the pancakes and top with powdered sugar, jam, honey, or condensed milk.
- For a savory version, fill them with cheese, ham, smoked salmon, or spinach and feta.
- Serve immediately while warm!
How to Store & Freeze Swedish Pancakes
- Refrigeration – Store in an airtight container for up to 3 days.
- Freezing – Fold each pancake into quarters and freeze individually on a baking sheet. Then, transfer them into a large freezer-safe bag for up to 3 months.
- Reheating – Microwave for 30 seconds or warm them in a pan over low heat.
Extra Tips for the Best Pancakes
- First Pancake Might Be a Test Run – Adjust heat and batter thickness as needed.
- Use a Medium Pan – A smaller pan makes flipping easier.
- Make Pouring Easy – Use a squeeze bottle for better control.
- Choose the Right Spatula – A thin, flexible spatula works best for flipping without breaking them.
- Get Creative with Fillings! – Try berries, cream cheese, Nutella, or savory fillings like ham and cheese.
Pancakes
More Breakfast Recipes You’ll Love
- French Toast – A classic breakfast that’s perfect with syrup and fruit.
- Mini Pancake Cereal – A fun, bite-sized pancake version!
- Cranberry Orange Muffins – A bright, citrusy treat.
- Homemade Whipped Cream – A must-have topping for pancakes and waffles.
- Bacon & Cheese Egg Muffins – A protein-packed breakfast for busy mornings.
Swedish pancakes have been a family favorite for years, and I love sharing this recipe with my daughter just like my family did with me. Whether you roll them, fold them, or stack them high, they’re guaranteed to bring a little extra joy to your mornings!
Happy cooking! 🥞✨
Swedish Pancakes
Ingredients
- 1 ½ Cup All Purpose Flour
- 1 tbsp Granulated Sugar
- 1 Pinch Salt
- 3 Eggs
- 2 Cups Milk
- 3 tbsp Butter Melted
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
Instructions
- Mix the flour, sugar, baking soda and salt in a bowl.
- Whip eggs in a blender until fluffy.
- Add the milk, vanilla, and the butter to the blender. Blend for 1 minute.
- Add all the dry ingredients in thirds, blending for two minutes between each addition. Make sure to scrape the sides of the blender to properly mix all ingredients, if necessary.
- Preheat a pan to medium heat.
- Spray cooking oil onto the pan.
- From the blender, pour a small amount of batter onto the pan and tilt the batter around the pan to evenly distribute it.
- Cook until golden-brown, then flip and cook the other side until golden brown.
- Apply more cooking spray to pan after each pancake is cooked.
Notes
- The first couple of pancakes you will cook might come out misshapen, burnt, or too thick or thin. Adjust the heat and cook time, and your pancakes will come out better.
- These pancakes can be frozen, just by folding them into quarters and freezing each pancake individually on a baking sheet. They can then be placed all together in a large freezer-safe bag. They can stay good for three months and can be defrosted in the microwave.
- I like to use small and medium-sized frying pans, as larger frying pans are a bit harder to cook with and require more heat since they are often thicker.
- One of my favorite ways to eat the pancakes is with concentrated milk. To make the pouring of concentrated milk easier, I always fill plastic squeeze bottles with concentrated milk before cooking, which is perfect for applying the right amount of concentrated milk without any mess and is also good for children.
No need to use butter or baking soda.. try little vegetable oil and mineral/soda water instead
Yes, there are many variations of this recipe.