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Swedish Pancakes

Neither crêpe nor pancake. These thin chewy pancakes are thin and wrap well around any sweet or savory filling.

Prep time: 10 min
Cook time: 5 min
Total time: 15 min

Yield: 1 9" pie (8 servings)
Serving size: 1 medium slice


  • 3 eggs
  • 3/4 Cup All purpose flour
  • 1 Tbs Sugar
  • 1/2 Tsp Salt
  • 1 Tsp Vanilla
  • 1 1/4 Cup Milk


  1. Beat eggs lightly. Whisk in flour, sugar, salt, vanilla, milk and beat just until blended. 
  2. Heat a large seasoned cast-iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the 1 teaspoon of oil or butter.
  3. Using a quarter cup measuring cup drop batter onto skillet, should form 6" cakes (you may need to swirl the pan around to get the batter to spread to 6". Batter will be very thin and pancakes cook quickly.
  4. Pancakes are cooked on only one side and are ready when the bottom is light brown.
  5. Serve with butter & powdered sugar, syrup, whip cream or fruit.