This Swedish pancakes recipe is the best! Slightly thicker than crepes, Swedish pancakes are simple to make and so delicious!

My family loves any kind of thin rollup/foldup pancake.

Slightly thicker than crepes but not quite as thick as these beloved rollup pancakes, these Swedish pancakes are the perfect middle ground to make everyone happy.

Seven folded Swedish pancakes on white tray with lingonberry jam.

What is the difference between crepes and Swedish pancakes?
As far as I can tell from lots and lots and lots of recipe research, they are very similar. In fact some recipes for Swedish pancakes are identical to recipes for crepes and vice versa. Depending on the source, there are a lot of BIG feelings surrounding the authenticity of certain recipes.

Many recipes for Swedish pancakes call for a bit more flour and less liquid than crepe recipes, as well as using melted butter in the batter, while many crepe recipes call for water in the batter. As mentioned above, Swedish pancakes, once cooked, are a bit thicker than crepes, and they are traditionally served with jam and/or sugar, whereas crepe recipe are more often served with both sweet and savory fillings.

Swedish Pancake Batter

Swedish pancake batter is super straightforward.

  • eggs
  • flour
  • milk
  • salt + little bit of sugar
  • melted butter

I like to combine all the ingredients in a blender and process until smooth, but you can just as easily whisk everything together in a bowl.

Top down view of blender with flour, eggs, milk, oil.

How to Cook Swedish Pancakes

Swedish pancakes can be cooked in a skillet or on a griddle. I’ll show you both ways. I also confess down below with rather strong feelings which one is my preference!

To cook the pancakes in a skillet:

  1. heat a 10-inch nonstick skillet over medium heat
  2. brush the bottom of the skillet with butter
  3. pour in 1/4 to 1/3 cup batter and swirl the pan around until the batter covers the bottom evenly
  4. cook until the pancake is golden on the bottom
  5. use a spatula to flip the pancake and cook on the second side
Buttering nonstick skillet; pouring batter into skillet; flipping swedish pancake.

To cook the pancakes on a griddle:

  1. heat an electric griddle to 325-350 degrees F
  2. brush the griddle with butter
  3. use a 1/4 to 1/3 cup measuring cup to pour batter into circles on the griddle
  4. immediately and quickly use the bottom of the measuring cup to spread the batter into a wider, thinner circle
  5. cook until the bottom is golden and the edges start to bubble
  6. use a thin spatula to flip the pancake and cook on the second side
Pouring batter onto griddle; cooking swedish pancake; flipping swedish pancake.

My Preference for Cooking Swedish Pancakes

While it isn’t the most authentic way to cook these Swedish pancakes, I far prefer using a griddle to cook them. Not only can I cook more than one at a time, but it’s much easier to get the spatula underneath the thin pancake on a flat surface vs the curved edge of the skillet.

In short, I lose FAR less pancakes to rips, tears, and frustration when I cook them on a griddle.

Additionally, I say far less bad words. So: in order to preserve my soul and my sanity, griddle cooking it is for me.

{I have an older version of this griddle aff. link; I love it – going on several years now.}

Two triangle Swedish pancakes on white plate with jam and fork.

Swedish Pancakes for Breakfast

This Swedish pancakes recipe is made regularly around here for breakfast.

Very often, I’ll make them at night before I go to bed (whilst listening to a podcast or audiobook) so that breakfast is ready and waiting at that early a.m. hour when no one really wants to function enough to even get out of bed, let alone make breakfast.

We usually eat them sprinkled with granulated sugar and jam or rolled up with syrup. There’s really no wrong or right way.

(Recently I decided to go all-out IKEA on my family and ordered some authentic lingonberry jam…not everyone was a fan, but I loved it. Tart and sweet, it’s now one of my favorite jam flavors.)

Curled up piece of Swedish pancake with lingonberry jam on fork.

One Year Ago: Triple Chocolate Scones
Two Years Ago: Loaded Baked Potato Soup
Three Years Ago: Super Easy S’Mores Chocolate Pie {or Tart}
Four Years Ago: Incredible Fluffy Overnight Buttermilk Pancakes
Five Years Ago: Chinese Cashew Chicken {30-Minute Meal}
Six Years Ago: Double Chocolate Quick Bread
Seven Years Ago: Healthier Banana Bread Chocolate Chip Oat Snack Bars
Eight Years Ago: Family Style Shrimp Scampi {20-Minute Meal}
Nine Years Ago: Chocolate Tres Leches Cake 
Ten Years Ago: Crème Fraiche {How-To} and Caprese Focaccia 

seven folded Swedish pancakes on white tray with jam

Swedish Pancakes

4.75 stars (16 ratings)


  • 2 ½ cups (568 g) milk
  • 1 ¼ cups (178 g) all-purpose flour
  • 3 large (150 g out of shell) eggs
  • 2 tablespoons (28 g) melted butter
  • 1 tablespoon (13 g) granulated sugar
  • ½ teaspoon salt


  • Combine all of the ingredients in a blender and process until smooth (or whisk the ingredients together in a medium bowl until smooth).
  • Griddle Cooking: preheat an electric griddle to medium heat (about 325 to 350 degrees F). Brush griddle with melted butter. Pour 1/4 to 1/3 cup batter into a circle and quickly use the bottom of the measuring cup to lightly spread the batter into a large thin circle.
  • Cook until the bottom is turning golden and the top of the pancake is mostly dry (with no runny wet batter spots). Use a thin spatula to flip. Cook until the second side is lightly browned.
  • Skillet Cooking: place a 10-inch nonstick skillet over medium heat. Brush the bottom of the pan with butter. Pour 1/4 to 1/3 cup batter into the pan. Quickly lift the pan while rotating/swirling in a circle to spread the batter evenly over the bottom of the pan.
  • Cook until the edges are bubbling and the bottom has golden spots. Use a thin spatula to flip. Cook until the second side is lightly browned.
  • Stack the Swedish pancakes on a plate (or fold into triangles). Serve sprinkled with granulated sugar and jam (or with syrup, whipped cream, strawberries, etc.).
Serving: 1 pancake, Calories: 80kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 40mg, Sodium: 115mg, Fiber: 1g, Sugar: 3g