Thin Swedish Pancakes
Delightfully light, buttery, and irresistibly thin, Swedish Pancakes are a breakfast classic that will elevate your mornings. Made with simple pantry staples like all-purpose flour, milk, eggs, and a hint of vanilla, this easy recipe yields delicate, crepe-like pancakes with a melt-in-your-mouth texture. The secret lies in the thin, smooth batter and the swirling technique that ensures even cooking and beautifully golden edges. Perfect for sweet or savory toppings, these versatile pancakes pair wonderfully with whipped cream, fresh berries, maple syrup, or a dusting of powdered sugar. Ready in just 30 minutes, this authentic Swedish treat is ideal for a leisurely brunch or a weekday morning indulgence. Whether served hot off the skillet or stacked high for a stunning presentation, Thin Swedish Pancakes are a culinary delight that the whole family will love.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 3 large Eggs
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 tablespoon Butter (for cooking)
- as desired Optional toppings (e.g., whipped cream, berries, syrup, powdered sugar)
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
In a separate large bowl, beat the eggs until smooth. Gradually whisk in the milk, melted butter, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, whisking continuously to prevent lumps. The batter should be thin and smooth. Let the batter rest for 5–10 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the surface with a small amount of butter.
Ladle about 1/4 cup of batter into the pan. Swirl the pan immediately to spread the batter thinly and evenly.
Cook for 1–2 minutes until the edges start to lift and the bottom is lightly golden. Flip the pancake carefully using a spatula and cook for another 30 seconds to 1 minute until golden on both sides.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed.
Serve warm with toppings of your choice, such as whipped cream, fresh berries, syrup, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 45.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 578 mg | 44% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
