These Swedish Pancakes are a breakfast staple. My husband’s grandmother often made this recipe and created tons of lasting memories by doing so. They are super easy to make (only a few ingredients needed!) and you can go simple or crazy with toppings!
The original post for this recipe was written by my husband and instead of writing all new copy I want to keep his words. This recipe was his grandmother’s pancake recipe and he had a lot of really sweet things to say about the ‘cakes and his sweet grandma..
I call these Swedish pancakes because my awesome Grandma (who passed away a few years ago) is Swedish and made thousands of these for me and that’s what she called them, so that’s what they’ll always be to me.
My Grandma rocked. I have numerous childhood memories of vacations at her house in Norway, MI (the UP) and to this day my favorite foods come from her recipes. She was giving, caring and anyone who ever met her came away with a smile because of her genuine sweetness.
These pancakes were always eagerly anticipated whenever we were at Grandma’s or she was at our house. She would hover over the stove throwing out hot cakes to anyone and everyone until all bellies were crammed full. Good times.
HOW TO MAKE GRANDMA’S SWEDISH PANCAKES
Add the following ingredients to a blender or large mixing bowl:
2 cups milk
1 cup all-purpose flour
3 tablespoons granulated sugar
3 tablespoons vegetable oil
Blend/mix until combined. Melt 1 tablespoon of butter on a medium skillet (or spray with cooking spray) and set heat to medium-high.
Pour 1/4 cup of flour-sugar batter onto hot skillet, over the melted butter. Allow the pancake to cook for about a minute, or until the bottom side of the pancake begins to firm up. Using a spatula, flip the pancake. Cook for an additional minute, or to desired crispiness.
RECIPE TIPS: MAKE THE BEST SWEDISH PANCAKES!
I’ve found that the easiest method for keeping the pan greased is generously coating it with cooking spray between each batch.
Make sure your pan is nice and hot before you add batter to it! Not doing this will result in a ball of inedible dough and wasted ingredients.
Once you’ve poured the 1/4 cup of batter onto your hot pan, give the pan a gentle turn to make sure the batter is covering bottom of pan. You’ll have a very thin layer of batter in the pan and this is exactly what you want.
There are a hundred different ways to enjoy these cakes, but I’ll tell you a few of our favorites. Roll each pancake up with a pat of butter in the center and drizzle maple syrup over the top. Spread a bit of Nutella in the centers. Enjoy flat (like regular pancakes) with butter and fresh berries! Pour blueberry sauce over the top. A smear of mixed berry jam would be delicious, too! Our boys always love a generous drizzle of chocolate syrup over the top, too. Of course.
BEST PANCAKE RECIPES
Other delicious pancake options:
Flourless Pancakes – a gluten free option for those that love pancakes for breakfast as much as I do shared by Mama Gourmand
Grandma’s Swedish Pancakes
- 2 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp vegetable oil
- 1 tbsp butter
- Add eggs, milk, flour, sugar and oil to a blender or large mixing bowl. Blend/mix until combined. Melt butter on a medium skillet (or spray with cooking spray) and set heat to medium-high.
- Pour 1/4 cup of batter onto hot skillet. Allow the pancake to cook for approximately thirty seconds to one minute, or until the bottom side of the pancake begins to firm up. Using a spatula, flip the pancake. Cook for an additional minute, or to desired crispiness. Serve warm with butter and syrup.