Swedish pancakes are a delicious breakfast treat! Thin crepe-like pancakes are buttered, dusted with powdered sugar and a dollop of raspberry jam.
I found this recipe for Swedish Pancakes online a couple of years ago, and it quickly became a favorite to fix when we have out of town guests staying in our home.
The original recipe calls for Lingonberry jam, which is the true Swedish way to serve these. Since I pick fresh raspberries each summer at a local berry farm, then make my own jam, I always seem to have plenty of RASPBERRY jam around. That is what I use for serving with the pancakes. We LOVE these Swedish pancakes with the fresh taste of raspberries (good old Pacific Northwest raspberries).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Are Swedish Pancakes Hard To Make?
These pancakes are fairly easy to make. Once you “master” the cooking technique, these will be easy peasy. Really. Batter is swirled in a skillet to form a very thin “crepe-like” pancake and cooked briefly on both sides until done. Pancakes are then folded, and topped with jam, dusted with powdered sugar and served.
Swedish pancakes are always a big hit with our guests (and my always hungry husband). I hope you enjoy them, as well! Ya, you betcha! (said with a Swedish accent, of course).
Here’s a picture of the last batch of Swedish pancakes I made…yum.
Looking For More PANCAKE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few pancake recipes you might enjoy include:
- Homemade Blueberry Pancakes
- Pumpkin Chocolate Chip Pancakes
- Lemon Ricotta Pancakes
- WW Freestyle Banana Blueberry Pancakes
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Swedish pancakes are a delicious breakfast treat! Thin crepe-like pancakes are buttered, dusted with powdered sugar and a dollop of raspberry jam.
- 5 eggs
- 1 cup milk
- 3 TBSP. sour cream
- 1 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 2 TBSP granulated sugar
- Oil , for the skillet
- Raspberry Jam (or jam of your choice), for serving
- Melted butter , for serving
- Powdered sugar , for a dusting on top of the cooked crepes
- In a blender, blend eggs, milk and sour cream together.
- Add flour, salt, and sugar to the blender. Blend until completely smooth. The batter will be thin and pourable.
- Heat a medium-sized frying pan over medium heat. With a pastry brush, oil the pan with about a teaspoon of oil (you may need to add more later).
- When the pan and the oil are hot, pour 1/4 cup of batter onto the center of the pan. Quickly, but gently lift and swirl the pan to spread the batter to the edges. The batter should sizzle some in the oil if the pan is hot enough. Cook about 60-90 seconds, until the bottom begins to turn golden, then carefully flip the thin pancake over. Cook another 30-60 seconds until the other side begins to brown. Remove from skillet. Fold in half, then in half again to make a triangle. Set the pancake aside and repeat with remaining batter.
- To Serve: Place folded Swedish pancakes onto plates. Lightly brush melted butter onto tops, then dust with sifted powdered sugar, and put a generous dollop of Raspberry jam in the middle. Enjoy!
Here’s one more to pin on your Pinterest boards!
