Grandma Kay's Swedish Pancakes

"Once you get a taste for these, you're going to want them. You're going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!"
photo by Bergy photo by Bergy
photo by Bergy
Ready In:




  • Allow eggs and milk to rise to room temperature.
  • Beat eggs until frothy; slowly add milk.
  • Blend in each ingredient separately.
  • Add the flour 1 tablespoons.
  • at a time; add the butter last.
  • (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
  • Add a small amout of butter and swirl around.
  • Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
  • Cook until golden and remove to plate.
  • Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
  • Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. SherryZ
    This is a very difficult recipe to make. The batter is very runny. I used a crepe pan and try as I might, I could not turn these things. And cooking on one side didn't work either! I varied a number of elements trying to make this recipe work but to no avail. We are living in Sweden and my daughter loves the pancakes here. She suggested that I not try this recipe again.
  2. Lennie
    Sue, these were delicious! The batter is very easy to prepare, and the pancakes were easy to cook. Very light, eggy, with a just a hint of sweetness. I started off making them with just 1 tbsp batter as you suggest, but then began to make them slightly bigger -- simple impatience on my part. Other than that variance, I followed the recipe to the letter. I will definitely make these again; thanks for posting the recipe!
  3. Mirj2338
    These were lovely! I was tempted to automatically triple the ingredients, this made just enough to feed half my ravenous pancake-lovers, but I decided to try out the recipe the way Sue wrote it. Good thing I did, since I added a drop of vanilla to the next batch and it made all the difference in the world to us! Sue, you are right, we are going to want these A LOT. No Lingonberry jam (next time my cousin from Sweden comes to visit guess what she brings), but we used some great orange marmalade on top. Thanks Sue!
  4. Steve_G
    Very easy and fast to make, nice and light. I used 1/4 tsp of salt I may add a pinch more salt next time, but if you were using salted butter it probably won't be necessary. I did grease my nonstick pan with a bit of safflower oil on a paper towel rather than using butter.
  5. Terri F.
    These are great Swedish pancakes!! I did add a drop of vanilla as Mirj suggested, but otherwise made them exactly as posted. Topped them with "lingonberry butter" (preserves mixed into butter) and extra lingonberry preserves on the side. These are addictive!! :o)



Find More Recipes