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Swedish Pancakes - a cross between crepes and pancakes, this pancake recipe is one you'll go back to again and again.
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4.67 from 3 votes

Swedish Pancakes

Swedish Pancakes are thin, light, delicious pancakes, a lot like crepes. Perfect for breakfast or brunch!
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Breakfast
Cuisine: American
Keyword: Swedish Pancakes
Servings: 20 pancakes
Calories: 131kcal
Author: Leigh Anne


  • 1 ½ c all purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp lemon zest
  • ½ tsp salt
  • 3 eggs
  • 2 ½ c milk
  • 1 tsp vanilla
  • butter melted
  • 1 c lemon curd
  • fresh raspberries
  • powdered sugar

Sweetened Sour Cream

  • 1 c whipping cream
  • ½ c sour cream
  • 2 tbsp brown sugar


  • In a bowl combine flour, sugar, lemon peel and salt.
  • In mixer beat eggs on medium speed until thick and lemon colored.
  • Add milk and vanilla, beat to combine.
  • Add in flour mixture and beat until smooth (batter will be thin).
  • Heat a 10 inch non stick skillet, brush with melted butter.
  • Pour ⅓ c of pancake batter into pan and tilt so that batter covers bottom of pan.
  • Cook until golden brown and flip, cook until other side is golden brown. About 1 minute each side.
  • Invert onto paper towels.
  • Repeat with remaining batter.
  • To serve, fold pancake in half, spread with 1 tbsp lemon curd and fold in half again.
  • Dust with powdered sugar and serve with fresh raspberries and sweetened sour cream.


Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 122mg | Potassium: 71mg | Fiber: 0g | Sugar: 12g | Vitamin A: 125IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 0.6mg