Sweet & Savory Swedish Pancakes

Swedish Pancakes

This is the first meal that made me fall in love with food. My grandma would make dozens and dozens of these delicate, buttery, pancakes and my cousins and I would have contests to see who could eat the most! Traditionally they are topped with lingon berries, but the possibilities are endless. Here are two options. One for your sweet tooth and the other for a satisfying supper.

Swedish Pancakes

5 Eggs

3/4 C. Milk

4 T. Melted Butter

1 C. Flour

1 T. Sugar

1 t. Salt

Bring a non-stick skillet to medium heat and coat with a non-stick cooking spray. 

Beat the eggs and milk together in a blender and once the butter has cooled to about room temperature incorporate it into the egg/milk mixture. (Adding the butter when it is too hot will start cooking the eggs and that’s a big no no!)

Add the flour, sugar, and salt to the liquid and blend until you get a smooth batter. 

Pour about a 1/4 cup of the mixture into the middle of the pan and rotate the pan, smooth out the batter to make it as thin as possible. 

Cook each side for about 30 seconds and fold into quarters before plating. Grandma always kept them in a warm oven until there were enough to start serving and then she couldn’t get them out to us fast enough!

Sweet Filling


Fresh Sliced Strawberries

Whipped Cream

Powdered Sugar

Stuff the pancake with Nutella and strawberries. Roll and top with the whipped cream and dust with powdered sugar. The result is absolutely beautiful and delicious. 


As I mentioned before, the options are endless. The above ingredients are my favorite combo, but you can drizzle your Swedish Pancakes with syrup, top them with reduced raspberries and a little sugar, or substitute the strawberries with bananas. My Dad even tops his with a little orange juice. It’s weird, but surprisingly not bad!

Savory Filling

2 T. Extra Virgin Olive Oil

2 T. Shallots

1 C. Marinated Artichokes Roughly Chopped

1 C. Shredded Rotisserie Chicken

1 C. Fresh Spinach

2. T. Pesto + more for topping

1/4 c. Feta Cheese

Heat the extra virgin olive oil in a skillet over medium heat. Add the the chopped shallots and cook for about 1-2 min. Add the artichoke hearts, rotisserie chicken, and spinach and cook for another couple minutes until the spinach has wilted down. Add the pesto and feta cheese and just stir to combine before removing from the heat. 


Stuff the Swedish Pancakes with about 3 T. of filling, roll and drizzle with additional pesto.