The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Swedish Pancakes with Sweet Clementine Sauce



My mother-in-law’s Swedish Pancakes are legendary. This dish has long been in her arsenal of recipes, since before she even met her part-Swedish husband and became a mom to my beloved part-Swedish hubby. These are like crêpes, but moister and spongier than any other I’ve had. You can top them or fill them with whatever you’d like: fresh berries, powdered sugar, honey, lemon juice, cinnamon, jam, nutella, bananas, whipped cream, chocolate, syrup, or a combination of these. For a savory dish, you can even omit the sugar and vanilla and top with ham and cheese, egg, or a dressed salad. I’ve made a clementine sauce for this version, which is mostly sweet but just a touch bitter and sour, an interesting blend of flavors to refresh your palate and complement a strong brew of coffee in the morning!

With thanks to Charlotte, I’m happy to share this family favorite:

Charlotte’s Swedish Pancakes

(Makes about 6 large or 8 small pancakes; serves about 3 people)


  • 3 eggs
  • 2 cups milk
  • 1 1/4 cups flour (a little at a time)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons granulated sugar
  • butter for greasing pan
  • Sweet clementine sauce (recipe follows below*) or topping of choice
  • powdered sugar


  1. Beat the eggs with a hand egg-beater, add the milk and mix. Add the flour a little at a time and whisk until incorporated. Add vanilla and sugar and whisk together. Let the batter rest for 15-30 minutes.
  2. Meanwhile, make sweet clementine sauce* or prepare alternate toppings.
  3. Grease a skillet with butter and heat over medium heat.
  4. With a large ladle or measuring cup, pour the thin batter into the center of the heated, greased skillet, swirling to form a round shape (you can also gently use the back of a ladle to even out the batter a bit, but some swirling is necessary). Aim for a thin layer that spatters and bubbles a bit. When ready to flip, after about 2 minutes, the underside should have some golden brown spots. Use a rubber spatula to lift a corner and then flip; cook for about another minute on the second side.
  5. Transfer cooked pancake to a plate, sprinkle with powdered sugar through a strainer and roll up. Top with spooned-over sweet clementine sauce (or other garnishes) and another liberal sprinkle of powdered sugar. Repeat for subsequent pancakes.

*     *     *     *     *     *

Laura’s Field Notes:

  • Don’t worry if batter looks thin; it’s supposed to be this way.
  • A small, 10-inch skillet works best here to ensure evenly round pancakes, using 1 large ladleful (about 1/2 cup) batter for each pancake. However, I’ve also used a 12-inch skillet with 1 1/2 ladlefuls of batter (3/4 cup) per pancake; you just have to swirl it around more vigorously to get a nice rounded shape.
  • Make sure the skillet is placed in the center of the flame/burner to cook evenly.
  • When you pour the batter in the skillet, you need to work fast to swirl it into a round shape. It’s a bit tricky to get the hang of it at first — I recommend a cup of coffee before starting!
  • The first pancake of the batch usually doesn’t come out perfectly; just use it as a tester and adjust amount of heat/butter according to results.
  • Especially when using a larger skillet, I’ve had them turn out less-than-perfectly round. Okay, sort of octopus-shaped, when some of those stubborn rivulets of batter refuse to merge and create a rounded edge. No matter: that’s the beauty of rolling them! Just tuck those imperfections in as you roll; they will be just as delicious, I assure you :).
  • I think these are best straight from the skillet, but you can also keep them warm on a foil-lined baking sheet or platter at a low temp in the oven while you cook the remaining pancakes.
  • No one makes these quite like Charlotte, but they are still a fabulous way to start the morning.

*Sweet Clementine Sauce


  • 3 clementines (seedless, or with seeds removed)
  • 2 Tablespoons plus one teaspoon powdered sugar
  • 1 teaspoon cornstarch


  1. Blitz the peeled, de-seeded clementines in a blender; strain out the pulp (it should make about 1/2 cup juice after straining pulp out).
  2. Mix the sugar in the juice until well blended; add the cornstarch and mix well until all is dissolved.
  3. Heat the mixture over medium-low heat in a small pot, stirring constantly, for two to three minutes, until it thickens. Stir vigorously toward the end, to ensure no lumps form; if mixture is bubbling too fiercely, turn heat down to avoid burning it. (Note: mixture should be thickened so that when you lift the spatula out, it falls down in blops instead of drizzles; err on the thinner side, since it will thicken up some upon cooling).
  4. Remove from heat and set aside until the pancakes are ready to roll. Happy morning!

Author: Laura Haugen

Writer, Traveler, Foodie

16 thoughts on “Swedish Pancakes with Sweet Clementine Sauce

  1. These look soo appealing! Beautiful photographs. 🙂

  2. I’m sooo going to make these! I have 3 clementines just sitting on my table saying make me into this wonderful recipe! Gorgeous 🙂

  3. Thanks to Laura who has blessed us with Charlotte’s crepes/Swedish pancakes a~n~d yummy clementine sauce. 😛
    Beautiful photos! This for sure is recipe to put in reality! 😀 )))

  4. These Swedish pancakes look so delicious! Bookmarking the recipe. Thanks for sharing! 😀

  5. Just made these…Delicious! Must confess, however, that I made the sweet version but proceeded to stuff them with ham, cheese and chopped tomato. Interesting mix of sweet and savory…next time I’ll leave out the sugar and vanilla as you suggested! 🙂

  6. These look delicious. I was just with my grandmother and we were talking about trying to make a sweet version like this! So cool.

  7. I would love one of these right now. How delicious. Nice photos, too! – Shanna 🙂

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