The Seasoned Traveler

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

Swedish Pancakes with Strawberries


CrepesSquareTSTWith Mother’s Day around the corner, I thought I’d revisit this tried-and-true recipe with a fresh spring topping. The special moms in your life deserve breakfast in bed, don’t they? What’s better than fresh crepe-like Swedish pancakes, warm from the pan, and topped with whipped cream and strawberries? If it’s your day, moms, and you’re not sure what awaits you on Sunday morning, you might want to print this recipe out and leave it somewhere conspicuous. These are similar to traditional French crepes, but have slightly more eggs and less flour in them — making them easier to cook, springier in texture, and more flavorful, in my opinion. For more topping ideas and tips, please visit my original posting for Swedish Pancakes with Sweet Clementine Sauce. Enjoy!


Swedish Pancakes with Strawberries

  • Servings: Makes about 8 small pancakes, serves 3
  • Difficulty: moderate
  • Print

  • 3 eggsCrepesTST
  • 2 cups milk
  • 1 and 1/4 cups flour (a little at a time)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons granulated sugar
  • butter for greasing pan
  • powdered sugar for dusting
  • whipped cream (heavy whipping cream + sugar to taste + splash of vanilla extract)
  • strawberries for garnish
  • optional: mint sprig or basil for garnish


  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. Meanwhile, whip the cream and wash and slice the strawberries or prepare alternate toppings.
  2. Grease a small, 10-inch skillet with butter and heat over medium heat.
  3. With a large ladle or 1/4 cup 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.
  4. Transfer cooked pancake to a plate, sprinkle with powdered sugar through a strainer and fold into quarters. Top with whipped cream and strawberries (or other garnishes) and another liberal sprinkle of powdered sugar. Repeat for subsequent pancakes, making sure to start with a new sliver of butter and get it bubbling and spread around the pan before ladling the next one.


Author: Laura Haugen

Writer, Traveler, Foodie

21 thoughts on “Swedish Pancakes with Strawberries

  1. Like like anything ! – but am resolutely keeping my face in the other direction …

  2. Oohhh…these look delicious! Actually, Swedish style pancakes are the only kind I truly like. I grew up on these, though back then we called them “Big Pancakes”. Very original name, huh? Your recipe is very close to mine, though I also add a smidgen of baking powder. To this day, the first one never turns out properly…always ends up in the garbage. I can’t figure out why. Do you have this issue, too?
    Your presentation shown here is beautiful! Delicious! πŸ™‚

    • Funny, because my husband’s family calls these “Skinnies”! Yes, I have the same issue, the first one is always a dud! Usually the pan is nice and ready after that. Thanks, and so happy to hear you like Swedish-style pancakes too; my husband introduced me to these and I love them!

      • I think you’re right…it’s all about the pan’s readiness. I used to think it was due to my initial twirling technique of the pan. But I do believe now, that first dud helps to “season” the pan. Have a great day.

  3. You’re right, this would make a wonderful breakfast for mother’s day πŸ™‚

  4. I never heard of Swedish Pancakes, but am pretty sure that those are the ones we traditionally make. We have pancakes (American), Crepes (French) and Pfannkuchen. I think our Pfannkuchen are very similar, you can eat them sweet or with salty, with cheese and ham for example…
    I love that strawberrys are finally here!!

  5. What a wonderful idea! If I was going to b at home I would leave it out for sure…alas a weekend with a friend will be wonderful too

  6. Yum! I love Swedish pancakes, but have never made any myself. Bookmarking this recipe–thanks for sharing!

  7. Beautiful. I hadn’t heard of Swedish pancakes either, until your first post. Yum. I’ll have to try these!

  8. Gorgeous! These looks like crepes, which I love making often. Is there any difference? I like to do a sweetened cream cheese topping! Yum!

  9. I really am going to print this and leave it on the table for my husband to see. Forget breakfast in bed, I’ll have this for dinner instead. πŸ™‚ I have only had Swedish pancakes at a popular pancake restaurant here; they specialize in Swedish pancakes with lingonberry sauce. It’s good, but yours looks better, Laura.

  10. I love Swedish Pancakes, what a perfectly lovely Mothers Day breakfast idea. I really enjoy thin pancakes and those strawberries are just beautiful!

  11. These look wonderful!

  12. I love crepe, so I must loooooove this one. It would be wonderful to have those as a breakfast in bed. Sadly, we did Mother’s day in British way sometime before Easter, so it is not mother’s day in my house here this weekend, but maybe next year….

  13. Pingback: Strawberry & Rhubarb Roundup | The Seasoned Traveler

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