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–+ servings
Swedish Pancakes

Swedish Pancakes: Light, Fluffy Delights for Any Breakfast

These Swedish pancakes are light and fluffy delights, perfect for breakfast or brunch, made easy with a blender.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Swedish
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup all-purpose flour Essential for providing structure.
  • 2 cups milk Whole milk works best.
  • 2 tablespoons white sugar Can be swapped with maple syrup or honey.
  • 2 eggs Binds ingredients and provides fluff.
  • 1 teaspoon baking powder Omit for denser texture.
  • 1 teaspoon vanilla extract No substitutions needed.
  • 1 pinch salt Balances sweetness.
  • 1 tablespoon butter Used to grease the skillet.
Serving Ingredients
  • 1 cup fresh berries Mix and match your favorites.
  • 1 cup whipped cream Consider homemade for extra flavor.
  • 1 cup flavored syrups Choose your favorites.

Equipment

  • Blender
  • non-stick skillet

Method
 

Preparation Steps
  1. In a blender, combine flour, milk, sugar, eggs, baking powder, vanilla, and salt. Blend on medium speed until smooth, about 30 seconds.
  2. Place a non-stick skillet over medium heat for 2 minutes; drops of water should sizzle.
  3. Add butter to the skillet, swirling to coat. Melt without browning, about 30 seconds.
  4. Pour approximately 1/4 cup of batter into the skillet, swirling to spread evenly.
  5. Cook pancake for 1-2 minutes until edges bubble, then flip and cook until both sides are golden.
  6. Stack or fold cooked pancakes. Repeat with remaining batter, adding butter as needed.
  7. Serve topped with berries, whipped cream, or syrups.

Nutrition

Serving: 2pancakesCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 45mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 110mgIron: 1mg

Notes

Tips include using a hot skillet and being gentle when flipping the pancakes. Leftovers can be stored at room temperature for up to 1 hour before refrigerating.

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