Help Looking for Swedish Pancake recipe

my grandmother used to make it, it was baked. I loved it as a child but she’s gone and I can’t find the recipe

I found this on another website I visit see if this is what you are looking for.

Swedish Pancakes Recipe #27764
One of Grandma Kay’s recipes. Once you get a taste for these, you’re going to want them. You’re going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!
3 large eggs
1 cup milk
2 teaspoons sugar
salt, to taste
1 teaspoon baking powder
5 tablespoons flour
1/4 cup butter, melted and cooled
3 servings Change size or US/metric
Change to: servings US Metric
40 minutes 30 mins prep

  1. Allow eggs and milk to rise to room temperature.
  2. Beat eggs until frothy; slowly add milk.
  3. Blend in each ingredient separately.
  4. Add the flour 1 tbsp.
  5. at a time; add the butter last.
  6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
  7. Add a small amout of butter and swirl around.
  8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
  9. Cook until golden and remove to plate.
  10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
  11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.

Here is another one…

Swedish Pancakes Recipe #106572
These are so versatile; I often use them like crepes and fill them with fruit, ricotta cheese, cottage cheese, flavorings and serve for brunch. Very tender, very simple to make. I have cooked for over 45 years and many of my recipes are from my imagination; this is one of those. With a little experientation, you can probably improve on this recipe.
3 eggs
1 1/4 cups milk
3/4 cup flour
1 tablespoon sugar
1 pinch salt
1/2 teaspoon almond extract or vanilla extract or lemon extract, etc,if desired
1 cup strawberries or peaches or raspberries, etc (optional)
1 cup ricotta cheese or cottage cheese
1/2 cup flavored yogurt (optional)
1 egg, beaten
nuts, if desired
whipped cream, canned or home made
6 servings Change size or US/metric
Change to: servings US Metric
1 hour 30 mins prep

  1. Beat the 3 eggs until very thick and lemon colored.
  2. Turn mixer down and add milk, flour and sugar, salt and flavoring.
  3. Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
  4. Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
  5. Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
  6. Continue until all thin pancakes are cooked, greasing pan each time.
  7. At this time, can be served with butter/jam or syrup.
  8. But now’s the time to get creative!
  9. In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
  10. Add 1 egg, beat in and add extra desired flavoring.
  11. Then add 1 cup cottage or ricotta cheese; heat through, but don’t boil.
  12. (I sometimes also add fruit yogurt to this mixture.).
  13. Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
  14. Continue until all pancakes are used; pack rolled pancakes closely together.
  15. Should have about 12 roll-ups.
  16. Top with nuts if desired.
  17. Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
  18. Serve in the baking pan with whipped cream available at table for individual tastes.
  19. This recipe isn’t exact- I am a"some" cook-- some of this and some of that.


  • 4 extra large eggs, separated
    • 1 cup all-purpose flour
    • 1/2 teaspoon salt
    • 2 tablespoons white sugar
    • 1 cup milk
    • 3 tablespoons sour cream
    • 4 egg whites
    • 3 tablespoons vegetable oil


  1. In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
  2. In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
  3. Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

Swedish pancakes are generally not baked, however, German Pancakes are. Here is a fantastic site that shows how to make German Pancakes. They turned out light and fluffy when I followed the directions. Enjoy.

German Baked Pancakes

For each serving:

1 egg
1/2 cup milk
1/2 cup all-purpose flour, sifted
1/2 tsp vanilla
Pinch cinnamon

Preheat oven to 400 degrees. Mix all ingredients VERY WELL, no lumps remaining. Spray a 6" cast iron skillet with non-stick spray, and pour batter into pan. Place in preheated oven and bake for about 15 minutes or until puffed and golden brown.

Serve with fresh strawberries sautéed in butter, or apples sautéed with butter and sugar.


German Puff Pancake

5 eggs
1 1/4 cup flour
1 1/4 cup whole milk
1/2 tsp. salt
3 Tblsp. melted butter

Heat oven to 475 °

Melt butter into 9 inch baking dish.
Mix all other ingredients in blender or by hand with wire whisk, until smooth.
Pour batter into baking dish, and bake for 12-15 minutes.
Serve with sautéed fruit, lemon slices, powdered sugar, or syrup.

1 pancake serves 4-6


German Puff Pancakes with Spiced Apples

You will need #12- 12 oz. individual soufflé/serving bowls (High temperature Oven-Proof)

Ingredients: Egg Mixture
1 1/2 cups flour
1 1/2 cups milk
9 eggs
3 tsp. vanilla

Apple Mixture
7 medium apples (any variety-mixed red and green look more attractive)
3/4 cup brown sugar
1 tsp. each cinnamon, nutmeg and ginger
1/2 cup mincemeat (dried condensed/canned)
4 tbs. butter/margarine
1/4 cup water

12 pats of butter/margarine
Ground Nutmeg for garnish
Whipped Topping for garnish
12 sliced apple wedges for garnish

Directions: Whip milk, flour, eggs and vanilla. Set aside. Place pat of butter in each bowl. Preheat bowls in 400 degree oven for 10-15 minutes or until butter is popping hot. In the meantime, cut apples into chunks and place in frypan with butter. Cook for 15 minutes or until apples are moderately soft. Add a bit of water if apples become too dry while cooking.

When cooked, add cinnamon, nutmeg, ginger, brown sugar and mincemeat to apples. Continue cooking another 5-10 minutes or until well mixed and hot. When butter in dishes is popping hot, add an even measurement of pancake batter to each dish. Turn up oven to 425 degrees for 10 minutes then back down to 400 for another 5 minutes or until pancakes are puffed up and slightly brown on edges.

Remove from oven, place an even measure of apples in center of each pancake. Top with dollop of whipped topping and sprinkle with fresh nutmeg. Place a wedge of apple on top as garnish and serve on a cloth doily on plate. Be careful, these are extremely hot and may crack plates if doilies are not used! Can also be made in a large iron skillet and cut into wedges and served on a plate, if desired.

Serves 12


German Pancakes w/Buttermilk Syrup

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted margarine

Buttermilk Syrup 1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

Place the eggs, milk, flour and salt in a blender.
Cover and process until smooth.
Pour the butter into an ungreased 9 X 13-inch pan, then add the batter.
Bake uncovered at 400 for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup ingredients and bring to a boil.
Boil for 7 minutes.
Remove from the heat and stir in vanilla.
Serve pancake immediately with the syrup.
Serves 8.


Swedish Oven Pancakes

4 eggs
1 tsp salt
1 qt milk
2 cups flour

Melt 1 stick of butter in a 9"x13" pan. Beat eggs and salt together. Add milk and flour. Pour mixture into hot pan and bake 30-45 minutes at 425°.

Serve with frozen strawberries, blueberries, whipped cream and your choice of syrup.


Swedish Pancakes 1925.

They are especially wonderful with lingonberries (imported from Sweden or Finland) as a topping, but can also be served with butter and syrup, powdered sugar, or your favorite fruit topping.

2 1/4 cups flour
2 tablepoons sugar
1 1/4 teaspoons salt
4 cups milk
7 large eggs
1/2 cup (1 stick) butter or margarine for frying

Stir together flour, sugar, and salt in a large bowl. Using a wire whisk, gradually add milk; beat until smooth. Add eggs one at a time; beat with wire whisk after each addition. Let batter stand 30 minutes (this will keep pancake intact when flipped). Stir again before cooking.

Heat an 8" to 9" skillet over medium heat. Grease pan well using butter or margarine. Measure approximately 1/3 cup of batter and pour into hot skillet; roll pan to spread batter evenly. Cook util bottom is golden brown and top is starting to bubble. Using a spatula, carefully flip pancake and continue to cook until golden brown. Roll pancake and transfer to a large serving platter. (To keep pancakes warm until all batter is used, place on a serving platter in a 200° oven.) Serves 6

Serve Swedish pancakes with traditional lingonberry topping.