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Swedish Pancakes

Swedish Pancakes


Swedish pancakes are a unique but classic breakfast item that you definitely need in your life.

For the uninitiated, a Swedish pancake is similar to a crepe but slightly thicker and less egg-y. These are also cooked to a deeper brown than you will see in many crepes. I almost always make mine for breakfast, but depending on what you top them with, they can be served as a dessert as well.

This exact recipe is my mom’s moms, and it has been living in her head and on a dinged up recipe card for quite a while. But here it is, digitized for the modern world. Now no-one in our family should ever have to ask for it again. It has not undergone any changes because it’s perfect just the way it is!

To be totally honest, I’ve still never had a Swedish pancake that isn’t my moms. So I went to the internet to see what the world had to say about them. It seems like a lot of people are looking for that one  special ingredient that makes them as good as they were at some restaurant or the other, or how they remember them from their childhood. Now I can’t say for sure but I have an offering-  could it be bacon grease? My family doesn’t make them without it, and no other recipes seem to feature it. This recipe always begins with making bacon and using the grease to fry the pancakes. I have made them with butter before as well and that will also work. I would imagine canola or vegetable oil could be used, although I haven’t tried them. But nothing quite imparts that perfect flavor like you get from the bacon grease.

These pancakes can be cooked in any sort of pan, but the best way is in a flat cast iron griddle like the one below. Because these pancakes are large and thin, flipping them can be an adventure. Choosing a pan with no sides makes it infinitely easier to get your spatula under them to flip. Additionally, heavy cast iron retains heat extremely well and perfectly cooks these unique pancakes.


A flat, round griddle pan will make cooking your Swedish pancakes much easier

Cooked berries, jam and jelly, butter and powdered sugar are all excellent toppings for Swedish pancakes. But my all-time favorite thing to have with them is maple syrup. And I don’t mean the crappy brown high fructose corn syrup goo that they sell in the grocery stores. Do yourself a favor and get yourself some real maple syrup. You can find more information about that here.



Swedish Pancakes

Swedish pancakes are a unique but classic breakfast item that you definitely need in your life.

Course Breakfast
Cuisine Swedish
Keyword best swedish pancakes, swedish pancakes, thin pancakes, unique pancake recipe, uses for bacon grease
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 pancakes


  • 6-8 slices bacon, grease reserved
  • 2 eggs
  • 2 tsp sugar
  • 1 tsp salt
  • 2 cups milk
  • 1 cup all-purpose flour


  1. Cook your bacon to desired degree of doneness. Reserve the grease to use for frying the pancakes. You may wish to keep your bacon in a warm oven while cooking the pancakes.

  2. While the bacon is cooking, whisk together the eggs, sugar, and salt.

  3. Add the milk and whisk to combine.

  4. Gradually add flour and whisk until just combined. You should have a very thin pancake batter.

  5. In a flat cast iron or other heavy bottomed pan, heat 1 small spoonful of reserved bacon grease. Pour a ladle full of pancake batter into a thin layer that reaches to the edges of the pan. Swirl to cover the entire surface. This should be about 1/6 of your pancake batter.

  6. Cook for 3-5 minutes, until the botom is a deep golden brown and the top is bubbly. Loosen the pancake from the pan by lifting up each side with a spatula. Use your spatula to get up under the middle of the pancake and flip. Cook for another 3-5 minutes.

  7. Plate each pancake folded in half as shown.


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