Hello! Today I’m sharing an amazing recipe for homemade Swedish Pancakes (with strawberries).
So a little background on this recipe:
Each year on Father’s day the husband and I head over to his grandpa’s house for a big family breakfast. Grandpa Jim’s wife, Laverne, always makes a huge batch of these Swedish Pancakes for the whole family, and this is her recipe.
We all crowd around the table in their kitchen and load up our plates with pancakes, strawberries, whipped cream, and whatever else strikes our fancy.
Last year I asked Laverne to share her recipe with me, so she sent me a recipe card with a letter explaining all of her personal tips and tricks. She sent it through the REGULAR mail which made it one-thousand-times more special than email, and brought me lots of joy as I opened up the envelope.
I had the chance to whip up a batch last weekend so I could snap some photos and share it with you.
I have a few tips to share with you about making these pancakes. It took me a few tries to get the method down for cooking and flipping them, so don’t despair if the first pancake or two are a little ugly.
- If it is your first time making these I’d recommend starting with a small frying pan. The larger the pan, the larger the pancake, and the harder they are to flip.
- For a small frying pan, a quarter cup of batter is sufficient. I used a large pan (because I’m overly confident and silly) and about a half cup of batter per pancake.
- Use a flexible rubber or silicone spatula to lift up the edges of the pancake around the perimeter of the pan. Then use a large, flat pancake turner to work under the bulk of the pancake and flip it over.
Get ready to dig in!
Here’s the Homemade Swedish Pancakes with Strawberries Recipe!
For the Strawberry Topping
- 2 cups sliced strawberries
- 1/4 cup white sugar
For the Pancakes
- 4 eggs
- 1 egg white
- 1 cup whole milk
- 3/4 cup flour
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup butter
- Preheat oven to 170 degrees.
- Combine sliced strawberries and quarter cup of sugar in a bowl. Toss to combine and let sit at room temperature for 15 minutes.
- Beat eggs slightly in a large bowl. Add milk, flour, sugar, salt. Beat with mixer until well combined. The batter will be slightly lumpy.
- Heat a small skillet over medium heat. Place the butter in the skillet and let it melt. Pour the melted butter into the batter. Beat on low until just combined.
- Turn the heat up to medium-high. Pour 1/4 cup batter into the pan and immediately swirl the pan so the batter evenly covers the bottom.
- After a few seconds, use a flexible spatula to lift the edges of the pancake to prevent sticking. Let cook for another few seconds, then use a flat pancake turner to turn the pancake over. Let cook on the other side for ten to fifteen seconds, then remove to a plate.
- Keep warm in preheated oven while you make the rest of the pancakes. Serve with sweetened strawberries and whipped cream.
Nutrition InformationYield 10 Serving Size 1
Amount Per ServingCalories 170 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 3g Cholesterol 89mg Sodium 187mg Carbohydrates 21g Fiber 1g Sugar 13g Protein 5g