Swedish Pancake Recipe is the Best Pancake Recipe

I love pancakes. Of all the pancakes I've ever tried--and that's a bunch--I love this Swedish pancake recipe the most.

One of my fondest memories growing up--oh, yummy, I can picture it right now in my mind's eye--is Swedish pancakes covered with butter and homemade strawberry jam. Luscious!

Mom always cooked up a good breakfast for us kids. (Maybe we had cold cereal sometime--if so, I can't remember it.) We often ate oatmeal. Cream of wheat was another mainstay. Eggs and bacon with toast and homemade jam or jelly were served probably 2 or 3 or 4 times a week.

But the favorite of all was Swedish pancakes. Mom always made pancakes from scratch. She really knew how to make pancakes luscious. These were not fluffy pancakes; rather, they were thin and covered the whole plate--plenty of room for butter and jam. Breakfasts were always good, but when she served Swedish pancakes it just made me adore Mom. Still does when I think of it!


8 eggs, beaten
4 cups milk, grassfed is best
1 cup flour
1 teaspoon salt
2/3 cup sugar


Mix eggs, milk, flour, salt, and sugar all together in a medium or large mixing bowl. (Use grassfed eggs for optimum health. Grassfed eggs have all that omega 3, you know.) Batter will be thin. Pour enough batter into a hot buttered frying pan to fill the whole pan to the edges. Spread evenly.

Cook until small bubbles appear on upper side and pancake in brown on underside. Carefully insert large spatula under pancake and flip over to cook top side. (This may take some practice! If you mess up, don't worry--it still tastes great even if it doesn't look great!) When done, fold into quarters and serve with butter and jam or syrup.

Serves 4.

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