Enjoy these tender Gluten Free Swedish Pancakes for breakfast today. They are thin like crepes but with crispy edges. The pancakes can be filled with sweet toppings like fresh fruit, chocolate hazelnut spread like Nutella, or whipped cream or enjoyed plain with classic real maple syrup.
These were the pancakes my family grew up eating. My grandpa was 100% Swedish. While I didn't love lutefisk with the spicy mustard at Christmas time, these pancakes were 100% where my heritage taste buds fell in line.
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Why You’ll Love This Recipe
- Thin, tender crepe-like pancakes
- Simple, easy ingredients
- Gluten Free and easily modified to be Low FODMAP by using lactose free milk.
Featured Ingredients
- Gluten Free Flour - Use a gluten free flour blend with xanthan gum. I have had great success with Bob's Red Mill 1-to-1 in the blue bag, it works great!
- Large Eggs - The egg-to-flour ratio is the key difference between crepes and Swedish pancakes.
- Milk - Use regular milk, lactose free milk, or unsweetened almond milk.
- Salt - This adds flavor. Use table salt or sea salt.
- White Granulated Sugar - Adds just a touch of sweetness to the pancakes.
- Butter - Salted Butter works great.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
The key to Swedish pancakes is the eggs. They give the pancakes structure and make them lighter and fluffier than their twin, crepes.
Add the dry ingredients—gluten-free flour, salt, and sugar—to a large glass bowl. Whisk and set aside.
Add the eggs to another large glass bowl. Whisk until foamy and turn a light yellow color. Add the milk and whisk again.
Melt the butter in the microwave or small saucepan. Set aside.
Add the eggs to the flour mixture. Whisk until no lumps remain. Add the cooled, melted butter. Slowly drizzle it in and whisk.
Allow the pancake batter to rest for ten minutes. This will hydrate the gluten free flour.
Preheat an 8-inch nonstick pan. Add a tablespoon of butter. Melt on medium heat. Turn the heat down to medium-low, then pour in ¼ cup of batter. Turn the pan in a circular motion until a thin layer of batter fully coats the bottom of the pan.
Once the edges look dry, take your spatula and press them down. This will release the edges from the side of the pan, making it easier to flip. Wait about another minute or two, and then flip. They do not take long to cook.
After you flip the pancake, it should be golden brown. If it doesn't, feel free to flip it back and get that coloring. Once cooked, remove it from the pan. Either serve the pancake right away or place it in an oven-safe dish and keep warm in the oven set at 170 degrees F.
Tips and Tricks
If the pancakes are not getting that signature gold brown coloring, bump up the heat a bit. There is an art to getting the perfect temperature. Lots of trial and error.
Are the pancakes tearing? Let them cook a bit longer. If they aren’t cooked, they will tear apart.
Do the pancakes have holes after tilting the pans? You can leave them or add tiny amounts of pancake batter to “patch” the holes.
Ingredient Swaps
- Flour - If you do not have to eat gluten-free, all-purpose flour will work using the same recipe.
- Milk - Use lactose-free milk or unsweetened almond milk - both will work.
Variations
Oven Baked Swedish Pancakes: Make Swedish sheet-pan pancakes! They are tender, thin, and delicious, and they are a great option for breakfast or as breakfast for dinner.
Storing and Reheating
Store: If you have any leftovers, once they are cooled, seal them in an air-tight container and place them in the refrigerator.
Reheating: Use a skillet and place a leftover pancake in and heat with a low temp until warm. Another option is to place it on a microwave-safe plate for 1-2 minutes.
Freeze: Make a double batch and freeze half! Separate each pancake with parchment paper and place it in a freezer-safe plastic bag. For best results, enjoy within four months. Defrost before heating.
Toppings
- Fresh Berries: Strawberries, Blueberries, Raspberries
- Spreads: Nutella, Peanut Butter, Almond Butter
- Jams: Homemade Strawberry Jam, Lingonberry Jam
- Syrups: Maple Syrup, Homemade Blueberry Syrup
- Fun: Whipped Cream, Powdered Sugar, Sprinkles
- Savory: Sliced Ham, Cheddar Cheese, Smoked Salmon, Green Onions
FAQs
Swedish pancakes are thin, crepe-like pancakes, while regular pancakes use a leavening agent like baking soda or baking powder to make them rise and be light and fluffy.
Swedish pancakes have more eggs than crepes, which makes them lighter and fluffier. Crepes hold fillings better and are chewier.
Meal Planning
These Swedish crepes are great with a tater tot egg bake and gluten free cheesy potatoes, served with a side of homemade breakfast sausage or cottage bacon! Serving these for brunch? Add a bloody mary!
Additional Swedish Recipes
Recipe
Gluten Free Swedish Pancakes
Equipment
- 8" Non-stick skillet
Ingredients
Dry Ingredients:
- 1 cup gluten free flour (Note 1)
- 1 teaspoon sea salt
- 1 tablespoon white granulated sugar
Wet Ingredients:
- 4 large eggs
- 2 cups milk (Note 2)
- 3 tablespoons salted butter melted, divided
- Toppings: fresh berries, spreads, jams, syrups, or savory options.
Instructions
- Add the dry ingredients—gluten-free flour, salt, and sugar—to a large bowl and whisk. Set aside.
- In another large bowl, add the eggs. Whisk until foamy and light yellow. Add the milk and whisk in the milk. Set aside.
- Add the whisked egg mixture to the dry ingredients and whisk until combined. Pour 2 tablespoons of cooled, melted butter over the mixture and whisk.
- Allow the pancake batter to rest for ten minutes.
- Preheat an 8-inch non-stick skillet on medium heat. Add a small amount, 1 tablespoon, of butter to the pan and let it melt.
- Pour ¼ cup of the pancake batter into the pan. Pick up the pan and turn it around until the bottom is fully covered. Place the pan back on the heat.
- Once the edges of the pancake look dry, push them down and release them from the side of the pan. Cook for almost a minute or until there are air bubbles. Then flip. The first pancake is always a tester. Not enough color, turn up the heat.
- As soon as you see air bubbles, turn the pancake. Cook the other side of the pancake for a minute longer. Adjust your heat if the pancake cooked too fast or too slow.
- Serve the pancakes hot out of the pan or place them in an oven-safe dish and keep them in a warm oven (170 degrees F) until ready to serve.
- Serve pancakes with favorite toppings.
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