These deliciously eggy Swedish Pancakes will be unlike anything you’ve ever tried…
They are ultra light, with a soft and almost eggy texture that is impossible to describe.
Finally, it is starting to feel like Fall.
I’m slowly changing out my summer wardrobe in favor of scarves, boots, and leggings. And along with the cooler weather has come a desire for hearty comfort-food breakfasts like avocado breakfast burritos or thick slices of my homemade Chocolate Banana Bread slathered with peanut butter and extra chocolate chips.
Or, the ultimate in comforting breakfasts: A giant stack of fluffy vegan Swedish pancakes, piled high with jam and homemade cream.
(For the pancakes in the photos, I used my Healthy Whipped Cream recipe.)
Swedish pancakes fall somewhere between pancakes and crepes: They are lighter and sweeter than American pancakes, with less flour and more liquid, which makes them soft and almost eggy in nature.
It’s almost like eating French Toast in pancake form! They are more substantial than crepes; and I have no idea how they stack up (pun intended) against traditional Swedish pancakes, but the friend to whom I served them said that’s exactly what these taste like.
Now I’m wondering how I’ve gone this many years without trying Swedish pancakes…
Swedish Pancakes
Swedish Pancakes
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup oat flour, loosely packed (50g)
- 1/4 tsp salt
- pinch uncut stevia OR 1 tbsp pure maple syrup
- 1/2 cup water (minus 1 tbsp if using maple)
- 2 tbsp applesauce or mashed banana
Instructions
Stir together all dry ingredients, then whisk in liquid to form a thin pancake batter. Let the batter sit 10 minutes. Grease a pan–very well so the pancakes won’t stick–and turn to medium heat. As soon as the pan is hot, add a ladle of batter about the size of your palm to the middle of the pan, and tilt the pan to spread the batter out a little. Turn to medium-low, and heat until the pancake is no longer runny. Then use a pancake spatula to remove from the heat. Repeat with the remaining batter, stopping to re-grease the pan as needed. The first pancake sometimes comes out a bit funny looking, but successive batches cook much more evenly. The pancakes also freeze well.
Link Of The Day:
Homemade Chocolate Pudding Pie – (with a light + flaky pie crust)
Linda (actual Swede) says
Hi! This was new to me 😉 However, I think you are missing the eggs in the recipe?
PS, here’s my recipe for swedish pancakes, as made by my grandma, mother and me…:
For 4 people:
1 liter milk
0,5 liter flour (fullwheat is nice)
½ tbs salt
3-4 eggs
Use some butter in the pan when you fry them 🙂
Linda (actual Swede) says
Forgot – we don’t add sugar to the pancakes until we eat them, then we most commonly add jam of some sort (blueberry or rasberry) and on occasion a bit of whipped cream or ice cream.
Chocolate Covered Katie says
Hi Linda! Thank you so much for the comment! I can’t have eggs, so I had to come up with an alternative in this recipe to hopefully mimic the texture and taste. I was actually going for something else originally, but the person I served them to said they tasted like Swedish pancakes.
Your recipe sounds much healthier than the recipes I found online when researching for this post! For example, Food Network’s recipe calls for 8 tbsp butter… perhaps theirs are no more traditional than mine are 🙂
Linda says
Oh, sorry, didn’t know about the eggs.
I kinda feel that most “old” recipes, like food my grandma and mother did, includes almost no sugar and since fat (butter) was considered more of a luxury it was only added on special occasions – perhaps one of the reasons why there weren’t many fat people back then.
However, you need SOME butter in the frying pan, but these simple ingredients still make for the best pancakes – and I’ve tried LOTS of recipes for pancakes 😉 Will try your recipe as well, since, well, pancakes…
Have a nice one!
Kelly says
.5 liter is how many cups of flour? And 1 liter of milk is how many cups? I’d like to try both recipes.
Rose says
All of the recipes on this site are egg free and dairy free. The recipe states to grease the pan, so she likely used something like coconut oil or non-dairy buttery spread or some other lightly flavored oil.
Sherry says
So you don’t flip these to cook other sdie?
Chocolate Covered Katie says
You can if you want them less tender. I found that–because they are thin–they cooked through without needing to be flipped.
Betsy says
I flipped my for just about 15 seconds, just to add a touch of color to the other side. Be prepared, though, if you flip them, they do have a tendency to roll back on themselves on the edge because they are so thin. Once they stick to themselves, it’s a job to get them unstuck again without ruining their shape! 🙂
[email protected] says
Ooh, these sound intriguing! I looove discovering new dishes from around the world. I don’t suppose you know the name for these Swedish pancakes in Swedish?
Emelie says
Pancakes = pannkakor
Depending a bit on where in the country you are, some would insist on calling them “plättar” tough, even though that’s traditionally a smaller and thicker (like mini american pancakes) version 🙂
Lisa says
Hi Katie! Thanks for a great recipe – I’m always on the hunt for vegan pancake ideas so these’ll be tomorrow’s breakfast with plenty of Soyatoo and jam! Do you think the recipe would work equally well with wholemeal spelt flour – and if so, should I adjust the quantity?
Chocolate Covered Katie says
Oat flour gives them a unique texture and slight sweetness. I’ve not tried with other flours, but be sure to report back if you do!
Aubrey says
Yum girl, these look so good:)
Natasha says
WOW. I am in love with the ingredients! Low fat and whole food! I can see myself coming back to this one again and again. Thanks Katie!
Spanish HomeMade says
It looks delicious! We’ll try them at home this week! We also really like the spelt recipe, which is much healtier and let us enjoy them more often 🙂
http://www.spanishhomemade.com
#paella #tapas #catering
Spanish HomeMade says
It looks delicious! We’ll try them at home this week! We also really like the spelt recipe, which is much healtier and let us enjoy them more often 🙂
spanishhomemade.com
#paella #tapas #catering
Mariana Sarceda says
If there’s one thing I love about foodie blogs is that they have the wonderful power of transporting me somewhere else. And this is just what your Sweddish pancake recipe has done: I’ve been in Stockholm some years ago and had these pancakes for teatime several times during my stay there. Thank you! Now that I know how to make them back home, I’ll invite my hubby to a virtual trip to Sweden.
susan says
We always had lingonberries with our Swedish pancakes growing up. They can be hard to find but IKEA and Amazon both carry them.
Lisa @bitesforbabies says
I love how these pancakes are a cross between crepes and super fluffy pancakes! They seem easy to make and I always love a recipe that requires few ingredients. I actually make super fluffy pancakes but as soon as they cool, they deflate! What gives??!
http://www.bitesforbabies.com/recipes/cinnamon-flax-pancakes/
Rose says
Either overmixing the batter or flipping too much can deflate a pancake. Typical pancake batter should still be a little lumpy when done mixing. Also, try to flip only once if possible. Wait until bubbles form and lift a tiny bit of the edge to see if it’s started to turn golden brown, then it’s ready to flip. This recipe doesn’t call for flipping the pancakes, though.
Eribis says
Is the nutrition facts for the whole recipe?
Rose says
Nutrition facts state info is “per pancake” and recipe states it makes 6 pancakes.
Kristina says
These sound great and are so quick and easy to prepare. I will have to give them a try!
Alys Persson says
Yay! I am really infatuated with Sweden, went there this year to run the Stockholm marathon and fell even more in love with it! I found “dairy free” was pretty impossible there though, so I’m really excited to try this vegan recipe. I’ll definitely get some lingonberries for them and reminisce about my amazing trip.
Fatima says
Hi Katie, I made these just now and they were absolutely lovely! can’t believe that it’s basically oats mixed with water with a little mashed banana. They’re a revelation.
Cassie says
This just might become one of my new favorite pancake recipes!! I’ll use my FlapJack protein pancake mix for one batch, and maybe a vegan pumpkin oat batter for the next one! 😛 It looks soooooo light and delicious!
Ana @ Ana's Rocket Ship says
I can’t wait to make these- and they look so simple!!!!
Maiara says
Hi Katie! Thanks for the recipe, this is the first vegan pancakes that worked for me and I only had to grease the pan once 🙂
Janett says
I’ve just made these and they were soooo delicious! Exactly the right side of sweet and fluffy. I used the rest of the mashed banana as a topping: so yummy! This is an instant favorite of mine! Thanks for sharing, Katie!
anna says
is one recipe one serving?
ismi intan says
Thank you Katie, just made these today! They all turned out very good and yummy <3 <3 Tbh I'm quite impressed with the result, sooo eggy and light.
Rosalie says
Ooh, this sounds fun to try as an alternative to the banana pancakes I usually make. Looks lovely, as everything on your blog. :3
One note though, in Sweden we don’t use sweetener/sugar of any kind in pancake batter (the original recipe is just milk, egg, flour and salt). Makes me curious about your friend’s culinary experiences here! ^_^
lily says
I am nursing a baby with a high number of food sensitivities and must say that this is the best
pancake/ baked treat recipe i have come across in 8 months that she can tolerate! Thanks Katie!
🙂
max says
love this…I’m gonna make this just now. Already got print of this page. Thanks katie
amanda says
I made this using maple syrup and bananas. Sooo amazingly tasty!! Thank you, Katie!
Chi says
I wonder if this batter might do well, if fried on the back of a pan the way crepes are done? Those only fry on one side, then get rolled around a filling. This needs a thin batter, in a flat wide dish; the well-heated sauté pan is lightly greased on it’s exterior bottom, then dipped into the batter. Only what sticks to the pan, becomes the crepe. It loosens as it cooks through, then peels off to allow cooking the next crepe. Could probably do this on the inside of a pan, if careful to only allow a thin layer of batter.
Also, can add fresh-ground chia or flax seeds to help thicken it and prevent crumbling. Ground chia or flax seeds add fiber, nutrients and thickening, which helps mitigate whatever sugars or carbs are in a recipe, and help bind quick-bread recipes in lieu of eggs, to prevent them being so crumbly. Using this will thicken the batter, though, so might need more liquid, if you want a thin batter.
It’s important to only use fresh-ground seeds, since the second they are ground, air starts oxidizing the fatty acids; never buy pre-ground seeds of any kind; only grind your own, fresh, and use immediately, for best nutrient content.
Mrs E says
Love this recipe! It is hard to find a good vegan pancake recipe and this is IT! I used mashed banana, and was so happy the banana flavor was not prominent! I made this on a hot cast iron skillet coated with a little coconut oil, my first attempt they stuck and fell apart, the key was to get the pan screaming hot so they would not stick. The first two times I made these, I made them as Sweedish pancakes, thin, but did not thin batter to swirl, just let them cook with batter poured onto hot skillet and flipped when cooked and solid (batter not wet at all). My husband made these 3 per recipe instead of 6 and they came out like regular pancakes! We enjoyed these with blueberry jam, maple syrup, sliced bananas and almond butter.
Chocolate Covered Katie says
Thank you so much for making them!
Dawnie says
These are the best plant based pancakes I’ve tried! No flax egg, no milk, and no flour! And so GOOD! I added Vanilla and brown sugar…fantastic! Adding your link to my blog [email protected]!
Nicole says
These are my absolute favorite and I make them at least 3 times a week. Thanks, Katie!! I use maple syrup in the batter and then grease the pan with coconut oil. Topped with fresh berries this is a healthy and delicious breakfast!
Heather says
I’m assuming that the nutrtionaal info is determined using the pinch of uncut stevia vs. the pure maple syrup. If so, what exactly would uncut stevia be? There are so many different stevia products out there of varying concentrations of sweetness that I’m never sure what particular kind each recipe is calling for! I’ve got the NuNaturals baking blend. Would I just use a pinch of that? Or would any other alternative sweetener like Swerve work?
Jason Sanford says
Uncut stevia is the type where the serving size is like 1/64 tsp. It’s not cut with maltodextrin, erythritol, dextrose, etc.
Des says
I was skeptical but actually these are pretty tasty as written.
Thanks much