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Swedish Pancakes

These deliciously eggy Swedish Pancakes will be unlike anything you’ve ever tried…

Swedish Pancakes - 1/2 cup flour, 1/2 cup water, 1/4 tsp salt, 2 tbsp... Full recipe: @choccoveredkt

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.

Swedish Pancakes - 1/2 cup flour, 1/2 cup water, 1/4 tsp salt, 2 tbsp... Full recipe: @choccoveredkt

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

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 are light and deliciously eggy… unlike anything you’ve ever tried! You may never go back to traditional pancakes again! Recipe:


Swedish Pancakes

Swedish Pancakes

Total Time: 10m
Yield: 6 pancakes
Print This Recipe 5/5


  • 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


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.

View Swedish Pancakes Nutrition Facts

Link Of The Day:

chocolate pudding pie

Homemade Chocolate Pudding Pie   –  (with a light + flaky pie crust)

5/5 (1)

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Published on September 24, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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! ^_^

  2. 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!



  3. 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.

  4. 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.

  5. 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!

  6. 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.

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