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This crepe-style Swedish pancake recipe is from my husband’s Swedish grandmother. A family favorite and always a hit, these Swedish pancakes are packed with protein too!
My husband is 100% Swedish. His grandmother (Mormor) used to make these Swedish pancakes for him and his brothers. A nostalgic throwback to his childhood memories, Swedish pancakes are now a staple in our house. My kids love them!
This Swedish pancake recipe is packed with extra protein thanks to the addition of cottage cheese. It’s a complete meal with berries and better yet, topped with whipped cream!
Looking for ways to make your dollars stretch in the kitchen? Check out how to meal plan on a budget.
Mormor’s Swedish PancakesJump to Recipe
Since Swedish pancakes are perfect for reheating if you have any leftover, I highly recommend that you at least double the recipe. I triple it for our family of 5, leaving us with a few left over.
The easiest way to cook these Swedish pancakes is on a large griddle. Our kitchen rangetop (which we love!) has a built in stainless steel griddle. Otherwise, I recommend one like this highly rated griddle or a cast iron griddle you can put on your burners.
Swedish pancakes are so easy to make. You literally put all of the ingredients in a blender to mix, then make them just like a regular pancake. No special procedures or constant spreading of the batter necessary. I use a high capacity blender since I triple the recipe for my family of 5. This triple batch fills the large Vitamix blender to the very top.
The recipe calls for regular flour, but I have used wheat flour and even no flour in the past. The consistency changes a bit, but since there isn’t that much flour in the recipe to begin with, you can play around with the type of flour you prefer.
The Cottage Cheese
This unpredictable ingredient gives the pancake a big boost of protein. It gets blended until smooth, and you wouldn’t even know it was there if no one told you. The cottage cheese is also what sets this Swedish pancake recipe apart from others.
The Toppings for Swedish Pancakes
Traditionally, Swedish pancakes are topped with jam, particularly lingonberry or strawberry jams, and whipped cream. You can find lingonberry jams in some grocery stores, especially if you have a Swedish community nearby. Ikea sells a more sugary version for a great price. Or you can buy imported, authentic Swedish lingonberry jam on Amazon.
When we use strawberry jam on our Swedish pancakes, I simmer frozen strawberries on the stove with a splash of maple syrup. Once the berries are cooked down, blend it up and you have a homemade strawberry syrupy jam.
Whipped cream can also be homemade by mixing heavy whipping cream with 1-2 teaspoons of maple syrup. Beat by hand or with a hand mixer until stiff peaks form. Of course, the can of whipped cream works too!
Looking for other meatless recipes? Check out this garlic lovers baked ziti!
Mormor’s Swedish Pancakes
For the Swedish Pancakes
- 4 large eggs
- 8 oz cottage cheese
- ½ cup milk
- ½ cup flour
- ¼ cup oil or melted butter
- 1 tsp vanilla
- ½ tsp salt
For the Toppings
- lingonberry or strawberry jam
- whipped cream
- Step 1: Preheat skillet to 375°. Put all of the ingredients into a high capacity blender and mix until batter is smooth, about 1 minute.
- Step 2: Spray skillet with cooking spray or grease with butter. Pour batter onto skillet until the pancake is about 5 inches across. Repeat until skillet is full, leaving a small amount of space in between each pancake.
- Step 3: Once the pancake batter begins to solidify slightly and get small pockets of air, flip it.
- Step 4: Cook on the opposite side for slightly less time. Pancakes are done when you see browning on the under side, like the picture.
- Step 5: Once the pancakes are ready, fill with jam, roll and top with whipped cream!
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