My family always has pancakes for breakfast on holidays. It wouldn't be Easter without Easter pancakes. Serve with preserves or applesauce.

Emma
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,

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  • In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.

  • Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

Nutrition Facts

381.6 calories; 16.5 g protein; 34.1 g carbohydrates; 225.4 mg cholesterol; 458.7 mg sodium. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2007
I've made these twice. The first time I made as directed and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and eggy in texture. This morning I made a batch without separating the eggs and they were perfect (and a lot easier and faster to make too). With this change this is my new recipe for Swedish Pancakes. Thanks! Read More
(138)

Most helpful critical review

Rating: 3 stars
09/08/2009
I dont really see how these are different from crepes. I feel the batter must be thinner so that when you turn the pan it spreads more easily so you can have a very thin pancake. Mine are thicker not at all like the lacy pancakes I get at a local pancakes house. I enjoyed them as crepes but I may add more milk to these in the future to see if I can get that thin lace-like pancake. Read More
(8)
71 Ratings
  • 5 star values: 47
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/12/2007
I've made these twice. The first time I made as directed and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and eggy in texture. This morning I made a batch without separating the eggs and they were perfect (and a lot easier and faster to make too). With this change this is my new recipe for Swedish Pancakes. Thanks! Read More
(138)
Rating: 5 stars
01/25/2004
I made these last night and was concerned no soda was in them but they were so lite and fluffy.My husband and his dad raved about them. His dad said they tasted like the best "secret recipe" his wife used to make. Read More
(30)
Rating: 4 stars
01/25/2004
I enjoyed these pancakes. They were kind of flat (are they supposed to be flat? I folded them up like they do at IHOP). They were really good smothered in butter and spinkled with cinnimon and sugar. Read More
(23)
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Rating: 5 stars
01/25/2004
I have always HATED pancakes but my mom loves them so I made these for her and I tried a couple. Absolutely delish!!!! Read More
(13)
Rating: 5 stars
09/20/2005
Love these! They do remind me of the ones at IKEA. I halfed the recipe and they came out great. I buttered them and had lingonberry sauce. What a yummy Saturday treat! Read More
(13)
Rating: 5 stars
05/08/2010
I just did as some reviewers did and mixed the eggs in whole- I don't have the patience to do the egg whites on a Saturday morning. They came out GREAT though. Mine came out less like crepes and more like really thin pancakes but it's not supposed to be as paper thin as a crepe anyway- if you want crepes look up a recipe for crepes and make CREPES but don't make a Swedish Pancake recipe and then be disappointed b/c it's not a crepe! Consider the Swedish Pancake a middle ground between crepes and regular pancakes. To me the batter consistency is PERFECT because they were super easy to flip and I've gotten frustrated with crepes before but these were no more difficult than "regular" pancakes and not as heavy to eat. I had mine with a little bit of sour cream and blueberry preserves rolled it up and Mmmmm!!! We made these with Dutch Babies II and although that one was better IMO these were stil 5 s all the way. Seriously if you love pancakes YOU MUST try the Dutch Baby. I might not make "fluffy" pancakes for a long time I think I'm more partial to these "flat" ones now =) Update: Wanna know the BEST thing ever? these Swedish pancakes with Bluberry preserves and sour cream rolled up inside and then topped with LEMON CURD... OMG!!! A-MA-ZING!!! Read More
(13)
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Rating: 5 stars
03/15/2005
exactly how my husband remembered them thank you. Read More
(11)
Rating: 5 stars
01/25/2004
Great flavor and texture. Excellent with fruit spreads and jams. A really special pancake!! Read More
(10)
Rating: 4 stars
05/02/2005
these are so yummy and just like my friend's grandma used to make for us as kids. only draw back is that it's time-consuming to make. I only do this once in a while my kids love them - too bad I have high cholesterol and can't eat them (but I do taste it) - YUM! Read More
(10)
Rating: 3 stars
09/08/2009
I dont really see how these are different from crepes. I feel the batter must be thinner so that when you turn the pan it spreads more easily so you can have a very thin pancake. Mine are thicker not at all like the lacy pancakes I get at a local pancakes house. I enjoyed them as crepes but I may add more milk to these in the future to see if I can get that thin lace-like pancake. Read More
(8)