I was intrigued when talking about breakfast one day with friends and when we mentioned that we love crepes they said that they love swedish pancakes, of course I had to make Dairy Free Swedish Pancakes. Hmmmmm, I had never had swedish pancakes. We love finding new breakfast recipes and so I knew we had to try them. Our friends said they were like a crepe, but a little thicker. I  could do that!! For shizzle! 😉

I could have googled them, but sometimes I just want to cook and not sit around a computer so I gave them a whirl on my own. I love how crepes are thin and light, but I also love the airy Ebelskivers which use egg whites that are whisked into peaks. I decided to combine the two to create a fluffier crepe. Friends, these were so delicious. I’M SERIOUS. You must try them right away. I bet you can guess what Cade and Peys filled their pancakes with. Yup, Nutella. I was jealous and pouted for 5 seconds and then quickly used some amazing freezer jam from this summer. HA! Mine was fantabulous too!

What Are Swedish Pancakes?

Swedish pancakes are a breakfast food.

They are very similar to crepes, but have some differences.

The batter for Swedish pancakes is thinner than crepes.

Swedish pancakes are made in a pan with a raised lip around the edge.

This allows the thin batter to be sloshed around, evenly coating the pan surface without running over the edge.

Swedish pancakes are lighter, fluffier, sweeter and airier than crepes.

Can Swedish Pancakes Be Reheated?

Swedish pancakes can be reheated.

Stack the pancakes, separated with paper towels or wax paper.

Reheat in the microwave.

Are Swedish Pancakes Rolled?

Swedish pancakes can be filled and rolled like a crepe.

Or, Swedish pancakes can be eaten like a pancake with jam or syrup on top.

Dairy Free Swedish Pancakes

Dairy Free Swedish Pancakes

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Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes


these were so delicious. I'M SERIOUS. You must try them right away.


Recipe by me

  • 5 Eggs, Medium Divided
  • 1 Cup Flour
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Sugar
  • 1 Cup Coconut Milk
  • Oil


  • Whisk the egg yolks until smooth and pale yellow.
  • Sift the dry ingredients.
  • Whisk the egg whites until soft peaks form.
  • Alternate between dry ingredients and coconut milk being added to the yolks.
  • Fold in 1/3 of the egg whites into the egg yolk mixture.
  • Fold in the rest of the egg whites.
  • Heat a skillet over medium heat and drizzle in 1 teaspoon of oil.
  • Using a soup ladle, ladle the pancake mixture into the skillet and use the back of the ladle in a clockwise motion to swirl the mixture out all over the skillet like a large pancake or crepe.
  • Cook until the underside begins to lightly brown and the top begins to set and then flip over to finish on the other side.
  • Serve with desired fillings.


reheat in a skillet for 4-5 minutes


Serving: 1gCalories: 327kcalCarbohydrates: 32gProtein: 11gFat: 18gSaturated Fat: 12gCholesterol: 205mgSodium: 377mgPotassium: 234mgFiber: 1gSugar: 6gVitamin A: 297IUVitamin C: 1mgCalcium: 46mgIron: 4mg
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves

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