Swedish Pancakes with Brown Sugar Bananas

Swedish pancakes are a little thicker than crepes. They also have a tangy taste from the use of butter or soured milk in the base.

Swedish Pancakes vs Crepes:


1-1/2 cup flour 2 Tbs brown sugar 2 eggs 1/2 tsp baking soda 1/2 tsp salt 2 cup buttermilk 1 tsp vanilla 1 stick unsalted butter 1/2 cup brown sugar 4 bananas 1-2 Tbs water 1 tsp cinnamon 1/4 tsp nutmeg

Swedish Pancakes with Brown Sugar Bananas


12 servings




20 minutes


12 minutes


This tangy, thin homemade Swedish pancakes recipe is served with a brown sugar banana sauce.

Mix all the Swedish pancake ingredients together:  flour, brown sugar, eggs, baking soda, salt, buttermilk, and vanilla.

In a small pan on medium/high heat add oil. Ladle batter into the pan, then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes.

Flip and cook for around  30 seconds for the second side.

Remove and add to a plate. Continue with the rest of the batter.

Add butter to a pan and let it start to melt. (Adjust ingredient amounts to amount of brown sugar bananas you would like to serve)

Add the brown sugar to the pan.

Then add the bananas. Let it cook for another minute.

Then add the water, cinnamon, and nutmeg. Take off of the heat.

Fill the center of the pancake with the brown sugar bananas.

Roll with a fork.

Top with more sauce. Enjoy!