Swedish Pancakes

Make ahead and keep the batter in the refrigerator; this easy and fast breakfast with great flavors tastes more like an omelet than a pancake. Made with our Baking & Pancake Mix.


    Yield: Regular recipe makes three 6 to 8-inch pancakes, large batch makes 12.

    • 2 TBSP Pamela's Baking & Pancake Mix
    • 2 eggs, large
    • ¼ tsp salt
    • grind of black pepper
      Additions to each pancake:
    • 1 tsp chopped chives, green onions, or basil chiffonade
    • 1 TBSP grated Parmesan cheese
      Large Batch
    • ½ cup Pamela's Baking & Pancake Mix
    • 8 eggs, large
    • 1 tsp salt
    • ¼ tsp black pepper

    Beat eggs well. Add Baking & Pancake Mix, salt, and pepper and whisk, beat or blend until smooth.

    Prep additions before melting ½ TBSP butter in 6 to 8” pan on medium heat.

    Add ¼ to ⅓ cup batter (depending on pan size), sprinkle herbs and cheese on top, and swirl to cover bottom of the pan (like cooking a crepe).

    When bottom is set and top is not quite set, gently flip and cook about 30 seconds longer.

    Save the rest of the batter in a mason jar in the refrigerator and have a quick bite in the mornings. Batter will store in the refrigerator for 4 days. Shake it well before pouring out of the jar.

    Chef’s Note: for a wonderful breakfast in a hurry, try some crispy bacon or prosciutto crumbled into the pancake. Or after removing from the pan, spread with soft cheese like Boursin, while still warm, roll up and enjoy.

    © Pamela's Products, Inc.

Customer Reviews

Based on 4 reviews
Laura May Burt-Thorpe

I would just leave the pepper, chives, onions, and cheese out and try first without adding any sugar to the batter. They would probably just be plain and then you could add your sweet topping to make them sweeter. Looks like some experimenting will be needed.


I've never had a savory version of Swedish pancakes. How would one convert this to a sweet version? We used to serve Swedish pancakes with cranberry butter, powdered sugar and/or syrup, sometimes fruit.


this has quickly become one of my family's favorite breakfasts. It's so easy and versatile!

Jimmie Kate Niebaum

This recipe sounds really good. I will try it!