Swedish Pancakes

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                                                                                                                                                                 Photo by @Lisathompson 
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This recipe takes the classic Swedish pancake to a new level by incorporating a hint of brown butter, which adds a nutty aroma and flavor. The crowning glory of these pancakes lies in the luscious homemade raspberry honey jam, crafted with love using juicy Driscoll's raspberries. Treat yourself and your loved ones to a truly exceptional breakfast or brunch with these irresistible pancakes, elevated by the perfection of Driscoll's raspberries.

Prep time 1hr
Cook time 25mins
Serves or Makes: 10-12 pancakes

Recipe Card

Raspberry Filling


  • 1/4 cup sugar
  • Zest from 1 lemon plus 1 tablespoon lemon juice
  • Pinch of salt
  • 2 tablespoons honey
  • 3 cups Driscoll's raspberries, washed, rinsed and divided



  • 4 tablespoons unsalted butter melted, browned and cooled
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups whole milk, at room temperature
  • 1 1/2 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon fine sea salt
  • Raspberry filling (recipe above)
  • Confectioner’s sugar, for dusting

Macerate the berries:


  • Step 1

    Rub together sugar, and zest in a small bowl until sugar has taken on a yellow hue. Stir in juice, salt, honey, and vanilla.

  • Step 2

    Carefully toss in 2 ½ cups of the raspberries until coated in the sugar syrup.

  • Step 3

    Set aside at room temperature to allow the raspberry mixture to sit covered for 30 minutes.

Make the jam:

  • Step 1

    Add raspberry mixture to a small pot. Cook over medium low heat for 20-30 minutes until most of the liquid has evaporated, stirring occasionally. **[Note: I did this low and slow in order to not scorching the jam.]

  • Step 2

    Remove from heat and fold in remaining ½ cup fresh raspberries in the hot jam. Cover and set aside to cool completely.

Make the pancakes:

  • Step 1

    Over medium heat, brown butter until golden and nutty. Remove from heat and set aside to cool.

  • Step 2

    Using an immersion blender, high speed blender, or food processor, combine eggs, milk, sugar, and salt. Completely combined and smooth.

  • Step 3

    Sift in all purpose flour. Blend until flour is fully incorporated. While blending, stream in browned butter. Batter should be thin, smooth with a medium viscosity. Allow the batter to sit for 10 minutes before making the pancakes.

  • Step 4

    Preheat oven to 200°F. Prep a sheet tray for placing pancakes on.

  • Step 5

    Prep a skillet, or 8 inch frying pan by spraying with butter or non stick cooking spray. Heat on medium until pan is hot.

  • Step 6

    Use a ladle to pour ¼ cup-⅓ cup of batter into the center of the pan. Swirl the pan to evenly distribute the batter. Stir the batter frequently between making pancakes.

  • Step 7

    Allow to cook for 1 minute. Use a spatula to flip the pancake. Cook for another 30 seconds.

  • Step 8

    Transfer each pancake to the prepared sheet tray. Keep them warm by placing in the oven until all the batter in used.

  • Step 9

    Once pancakes are ready to fill, use a spoon spread roughly 2 tablespoons of raspberries jam across the surface of each pancake. Roll pancakes up and place on a serving plate.

  • Step 10

    Drizzle pancakes with remaining raspberry jam. Top with reserved fresh raspberries and dust with confectioners sugar and whipped cream if desired.