© 2016 Green Kitchen Stories Swedish_pancake_cake

Swedish Pancake Cake

I started counting how many pancake recipes we have posted since we started the blog and it’s surprisingly few. At least if you divide that number with the number of times we have made pancakes since we started the blog, which is embarrassingly many. We like pancakes in our family and I think we need to blog more about it. We have pancakes for breakfast, lunch or dinner at least once a week.

So with a few hours left on Shrove Tuesday aka Pancake Tuesday, we wanted to throw in a little collection with some of our favourite pancake recipes from the past years – both sweet and savoury. We are also sharing the ultimate way to eat pancakes, in the form of a cake! If not for tonight, it’s an unbeatable breakfast (or dessert) for your loved ones on Valentine’s Day. The recipe is from our first book, The Green Kitchen, which btw is coming out on Portuguese this Spring (the 11th language it is being translated to, crazy!).


We love American style pancakes that are stacked up high and topped with a drizzle of syrup and fruit. These Flour-free Banana, Blueberry & Coconut Pancakes are made simply with egg, banana, blueberries and desiccated coconut and they are much lighter than common American pancakes. The recipe is from The Green Kitchen but can also be found on Cooked.com. All our book recipes are actually available on the Cooked website, it’s a subscription based site but they have a 30-day free trial.

Spinach Crepes with Chickpea, Apple & Tahini Filling. We have been making green pancakes for years and it’s simply achieved by mixing pancake batter in a blender with the addition of spinach (or beetroot). We serve these with a savoury filling for dinner but they also taste great on their own. Click here for the full recipe. And here is a video with us making them.


Masala Dosa filled with Sweet Potato & Peas, Mango & Raisin Chutney and Raita. We loved eating dosa for breakfast in India and all the different fillings add so much flavour with both sweet and savoury tones. The dosa batter is made without eggs so these are perfect for vegans. This recipe is from Green Kitchen Travels and is available on Cooked.com.


Coconut & Quinoa Pancakes with Clementine Marmalade. These vegan pancakes are from Amy Chaplin’s brilliant book that we blogged about last year. Here is the recipe.


Buckwheat crêpes with passion and mango syrup. Our version of French dessert crêpes are topped with an addictive Mango & Passionfruit Syrup and a dollop of mascarpone. The recipe is from Green Kitchen Travels and can also be found on Cooked.com.


Summer Berry Pancake Cake

I have made different versions of this cake since I was a child, and I never get tired of it. I think it is so beautiful with all those stacks of pancakes, and the berries and cream squishing out from the sides. Traditionally you put jam between the layers, but we stick to fresh fruit, nut butter and date syrup. The pancakes should be very thin, so we always use a non-stick frying pan when we make these. You can prepare the pancakes one day in advance and assemble the cake just before serving. If fresh berries aren’t in season, you can use frozen instead./David

Pancake Batter
200 g / 1 3/4 cup buckwheat flour
3 large eggs (or 4 medium)
500 ml / 2 cups soy milk or milk of your choice
1 tbsp butter, plus extra for frying
pinch sea salt

3 ripe bananas, sliced thin
225 g / 1 1/2 cup raspberries, mashed with a fork
225 g / 1 1/2 cup blackberries, mashed with a fork
125 g nut butter
120 ml raw date syrup (soft dates mixed with a splash of water in a blender)
500 ml / 2 cups thick cream, chilled

150 g / 1 cup raspberries
125 g / 1 cup blackberries
2 tbsp pistachio nuts, chopped

To make the batter, add all the ingredients, plus 250 ml / 1 cup  water to a large mixing bowl and whisk vigorously until you have a smooth batter. Make sure that there are no lumps of flour left. Refrigerate for 20 minutes. Give it a good whisk after you have removed it from the fridge, as the flour tends to sink to the bottom.
Heat a 20 cm / 8, preferably non-stick, frying pan on medium-high heat. When the pan is hot, add a few drops of oil and about 75 ml of the batter. Tilt the pan until the batter is evenly distributed. Fry for 45–60 seconds on each side, until the pancakes are golden and can be flipped easily with a spatula. Fry all of the pancakes – the batter should make about 15 – and place on baking paper to cool off. You can layer with baking paper between the pancakes to stop them sticking together.
To assemble, pour the cold cream into a large chilled bowl. Use an electric hand mixer or a whisk to whip it until soft peaks form. Set aside. Put the cold first pancake on a cake stand. Spread a layer of thin slices of banana evenly over the top. Add another pancake and top it with about a third of the mashed raspberries. Then continue with next pancake and a third of the mashed blackberries. Continue with another pancake and carefully spread a thin layer of nut butter and date syrup on it. Add another pancake and spread with a layer of whipped cream.
Then start all over with the banana layer. Continue until all the pancakes are covered. Top with whipped cream, fresh fruit and finely chopped pistachios.

All photos from our first book by Johanna Frenkel.


  1. Posted 9 Feb ’16 at 20:07 | #

    I did Pinterest this recipe but I don’t remember if it was removed or not! But it looks astoundingly delicious–I would rather have this cake instead of a real one for my birthday!

    • Posted 9 Feb ’16 at 21:04 | #

      Salivating! I forgot it was pancake Tuesday so will have to make it up to my family in the next couple of days. But I must say we regularly have your spinach pancakes for breakfast. So thanks very much as always :)

  2. Emma
    Posted 9 Feb ’16 at 22:47 | #

    I love pancakes too and that pancake cake looks fantastic!

  3. Posted 9 Feb ’16 at 22:55 | #

    Wow! This post is reminding me that I probably need more pancakes in my life. Can you believe I probably only have pancakes a couple of times a year. . .and when I do they are typically protein pancakes made sans flour. But with so many different possibilities. . .I’m thinking that I need to change that. I mean. . .how could I possibly live another day without Masala Dosa in my life?

  4. Posted 9 Feb ’16 at 23:35 | #

    These look fabulous! Is there any way to make these Vegan? I have an egg allergy and haven’t had much luck with egg free pancakes. Thank you!!!

  5. Posted 10 Feb ’16 at 07:44 | #

    This looks amazing! Wow,

  6. Posted 10 Feb ’16 at 09:12 | #

    Oh that cake is absolutely gorgeous!! I made American pancakes and made them for my British flatmates (I’m an American living in London) :)

  7. Posted 10 Feb ’16 at 11:18 | #

    ohhh you got me. That cake looks so so good. :)

  8. Posted 10 Feb ’16 at 12:46 | #
  9. Simon Johansson
    Posted 10 Feb ’16 at 12:53 | #

    Please sign this petition about organic NDT, a medication for Hypothyroidism.

  10. Posted 10 Feb ’16 at 13:52 | #

    This pancake cake looks amazing! Well…that and everything else, too ;)

  11. sonia
    Posted 10 Feb ’16 at 19:08 | #

    I’m a big fan of your blog and your recipes! Today I was amazed because your book will be in portuguese!! I’m portuguese I live in a small island called Flores. Can we pre order the book??

  12. Nina
    Posted 11 Feb ’16 at 04:00 | #

    If you’re a pancake fan, you would definitely like austrian Kaiserschmarren. Imagine it as fluffy thick american pancakes smashed into small pieces. I like to put wild blueberries into the dough and caramelize it in the end. The traditional thing is to put a little powder sugar on top and eat it with a special plum chutney (or elderflower berries apple chutney).

  13. Posted 11 Feb ’16 at 14:49 | #

    This cake is unreal looking! So simple but packed with a ton of flavor. Yum!

  14. Posted 11 Feb ’16 at 17:28 | #

    PANCAKES! Love them all! :)

  15. Brittany
    Posted 12 Feb ’16 at 02:08 | #

    What brand of buckwheat flour do you use? I made the spinach crepes a while back and felt that all I could taste was the buckwheat in them. In the US, I have been using the Bob’s Red Mill brand.

  16. Posted 12 Feb ’16 at 11:58 | #

    I love pancakes so much and you have such a lovely collection of recipes. we make your fat pancake recipe all the time! I love the look of the Swedish Pancake Cake, it looks gorgeous. Such a beautiful photo! One to try this weekend!

  17. Posted 12 Feb ’16 at 14:44 | #

    We’ve never made pancake cake before and after seeing this we must! What a perfect way to start the say! Cake for breakfast- say no more! Thank you!

  18. Posted 12 Feb ’16 at 16:08 | #

    This post has made me realise I don’t eat pancakes as much as I should. Also I forgot about dosa, how did I do that? it’s delicious.

    Lovely recipe round-up.

  19. Posted 13 Feb ’16 at 01:17 | #

    Yum, love this summery pancake cake! Have had it many times in my childhood and I have such a lovely memories. Gimme gimme gimme :)

    Will be trying this soon thank you so much for your recipe and inspiration!


  20. Posted 13 Feb ’16 at 14:22 | #
  21. Kati
    Posted 14 Feb ’16 at 12:17 | #

    This Summer Berry Pancake is an awful recipe. Sorry but this pancake dough is way too watery, it was a nightmare, although I followed a recipe word by word… :(

    • Posted 16 Feb ’16 at 22:18 | #

      Hi Kati, I am truly sorry you didn’t like the recipe.
      Swedish pancakes are very thin, just like French Crêpes, and the batter is quite liquid. Not like the batter for American pancakes which have a higher flour ratio in order to create thick and fluffy pancakes.
      Since they are very thin, it can be a little tricky to master the art of frying them if your are not used to it. This recipe is also gluten-free, which can make it even a little trickier. Our bad, we should have mentioned that in the instructions. However, we have probably made this pancake recipe a hundred times and the batter is just as liquid as it’s supposed to be. It probably just takes a little practice and before you know it, you’ll be flipping pancakes with your eyes closed. Here are a few tricks:
      First of all, it really helps leaving the batter in the fridge for 20 minutes as it comes together better, making it easier to flip the pancakes. The batter should be distributed evenly over a hot pan (it’s easiest with a non-stick) and they shouldn’t be flipped until you can easily run a spatula around the sides. If you try flipping it too early, the pancake will break so it’s really about getting to know your frying pan to see when they are ready. It usually takes a few pancakes to get them perfect.
      I am not sure if you didn’t like the taste of the pancake or if you just had trouble flipping them but hopefully you will succeed next time and manage to build the pancakes into a layered cake, which really takes it to next level.
      You can of course also use any standard crepe recipe to create the layered cake.
      Big love,
      David & Luise

    • Marcus
      Posted 19 Nov ’17 at 11:31 | #

      Kati, there is absolutely nothing wrong with this recipe. It’s a variation of pretty much all European pancake recipes – yes, it requires a bit more skill/experience than making American pancakes, but the recipe definitely isn’t the problem here.

  22. Tiffany
    Posted 15 Feb ’16 at 01:42 | #

    I am so glad you guys eat pancakes as much as I do! They are just amazing. This may sound weird but have you ever tried to make savory pancakes and used them to make a type of lasagna? How do you come up with your healthy pancake recipes?

  23. Kati
    Posted 16 Feb ’16 at 16:06 | #

    Clearly you won’t let slightly negative comments appear… This is the reason why only nice things can be read on your site in the comments, not because what you are doing is perfect. It is a shame that you can’t take some criticism!

    • Posted 16 Feb ’16 at 22:30 | #

      Hi again Kati.
      That is not correct (see our reply above), we approve all comments that are not spam. We do have some problems with comments getting stuck in our spam filter (and with thousands of spam comments each week, some comments are unfortunately simply lost). But in your case we just hadn’t had time to approve it yet. We have two kids, work on two new books and have overflowing mailboxes so some days we just forget to approve comments (and instead do so the next day). Most comments are however automatically approved if they come from someone that has commented before, you hadn’t and that is why it didn’t show up immediately.
      You have one thing right though, we are not perfect and our recipes are not all perfect either. Sometimes we make simple mistakes like forgetting to list an ingredient. Other times we convert the measurements wrong. We might think a recipe tastes good while someone else doesn’t. I always feel bad when I hear of someone trying one of our recipes and not liking them and we do all we can to prevent this from happening. But we are definitely not perfect. I’ll report back when we are.

      Big love,

      PS. We are also guilty of not having time to answer all comments. But we are starting to see that some readers answer comments that others have left, which we love!!!

      • Joanna
        Posted 19 Feb ’16 at 23:59 | #

        Huge respect David for answering those comments in such a lovely way. Really nice to see such kindness and positivity, and it adds to the great vibe that your site has.

        Thank you so much for all that you do. We cook from your app and book at home all the time, and I can’t wait for the release of your new books – you mentioned a family recipe book at Fare Healthy and as we have a small baby who has just started weaning this will be perfect for us. Thank you for inspiring me and my family.

        Love and best wishes

  24. Clare
    Posted 18 Feb ’16 at 07:47 | #

    Finding the recipes on cooked is not so easy. If you post yummy looking recipes we would like to be able to access them with ease. Even with the free trial for cooked it is complicated and I have not managed to find the recipes there. Just a suggestion that if you post recipes make it easy for us to access them with a clear link or on your site.

    Thank you for all you share.

  25. Emely
    Posted 19 Feb ’16 at 12:32 | #

    Wow people, chill out! I could be wrong but this site is a blog for which you do not pay a thing, so they do not owe you anything. Also I have probably tried three quarters of the recipes on the blog and they have turned out perfect… So in my eyes they are pretty much perfect. Maybe, just maybe, it could be your ability to cook that is standing in the way (just a thought).
    On a happier note, I love the cake! Even though I’m pretty familiar with it, due to being a huge Petterson and Findus fan in my childhood.
    It is a story about an old inventor and his cat. It is Swedish, I think, so you guys probably know it as well. (If not you should check it out!!!)
    The books are the most imaginative and inspiring stories for kids I have ever come across
    In the books the old man makes that sort of cake for the cats birthdays as well. Naturally my dad had to make me one for mine. I have the best memories making a big mess while eating it with my family and friends :)
    Thank you so much for the recipe, I just tried it out, to the delight of my flatmates.
    It also works well with greek yoghurt instead of cream, so that’s an excuse to have it for breakfast on lazy sundays ;)
    Have a great day!
    Love, Emely

  26. Jennifer L.
    Posted 20 Feb ’16 at 06:15 | #

    Pancakes are my favorite. I love them thin, thick, sweet, savory and for breakfast, lunch or dinner. This post reminds me of new ideas that I should try. Thanks for the lovely inspiration! ~Jennifer, no longer in Santa Cruz–now in lovely Hawaii!

  27. Posted 21 Feb ’16 at 11:43 | #

    Gorgeous food photography

  28. Danica
    Posted 24 Feb ’16 at 06:01 | #

    Wow! This cake is everything of my dreams! So so so delicious. I made it this past weekend and it barely lasted past Sunday.

    I added 1 tsp of this chai spice blend I just ordered on etsy and it put the cake over the top!


  29. Posted 4 Mar ’16 at 03:41 | #

    Wow this looks wonderful! I can’t wait to try it. DO you think I could make a strawberry syrup using the same method as the date syrup? My family just doesn’t care much for dates.

  30. Posted 6 Mar ’16 at 18:07 | #

    This looks amazing! Can’t wait to try it. Pinning it now!

  31. Brittany
    Posted 7 Mar ’16 at 06:02 | #

    Hello David and Louise! I am a huge fan of your recipes, blog, and especially your beautiful videos. I found you through YouTube awhile ago. Anyway, I just have a question about your buckwheat crepes. I made the mango passion fruit crepes they other day, and my buckwheat crepes were much darker than yours look in the photo. They weren’t burnt or anything, but I was wondering if you could tell me what kind of buckwheat flour you use? The syrup for that recipe was amazing, by the way. I actually licked my plate when I finished. Hope your family is well.


  32. Posted 11 Mar ’16 at 08:20 | #

    This is a delicious recipe, big thanks for sharing this, gonna make these today.


  33. Posted 13 Mar ’16 at 09:24 | #

    My favorite always goes to pancake! I like your idea of putting pancake together with mango! Taste refreshing!

  34. Daniela Cely
    Posted 3 May ’16 at 04:41 | #

    Hi David, any suggestions for a “healthy” whip cream for the topping for this cake? Planning on making it for my husband bday! Thanks!

  35. Posted 4 May ’16 at 19:52 | #

    Brilliant! I have never heard of pancake cake, but what a great idea. We make paleo pancakes all the time. Never though of stacking them and layering them. Might have to try it with almond butter and bananas. Thank you for the recipe.

  36. Posted 10 May ’16 at 12:18 | #

    These look absolutely incredible!

  37. Emily
    Posted 20 Jun ’16 at 20:27 | #

    After spending a year abroad in Copenhagen and returning home a month ago with not much enthusiasm, it’s so lovely to see these posts. Mange tak og jeg savner din dejlig dansk/svensk mad!

  38. Posted 9 Sep ’16 at 21:32 | #

    I’m planning on making your pancake cake for my little’s boy’s 2nd birthday this week and have it for breakfast (Might use greek yoghurt instead of cream!). Just wondering if you can make it all the night before or does it go soggy? I made another one of your cakes for his birthday last year and it worked out perfectly!

  39. Posted 14 Sep ’16 at 05:46 | #

    WOW! Pancake is my favorite dish. I have to learn from cake recipe your wonderful.
    Thank you,

  40. Stef
    Posted 1 Feb ’17 at 12:43 | #

    Oh no, has the recipe for the spinach Crêpes with tahini chickpea filling been removed? Can’t find it anymore and the link above doesn’ lead anywhere. :-( Do your recipes go offline at some point?
    I certainly would need to save my favourites elsewise then! Really got quite dependent on your site and inspirations – well, at least I would truly not like to go back to cooking without GKS! :-)))
    Love & all the best

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