Print This Recipe

Swedish Pancakes with Blueberry Compote and Cream Cheese Whipped Cream

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

This recipe was inspired by a friend of ours. We were talking about favorite breakfasts and she shared one of her fondest memories growing up in Minnesota. Almost every Saturday she would go to her best friend’s house and her friend’s Dad would make them Swedish pancakes with blueberries and whipped cream. Just hearing the story and the genuine joy it brought her, I decided to try my hand at Swedish pancakes with the goal of bringing some of that joy to our guests. After trying a number of different recipes that didn’t quite pop for us, I came up with this recipe that both Mike (my incredible husband who does not complain when I recruit him for taste testing) and I declared the winner. The pancakes are light and almost crepe-like, but with more substance and just a touch of sweetness. The compote is super simple, just two ingredients. We serve it with a cream cheese whipped cream that I just love. These Swedish pancakes are a great addition to our ever-changing three-course breakfast lineups for our bed & breakfast. We hope you enjoy these as much as we do–Yum!

Thanks for taking the time to check out this recipe. We hope you come back often to check out some of our other recipes. We are always trying out new recipes or creating our own — part of the fun of owning a bed and breakfast.  

All the best,


Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 1 Hour and 30 Minutes
Servings: 4


  • 2 cups blueberries (fresh or frozen)
  • 1/4 cup orange juice (fresh is best, but store-bought 100% natural works too)
  • 2 ounces cream cheese, softened
  • 1/2 cup heavy cream or whipping cream
  • 3 TBLSP powdered sugar
  • 1/2 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 TBLSP sugar
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 2 cups buttermilk, room temperature
  • 1/2 cup heavy cream or whipped cream
  • 1/2 tsp vanilla
  • 2 TBLSP butter, melted for cooking
  • 1/4 cup slivered almonds for topping


  1. For the Blueberry Compote, add 1 1/2 cups blueberries and orange juice to saucepan and heat on medium, stirring occasionally until the mixture comes to a boil and the berries have begun to burst. Remove from heat, add the remaining 1/2 cup of berries, then set aside. If using frozen berries, heat for 2 minutes after adding the frozen berries, then set aside.

  2. For the Cream Cheese Whipped Cream, cream the cream cheese in small bowl until smooth. Add heavy cream and mix on low then medium speed until it just starts to thicken. Add powdered sugar and vanilla and mix on medium speed until stiff peaks form. Refrigerate until ready to use. We use a star tip with a pastry bag (or baggie) filled with the cream cheese whipped cream for plating.

  3. For the Swedish Pancakes, in small bowl, whisk together flours and salt. In medium bowl, whisk together eggs, buttermilk, heavy cream, and vanilla. Add flour mixture to wet mixture and whisk until smooth. The batter will be thin.

  4. Heat an 8 or 9 inch pan over medium heat and using a pastry brush, brush bottom of pan with melted butter. Once the pan is hot (flick a couple drops of water on pan, if it sizzles, its ready), ladle about 1/3 cup of batter into pan and swirl so the entire bottom is covered. Cook until the top of the pancake looks dry and the edges just start to brown (about 3 1/2 minutes), then flip pancake and cook another 1 1/2 minutes. Place on a parchment lined baking pan and keep warm in oven set on warm (or about 200 degrees). Repeat with remaining batter. You should get about 12 pancakes.

  5. Assembly: fold pancake in half, then in half again to form a triangle, or you can roll each pancake, or simply serve flat. Arrange 3 or 4 pancakes per plate. Top with blueberries and cream cheese whipped cream and sprinkle with slivered almonds for a little crunch. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *