Have you ever eaten at IHOP? Before we had kids, we used to go to IHOP on the weekends with friends and eat brunch, then head over to the tennis courts for an afternoon of fun. Looking back, it’s hard to imagine how much free time we had.
One of my favorite things to order were the crepes or Swedish pancakes. A few months ago when we were away on vacation, we stopped at an IHOP for breakfast and I ordered those crepes with strawberries on top. Let’s just say that sometimes good memories should just be left alone. Although the crepes were good, the strawberry topping wasn’t at all what I remembered it to be.
So, when my youngest son was on Spring break last week, I made these Gluten-Free Swedish Pancakes for breakfast twice. They’re tender, delicate and eggy.
The best way I found to fold the pancakes over was to loosen the pancake with a spatula, then use my fingers to grab the edges of the pancake and fold it over. It’s a little tricky and you need to be careful not to burn your fingers, but after some practice, I was able to get them folded nicely with no problem. I took these photos with my phone during the cooking process.
You could also just flip the pan over after the pancake is done and roll it up like a cigar if you don’t want to risk burning your fingers. I shared these on Instagram the first time I made these.
Fresh berries and a drizzle of honey or maple syrup are all you need to finish these Swedish pancakes off.
Gluten-Free Swedish Pancakes Recipe
Ingredients
- 2 eggs
- 1 cup organic milk
- 1/4 cup gluten-free oat flour
- 1 teaspoon organic sugar
- a dash of salt
- 1 tablespoon unsalted organic butter melted
- 1 teaspoon vanilla
- additional butter for greasing the pan
For Serving
- fresh strawberries sliced
- honey
Instructions
-
Whisk eggs in a medium bowl. Add milk, oat flour, sugar, salt, melted butter and vanilla; mix well.
-
Heat a small non-stick skillet (I used a 7" skillet) over medium heat. Pour 1/4 cup batter into pan and swirl pan around to cover bottom of pan evenly with batter. Once you see bubbles form and the batter starts to dry up, use a spatula to gently loosen the edges. Use your fingers to gently grab the edges of the pancake on one side an fold over to form a semi-circle. use the spatula to fold the pancake again to form a quarter-circle. Turn out onto plate. Continue until all pancakes are made. You will have ~ 6 pancakes. Top with strawberries and honey. Serve.
Recipe Notes
Adapted from allrecipes.com
Gluten Free Fruit and Nut Snack Bars {Nature Valley $500 Gift Card Sweepstakes}
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I remember eating these at IHOP years ago; how nice to have a gluten-free version to make at home, without the gloppy fruit sauce!
Lydia – it’s funny how my memory of these pancakes did not include a gloppy fruit sauce – fresh strawberries make all the difference
I don’t think I ever tried these at IHOP – I am thinking your version is much better though! Specially with all those fresh strawberries! YUM!
Shashi – yes, fresh strawberries make this so much better!
It’s been awhile since I’ve eaten at iHOP, but my kids always loved to go there too. These Swedish pancakes look so yummy, and I’m sure our version is MUCH better than the iHOP version 🙂 I hope you and your family are doing well Jeanette!!
I hadn’t been to iHOP in years and my kids had never gone, so it was fun reminiscing about the good old days when we had so much fresh time on our hands. Hope you’re doing well too EA!
I love that you use oat flour! It’s my favorite GF to use without having 12 million little bags of different flours in my freezer. These may be making their way into replacing my Sunday morning pancakes this weekend! 😀
Oat flour is so easy to use and it has become my go-to gluten-free flour along with almond flour for many recipes.
these look delicious and simple. i like simple. 🙂 And I have a bag of oat flour waiting to be used!
Melanie – I hope you have a chance to try these – they’re really good.
Thank you Jeanette for the lovely recipe. Have a great day and week.
Thank you Liz – have a wonderful week!
I went to IHOP ALL the time when I was in college! These are such lovely, fluffy pancakes! Definitely trying these soon!
I haven’t been to IHOP in years so it was fun telling our kids how we used to go there years ago on the weekend.
These look absolutely delicious!!
Thank you Karli!
This actually sounds like my ideal breakfast- I am more of a sweet breakfast person and these pancakes sound delish!
This is a MUST try for me. They look so delightful!
Next week is spring break for us, and this sounds like a great way to enjoy slow morning with the kids! I love Swedish pancakes and can’t wait to try your recipe! Looks amazing! 🙂
These look beautiful, Jeanette! We used to love going to IHOP but haven’t gone in awhile. Your gluten free version sounds so much better and I love that you topped them with fresh strawberries and honey.
IHOP was certainly the place to be when I was in college. . we went like every weekend. . and late at night. . ah, free time. . what is that?!!! haha. . let me take a moment to reflect on times “pre-kids”. . HA! 🙂 seriously though, we have a nice groove now but I still wish there were more hours in the day. . to get things done. . and more time to sit down and enjoy pancakes like these!!! gorgeous!!
MMM! These look really yummy and even better that they are gluten – free! Have some fresh strawberries on hand, and may just make these today!
I remember going to IHOP in my younger years too. I’ve never had pancakes like this–they look so light and airy! These look delicious! Pinned!